Cooking- Lasagna advice please!

[diamondsnake]

Originally Posted by David

Two problems: Noodles & heat. Using uncooked lasagna noodles instead of cooked ones would help. They cook up just fine in the sauce. Draining cooked noodles on paper towels before layering would also help. However, overcooked noodles are a disaster from the get-go. If you want to use cooked noodles (drained & patted dry), lower the heat and cook longer. The higher the temp the more chance of liquid separating out.

Are you sure you can use normal uncooked noodles? How would they cook? Would the sauce just cook them? I am more scared of getting crunchy/crusty lasagna then I am of a soupy lasagna! Who knew pasta could be so difficult!

[SuzeQuze]

What kind of sauce are you using?

On edit: Make it the day before and reheat it.

[diamondsnake]

Originally Posted by SuzeQuze

What kind of sauce are you using?

Here is the recipe that I used:

http://www.foodnetwork.com/food/reci..._32179,00.html

It is a somewhat thick meat sauce using Italian Turkey Sausage. It wasn't a thin sauce at all...

[Nixxxed]

Originally Posted by diamondsnake

Okay, this makes sense. So, the layered noodles should only be cooked for a minute, but the top noodles should be cooked for the full time? Is this because the top noodles would dry out otherwise?

No, I cook the top noodles because they don't have anything on top of them to cook them -- the juices drip down and finish cooking the middle and bottom layers of noodles, which in turn soak up the excess juice.

Of course this really depends on where the noodles are in your layers. I've seen some recipes that have the noodles only on the bottom and middle ... in which case I wouldn't completely cook any of the noodles.

And you really can make the dish without boiling the lasagna at all, provided there is enough moisture in your other ingredients. I only flash boil them to make assembling the dish easier - it's hard and annoying when they're still dry.

I hope this made more sense and didn't sound snarky. Who knew it would be so hard to describe a lasagna making technique? Also, I don't think I've ever typed the word "noodle" so many times in one day.

[macfanken]

I've only made lasagna a few times but it's always turned out good... not runny at all. I'm pretty sure I've always used a lower temperature than what you used and I think I baked it longer... probably more like 50 - 60 minutes at 375 degress.

[crtrofthenight]

I'm not a chef but I cook A LOT and grew up with an Italian mom and grandmother. They always drained the ricotta in a colander overnite and you'd be surprised at all the water that it releases. If you know it's not a smooth texture, very little water will be in the ricotta so just add the egg and the parmesan cheese or romano should bind it enough. The sauce (like the others said) shouldn't be runny. Make sure you're lasagna noodles are drained well too. Definitley cook the noodle al dente. Good luck. Just make sure the ricotta filling isn't loose. don't forget to add parsley, salt and pepper to the mixture also! Ricotta is rather bland so it needs those ingredients. let me know what you think.

[HomerMcvie]

Originally Posted by crtrofthenight

Make sure you're lasagna noodles

I was a lasagna noodle in a previous life!

[Serrart]

This recipe is pretty clear and there's a video. It's the North version with Béchamel Sauce, but if you don't like it just ignore the ingredient. I'm still puzzled about ricotta or cottage cheese in the American version...

http://english.incucina.tv/ricette/2...91/ricetta.asp

Romy

[diamondsnake]

Originally Posted by Nixxxed

No, I cook the top noodles because they don't have anything on top of them to cook them -- the juices drip down and finish cooking the middle and bottom layers of noodles, which in turn soak up the excess juice.

Of course this really depends on where the noodles are in your layers. I've seen some recipes that have the noodles only on the bottom and middle ... in which case I wouldn't completely cook any of the noodles.

And you really can make the dish without boiling the lasagna at all, provided there is enough moisture in your other ingredients. I only flash boil them to make assembling the dish easier - it's hard and annoying when they're still dry.

I hope this made more sense and didn't sound snarky. Who knew it would be so hard to describe a lasagna making technique? Also, I don't think I've ever typed the word "noodle" so many times in one day.

No this is really good advice. Not snarky at all. I am just a beginner, but I want to learn! I love making people happy with food- so I want to know how to make the best food... Thanks for all the help!

[diamondsnake]

Originally Posted by Serrart

This recipe is pretty clear and there's a video. It's the North version with Béchamel Sauce, but if you don't like it just ignore the ingredient. I'm still puzzled about ricotta or cottage cheese in the American version...

http://english.incucina.tv/ricette/2...91/ricetta.asp

Romy

I've been wanting to try this kind of a recipe. But I am the exact opposite of you. I couldn't imagine a lasagna without ricotta cheese! I guess that is the main difference between an Italian lasagna and an American lasagna. I want to try the authentic Italian version though.

[diamondsnake]

Originally Posted by crtrofthenight

I'm not a chef but I cook A LOT and grew up with an Italian mom and grandmother. They always drained the ricotta in a colander overnite and you'd be surprised at all the water that it releases. If you know it's not a smooth texture, very little water will be in the ricotta so just add the egg and the parmesan cheese or romano should bind it enough. The sauce (like the others said) shouldn't be runny. Make sure you're lasagna noodles are drained well too. Definitley cook the noodle al dente. Good luck. Just make sure the ricotta filling isn't loose. don't forget to add parsley, salt and pepper to the mixture also! Ricotta is rather bland so it needs those ingredients. let me know what you think.

Good tips! I think I just cooked the noodles too much. Live and learn, I guess.

[David]

Originally Posted by Serrart

This recipe is pretty clear and there's a video. It's the North version with Béchamel Sauce, but if you don't like it just ignore the ingredient. I'm still puzzled about ricotta or cottage cheese in the American version...

http://english.incucina.tv/ricette/2...91/ricetta.asp

Yum!! That video looks good!! I wish I could eat lasagna tonight but I can't because I am prepping with laxatives for tomorrow morning's colonoscopy. So I am liquid dieting tonight: apple juice, 7-Up, broth & water.

[Serrart]

Originally Posted by diamondsnake

I've been wanting to try this kind of a recipe. But I am the exact opposite of you. I couldn't imagine a lasagna without ricotta cheese! I guess that is the main difference between an Italian lasagna and an American lasagna. I want to try the authentic Italian version though.

I love ricotta too and we use it for a lot of pasta recipes. Have you ever tasted Pasta alla Norma?
http://www.agatirno.it/ricette/penneallanorma.htm

The name comes from Bellini's opera. It's from Sicily and is really good.

Romy

[Serrart]

Originally Posted by David

Yum!! That video looks good!! I wish I could eat lasagna tonight but I can't because I am prepping with laxatives for tomorrow morning's colonoscopy. So I am liquid dieting tonight: apple juice, 7-Up, broth & water.

I'm sure everything will be fine and tomorrow evening you can celebrate with Lasagne and Bach.

Romy

[HomerMcvie]

Originally Posted by David

Yum!! That video looks good!! I wish I could eat lasagna tonight but I can't because I am prepping with laxatives for tomorrow morning's colonoscopy. So I am liquid dieting tonight: apple juice, 7-Up, broth & water.

You, and your #2 issues!!!
At my aunt's this past Sat, a bunch of old dudes were talking about having that done. They all agreed that the prep was much worse than the procedure. Thank gawd I've not got to do that for quite a few years.
I hope all goes well! Come back, and talk about your ass some more!