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 ...
In Italy, when we refer to Pasticcio we are usually referring to other kind of pasta rather than the lasagna noodle. As almost the totally of the italian dishes obviously this differ from the part of Italy you're referring, and so the ingredients could change. The classic lasagna is made with ragù and besciamella, as the pasticcio, but I simply love the ...
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 had never heard of Pasticcio before until I saw my favorite chef "Ina Garten" makes it on food network. However, she did not use lasagna noodles. My understanding is that Pasticcio is the Greek version of Italian baked pasta. Another strange thing about it is that it has cinnamon in it which I personally will not do. Here is the link to that recipe. ...
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.
Just add an extra cup or so of water to the sauce. It comes out fine! I do it every time.
When I make lasagne to put in the freezer, I do not bake it first. For me, the best way to freeze it is using a sheet of Glad's Press-N-Seal over the top of the lasagna, pressing down to get all the air out if you can, between the top layer (sauce/cheese) and your press-n-seal. You want more or less a vacuum seal (the cheap way). I seal my press-n-seal to ...
Once again I will bring up America's Test Kitchen (AKA Cook's Illustrated). They like the no-boil sheets, but they have experienced some of the same problems already brought up here. To ameliorate those issues, they recommend soaking the sheets for 10 minutes in hot tap water before use. I've done it, it works great.
Only top voted, non community-wiki answers of a minimum length are eligible