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Lasagna question

goosh24goosh24
in Upstate NY Babies

Silly recipe to ask for, but does anyone have one that they love?  I always just make a basic one and it's nothing special.  I want something ooey, gooey and cheesy.  Others in my family would probably like ground beef in it, but no sausage.

This is just to serve 5-6 adults and J, plus we'll have garlic bread and salad, along with an appetizer.   

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Re: Lasagna question

  • ArcticFoxArcticFox member

    I think it comes down to the tomato sauce you use.

    I am a big fan of Giada pasta sauce, and I think I've also liked using Bertolli's vineyard sauce.

    OH - and whole milk mozzarella cheese!  None of that lowfat stuff!!

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  • wendyjwendyj member

    Love this one by Giada DeLaurentis. It's a different take on the traditional. It has ground beef and spinach, but neither are overwhelming. I definitely think the tomato bechamel sauce gives it an extra creaminess that typical lasagna misses.

    https://www.foodnetwork.com/recipes/giada-de-laurentiis/classic-italian-lasagna-recipe/index.html

     ETA: I just use whatever pasta sauce I like, I don't make the one in the recipe, but may substitute in my own homemade sauce if I have it on hand.

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  • TinyPinkBugTinyPinkBug member
    I don't really follow a recipe, but I will share some of the things I do that I like.  I prefer my sauce cooked in with my meat, I know many people who layer them separate.  So I brown my meat then mix in the sauce and allow to simmer, sometimes I add a can of diced tomatoes for extra chunkiness.  I also use a mixture of cottage cheese and ricotta.  I buy my parmesan and romano in shredds from the specialty cheese section instead of the dry shaky canister.  I buy regular lasagna noodles but only boil them for 3-4 minutes then allow them to finish cooking in the lasagna so they are not overcooked and mushy.
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  • ArcticFoxArcticFox member
    BTW I just take the recipe off the Barilla pasta box.  I'm a vegetarian so I make the non-meat version.
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  • lawells15lawells15
    And fresh shred mozzarella. The bag stuff has flour in it. Plus the fresh just tastes better!
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  • wendyjwendyj member

    I've only ever used no-cook noodles. No problems and a lot less fuss!

    I second (and third?) using the bricks of whole milk mozzerella and parmesean cheeses. A little more expensive, but so worth it. Stay away from the bagged varieties. The flour is what ruins the creaminess.

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  • MrsWhiteonWhiteStMrsWhiteonWhiteSt

    I'm also a Barilla recipe box gal.

    I also use whole milk, fresh shredded mozz on top, mixed with a little romano

    When I mix the ricotta/egg/mozz layer I ad in a tbsp garlic salt.

    DH only likes it with homemade sauce so I have to do it like that.

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