Presale! 2 new cookbooks from Food52. Claim your signed copies »
🔕 🔔

My Basket ()

All questions

i am going to make a #lasagna any good tips

asked by @techbuzz1 almost 6 years ago
6 answers 736 views
401c5804 f611 451f a157 c693981d8eef  mad cow deux

pierino is a trusted source on General Cooking and Tough Love.

added almost 6 years ago

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.

Aa9fa4c0 7505 46d9 b9c3 6d5a88a0f789  amycooking
added almost 6 years ago

I always use the no-boil noodles because 1) less fuss, 2) the results are always perfectly cooked al dente noodles.

Aa0aef2d aae3 438c a22e 1340af35ed29  face hat underpainting 1
added almost 6 years ago

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.

94d3d922 0c09 4916 9398 e8dc022fa2d0  lobster 001
added almost 6 years ago

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.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 6 years ago

Bechamel baby bechamel

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 6 years ago

Try skillet lasagna! It's easy, quick, and doesn't require dirtying multiple bowls and pans. I just posted the recipe.

Join Our Email List!

Inbox Inspiration:

Our newsletter is brimming with recipes and features that have us talking—dive in!

A Joyful Home:

Sign up to get $10 off a first purchase of $50 or more in our shop full of tools & treasures.

Come On In:

Join our humming community and get dibs on events, peeks at new cookbooks, and a surprise or two.

Please enter a valid email address.