How to Freestyle Your Own Golden, Bubbly Lasagna
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Lindie March 10, 2018
I make my bolognaise sauce a few days in advance. I'm sure it improves with a bit of time and makes the work on the day less. Then on the day I make the béchamel. make a lot you can never have enough. I start layering with a thin layer of béchamel, then store bought dried pasta, then bolognaise.etc. After each layer of béchamel a sprinkling of cheese of your choice ( I use mozzaralla and pecorino). but very important; keep a boiling kettle of water close by and ladle some (about a few tablespoons of water) over the pasta before you add the next layer. End with béchamel, a sprinkling of dried bread crumbs, little bit of melted butter over the crumbs and extra in the corners for extra crispy bits in the corner and cheese of course. Get afriend to help and makean extra one for his/her freezer, one for your your freezer and one to eat on the day. Maybe an extra for a needy person. A glass of wine and an extra pair of hands make light work.
FS March 9, 2018
I like lasagna as much as the next person, but I will never ever make the pasta from scratch. Making two sauces is already a stretch for my time-poor, sore backed self ... so store bought pasta comes to the rescue, along with (gasp!) store bought sauce and cheese. It's still a good meal with much less effort.
Pat March 9, 2018
I have tried homemade egg pasta lasagna all three ways: uncooked, soaked in water and cooked briefly in boiling water. Uncooked they seemed gluey, soaked in water soft and cooked briefly had the best texture -- a little al dente. If I am too lazy to make pasta, I use the Barilla no-cook and slide it through a pan of boiling water. Almost as good as mine!
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