I have a made a number of meat lasagne's that taste great (IMHO) but I have always had a problem getting them to preserve that "layered" effect. When it is cooked and even partially cooled the first ...
I'm a complete cooking newbie. I just made a lasanga from a recipe - or something that looks like a lasanga. However, it will probably only be eaten 3-4 hours from now. What should I do with it in the ...
What are the crucial ingredients or cooking techniques to a more solid, or "brick" like lasagna? Most lasagna I've seen tends to get a bit sloppy in the pan as it's being dished out but I have seen ...