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

Hoover 01-21-2017 10:29 PM
Quote:
Originally Posted by Easy 6 (Post 12701227)
THIS... sounds like a lasagna, you can feel the weight of that sucker sitting on the counter
Yeah. It's a heavy SOB.

Fricking love lasagna, but rarely make it because the wife is now gluten free.

BucEyedPea 01-21-2017 11:31 PM
Quote:
Originally Posted by KC Tattoo (Post 12697780)
What's in lasagna? Cottage cheese am I right? Well yes I put cottage cheese in my ChefBoyRDee and it helps tremendously with acid reflux I have a problem with. I think it's good that way.
Cottage cheese never! Perhaps, some Americans, that lack taste buds blaspheme lasagne with cottage cheese but not an Italian.

BucEyedPea 01-21-2017 11:35 PM
Quote:
Originally Posted by Hoover (Post 12701562)
Yeah. It's a heavy SOB.

Fricking love lasagna, but rarely make it because the wife is now gluten free.
They sell gluten free lasagne noodles. I use the VitaSpelt because I can't eat wheat but spelt has gluten in it. It tastes just like the real thing.

Don't ever get rice ones. It's too Asian-tasting for Italian. The corn and rice are a good blend that approximates well for Italian dishes.

http://muellerspasta.com/our-product...en-free-pasta/

BucEyedPea 01-21-2017 11:39 PM
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.
Bleh! Pioneer woman isn't Italian, obviously. Plains' woman taste buds.

I hope she at least adds egg and some mozzarella to her ricotta. You don't just use it out of the container.

BucEyedPea 01-21-2017 11:41 PM
Quote:
Originally Posted by Buzz (Post 12701498)
I'm going to make a more healthy version in the next couple of days. Whole wheat noodles, reduced fat everything else, and lasagna is not hard to make. I'm cutting the recipe in half, should make for 6 servings. I need to pick up some JJ bread.
It's not hard but it's time consuming. The way I, raised in a Sicilian family, make it.

BucEyedPea 01-21-2017 11:43 PM
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.

I eat a container of cottage cheese a week, but I can't mix it with anything.

I like sausage and spinach in my lasagna.
Sure it was available in the 80's as well as 70's. I grew up in small town.
Chicago had Italians back then that had to have it.

BucEyedPea 01-21-2017 11:44 PM
Quote:
Originally Posted by Mr. Laz (Post 12700838)
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. :(
If you can read. You just follow the recipe. That's how I learned. My mom taught me nothing about cooking.

Buzz 01-21-2017 11:44 PM
Quote:
Originally Posted by BucEyedPea (Post 12701657)
It's not hard but it's time consuming. The way I, raised in a Sicilian family, make it.



Didn't you just say you made it in a crock pot? :hmmm:

BucEyedPea 01-21-2017 11:45 PM
Quote:
Originally Posted by Sorce (Post 12698335)
Pan

Layer of sauce

Layer of noodles

Mixture of Ricotta, Parsley, Egg, Italian cheese blend

Layer of noodles

Mixture of ground beef and ground Italian sausage with just enough sauce to make it stick together.

Layer of noodles

Sauce

Mozzarella cheese


Bake at 350 for a half hour.
You got it.

alanm 01-21-2017 11:59 PM
Quote:
Originally Posted by Baby Lee (Post 12698348)
For some reason, every time I see this thread, I read it in a Kevin Meaney [RIP] voice.

'asking a man about his baked pasta, . . . THAT'S NOT RIGHT!!!'
I don't care.. I don't care.. I doooon't care.... I pretty much sing that every day at work. :D Damn I didn't know he passed away. :(

KCUnited 01-22-2017 07:23 AM
Quote:
Originally Posted by BucEyedPea (Post 12701658)
Sure it was available in the 80's as well as 70's. I didn't grew up in small town.
Chicago had Italians back then that had to have it.
No shit?

BucEyedPea 01-22-2017 08:18 AM
Quote:
Originally Posted by KCUnited (Post 12701737)
No shit?
I wasn't around before those dates, but my family was making the same lasagne before then — with ricotta too.

KCUnited 01-22-2017 08:24 AM
http://future.aae.wisc.edu/data/annu...tab=production

BucEyedPea 01-22-2017 08:25 AM
A dish made with cottage cheese instead of one that calls for ricotta is soupier.

BucEyedPea 01-22-2017 08:27 AM
Quote:
Originally Posted by KCUnited (Post 12701759)
That's U.S. production. What about imports?

There's also a lot more people now for more demand whereby the supply would increase. Especially, if certain dishes become more popular.


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