- Oct 10, 1999
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No it's not. You obviously like shit food.
Use cottage cheese instead of the ricotta that most recipies call for. Yes. It's better.
Kale and parsley are utterly useless.
I'll be right over.Just put a pan of lasagna in the oven. I got a little adventurous. Has anybody ever tried kale in it? Am I going to be sad in an hour when it's done?
I'll be right over.
never tried the kale in it. have you ever tried making lasagna roll ups?
just a different take on the same dish.
http://blogchef.net/lasagna-roll-ups-recipe/
I'm thinking kale may have too much water in it, making it soupy. Although I've used arugula before and it came out great. I'll be interested to hear about it.
Adding good aged Parmesan and Asiago, sea salt, fresh ground pepper, herbs, and 1 egg, to the Ricotta, then mixing well, will yield excellent results.Dem's fightin werdz!
In all seriousness, yes. I'd stake my momma's rep as a cook on it. She's been making it that way for decades.
Cottage cheese is saltier and tangier. Gives the lasagna much more taste.
Plus, ricotta texture is just blech. It's just curdled milk. Not much is done to it.
Did you build it with dry noodles? We have not precooked the noodles in years. Sauce has enough moisture to do the job.