i am going to make a #lasagna any good tips
pierino is a trusted source on General Cooking and Tough Love.
In Italy, say Emilia-Romagna, the lasagne are far less heavily sauced than they are in the US. Say, thin layers of bechamel, sauce bolognese, maybe ricotta, and lasagna noodle (which means leaf) baked with a little crispness on the outside edge.
I always use the no-boil noodles because 1) less fuss, 2) the results are always perfectly cooked al dente noodles.
Lots of good choices for layers out there. It's an easy dish to make vegetarian. One hint is leave 15 minutes cooling time before serving. A) it will be much easier to dish out (assuming you make it casserole style, rather than individual servings); and B) You're much less likely to burn the heck out of your mouth.
Whatever sauce and ingredients your choose, it's very easy to build, cover, refrigerate and bake when you need it. Just pull it out of the fridge an hour or so before you plan to cook it. And letting it cool for about 10-15 minutes before serving will help when you go to cut it.
Bechamel baby bechamel
Try skillet lasagna! It's easy, quick, and doesn't require dirtying multiple bowls and pans. I just posted the recipe.
Please enter a valid email address.
Well played. You deserve a cookie.
Watch Samin Nosrat Make Rule-Breaking Biscuits
The Truth About Caramelizing Onions
Diana Henry on How to Raise Adventurous Eaters
Butter Isn't Always King in Baking
The Only Good Part of Being Hungover
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)