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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 ...


11

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.


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

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

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 ...


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 ...


7

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


7

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 ...


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, ...


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. ...


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

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

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

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.


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 ...


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'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

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

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

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

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

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 ...


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 ...


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

It is a rather long timescale, but you already made the thing. I would put it in the freezer for 24 hours, the leave it in the fridge to thaw. That should be right on target for Sunday, without having to worry about infringing any guidelines.


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. ...



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