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Comments

William Burkhamer

Pasta, Sauce, Meat, Cheese -- any combination of that works for me.

Scott at RealEpicurean

Lasagne is probably one of the ultimate comfort foods for me. I guess I'm like Garfield in that respect.

Miz S

Yo, why you gotta be disrespectin a sistah? Why I ain't rollin' wit da crew? That ain't right, yo.

Anita

Happy Birthday to Mike too. I too have been meaning to try the thin noodle lasagne that I read about some time back. That may make the husband change his mind about this dish as well.
I like mine with the usual mozzarella, ricotta and spinach.

Anne

I admire anyone who makes her own pasta noodles! I remember reading about "the ultimate" lasagna cookbook somewhere. I tried to look it up to link you to it but I can't find it. Anyway, I do remember something about freezing lasagne. (I'm adapted Marcella's spelling in reverence to your post.) It said you should cook it halfway, let it cool, then freeze it. Something about the flavors melding better. I tried it and it did yield a tasty lasagna. (Spelled the American way b/c I used dried noodles.)

Rebecca

The first time I ever experienced a lasagne that varied from the stringy mozzarella, etc. version was when I tried the recipe from "From Julia Child's Kitchen" which used bechamel sauce and a really delicious tomato sauce, back in the 70s. I think she calls for optional mozzarella, but it opened my eyes to other ways of making this dish. My current favorite lasagne is the one made with butternut squash and hazelnuts in the new Gourmet Cookbook. It uses the no-boil noodles, and I think they are thinner than the traditional dried ones. It's also made with bechamel sauce, and some, but not much, fresh mozzarella. It's really terrific, very light.

Julie O'Hara

That's a great photo. I'll experiment with veggies and different meats and cheese, but the classic lasagna is always just perfect.

zp

I've never, nowhere, nohow, not at home, not at a restaurant had the lots of thin melting noodles kind of lasagne in the states. I've pretty much given up. Yours looks pretty close though!

Rebecca, I too like the new recipes for butternut squash lasagne. I have no luck with no-boil noodles, but I find that something about the squash ricotta (no mozz) combo in my recipe (or the cooking time or something) makes the noodles in this recipe more delicate than the same exact noodles prepared in red lasagne recipes.

Finally, notes on some sauces, mushroom not meat sauce and what I guess I have to call "bechamel" even though it's totally not. I make mushroom moussaka from the old Moosewood cookbook a lot. It has a great mushroom not meat sauce that I prefer to any meat sauce I've ever had in the states . . . And when I make the "bechamel" that goes with that recipe I use olive oil. It tastes great. Of course that "bechamel" recipe calls for parm cheese . . . and I sometimes add some feta and a clove of garlic so you see it is not really bechamel at all . . .

sher

Ahhh--that looks wonderful!!! It's similar to what my mom made. People were always surprised when she put bechamel sauce on it. But, they loved it.

Here in Sacramento, there is a wonderful restaurant called Biba which makes a lasagna with paper thin layers of pasta. It's mindblowingly delicious.

the bee

This looks so good. I think I will try this on dad this week as mom is having her knee replaced and dad needs comfort food . Your brownies were so good that I served them to company this weekend . Keep the comfort food coming !!! xxx000- bee

blue plate

the best lasagna is homemade—your lasagna looks sooooo good!

angela

Oh I know all about the paper thin lasagna with many layers. I have made it several times, but have only had the "prefect lasagna" once and it does make all the difference in the world. I like pasta dishes because they can be light if the right sauce is used. After I had the "perfect lasagna" all others tasted like bad immitations-mine included.

angela

Oh I know all about the paper thin lasagna with many layers. I have made it several times, but have only had the "prefect lasagna" once and it does make all the difference in the world. I like pasta dishes because they can be light if the right sauce is used. After I had the "perfect lasagna" all others tasted like bad immitations-mine included.

angela

Oh I know all about the paper thin lasagna with many layers. I have made it several times, but have only had the "prefect lasagna" once and it does make all the difference in the world. I like pasta dishes because they can be light if the right sauce is used. After I had the "perfect lasagna" all others tasted like bad immitations-mine included.

angela

Sorry about posting three times. I feel pretty passionate about lasagna, but not THAT passionate.

Nicola

Julie...lasagne is food's equivalent of being wrapped in a blanket and slowly deliciously giving in to sleep...thought i'd forward this link to an unusual lasagne recipe that looks interesting, and since we seem to have similar taste, I thought you'd like it... http://www.lcbo.com/lcbo-ear/RecipeController?action=recipe&language=1&recipeID=907&recipeType=1

happy belated to mike!

Andrea

I came back from Italy having a new appreciation for the lasagna with bechamel. So I too did Marcella's recipe. I had the same results as you -- my sauce and bechamel didn't stretch out as far as it should have. And there were far far too many layers of noodles. Next time, more sauce and less noodles.

bernadette

It looks and sounds scrumptious, Julie!

Perhaps you ignore Miz S at your own peril. A saucepan of Béchamel sauce might help her simmer down.

matt

Lasagne is plural for lasagna.

Julie

Matt, who knew it was such a simple answer? Obviously not me. Thanks.

Andree.sandahl2@gmail.com

my favorite method for lasagna is/was on a box of Barilla lasagne noodles purchased in Playa del Carmen MX. It instructs you to layer noodle, meat sauce (Bolognese) noodle, bechamel/parm... repeat. top with white sauce and parm. absolutely my favorite.

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