Hot answers tagged lasagna
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 ...
Lasagne al forno is a pasticcio. So is pretty much any pasta al forno. Lasagna is one of many pasticcios you could make -- unless you're talking to a Bolognese, in which case they'll insist that the only proper name for the lasagne dish is lasagne -- or better, lasagne Bolognese of course :) Only person on the Internet I've seen that gets it right: ...
I agree with the texture issue. I had luck this week using real - not light - sour cream instead of ricotta. I combined provolone, mozzarella and the sour cream togther before adding the additional ingredients.
For one nondairy option you can use a puree of cooked garbanzo beans (chickpeas), lemon juice, salt, a bit of cornstarch, and garlic if desired. I like this for lasagnas as it doesn't overpower the dish with a cheesy flavor and lets the vegetable flavors really come through. Another option is to soak cashews for a few hours, then puree them with lemon ...
Cream Cheese is a great substitute. I have a friend with similar distaste to cottage cheese so we just use cream cheese, cheddar and mozzarella.
Stack them, like this: Rotate them 1/3 and 2/3 the way through cooking, figuring perhaps 25% longer cooking time than each would call for separately. Use an instant read thermometer, look for about 165F (74C). Also look for a bit of browning and bubbliness. It may be that they won't be done at exactly the same time, but they'll be close enough that they ...
Yes. Use a thermometer. Your lasagna will be done at an internal temperature of 165F (74C). Just lower the baking temp appropriately. I can't know the time and oven temperature that will actually work for you, because you didn't present them, but I hope this helps.
I make lasagna without boiling the noodles all the time! I have also made other noodle casseroles without first cooking the noodles. If your sauce is "wet" enough or if you add a little extra water to your sauce, it cooks fine! Most of the dishes I make, bake for about an hour and that is plenty for plumped up noodles with the same texture as boiled ahead. I ...
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.
I've been cooking lasagne for the past 15 years and never had a problem with instant sheets. I use meat sauce, cheese sauce and the sheets, I cook for about 30-35 minutes in a moderate oven and stick a knife through the layers to check if it's done. Occasionally it will need an extra 5-10 minutes cooking time. I love fresh pasta in every other instance but ...
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