Homemade lasagna

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disappoint

Lifer
Dec 7, 2009
10,132
382
126
I wonder if some basil mixed in with the spinach might work as well?

Another question: a lot of recipes call for no boil lasagna noodles, but I have better results with regular traditional lasagna noodles. Which do you all use?
 
Last edited:

shortylickens

No Lifer
Jul 15, 2003
80,287
17,081
136
That's pretty much incorrect...

NO_U.jpg
 

silverpig

Lifer
Jul 29, 2001
27,703
12
81
TOP

mozza + parm
noodle
little bit of mozza
meat + tomato sauce (garlic, oregano etc etc)
noodle
spinach + ricotta
noodle
little bit of mozza
meat + tomato sauce
noodle
tiny little bit of sauce liquid

BOTTOM
 

murphy55d

Lifer
Dec 26, 2000
11,542
5
81
My wife just made this on Monday. We use ricotta cheese like normal people do, though. None of this cottage cheese nonsense. Blech
 

Bryophyte

Lifer
Apr 25, 2001
13,430
13
81
SON OF A BITCH. I put some lasagna in a container for today's lunch last night and this morning I grabbed it and threw it in a bag. Lunchtime rolls around and I take it out and open it to microwave it, and I find LEFTOVER FUCKING REFRIED BEANS. I grabbed the wrong container.
 

DAPUNISHER

Super Moderator CPU Forum Mod and Elite Member
Super Moderator
Aug 22, 2001
32,035
32,521
146
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.
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.
 

gorobei

Diamond Member
Jan 7, 2007
4,017
1,516
136
i'm surprised. kale is usually a little bitter, would have thought it would skew the overall flavor quite a bit unless the op uses a very acidic tomato sauce.
 

skyking

Lifer
Nov 21, 2001
22,764
5,928
146
Did you build it with dry noodles? We have not precooked the noodles in years. Sauce has enough moisture to do the job.
 

MagnusTheBrewer

IN MEMORIAM
Jun 19, 2004
24,122
1,594
126
Any of the dark greens are good in lasagna. Kale, spinach, mustard, turnip, dandelion greens are all good.
 

Bryophyte

Lifer
Apr 25, 2001
13,430
13
81
Did you build it with dry noodles? We have not precooked the noodles in years. Sauce has enough moisture to do the job.

Soaked them in water from the hot pot for a few minutes to keep it from sucking up all the sauce. I've done dry noodles a few times and had trouble with it drying out the lasagna more than I liked.
 

Bryophyte

Lifer
Apr 25, 2001
13,430
13
81
Hey, Kelly, we're thinking of taking the boat up to the San Juans in August for a week or two! We'll be up in your neck of the woods.