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15

I have the same preference. Three things that work for me: (1) If you are using any vegetables, saute them to get as much liquid out as possible in advance. For spinach or other greens, actually squeeze the water out using a tea towel or potato ricer. (2) Use less sauce or make the sauce thicker. You can accomplish the latter by starting with thicker ...


12

In Italian we call it parmigiana. Wikipedia says: Parmigiana or eggplant parmigiana (Italian: melanzane alla parmigiana or parmigiana di melanzane) is a Southern Italian dish made with shallow fried eggplant slices layered with cheese and tomato sauce, then baked. Variations made with breaded meat cutlets, such as veal and chicken parmigiana, have ...


10

I'd say freeze nearly all of them uncooked and bake when ready. That way they go through only one cooking and maintain the fresh lasagna taste/feel. The sauce and and the cheese will freeze ok. Mozzarella is a pretty sensitive cheese and once it's been baked, it's not going to hold as well when thawed and re-warmed. In my experience it gets gummy and the ...


9

The general process of making lasagna is: Cook the other ingredients - brown the meat in a pan (maybe with seasonings); if you're using fresh tomatoes, cook them; if you're using canned tomatoes, drain the extra liquid out. The important thing is that everything is cooked, and there's not too much liquid left, since that'd make the lasagna messy at the ...


8

The lasanga will be even better 4 hours from now, but you definitely need to get it cold. Bacteria grow between 40°F and 140°F (often called the "danger zone"), so you need to get it cold now. I wouldn't put hot lasagna directly into the fridge, though, as it will raise the temperature of your fridge. Let it cool for a little while, maybe even let it ...


8

Yes, and I find it taste better. When I make lasagna I will not fully cook the pasta. Instead, I keep a pot of boiling water and I dip the pasta into it to soften while I'm assembling the dish; the pasta is in the water for less than one minute. The pasta seems to absorb more of the sauce, keeping the flavor but making a dish that does not fall apart as ...


6

Absolutely, it will work! You can keep it in the refrigerator, ready to bake, for a couple of days. It also works very well to freeze it at that point, to defrost & bake at a later date. The only catch is that the baking time may need to be extended a bit, since you'll be working with a product that is refrigerator-cold, as opposed to freshly cooked. ...


6

These are the USDA recommendations for raw ground beef - it says that after buying it from a store (assuming the store follows the sanitary norms), you can leave it non-refrigerated for up to 2 hours. My guess is that this is where your worry is coming from: http://www.fsis.usda.gov/fact_sheets/Ground_Beef_and_Food_Safety/index.asp#25 On the other hand, ...


5

It's true. I've done it quite a few times, before the 'no boil' packaged varieties were commonly available (if they even existed ... this was ~15 years ago) Unfortunately, I haven't done it for many years, so I'm quite out of practice. (found out I had a problem with dairy, so lasagne isn't something I make anymore) From what I remember, you needed to ...


5

Assuming TVP is what you used... it is essentially a byproduct of the production of tofu, and as such is largely tasteless on its own. Generally, to use it you first rehydrate it with a 1:1-1.5 ratio of TVP to liquid. The liquid can be pretty much anything, from water, to broth, mustard, ketchup, liquid smoke, etc. Very similar to tofu, it will absorb the ...


5

Like Bob said, surely boiling some noodles is way less of a bother than breaking out the pasta machine? If you really want to make fresh pasta, I don't see any reason you couldn't use it for lasagna without boiling it - the reason one boils dry noodles is because it's hard to get them to soften in the time it takes to bake the lasagna. But just like when ...


5

You cannot easily cool and reheat a decent sized lasagna in 3 to 4 hours and get down to 4C for any length of time to make it worthwhile It was mostly sterile from the baking process. If you leave the oven door closed it will stay clean and warm for a few hours. Simply be re-heated 30 minutes before serving. You could under-cook it slightly to allow for ...


4

I've always done a layer of bechamel, pasta, meat, pasta, meat, pasta, meat, pasta, bechamel, cheeses (mozzarella and parmesan, from bottom to top). If you put the cheese in the middle the liquid in it (especially in the mozzarella) won't evaporate and you will have sloppy lasagne. The other factor is the liquidity of your sauce - a thicker, meatier sauce ...


4

If you're doing a lasagna that starts with cooked noodles, you can try cooking the pasta less. It'll help soak up some of the excess liquid, and in the process become more flavorful, so it's a double win. It's a balancing act, though. If you do a bunch of things to make your lasagna drier, and then also start with raw or barely cooked pasta, you might find ...


4

There is no way to answer this. An exact calculation is next to impossible, anyway. An educated guess would have to take into account the temperature at which the lasagna is frozen, the setting you choose for your oven, the lasagna thickness, and the temperature at which you want to eat it, and will still be way too inexact, something like "between 45 and 75 ...


3

The thing about lasagna is that it really only needs to be heated through. All of the components (pasta, the sauce or sauces, the cheeses) are already cooked, or don't need to be cooked. So baking the whole lasagna heats it through and helps the flavors to meld. A 4" thickness not tremendously thicker than some more traditionally proportioned lasagnas, ...


3

The main difference is lasagna tends to have wide flat noodles, and tends to be a dish made within the inspirations of the Italian cuisine. Pasticcio tends to use other pastas (such as penne), and the flavor elements may be inspired by the greater variety of flavors found around the Mediterranean, such as cinnamon in a Greek-based version. Both are ...


3

I've cooked with both home-made lasagne noodles, and with uncooked noodles (before they came out with the 'no boil' noodles ... you had to cook 'em for a good 90 minutes or so, and add extra liquid, as Marti mentioned) Fresh pasta in lasagne comes out much differently than store bought noodles ... I grew up with it, but a few of my friends weren't thrilled ...


3

The correct answer is to wrap it with aluminium foil and stick it in the fridge. This way you will be safe from all bacterial growth. If your lasagna is cool already you could also use cling film for the wrapping. Having said that: If it was me I would just leave it on the table. I always do that, and it has never been a problem.


2

They work fine. Here is an example of a vegetarian lasgana where I use them. The key is to make sure that there is plenty of well-seasoned liquid for them to absorb. You don't need to parboil them.


2

350F is the magic temp. Just about every casserole cooks at 350, and you cook it until it starts being bubbly which will probably between 30 minutes and an hour (in this case, you should check to make sure it's hot in the center as well, since you're starting from frozen). I'd cover it early, and then uncover it near the end so the top won't get dry.


2

There are several factors in this, in my experience. Thickness of the sauce. If your sauce is too watery, then the pasta layers will soak up too much liquid and have less structural integrity. This is the obvious issue. Thickness of the layering. A layer of pasta can only hold so much weight. A layer of sauce about half an inch deep is usually the limit. ...


2

Use any fresh cheese like fior di latte, bocconcini, or fresh mozzarella with a little bit of fresh parmesan. It depends on the region, some people use non cheese sauces like b├ęchamel and even some use orange cheddar. If you like a fresh and subtle tasting lasagna without the gritty texture of ricotta, a nice mix of fior di latte and fresh mozzarella ...


2

Reheating a lasagna is much like cooking it in the first place: you simply want to bring it up to serving temperature (although the second time you are not so worried about browning the top). Because you are simply heating it through until it is hot enough to be enjoyable, assuming you have thawed it first, it is going to take about the same length of time ...


1

Lasagne is the Italian name for the noodles used in a lasagna casserole. So it would be technically incorrect to use it for a casserole made with a different type of noodles. And I'm not aware of any other use of lasagne noodles, so while you will probably have to call your soup "lasagne soup" if it contains them, and Italians will also use the term "lasagne ...


1

I generally agree with SAJ14SAJ, but will just add that taking the foil...or cover...off for the last 15 to 20 minutes is desired in my family. In fact, we sometimes switch to the broiler for the last couple of minutes. We like getting the top browned and edges more cooked...even crispy. Also, in looking at your recipe, and in my opinion, if you want to ...


1

Lasagne typically need to cook in a hot oven for about 30 minutes. The main problem, as outlined by others in this thread, is the tendency of pasta sheets to dry up during this prolonged exposure to high temperatures. To avoid this, I usually precook the sheets in slightly-salted boiling water for one minute (I just want to soften them, not cook them); a ...


1

I prefer the flavor of fresh lasagna sheets over dried but between the different sorts of dried sheets I've not found there to be a big difference in "no-precooking-required" ones. I have however found that they vary a lot by brand. The only thing I would say is that it can take a bit of trial and error to get a creamy texture with "no-precooking-required" ...


1

For a 4 hour wait time prior to eating, first leave it at room temp for 30 minutes so you can then put in fridge. Cover tight with foil. Then one hour before eat time reheat in oven at 300 degrees Fahrenheit (150 Celsius) for one hour (because now it is cold, not room temperature). Make sure you have a dish that can take going from cold fridge to hot oven. ...


1

Here is my share -> http://angsarap.wordpress.com/2010/10/17/lasagne-al-forno/ When I remove it from the oven I let it stand for 10 mins to cool down before cutting. The picture in that post is 10 minutes after it was removed from oven not so firm but not sloppy as well



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