User Panel
User Panel
User Panel
|
Posted: 5/14/2024 8:45:53 PM EDT
Im trying my hand at lasagna this weekend. It will have Elk as the star of the show.
I bought the oven-ready style noodles, but I am second guessing that decision. Any recommendations one way or the other? Or any other hot tips for making a delicious lasagna???? |
|
|
|
|
Posted: 5/14/2024 8:47:19 PM EDT
[#1]
Even the regular dry lasagna noodles can simply be baked - no pre-cook.
It actually helps keep things together by absorbing water out of the sauce and other ingredients. |
|
|
|
|
Posted: 5/14/2024 8:48:29 PM EDT
[#2]
|
|
|
|
|
Posted: 5/14/2024 8:50:11 PM EDT
[#3]
I hated lasagna as a kid. A few years ago my wife started making it and I love the shit now. Hell, we had veggie lasagna last night, still damn good.
|
|
|
|
|
Posted: 5/14/2024 8:50:54 PM EDT
[#4]
Quote HistoryOriginally Posted By Chokey: https://lh4.ggpht.com/_1kaThHvid9Y/TNHn0gUExoI/AAAAAAAABLc/YTG_p7VU6D0/s512/lasagna.jpg That looks amazing!!!! I hope mine turns out that good….. |
|
|
|
|
Posted: 5/14/2024 8:51:51 PM EDT
[#5]
Elk sausage? Because it not, your going to want to add some for fat content.
|
|
|
|
|
Posted: 5/14/2024 8:57:58 PM EDT
[#6]
Don't use those shitty easy bake lasagna noodles. Also if you have elk sausage use that.
|
|
|
|
ME, USA
|
Posted: 5/14/2024 9:04:16 PM EDT
[#7]
Top with bechamel ftw
|
|
|
WA, USA
|
Posted: 5/14/2024 9:14:50 PM EDT
[#8]
I've made crockpot las several times, not as good as oven las but tolerable in you don't have an oven, just break noodle to fit, put lots of sauce and cheese on top to keep moisture in. you may need to add water half way through.
|
|
|
|
Posted: 5/14/2024 9:17:33 PM EDT
[#9]
Quote HistoryOriginally Posted By Badlatitude: Don't use those shitty easy bake lasagna noodles. Also if you have elk sausage use that. So no to the “oven-ready” noodles?? |
|
|
|
|
Posted: 5/14/2024 9:18:36 PM EDT
[#10]
Quote HistoryOriginally Posted By MainePure: Top with bechamel ftw Funny, I have seen either bechamel or ricotta. But in typical GD fashion, I WANT TO TRY BOTH!!!!! |
|
|
|
|
Posted: 5/14/2024 9:22:16 PM EDT
[#11]
I actually like the oven ready noodles better.
|
|
|
|
|
Posted: 5/14/2024 9:22:22 PM EDT
[#12]
Seems there's at least 50 ways to make lasagna
|
|
|
|
|
Posted: 5/14/2024 9:27:09 PM EDT
[#13]
I've never made lasagna. I should try it sometime.
|
|
|
|
OH, USA
|
Posted: 5/14/2024 9:37:00 PM EDT
[#14]
Just follow the instructions on teh back of the Barilla box. It's that simple.
And double the shredded cheese. I like to add a couple beaten eggs and more shredded mozzarella to the ricotta than is called for. Don't underestimate the impact of FRESH SHREDDED mozzarella and parmesan. Some seasoned and grilled or sautéed portabella strips are also a great addition... lots of savory flavor there. |
|
|
AZ, USA
|
Posted: 5/14/2024 9:38:15 PM EDT
[#15]
Quote HistoryOriginally Posted By Chokey: https://lh4.ggpht.com/_1kaThHvid9Y/TNHn0gUExoI/AAAAAAAABLc/YTG_p7VU6D0/s512/lasagna.jpg Hope Solo after the gangbang? |
|
|
|
Posted: 5/14/2024 9:39:32 PM EDT
[#16]
Quote HistoryOriginally Posted By Chokey: https://lh4.ggpht.com/_1kaThHvid9Y/TNHn0gUExoI/AAAAAAAABLc/YTG_p7VU6D0/s512/lasagna.jpg The original copy pasta |
|
|
|
|
Posted: 5/14/2024 9:41:45 PM EDT
[Last Edit: FG24U]
[#17]
I want to like it. Keep trying it. Just do not like ricotta.
Good luck, OP. |
|
|
|
|
Posted: 5/14/2024 9:43:56 PM EDT
[#18]
|
|
|
|
OH, USA
|
Posted: 5/14/2024 9:46:55 PM EDT
[Last Edit: Millennial]
[#19]
Quote HistoryOriginally Posted By FG24U: I want to like it. Keep trying it. Just do not like ricotta. Good luck, OP. Mascarpone and cottage cheese aren't bad substitutes if ricotta isn't your thing. Also, "mexican lasagnas" are good; layered with things like taco meat, refried beans, diced onions/tomatoes/chiles/pico, sour cream, shredded cheese, guac, queso, enchilada sauce, tortillas, tostada shells, etc... |
|
|
|
Posted: 5/14/2024 9:46:55 PM EDT
[#20]
Quote HistoryOriginally Posted By Chokey: https://lh4.ggpht.com/_1kaThHvid9Y/TNHn0gUExoI/AAAAAAAABLc/YTG_p7VU6D0/s512/lasagna.jpg 
|
|
|
|
KY, USA
|
Posted: 5/14/2024 9:47:03 PM EDT
[#21]
Quote HistoryOriginally Posted By FG24U: I want to like it. Keep trying it. Just do not like ricotta. Good luck, OP. My mom made it sort of often when I was a kid, we were poor so she used cottage cheese in it. First time I saw someone make it with ricotta cheese I freaked out a little bit, never heard of that cheese before. I like ricotta cheese now, but i still have a soft spot for cottage cheese in lasagna. |
|
|
|
Posted: 5/14/2024 9:48:22 PM EDT
[#22]
If you didn’t add fat to the elk burger throw in some sausage in your mix. You can never have too much cheese.
|
|
|
|
TX, USA
|
Posted: 5/14/2024 9:49:09 PM EDT
[#23]
soak the oven-ready noodles before assembly, or they will draw too much moisture out of your tomatoes and make the lasagna dry and crumbly.
don't cook - just soak. |
|
|
|
Posted: 5/14/2024 9:53:24 PM EDT
[#24]
Quote HistoryOriginally Posted By sirensong: soak the oven-ready noodles before assembly, or they will draw too much moisture out of your tomatoes and make the lasagna dry and crumbly. don't cook - just soak. Copy that! |
|
|
|
|
Posted: 5/14/2024 9:54:26 PM EDT
[#25]
Quote HistoryOriginally Posted By TheWhiteHorse: If you didn’t add fat to the elk burger throw in some sausage in your mix. You can never have too much cheese. There is some fat added to the Elk burger, however, I plan to go cheese and sauce heavy!! |
|
|
|
TX, USA
|
Posted: 5/14/2024 9:54:29 PM EDT
[#26]
Quote HistoryOriginally Posted By 3BP: Funny, I have seen either bechamel or ricotta. But in typical GD fashion, I WANT TO TRY BOTH!!!!! Quote HistoryOriginally Posted By 3BP: Originally Posted By MainePure: Top with bechamel ftw Funny, I have seen either bechamel or ricotta. But in typical GD fashion, I WANT TO TRY BOTH!!!!! don't do both, at least at first. you need to understand the difference first. lasagna from napoli is very bright and cheese-forward. bolognese is deeper and bechamel (flour and butter and milk) forward. most american lasagna is basically napoletana. |
|
|
USA
|
Posted: 5/14/2024 10:02:22 PM EDT
[Last Edit: Lucifer_Sam]
[#27]
Quote HistoryOriginally Posted By sirensong: soak the oven-ready noodles before assembly, or they will draw too much moisture out of your tomatoes and make the lasagna dry and crumbly. don't cook - just soak. This, the oven ready are much better, but you have to soak them. I made this this weekend, it was great. I did make the ragu out of spaghetti sauce I'd made that I had in the freezer, though, so it had a leg up. I used the oven ready noodles, I've made pasta before, but its not something I like fucking with.  Le lasagne in un ristorante Michelin emiliano con Massimo Spigaroli - Antica Corte Pallavicina* If youre going the cheese route, I think cottage is a lot better than that other stuff. America test kitchen has a lasagna recpe out there you can dig up if you want to go that way. |
|
|
CT, USA
|
Posted: 5/14/2024 10:03:56 PM EDT
[#28]
I was a firm believer in using uncooked noodles every time I made it but tried the oven ready ones on a recommendation from here and it turned out fine.
Probably a little bit better because it's easier to bake the noodles al dente in the dish in my opinion . Nothing ruins lasagna more than over cooked noodles in your dish . When using uncooked ones it's a fine balancing act to have just enough moisture in your meat sauce but not too much or it makes the noodles taste over cooked |
|
|
CT, USA
|
Posted: 5/14/2024 10:08:44 PM EDT
[Last Edit: ranging-by-zipcode]
[#29]
Quote HistoryOriginally Posted By sirensong: don't do both, at least at first. you need to understand the difference first. lasagna from napoli is very bright and cheese-forward. bolognese is deeper and bechamel (flour and butter and milk) forward. most american lasagna is basically napoletana. That's what I use when I cooked Greek lasagna or other wise known as pastitsio ...bechamel Greek pastitsio is so good  |
|
|
|
Posted: 5/14/2024 10:11:51 PM EDT
[#30]
We shunned the no boil noodles until we were forced due to that being the only option available. Turns out they are just fine.
 Attached File Attached File |
|
|
|
MI, USA
|
Posted: 5/14/2024 10:12:25 PM EDT
[#31]
Quote HistoryOriginally Posted By FG24U: I want to like it. Keep trying it. Just do not like ricotta. Good luck, OP. |
|
|
FM, USA
|
Posted: 5/14/2024 10:16:32 PM EDT
[#32]
Quote HistoryOriginally Posted By 3BP: That looks amazing!!!! I hope mine turns out that good….. Quote HistoryOriginally Posted By 3BP: Originally Posted By Chokey: https://lh4.ggpht.com/_1kaThHvid9Y/TNHn0gUExoI/AAAAAAAABLc/YTG_p7VU6D0/s512/lasagna.jpg That looks amazing!!!! I hope mine turns out that good….. Not sure if serious... We have found Thorazine's new account! |
|
|
|
Posted: 5/14/2024 10:31:51 PM EDT
[#33]
Use regular noodles, uncooked. Layer them with sauce, then your cheeses, and repeat until you're out of space.
Cover with foil, bake for 75 minutes, rest for 10 minutes. Quart of sauce for a 9x9. 2 quarts for a 9x13. I use 5 cheeses. Provolone slices, shredded mozzarella, parmesan, asiago, and ricotta. Good luck and have fun.  |
|
|
|
|
Posted: 5/14/2024 10:37:51 PM EDT
[#34]
 The Loaded Lasagna | Chef Jean-Pierre Or try it using a crepe.  Cannelloni Bolognese (Made with Crepes) |
|
|
|
|
Posted: 5/14/2024 10:40:59 PM EDT
[#35]
if you're going to use oven ready past noodle, which by the way I intently dislike, make the mixture wetter than normal lasagna.
The dried oven ready noodles will suck up more moisture from the mix resulting in a too dry finished product. |
|
|
|
USA
|
Posted: 5/14/2024 10:45:14 PM EDT
[#36]
Made one the other day using the over ready style and it was not the first time. So much easier than the traditional style.
Only problem with them is it is hard to break them neatly so they fit into the pan corners, yes I said pan corners. (3) Boxes of Ronzi oven ready (2) Jars of Prego Vodka sauce (2) Lbs of 80/20 or Venison chop meat. Cook and drain. (1) Package of Italian Sweet Sausage. Cook and fry in pan so they have a little bark on them. Let cool and slice. (2) Ricotta Cheese. Mix with 2 eggs so it spreads easier. (1) Package of Mozzarella. I use whole milk and cut, never shredded. 3 Layers 1st Layer of sauce on pan, pasta, ricotta, chop meat. 2nd Layer of pasta in opposite direction (break to fit), sauce, ricotta, chop meat 3rd Layer of pasta in opposite direction (same as 1st layer), sauce, ricotta, chop meat and sliced sausage. Top with sliced mozzarella. Cover with foil and let set up overnight. Bake at 350-375 for one hour. Take foil off and baked for another 7-10 minutes to melt cheese nicely. Let set up for several minutes and serve. |
|
|
|
Posted: 5/14/2024 11:23:33 PM EDT
[#37]
Quote HistoryOriginally Posted By Chokey: https://lh4.ggpht.com/_1kaThHvid9Y/TNHn0gUExoI/AAAAAAAABLc/YTG_p7VU6D0/s512/lasagna.jpg lol, I knew it wasn’t far away |
|
|
|
|
Posted: 5/14/2024 11:32:17 PM EDT
[Last Edit: Shootindave]
[#38]
Directions are on the box.
Timing the frozen garlic toast to finish at the same time is where champions are built. |
|
|
|
NV, USA
|
Posted: 5/14/2024 11:36:28 PM EDT
[#39]
Originally Posted By 3BP: Im trying my hand at lasagna this weekend. It will have Elk as the star of the show. I bought the oven-ready style noodles, but I am second guessing that decision. Any recommendations one way or the other? Or any other hot tips for making a delicious lasagna???? Do you want to cook noodles before you make your lasagna then bake it? If not then use oven ready. If yea then return. |
|
|
VA, USA
|
Posted: 5/14/2024 11:38:30 PM EDT
[#40]
Dunno if this has been posted...
I soak the noodles in hot water in a roasting pan as I'm making the filling. It softens them up, and you take them out as you need them to assemble the lasagna. Also, don't use pre-shredded cheese. Shred it fresh. |
|
|
|
Posted: 5/15/2024 12:03:11 AM EDT
[#41]
|
|
|
|
|
Posted: 5/15/2024 12:38:39 AM EDT
[Last Edit: tarheel7734]
[#42]
Quote HistoryOriginally Posted By Millennial: Mascarpone and cottage cheese aren't bad substitutes if ricotta isn't your thing. Also, "mexican lasagnas" are good; layered with things like taco meat, refried beans, diced onions/tomatoes/chiles/pico, sour cream, shredded cheese, guac, queso, enchilada sauce, tortillas, tostada shells, etc...  Attached File Attached File Attached File Attached File Attached File Attached File Attached File Attached File Attached File Attached File |
|
|
|
|
Posted: 5/15/2024 12:41:00 AM EDT
[Last Edit: Red_Label]
[#43]
Damn... you guys are killing me. Haven't eaten all day, and if I don't eat by 8PM, I choose not to eat. I'm drooling like a dog staring at a steak right now.
It's a good thing that the grocery store near me is closed-up for the night. I'd run down there and break my 8PM rule. Even if it was just a crappy Stouffer's frozen lasagna, it would still be damn tasty at my current level of hunger. 
|
|
|
|
NE, USA
|
Posted: 5/15/2024 12:45:10 AM EDT
[#44]
Definitely adds some ground pork sausage to the meat mix and at least 5 different types of cheese.
|
|
|
SOM
|
Posted: 5/15/2024 1:04:26 AM EDT
[#45]
 The Old Country Buffet carving station is the worst place to make conversation |
|
|
|
Posted: 5/15/2024 6:13:49 AM EDT
[#46]
|
|
|
|
OH, USA
|
Posted: 5/15/2024 6:21:26 AM EDT
[#47]
Quote HistoryOriginally Posted By Chokey: https://lh4.ggpht.com/_1kaThHvid9Y/TNHn0gUExoI/AAAAAAAABLc/YTG_p7VU6D0/s512/lasagna.jpg |
|
|
|
Posted: 5/15/2024 8:06:53 AM EDT
[#49]
Quote HistoryOriginally Posted By flyhack72: Not sure if serious... We have found Thorazine's new account! Not serious. I have seen that picture on here more than I care to remember. |
|
|
|
|
Posted: 5/15/2024 8:07:13 AM EDT
[#50]
Quote HistoryOriginally Posted By Shootindave: I want that taco cake in my mouth, It was really good. Multiple layers of homemade seasoned beef, homemade refried beans and salsa, cheese, homemade sour cream and corn tortillas. |
|
|
|
Win a FREE Membership!
Sign up for the ARFCOM weekly newsletter and be entered to win a free ARFCOM membership. One new winner* is announced every week!
You will receive an email every Friday morning featuring the latest chatter from the hottest topics, breaking news surrounding legislation, as well as exclusive deals only available to ARFCOM email subscribers.
AR15.COM is the world's largest firearm community and is a gathering place for firearm enthusiasts of all types.
From hunters and military members, to competition shooters and general firearm enthusiasts, we welcome anyone who values and respects the way of the firearm.
Subscribe to our monthly Newsletter to receive firearm news, product discounts from your favorite Industry Partners, and more.
Copyright © 1996-2024 AR15.COM LLC. All Rights Reserved.
Any use of this content without express written consent is prohibited.
AR15.Com reserves the right to overwrite or replace any affiliate, commercial, or monetizable links, posted by users, with our own.
Attached File
Attached File
Attached File