Need to know everything about making Lasagna!
I am planning on making lasagna for a few guests soon and want to do it right! I need to know everything about making lasagna and would love to get a lot of different opinions because I have a lot of questions for what is best to do. First, if I am cooking for 3-4 adults and want some left overs, what size of pan/depth is appropriate? Second, in my research thus far, I have seen a couple recipes mention béchamel sauce. What place does it have in a classic version of lasagna? Is it good/normal to add in addition to the tomato sauce/what recipes would you suggest? Third, I am looking for a great homemade sauce recipe as well. I don't want it to be vegetarian, so is Bolognese the right choice? If so, what recipes do you prefer that go the best in lasagna/what types of meat? Fourth, I love melted cheese (who doesn't?) and know that my mother used to use ricotta and mozzarella (I think), and I think a blend of the traditional cheeses is something that I want to do. Fifth, I have seen several variations of how to prepare the noodles. I have seen people suggesting to leave them raw, boil them or put them in a pan and pour hot water over them and letting them soak. What would be best for a cheesy lasagna? Also I am interested in home-making the noodles (if you're going to cook, why not go all out?). Is this a good idea or even feasible? What kinds of recipes are good for this? Sixth, I want to serve it with crusty garlic bread and salad. I have a great Italian salad recipe that I want to use (and am very happy to share!) , but I would like to see how others prepare their crusty/traditional garlic bread and if you have a favorite recipe to make the crusty bread and garlic topping as well. Seventh, what wines would you choose to serve with this meal? Perhaps one from Italy to stay on theme. Eighth, does anyone have any good ideas for what dessert to serve with this meal as well? Maybe cannoli, gelato (if it is possible to make without an ice cream maker) or tiramisu? What pairs well with it/what recipes do you prefer? And my last question in this VERY long post is to ask if anyone has any other tips about all of this that they think might be helpful to me. I appreciate all of you that took the time to even read this novel of a post. Any help/suggestions would be greatly appreciated even if you only have insight into one of the topics. Thanks so much!