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16

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 ...


16

I've never used ricotta or any soft cheese on my lasagne - I wonder if it is an Italian American convention. I use bechamel sauce, mozarella and parmesan, and it works very well.


12

I think the key is to let the lasagne sit for a while after it comes out of the oven. This allows it to cool and to absorb some of the liquid. It makes it easier to eat as well, as it doesn't scald you.


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 ...


12

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 ...


11

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 ...


11

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 ...


10

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 end....


9

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.


8

Rather than freezing it after baking, I would assemble the lasagna and freeze it today and then bake it on Sunday. It is rather difficult to reheat a whole baked lasagna from frozen without getting soggy noodles.


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

I always thought of the Greek dish Moussaka as Eggplant Lasagna. Except it is Béchamel sauce on top instead of more cheese.


8

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 ...


5

In Italy with Pasticcio we are usually referring to other kind of pasta rather than the lasagna noodle. The classic lasagna and pasticcio are made with ragù and besciamella, but there are lots of different types. For example I simply love the white lasagna with artichokes! Disclaimer: as almost the totally of the italian dishes this differs from region to ...


5

Anything airtight is fine. If the sheets will fit in a Ziploc, that would be perfect. Another option that would certainly be big enough is a bread bag, well sealed. If you still have the box the pasta came in, you can put the bag inside the box to give the pasta a small measure of protection against breakage. I checked with Still Tasty and they didn't have ...


5

Gordon says "white sauce", which is a simpler term for bechamel-based sauces and is quite common when making lasagna. Yet the stuff that gets stirred in the bowl looks somewhat "fluffier" than classic bechamel and when it's piped has a "raggedness" that plain bechamel doesn't have, but smoother that pure ricotta. My conclusion: it's hard to say for certain,...


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

I hate to be a party pooper but no, it generally doesn't work right to use pasta in a baked dish without boiling first. Even just made fresh pasta needs a quick bath in boiling water. That's because cooking the pasta is about more than just making it tender, it's about hydrating and plumping each grain of flour. Even if your sauce is very wet, you're not ...


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

You can use 'no-boil' pasta straight from the box, alternatively, you can soak it it warm water for a few minutes. The soaked pasta may prove to be a little easier to manipulate when building the lasagne. However, providing there is enough liquid in the sauce, soaking is unnecessary. Personally, I'd cover the dish with foil until the last 10 to 15 minutes ...


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.


3

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.


3

I have cooked Lasagna, cooled it overnight in the refrigerator, cut the Lasagna in portions, vacuum sealed and froze the portions. I have received all positive feedback on the Lasagna.


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

Just add an extra cup or so of water to the sauce. It comes out fine! I do it every time.


3

It works. It tastes great. I've done numerous variations (All Veggie, White lasagna, etc.) for numerous dinners and no one has EVER known the difference. Including several Italian moms.



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