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Jeff geekbearjeff

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→ njbearcub1: (no subject) → choochoo68: (no subject) → tonethbone: (no subject) → putzmeisterbear: (no subject)

March 2015

Blurb

January 25th, 2010

I made that... Lasagna @ 12:38 am

Location: apartment 9B

Mood:

full

While mostly following the recipe (click through to picture for the recipe) I created the yumminess depicted below.

I substituted Ricotta Cheese for the Cottage Cheese. I used Sweet Italian Sausage links. I removed the sausages from the casings and ground the sausage and the ground beef with the meat and cheese grinder attachment on my stand mixer using the coarse grinding plate. To try to meld the meat products together I alternated the sausage and the ground beef.

Next time I'll use the ready to bake lasagna noodles and I'll get commercially shredded mozzarella, the fresh mozzarella tasted very good, but cleaning up the food processor was not pleasant.

We've got dinner for two for 4 more nights. ;)

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Comments

( Speak your mind)

From:	njbearcub1
Date:	January 25th, 2010 06:27 am (UTC)

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Want.

The no-boil noodles are *such* a godsend. And I can't believe how expensive ricotta is these days! I made a lasanga in the Crock Pot a few weeks back, and I loved how it let me add extra layers, because of the height of the pot.

(Reply) (Thread)

From:	geekbearjeff
Date:	January 26th, 2010 04:21 am (UTC)

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Yeah Lasagna is not an inexpensive dish!

While I was planning I decided that I would replace the cottage cheese with ricotta and that I might double it for good coverage. I picked up some Parmigianno-Reggiano cheese at ShopRite ($5 for 6ozs). When I got to the cheese section of Whole Foods I was blown away! I picked up some very very tasty flaked Parmigianno-Reggiano cheese ($7 for 5ozs) and wound up combining the cheeses from both places. All in all the 11 to 12 ozs. of the cheese in the ricotta layer was around $12.00 .

[ I guess its good that I don't run a mom/pop restaurant ;) ]

(Reply) (Parent) (Thread)

From:	njbearcub1
Date:	January 26th, 2010 04:25 am (UTC)

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Well, if you did, I'm sure you'd be buying your ricotta at the CostCo.

;-)

(Reply) (Parent) (Thread)

From:	geekbearjeff
Date:	January 26th, 2010 04:30 am (UTC)

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so true!

(Reply) (Parent) (Thread)

From:	choochoo68
Date:	January 25th, 2010 01:15 pm (UTC)

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i've had some no boil noodles up in the cupboard for a while.
makes me want to use 'em lol

(Reply) (Thread)

From:	geekbearjeff
Date:	January 26th, 2010 04:23 am (UTC)

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cupboard...while... Yeah I ran into that a couple of times while rooting around the cabinets over the weekend. I found some bottles red sauce/gravy with best before dates in 2006 & 2008. I tossed them.

(Reply) (Parent) (Thread)

From:	choochoo68
Date:	January 26th, 2010 06:10 am (UTC)

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LOL yeah were they turning brown? sure sign they'd gone over.
not that i'd know anything about that.
nope. ;)

(Reply) (Parent) (Thread)

From:	geekbearjeff
Date:	January 26th, 2010 01:51 pm (UTC)

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no, they hadn't yet turned into another life form, but I didn't want to chance it!

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From:	tonethbone
Date:	January 25th, 2010 01:46 pm (UTC)

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You can use regular lasagna noodles...and NOT boil them
Just place a "tad" extra sauce between layers and bake covered with foil for about an hour.

OR
just place the regular noodles in a baking pan of hot water (not on the stove...on your countertop)..in 10-15 minutes they become pliable and you can cut them with a kitchen scissor to fit the pieces in place as you assemble the layers

Either way works

Edited at 2010-01-25 01:47 pm (UTC)

(Reply) (Thread)

From:	geekbearjeff
Date:	January 26th, 2010 04:28 am (UTC)

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Thanks!

The recipe calls for No Boil noodles, but I substituted the regular noodles because I couldn't find the No Boil from Barilla at ShopRite.

I generally gravitate to Barilla for pastas. Your suggestion will let me use a known brand of pasta but save on the hassle of boiling/shocking/oiling/cleaning up another set of pots!

(Reply) (Parent) (Thread)

From:	tonethbone
Date:	January 26th, 2010 01:00 pm (UTC)

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The no-boil noodles are, in a sense , a rip off..you get less of them and the pasta is thinner...as I have said you can achieve the same effect with any regular lasagna noodle...and (becuase they noodles absorb liquid)....more sauce between the layers

http://www.familyeducation.com/whatworks/item/front/1,2551,1-10119-4274,00.html

(Reply) (Parent) (Thread)

From:	putzmeisterbear
Date:	January 25th, 2010 07:19 pm (UTC)

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Pre-shredded mozzarella has a light coating of stuff to keep it from clumping so it melts differently as a result. On homemade pizza it's very noticeable but might be fine for Lasagna.

(Reply) (Thread)

From:	geekbearjeff
Date:	January 26th, 2010 04:10 am (UTC)

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Hum, thanks for the info!

We've got a couple of mandolin style graters, maybe I'll go with the fresh Mozzarella and grate it on the hand operated grater.

(Reply) (Parent) (Thread)

From:	putzmeisterbear
Date:	January 26th, 2010 04:26 am (UTC)

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On the inner layers you can even use slices. It's a lot quicker. I love making lasagna and have had lots of Italian friends give me tips over the years. Yours makes my mouth water just looking at the picture. LOL

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From:	geekbearjeff
Date:	January 26th, 2010 04:30 am (UTC)

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you are too kind!

[hug]

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( Speak your mind)