Any good lasagna tips?

I'm making lasagna tomorrow night for my boyfriend's birthday & was just wondering if anyone has any good tips, secrets, recipes ...

I'm using both ground beef & sweet sausage - I've made baked ziti like this, but it's my first attempt at lasagna. Any suggestions will be quite helpful!

:hi:

I always do that.

That's definitely something that would happen to me ...

prior to cutting it. Otherwise its a mess and look crappy on the plate.

I think I'm going to make it tonight, keep it in the fridge & bake it tomorrow - I've heard it's better that way. Thanks for the tip!

I like a light and fluffy kind of lasagna. I always buy whole milk ricotta, lightly salt and pepper it, ADD AN EGG and run it through the mixer with the whipping attachment. I also put finely chopped flat leaf parsley in my ricotta.

I think you're right about only using one egg in the ricotta mixture. My recipe calls for two, plus some milk. I think I'll just eyeball it, though.

I think it's important to add the one for fluffy factor but if you Whip the Ricotta and don't press down when you are layering it's all good.

I've found that the moisture in the ricotta and tomato sauce will cook the noodles as long as I completely cover the noodles with sauce and cover the pan tightly with foil. I also add shredded mozzarella to the ricotta mixture to help bind it. If you let it "set" for about 15 minutes or so before you cut it it won't be sloppy looking.

That way I never find I didn't have enough (due to cooking down or other reason), and when you reheat it, it's always nice to have some extra sauce to add to keep it moist.

spaghetti sauce in a jar (flavored?) - or do you just use crushed tomatoes, tomato sauce, or maybe a mixture? Thanks for the advice!

I start by sauteeing a chopped medium onion and a couple teaspoons full of chopped garlic (I have a huge jar of chopped garlic stored in water in my fridge) in olive oil until the onion is tender. Then I add 3 cans tomato sauce and two small cans of tomato paste, then add about a can of water. I season purely to taste, so I can't give you any measurements. I use the standard "Italian Seasoning" mix, and about an equal addition of crushed rosemary, and some more oregano. While that is simmering, I boil a couple of links of Italian Sausage and a couple links of Hot Italian Sausage, and I brown about 3/4 pound of lean ground beef. I take the sausage out to cool, and save the water it boiled in. I add the ground beef and crumbled sausage to the sauce, and if it needs more liquid, I add water from the sausage pot. If it tastes too salty or too hot, I add some sugar. I simmer it like this for at least an hour after adding all ingredients, and then taste to determine what seasonings need to be tweaked. I almost ALWAYS add more rosemary!LOL! I never seem to get enough of that the first time!

Now, I have never written this down before. I learned it standing next to my momma, so I hope I got it all right!:-)

I'll definitely try it - but probably when I have more time ... like on a weekend. Thanks! :D

There are many very good macaroni gravies available today. Bertolli makes an excellent product. So does Colavito. Both are olive oil importers, too. If you're near a Safeway, their Safeway Select brand is quite good. I am certain there are more. I have also heard Rao's is good, but I've never tried it.

To be sure, a homemade gravy cooked slowly the old fashioned way is the best (as long as it is done right), but if homemade is a 100% gravy, these brands, in my opinion, are 95%. I would never hesitate to use them.

I think it is one of the best commercial sauces out there. We are addicted to the Green/Black Olive Sauce. Add a little red pepper for a fabulous Puttanesca.

how it is.... you get used to having it taste a certain way, and that's just how ya want it!:-) I would make different recipes with jarred sauces, or even a quickie lasagna, but when I want my mommy's lasagna, that is the only way I want it:-)

I remember when I had the time to do the four hour gravy thing. I know Sundays weren't the same when I was growing up without the pot on the back burner all day. I don't remember the last time I had a good bracciole. (did I even spell that close to correct?)

We actually pronounced it "brah JOHL" but even that doesn't quite get it ... the final "a" was pronounced too, but in a very, very clipped, shortened way. I can't at the moment think of the term for such pronunciations.

And my little dissertation on jarred gravies was in no way meant to imply that homemade wasn't worth it. It most assuredly is! It is the best cuz it is exactly the way you want it (usually). My point was really to say that it is certainly acceptable to use jarred gravy, too.

... I always use the Colavito olive oil. Haven't tried the sauce, though - but I definitely will. Thanks!

I forgot it was "gravy" -- haven't heard that since the Sopranos. :)

I found a sauce made by DelGrosso that we like. It's a PA company so I don't know how widely avaiable it is. I buy it at a local family chain here in Northeastern PA.

http://www.delgrossos.com/dgf.html

Coat the bottom of the baking pan with a bit of the sauce. It keeps the noodles from sticking. As mentioned above, let it set for a while before you cut it or it's just a mess.

Thanks - and lots of cheese, right? That's the key ... :9

Speeds up the process immensely, really good too.

1 egg to 1 cup AP flour
1/2 tsp salt
1 Tbsp olive oil

Dump the flour on your counter, form into a well (looks like a volcano)

Put the eggs, salt and olive oil in the well.

Pull the flour into the liquid

Mix well (no need to knead, just mix until smooth)

Allow to rest for 15 or 20 minutes under an inverted bowl to keep it from drying out

Roll out thin. Shape or cut the dough sheet to fit your lasagna pan. Layer away!

You might want to make a two egg mix for an average pan. Or make three eggs and throw away any leftovers ... its sure cheap enough!

it just sounds so cool and fun

playing with my food with my bare hands AND an excuse to get out the rolling pin?? how can I go wrong?

I use the Cuisinart and a pasta roller machine thing, you know,


(this is an Imperia, mine is a Titania, close enough)

I just got one of these last week:



We made up a bunch of perogies, it was soooooo sweeeeeet to use I was ready to cry.

Could you start a thread with your recipe. I'm also looking for a tried and true recipe for cheese filling (the one that is slightly sweet).

Pleeeeeeeeeese

I'm on the way out the door now, but I'll start the thread tonite.

I have one like your pictures, including the motor, but also now have the roller set for my Kitchenaid mixer.

But rolling by hand is more fun if you're into tactile stuff. My grandmother used to roll macaroni by hand once a week. I remember the huge sheet she'd make. She used to let it dry on a special sheet (actually, an ordinary bedsheet dedicated to use with macaroni) that she would put on her bed cuz it was so huge. She would let it dry for a few hours and then roll it like a jelly roll and cut it into thin slices to make linguine. Then she'd unroll each strip by hand and that was the week's macaroni (which was part of every evening meal). A lot of work, to be sure ...... but what else do Italian grandmothers do?

:shrug:

Making macaroni with the flour-into-the-well method, however, is still how I do mine. It is easy and fun, and saves cleaning your mixer or food processor. Besides, you can know if you need to add more flour or a few drops of water by getting the feel for the dough. Practice makes perfect.

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_15086,00.html

Main difference is using bechamel instead of ricotta. We made this once with fresh spinach noodles and it was the best lasagna I've ever had.

Thanks to everyone for your help! The lasagna turned out great ... I went to our local market & picked up some ground beef & ground sage sausage and some locally-made spaghetti sauce, which I combined with extra tomatoes (crushed & diced), one sweet onion, lots of garlic, oregano & a dash of cinnamon. I combine ricotta with an egg, a splash of milk & some fresh parsley. And for my shredded cheese layers, I used a combination of mozzarella & parmesan.

The best part was the top - I topped the last layer of pasta with a final layer of sauce & then dotted the top with slices of fresh mozzarella (which I've never used before & they kinda creeped me out floating in the water - but it was soooo good). I sprinkled a little more parmesan & called it a day. It melted perfectly & tasted great - if I do say so myself. ;-)

Again - thanks to all!

I wouldn't have thought of adding cinnamon! Hmmm... gonna hafta think about that...

I've also used a little brown sugar & even a dollop of grape jelly a few times. It's all good - I like my sauce a bit sweet. :9

1 pound hot Italian sausage
1 bulb garlic minced
2 tablespoons whole dried basil
1 1/2 teaspoons salt
2 pounds can diced tomatoes use liquid
12 ounces can tomato paste
10 ounces lasagna noodles
3 cups ricotta or cottage cheese
1/2 cup parmesan cheese
2 tablespoons parsley flakes
2 each beaten eggs
1 teaspoon salt
1 pound mozzarella cheese (sliced thin)
1/2 teaspoon black pepper

mushrooms to your preference

Brown Meat drain off excess fat, add next five ingredients. Simmer
uncovered 30 min. Stirring occasionally.

Cook noodles in large amount of salted water drain and rinse.

Combine remaining ingredients except mushrooms and mozzarella, mix
thoroughly

Place ½ of the noodles in the bottom of a 13 X 9 x 2 inch pan, cover with ½ of the cheese filling, ½ the mozzarella, ½ of the mushrooms, and ½ the meat sauce.

Repeat the layers.

Bake at 375 degrees for 30 min, or refrigerate until ready and add 15 min cooking time.