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I use something similar to this recipe: https://www.allrecipes.com/recipe/23...-best-lasagna/. I use half sausage/half beef mixture with the crushed tomatoes, tomato sauce, and tomato paste. I make sure to drain the fat from the meat after browning. Then I'll add mushrooms and spinach with all the seasonings. Getting the salt/sugar amount just right is the key. Let it cook 1 1/2 to 2 hours and make sure there isn't too much liquid in the mixture. If you just layer spinach, I feel like it would come out too watery. I add nutmeg to the ricotta and plenty of fennel to my sauce, some people like fennel, some don't. It's best if you can refrigerate overnight, let it sit out an hour before cooking, and then cook.
The V-8 and packaged sauce mix just doesn't sound too appealing to me.
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
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Originally Posted by jay5835
My favorite food in all the world is Lasagne Bolognese, which uses Bolognese meat sauce, Bechamel sauce, and Parmigiano-Reggiano. It's quite a project. You make the sauces and the pasta.
Here's a simpler recipe that uses box lasagne you don't have to precook; a simple tomato sauce; ricotta, mozzarella, and either Pecorino Romano or Parmigiano-Reggiano (or use both and call it Four Cheese Skillet Lasagne). I have to say I like it almost as much, and it takes about 1/10th the time. FWIW, I use a separate (9" x 13") baking dish rather than trying to only use one pan.
A long-lost friend of mine once made lasagne with Bechamel sauce and I just about died from the goodness of it. The creaminess of the Bechamel, combined with the tomato base of the meat sauce, was... aaaand I'm drooling. From that point on, so long ago, I realized that there will be no lasagne that will perfectly please me if there's no Bechamel sauce involved.
Never had a bechamel based sauce lasagna but it sounds like it would be delicious especially with vegetables.
First did you "fix" the ricotta? We add grated cheese and always pecorino, parsley, an egg and s&p to our ricotta. Second we make a Sunday sauce/gravy whenever we make a lasagna. Since it contains meatballs and sausage and sometimes another pork product there is plenty of flavor going in. Most times we break up some meatballs into the sauce before assembly.
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
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Quote:
Originally Posted by ralphfr
Never had a bechamel based sauce lasagna but it sounds like it would be delicious especially with vegetables.
First did you "fix" the ricotta? We add grated cheese and always pecorino, parsley, an egg and s&p to our ricotta. Second we make a Sunday sauce/gravy whenever we make a lasagna. Since it contains meatballs and sausage and sometimes another pork product there is plenty of flavor going in. Most times we break up some meatballs into the sauce before assembly.
Would this upcoming Sunday be one of those Sundays when you're making lasagne with the meatballs and the sausage and the pork and the flavor? Because I happen to be free this upcoming Sunday... and could whip up a Bechamel sauce while I'm there. Just a thought...
Would this upcoming Sunday be one of those Sundays when you're making lasagne with the meatballs and the sausage and the pork and the flavor? Because I happen to be free this upcoming Sunday... and could whip up a Bechamel sauce while I'm there. Just a thought...
No! But maybe for Easter. You'll be the first to know!
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
17,330 posts, read 33,077,159 times
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Quote:
Originally Posted by ralphfr
No! But maybe for Easter. You'll be the first to know!
Yay!!! I'll cancel Passover for that, even though I'm hosting.
To the OP: As much as I like veggies, I'm not sure that spinach or mushrooms or eggplant (and I love all of those things) are going to make it less bland. They'll change the texture, sure, but I don't think you'll get the oomph that you're looking for. Oomph will come from meat and spices, though.
Never had a bechamel based sauce lasagna but it sounds like it would be delicious especially with vegetables.
First did you "fix" the ricotta? We add grated cheese and always pecorino, parsley, an egg and s&p to our ricotta. Second we make a Sunday sauce/gravy whenever we make a lasagna. Since it contains meatballs and sausage and sometimes another pork product there is plenty of flavor going in. Most times we break up some meatballs into the sauce before assembly.
I make my lasagna with noodles, ricotta and mozarella and parmesan cheese - and sometimes a little cheddar if I don't have enough mozarella - tomato sauce consisting of a couple things, and ground beef.
Hadn't made it in a long time and when I did this week I thought it needed something. Maybe I could have sprinkled oregano between the layers. I'm looking to make it just a little tastier; it seemed pretty bland to us. Any ideas from folk who make their own?
If you are really adventurous try adding spinach (canned), mushrooms, and sour cream.
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