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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 ...


Unless your garlic has fungus growing on it or is badly discolored it's unlikely this flavor is from it. Garlic generally keeps very well and is still safe to use, and still flavorful even when it's a bit shriveled. It's much more likely these off flavors are coming from another ingredient, and could be a sign of some sort of contamination, in which case ...


No, you cannot salvage it. First, once a flavor is in a dish, there is no way to remove it. Masking it slightly (which diverts the attention from it but does not remove it) and dilution are possibilities, but removal isn't. Second, mildew is mold, and many species of mold are toxic to humans. As there is no way to find out if yours is toxic or harmless, ...


Also try sieving or blending the cottage cheese first, if you don't like the texture but don't mind its subtle flavour. It changes the texture totally, and my husband will happily eat it in pasta dishes, even though he doesn't like the texture usually.


I make a white sauce using the mozzarella cheese. Since I use non-fat milk to make the sauce, it cuts down on calories. This has always worked very well in my lasagna recipe.


I was a food service specialist. The danger zone is 40°F to 140°F (4°C to 60°C). Food can be kept in the danger zone no more then 4 hours. That being said it would be fine to leave in the oven until your guest arrive with the oven turned off after backing. Reheat at 350 for 1/2 hour before serving. Your lasagna wouldn't be in the danger zone 4 hours.

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