Lasagna

OneWithTheMud · 02-26-2007, 10:38 AM

When making lasagna, do the noodles have to be cooked before you put them in the lasagna? Or does it depend on what type of noodles are being used? And if they do need to be pre-cooked, how do you keep them from sticking together? How does it work if they don't need to be pre-cooked?

Also, what are some good things to put in the lasagna?

**MtlMom** · 02-26-2007, 11:38 AM

Quote:

Originally Posted by OneWithTheMud

When making lasagna, do the noodles have to be cooked before you put them in the lasagna? Or does it depend on what type of noodles are being used? And if they do need to be pre-cooked, how do you keep them from sticking together? How does it work if they don't need to be pre-cooked?

Also, what are some good things to put in the lasagna?

Some noodles do not require that you pre-cook. Check the box so you know which variety you are buying. The idea is that the moisture from the sauce will soften the noodles during the baking time. I tried that once and found the noodles to be chewy, so I went back to traditional noodles. The most important thing you can do to keep them from sticking together is to use a very large pot and plenty of water. When the water comes to a boil, drop the noodles in one at a time rather than in a bunch. Some people also add a tablespoon of oil to the water to keep them from sticking. I'm not sure how that helps, since the oil just sits on top, but it couldn't hurt. Be sure to salt you water (unless you are cooking for someone who is on a sodium restricted diet).

Do you want to do a meat lasagne or vegetarian? Are you looking for something quick and easy or slow and impressive?

FTS · 02-27-2007, 09:21 PM

From everything I've heard about cooking Italian food, you never want to put oil in with your noodles, because it would coat the pasta, making them non-sticky (supposedly) but at the same time not allowing the salt water to flavour the pasta, or the pasta to release any starch. Or something like that

I have no idea, it's just what I've heard. But yes, salt your water, really well. It could almost never be too salty

Oh, and I love lasagne. My nan makes a really nice one, but I have no idea how she does it.

bobthecockroach · 02-27-2007, 10:27 PM

Quote:

Originally Posted by OneWithTheMud

Also, what are some good things to put in the lasagna?

Fleisch, Tomaten, und Käse.

**Role Modlin** · 02-28-2007, 08:26 AM

We use a really meaty sauce and LOTS of cheese. The last lasagna I made from scratch had mozarella, ricotta, provolone, romano, parmesan, cheddar and colby cheese in it.

I like to used crumbled sausage in the sauce along with ground beef. It gives it a nice flavor.

Gwenny · 02-28-2007, 11:38 AM

My mom puts cottage cheese in the lasagna in place of mantacotti if we don't have mantacotti. It's pretty decent actually. Put LOTS of cheese in it, and find a sauce that you like the flavoring of, and make sure it has tons of meat (unless you are a vegitarian of course). It is really pretty easy to make, I just made some with my friends last night for dinner.

OneWithTheMud · 03-01-2007, 09:31 AM

Quote:

Originally Posted by MtlMom

Do you want to do a meat lasagne or vegetarian? Are you looking for something quick and easy or slow and impressive?

I'm definitely a fan of meat, but vegetarian is also ok.

Since I am a college student, something fairly quick and easy would be best.

bobthecockroach · 03-01-2007, 09:34 AM

Quote:

Originally Posted by OneWithTheMud

I'm definitely a fan of meat, but vegetarian is also ok.

Since I am a college student, something fairly quick and easy would be best.

Not that lasagna is ever quick or easy, but I think sticking with standard tomato sauce (either with meat or vegetarian) and ricotta+mozarella cheese would probably be the easiest.

My mom's the real lasagna expert in the family, but I think she usually does a little sauce on the bottom, then noodles, then sauce, then cheese, then noodles, then sauce, then cheese, then... you get the idea.

**MtlMom** · 03-06-2007, 01:22 PM

Yes. Daniel knows his lasagne.

The easiest ever:

You can make a pretty good lasagne with a jar of spaghetti sauce and lots of cheese. I start with a little sauce on the bottom, then put a layer of cooked noodles down, then cheese. Continue to layer in that order until it's about 2" thick. The top layer should be sauce for the initial baking. Bake it for about 25 minutes at 375, then add a top layer of cheese, stick it back in the oven and turn the oven off. Let it set for about 10 minutes before you try to serve it.

Try different sauces and cheeses until you find the taste that suits you best. I like Classico's Roasted Garlic spag sauce and mozzerella cheese. You can buy the cheese pre-shredded and make your life really easy. If you want to add some vegetables, a couple thin layers of spinich in the middle is very tasty.

tinamarie23 · 03-15-2007, 12:42 AM

I don't know who has an H-E-B where they live, but they have lasagna on sale. And when you buy it you get a bag of salad, a loaf of garlic bread, and ice cream for FREE.

Not to discourage you from learning to cook it though.

PontiusPirate · 03-20-2007, 10:46 PM

Quote:

From everything I've heard about cooking Italian food, you never want to put oil in with your noodles, because it would coat the pasta, making them non-sticky (supposedly) but at the same time not allowing the salt water to flavour the pasta, or the pasta to release any starch. Or something like that I have no idea, it's just what I've heard. But yes, salt your water, really well. It could almost never be too salty

I use olive oil and there is no problem with the flavor. It absorbs the perfect amount of salt. Use EVOO, and only use a tiny bit. It only takes about a Tbs. for a large pot of pasta.

You can make a quick AND impressive lasagne by alternating marinara sauce and alfredo sauce on your layers. (I agree with Mrs. M, Classico is a very nice choice).
Spinach, Zucchini, and Eggplant are all good fillers.

OneWithTheMud · 04-26-2007, 01:50 PM

Well, lasagna lovers, I am in the process of attempting lasagna for the first time ever. It is in the oven and cooking... and smells like it's burning, but I'm really hoping it's just the oven's odor. So far I've learned one thing through experience: lasagna is not meant to be round. Mehh, oh well. I used noodles that don't need to be pre-cooked, or at least I think so. It's very possible that I interpreted the German incorrectly. The oven's temperature is also in celcius, so I just picked a number that looked fun. ...There really are quite a lot of variables in this evening's "Versuch". Bis später!

bobthecockroach · 04-26-2007, 01:51 PM

Haha, good luck with that. Let us know how it turns out.

***Art*** · 04-26-2007, 05:01 PM

Sounds delicious.

OneWithTheMud · 04-29-2007, 09:25 AM

...and it turned out not too bad. I didn't know how long to leave it in and I got impatient after a while (when the cheese on top was starting to look 'cooked'), so I just took it out randomly. Because of the roundness, there were some spots without noodles or with crunchy noodles. Other than that, it was pretty good.