Lasagne

Dear Google,

No. I don't mean "lasagna". I mean "lasagne".

Love,
Sarahxx

Anyway, could probably provide nice alternative lasagne recipes but they would not have the MEAT.

Also, please let me congratulate you on your excellent knowledge of furrin spelling.

Also - halving the portions never seems to work for me! Either I screw up the cooking time or I skew flavours in a wierd way, I just can't seem to do it properly! This is no doubt me being UTTERLY lame, but I'd rather play it safe...

The thing that makes the recipe you posted look so appealing to me is the long cooking time for the ragu. That's going to infuse a very profound meat flavor into the sauce and that's where the real payoff is for this dish.

I don't think a meatless long-cooked variation would make much sense, but this recipe might work well with wild mushrooms and perhaps some truffle oil to give it a sort of woodsy and deep flavor. Cooking it very long can only damage the texture of the mushrooms, I would imagine

REVIVE: I MADE LASAGNE LAST NIGHT DUDES!

i am thinking a good version of this has MAD CHEESE. cuz i made it with just a sprinkling in the layers and the noodles would smoosh away upon pressure from fork and result in mess. but i didn't use a bechamel which might have messed the binding between layers. my gurl thinks if it just had MAD MORE CHEESE it prolly woulda not fall apart. also i put meat sauce layer and then spinach/ricotta layer so that also might've messed the binding necessary for lasagne that don't fall apart.

did a veggie delia version of this at the weekend w/ four types of cheese, spinach and obscenely priced pine nuts which was both delicious and structurally sound. definitely need the bechamel over the sheets.

xpost from over at 77; this is my family recipe and i love this shit forever

1 onion
7 to 8 cloves garlic
1 green/red pepper
about 8 mushrooms
1 zucchini

Clean and dice the veggies and sautee on medium for about five minutes with olive oil, ground pepper, basil, oregano and thyme. you can do like spinach or beef or pine nuts or whatever, but i think it's gilding the lily.

might as well start a LARGE saucepot of water boiling; use the biggest one you got. pour in a generous dollop of olive oil and a half handful of salt.

while the veggies are going, take 15 oz good ricotta (polly-o is awesome) and blend with two eggs. put the bowl in the fridge; you're not gonna need it for a minute.

Take 1 pound to 1 1/2 pound of mozzarella and put it in the freezer. leave it there for about a half hour, then take it out and cut it into sheet/strips. getting it cold makes it easier to cut. You can put that back in the fridge now.

in a large saucepot, mix 28 oz of tomato puree, 28 oz crushed tomatoes, 12 oz tomato paste, 1/4 cup wine, the juice from half a lemon, 1/2 tsp of sugar and your sauteed veggies (oil and all). put that on medium low for about 45 minutes and leave the top on. congrats; you just made homemade sauce.

okay, is the water at a ROLLING BOIL yet? no? well, when it is put in your lasagna noodles. None of that precooked bullshit here; you can use as few as twelve noodles, but i recommend making a little extra. stir ever two minutes to keep the noodles from sticking and pull it off the heat and drain after about nine minutes. try to time all this so that when your noodles come out, your sauce is done.

Get a flat bottomed pan, maybe four to five inches deep about as long as your keyboard and a bit wider.
1st layer: pour sauce on the bottom of the pan till it's covered
2nd layer: Noodles. put them on like III and then cross the last one like \
3rd layer: that ricotta egg mixture. use it all up here.
4th layer: Noodles, same layering as before.
5th layer: Sauce
6th layer: about 1/2 to 3/4 a pound of mozzarella, in strips to cover the sauce. Again, polly-o is pretty damn good.
7th layer: fill in all the gaps with shredded parmesan
8th layer: Last four noodles, same as before
9th layer: Sauce. That's it for the sauce, so if you got extra you can put it in with any extra noodles you have in a separate container for bonus lunchables.
10th layer: 1/2 to 3/4 a pound of mozzarella and parmesan to taste; let's say a few handfuls

Cover the pan with aluminum and cook at 375-385 (depending on how hot yer oven gets) for an hour. After an hour, take off the aluminum and let it cook for another fifteen minutes or until the cheese on top starts to brown and steam is coming out from the top from the layers.

Let it sit for about fifteen minutes and serve with the wine you used to make the sauce. This takes like three hours total but GODDAMN it is good lasagna.