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And in our latest installment of As The Lasagna Turns...
I swear I usually am not an idiot...but this lasagna has given me a headache. I think I screwed up. I made the mistake of kind of mixing two different recipes (one "from scratch" and the Barilla no-boil noodle box one) and got myself confused in the layering...then also realized that when the Barilla recipe says "layer sauce" they meant Barilla SAUCE from the JAR, not already mixed in with the sausage/ground beef/onions as I did! So MY "sauce" is already a chunky meat sauce, not plain sauce.
Also...as I switched to a bigger roaster pan...the four suggested Barilla noodles looked so puny that on the bottom (after a hefty layer of meat sauce, as instructed by a Wise One here) I put SIX noodles, overlapping somewhat, but NOT touching the sides, as I was warned by someone else who hinted at dire results if I did. On the other layers I did four noodles.
I also seemed to have a very thick mixture of ricotta (15 oz) / 2 eggs/shredded mozzarella cheese (2 cups) /parmesan cheese (3/4 cup grated - the real stuff)...and wound up adding from a second 15 oz. tub of ricotta. (Bless my little anal-retentive heart, I had extra of everything.) It was kind of hard to spread around; I thought I'd break the noodles.
So I have three (I think, lost count) noodle layers with various, non-matching layers in between, about two pounds of meat (I did drain sausage and ground chuck) in there at this point, the pan weighs a ton, and I have no clue how it will turn out! The top is less than 3/4 inch from the edge...will it boil over? I saw someone mention putting a pan of water underneath (and foil underneath IT, I guess!)...worth a try I suppose.
I was going to make a smaller second pan but now I'm a little low on ricotta, but I have plenty of mozzarella left -- give it a shot?
I am beginning to understand the appeal of catering.
It will be fine! lasagna is almost foolproof. I use my own meaty sauce in the place of their recommended thin sauce and it works fine. Just pile it on and cook it!
Cat: Now take a deep breath. Ok, it is going to be fine. I never use jarred sauce, in fact I have been using my meatballs, broken up for the meat and cheese lasagna. The only thing I would suggest for the next time is to add extra eggs if the mixture is too thick. Make sure all the noodles are covered completely with the sauce because they suck up the sauce when cooking. You will need extra when you are serving. Because it is very high in the pan, I would put foil on the bottom of the oven. I am the one that mentioned the the water pan it gently steams the noodles and cheese from the bottom. Cover with foil and bake 350 for about 1 1/2 hrs. Let it rest before putting in the fridge. Do this ahead of time. I made mine last night for tomorrow night. While sitting in the fridge for a day, the lasagna sets much better and you can cut it easily. Oh and Merry Christmas.
Thanks everyone! Kelsie are you saying to have extra sauce on the table for people to pour over the lasagna if they want? Or should I pour more all over the top of the lasagna before I cook it? There are about 2 and 1/2 Barilla Marinara jars in there now and no noodle is left dry, I'm sure! You and Lacey should have a seat at the table, you've been such helpful cheerleaders!
Yeah, I thought about adding an egg to the ricotta sauce then decided to add more ricotta...should've gone with something that would have made it thinner rather than thicker! Duh.
When you cook yours in advance, then how long do you warm it up before serving? I have plenty of time tomorrow so I think I'll just leave it till then (and I am already over my Anxiety Limit for the day!) but I'd like to know for future reference. The next time has got to be easier!
Cat: Yes, extra sauce on the table for your guests. I don't think you have to add more now since all the noodles are covered. Here is a little tip Barilla wants you to buy their sauce. Buy a couple of 28 oz Imported crushed cans of Italian tomatoes, slice plenty of garlic cloves, mince a small onion, lots of basil and seasonings, dash of dry red wine. Simmer for 1 hr., there is your marinara sauce. The size of your pan, I would reheat on 250 for about 1 1/2, check after 1 hr, don't forget your water pan on the bottom. Sit have an adult beverage, the hard part is overwith, that is why I did mine yesterday.
As I have posted many times, we were not born with a cookbook in hand. We are all here for one another.
It will be delish I do the same as kelsie and mash my meatballs. I learned a tip from my MIL who I think makes the best lasagna is to just "dollop" the ricotta mixture all over the noodles instead of trying to spread the mixture. The noodles when baked spread it out.
I make mine the day before and cook it the day I'm serving. I then have no mess and only have a pot of gravy (sauce) on the cooktop and the lasagna in the oven cooking
Have a big glass of wine and enjoy. Merry Christmas.
Bella, I "dollop" as you do, I guess I have been doing that for so many years I forget to tell our talented cooks how easy it is and how the ricotta mixture just blends and smooths out between the noodles without trying to spread it. I can't believe the difference in taste breaking the meatball mixture as opposed to using just ground meat.
Have a very Merry Christmas everyone. Time for me to get the fish and give out those platters of ziti and manicotti. Will check in later.
I've always "dolloped" the ricotta and I put a dash of nutmeg in it.
Kelsie's right-cook it today and reheat tomorrow-it will meld better.
Just relax-I think you did very well.
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Ok, it is going to be fine. I never use jarred sauce, in fact I have been using my meatballs, broken up for the meat and cheese lasagna. The only thing I would suggest for the next time is to add extra eggs if the mixture is too thick. Make sure all the noodles are covered completely with the sauce because they suck up the sauce when cooking. You will need extra when you are serving. Because it is very high in the pan, I would put foil on the bottom of the oven. I am the one that mentioned the the water pan it gently steams the noodles and cheese from the bottom. Cover with foil and bake 350 for about 1 1/2 hrs. Let it rest before putting in the fridge. Do this ahead of time. I made mine last night for tomorrow night. While sitting in the fridge for a day, the lasagna sets much better and you can cut it easily.
) but I'd like to know for future reference. The next time has got to be easier!
Sit have an adult beverage, the hard part is overwith, that is why I did mine yesterday.
