ChiefsPlanet - Food and Drink CP Needs A Food Thread. Tell Me About Your Lasagna

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CP Needs A Food Thread. Tell Me About Your Lasagna (https://chiefsplanet.com/BB/showthread.php?t=305378)

Quote:

Originally Posted by KCUnited (Post 12698062)

As cdcox alluded to, I don't think ricotta was as widely available several decades ago, especially in smaller towns and rural areas. Growing up in small town Midwest in the 80s, I know I've seen it used in lasagna, but not since.

Interesting, I must have glanced past that post. I think I would have opted to just throw more of whatever other cheese I was using in there but I suppose the texture is sort of similar.

I never make Lasagna. I do what what Listopencil does and make an Enchilasagna. Pretty much same thing as him but I normally chop some onion in w/ the beef and black olives on top

1# mild italian sausage, 1# ground beef, onion & garlic browned up, add some Prego pasta sauce (either original, mushroom or 3 cheese depends on the mood) and bring to a nice simmer. In baking pan glop some sauce down put 3 pieces of lasagna a layer of ricotta mixed with an egg, meat misture, mozzarella and parmesan cheese repeat X3 bake at 350 covered for 30 min and another 10 uncovered.

This is a thick and meaty lasagna, not very saucy, which is what we like. Lots of cheese too, it fills a 9X13 pan to the very top.

I have had cottage cheese lasagna. I don't really care for it but I do like cottage cheese. Probably all in my head though.

I grew up on cottage cheese lasagna, it's not bad at all. It also spreads a hell of a lot easier and is cheaper.

I like lasagna. But it's a pain in the ass to make so I rarely eat it.

I like it with a side of toast.

Quote:

Originally Posted by listopencil (Post 12697972)

Oh yeah, lasagna, I'm not going to go through the bother of baking it. It's a pain in the ass to get it right and I'd rather just go out to eat it somewhere. But I'll make pretend Mexican lasagna. Cut tortillas into strips about two inches wide. Cook up some ground beef with taco seasonings or whatever generic pretend Mexican seasonings that you prefer. Acquire refried beans (you can get the canned stuff-go ahead-it's easier). Get some shredded cheese, I like to use cheddar as sharp as I can find it. Now get yourself some red sauce-not Italian-it needs to be at least pretend Mexican like the taco beef. Start with a layer of the tortilla strips in the bottom of that dish that you were going to make lasagna in. Add a layer of sauce, beans, beef, cheese and then put more tortilla strips on top of it. Keep doing that until you get to the top of the pan with a layer of tortilla strips. Cover that with the red sauce and liberally sprinkle it with cheese. Go ahead and bake it. For how long? It doesn't matter. None of that shit is raw, just eat it when it looks good to you. You can top it with sour cream and jalapeno slices once it's on your plate.

ive done this for years. only i don't cut the tortillas into strips. i'll cut them in half and make "layers" with 2 tortillas per level. and use your imagination with toppings and such. whatever you like in tacos. your taste is your limit! and screw that chedder, go with a mexican cheese (no offense). 400 degrees for 30 minutes, and let it cool for 20.

making america great again. one mexican lasagna at a time.......

Quote:

Originally Posted by cabletech94 (Post 12699752)

Sure. I was just posting a basic idea of how to make the stuff. Go nuts and play with the ingredients. I've found that using loose ground pork sausage instead of hamburger is an interesting alternative. You can also add quite a bit of stuff to the sauce. Sauteed garlic/onion/mushroom/water chestnuts/bell pepper/etc. And you can combine various cheeses. Whatever you have on hand that you feel like putting in there.

Brown the ground beef and sweet Italian sausage with onion and garlic. Add crushed tomatoes, tomato sauce and tomato paste. One Tbsp of sugar. 1/4 cup of red wine. Simmer for 1.5 hours. Freshly grated mozzarella, Parmesan and ricotta whisked with an egg. Al dente lasagna noodles. Layer it up. In the oven for 30 minutes at 300.

I freakin' love lasagne. I can't make it worth a shit but I love it. I'm a terrible cook, can barely boil water. I'm not sure why. :(

Too much effort for a food that doesn't really trip my trigger. I like good lasagna if somebody else is making it.

Ricotta master race. You cottage cheese people are fukt. My wife is one of you. I'll never understand your ways.

Quote:

Originally Posted by Pablo (Post 12700845)

I can accept cottage cheese is that's how it's made. It's kind of an embarrassment of riches thing. Like having cloth seats in a Veyron.

Ricotta is superior, but way more expensive.

And there's so much great about lasagna, that I can't complain too much if the subtle nutty and dry notes of ricotta are missing in the bland filler cottage cheese.

If you don't like the Veyron with cheap seats analogy, it's like insisting that your Sauerbraten be made with Wagyu primal.

Quote:

Originally Posted by Baby Lee (Post 12700855)

Only the finest ricotta for my lasagna!!

But for reals, I can eat either. If you put a plate of cottage cheese lasagna in front of me, I'd garfield it.

Lasagna is my favorite dish and I make it most of the time with cottage cheese.

The Pioneer woman lasagna recipe uses cottage cheese and it is excellent.

Quote:

Originally Posted by dirk digler (Post 12700910)

Lasagna is my favorite dish and I make it most of the time with cottage cheese.

The Pioneer woman lasagna recipe uses cottage cheese and it is excellent.

Thanks, I'll give it a shot sometime.

Quote:

Originally Posted by dirk digler (Post 12700910)

The Pioneer woman lasagna recipe.

Quote:

Originally Posted by Mr. Laz (Post 12700942)

Thanks, I'll give it a shot sometime.

ROFL ROFL - grandma used to regale us with tales of dutch ovens heaped full of . . . lasagna . . . that sustained them on the long wagon train across the prairie.