CP Needs A Food Thread. Tell Me About Your Lasagna
 

30 Lasagna Recipes For Cold-Weather Comfort

http://www.huffingtonpost.com/2014/1...n_1249660.html

I need meat in my Lasagna. Most Lasagna's lack meat.

I cook for one

That's where I'm at. And it's pretty good. Needs more meat though.

I nuke a bowl of ChefBoyRDee for 3min 30sec and then add cottage cheese. Yummy

Yea, can't beat it for tossing something in the microwave and a 5 min. bake on some garlic bread sticks.

I hope you're not actually doing that

Moar cheese. Sooooo disappointing when someone makes a lasagna and the cheese is lacking

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.

I'm a big fan of eating what I like. Good on you Girl.

My wife makes some bomb ass spinach lasagna rolls.

Trying to drag FMB out?

He won't tell you the secrets

MOAR CHEEEEEESE/ thread (no nasty ass ricotta either)

Do people put cottage cheese in lasagna?

I believe you're thinking of ricotta cheese.

Let's ban Inmen again to summon him

I ate too much canned ravioli's as a kid. Kinda soured chefboyrdee for me, cottage cheese damn good on anything though I'm sure lmao

ROFL

not traditional. Use pepperoni and sliced hot italian sausage instead of ground beef.

Open your pallet up a lil bro, culture yourself homie

Ricotta or bechamel sauce. Bechamel only if it is seafood.

Im American buddy, great value sauce or nothing

Absolutely...though I go with a sweet sausage and sauce

Rule #1 - cottage cheese is NOT a good substitute for ricotta cheese, mozz, provolone or whatever Italian cheese

If you cant get at least one of those three, dont bother making lasagna

When you think you have enough cheese....ADD MOAR (no nasty ricotta)

It has to be Ricotta and Mozzarella. Maybe some Parmesan to top it off after its ready to eat but that's it.

ricotta or cottage I didn't know there is much of difference ?

No maybe about it.

Haven't seen you around in a while.

I don't think ricotta cheese was widely available in the 1960s and '70s. The only Parmesan cheese you could get came in green cardboard can.

I accidentally discovered that if you mix cottage cheese and dill relish it makes a pretty good chip dip.

Cottage cheese and Manzanilla olives FTMFW!!

Not a particular fan of either alone. Love them together. And they're both cheap and add up to something mimicking sophisticated.

I can't keep either cottage cheese or green olives in the house. I'll just plow through them.

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.

I'm trying this.

And you need your own cooking show.

Episode 1: Microwave pancakes

Throw some ketchup on them and Inmen will be tuning in

Episode 2 : Pantless baking

I'm going to be honest. When I initially read those posts I assumed it was trolling but now I'm not sure. ROFL

It might be because I normally eat cottage cheese cold (is it normal to eat it warm?) but I find the idea of it being in lasagna Eric Winston level disgusting.

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.

My ex use to make lasagna in a crook pot and it was awesome. I've never made lasagna myself but if i do i'll try the crook pot method for sure

Every time I make lasagna my asshole cat eats it smh

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.

Mundaze, amirite?

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!!!'

ME TOO! I can eat the whole thing as well :eek:

:hmmm:

lol

Can't leave a plate unattended for even 60 seconds without our cat sticking his face into lasagna.

Doesn't act that way about anything else. Lasagne fiend.

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.

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.......

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.

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.

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.

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.

1 lb ground beef.
1/2 lb of Graziano Italian Sausage
1 container of mushrooms.
1 onion
1 container of ricotta
Marinara (I make my own, I don't skimp.)
1 small jar of alfredo sauce
Sliced provolone, fresh grated asiago
I use the Barilla Oven Ready Lasagna noodles.

Step one: Cook meat with half the onion, and to marinara
Step two: saute half onion and mushrooms, then add to alfredo.

Assemble:

Meat sauce on the bottom of the pan, I go pretty heavy.
Noodle
Alfredo mushroom layer
Noodle
Ricotta (I mix in an beaten egg, some asiago, and basil and oregano.
Noodle
Heavy sauce layer
Cap it off with provolone layer.

I bake it in a deep stoneware dish.

Shitty pic, but looks like this.

LMAO

But did they use cottage cheese?

I think I will try that. Alfredo sauce in lasagne sounds interesting.

Wut? Never heard of THAT!

The meat from my mom's meatball recipe and her homemade sauce was what made her lasagna hers. She made the pasta from scratch I used to help hold the pasta when it come out of the pasta roller thing. I was so spoiled as a kid and didn't realize till I got older.

Dont go all emo defending Moms lasagna, I had plenty of it as well... but that doesnt make it good lasagna

THIS... sounds like a lasagna, you can feel the weight of that sucker sitting on the counter

That's not emo you're sensing . . .

He's nervous, . . . but on the surface he looks calm and ready.

Oh wait. Sorry. . . That wasn't mom's lasagna

JFC cottage cheese and ricotra are some poverty level lasagna

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.

Eminems mom made lasagna with cottage cheese, guarantee it

As someone else mentioned, it was probably more of an availability issue but I guess I don't know that for certain.

I still like to occasionally mix some cottage cheese into a bowl of pasta and marinara. Good stuff.

Food snob alert

My mom makes the best lasagna...better than any Italian restaurant I've had. She uses V's sauce. Love that stuff.

Just thought I'd put it out there. I don't have a recipe for it, I'd probably **** it up anyway.

Carry on.

Revisionist history

It was made with cottage cheese and hamburger and it was awful, sorry man

Yeah. It's a heavy SOB.

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

Cottage cheese never! Perhaps, some Americans, that lack taste buds blaspheme lasagne with cottage cheese but not an Italian.

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/

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.

It's not hard but it's time consuming. The way I, raised in a Sicilian family, make it.