Lasgne

[dcseain]

[Poll #1005774]

Comments

[thespian.livejournal.com]

half and half. I try to buy the ones that say they specifically don't need pre-cooking.

also, I'm now craving lasagna.

[dcseain.livejournal.com]

Me too, after reading this (http://www.101cookbooks.com/archives/001386.html), which made me want to try with fresh noodles.

I don't buy ones that specifically say they don't need precooking, because i've found it doesn't matter, and with either variety, one needs a bit more sauce for the noodles to absorb.

[perlandria.livejournal.com]

I wouldn't make a tomato cream sauce, I would do either tomato OR cream. (probably a thick meaty tomato that took days to cook and was heavy on the spices including some cinnamon or bechemel)

[selki.livejournal.com]

Pre-cook or not depends on the specific recipe, for me.

[dcseain.livejournal.com]

Meaning it varies a bit with the type of sauce?

[selki.livejournal.com]

Yes -- the more liquid sauces (tomato-ey) are better at cooking the noodles in the pan. I should get the veggie lasagna recipe that does that from the Asylum.

[melted-snowball.livejournal.com]

It's very rare that I make lasagna. I do make baked pasta dishes, but much more common here are mac+cheese or baked ziti (with a tomato/cheese sauce) or stuffed shells (stuffed with ricotta and cooked with a tomato sauce, à la the '50s). I suppos that if I were to make lasagna, it'd include fresh noodles from the fresh pasta place down the street, and, I expect, tomato sauce.

[dmk.livejournal.com]

I usually make baked ziti; same concept, different presentation, easier to make, and meatballs/sausage on the side with the sauce instead of layered in. For some reason, I don't like the sausage mixed in with the pasta (and I don't like meatballs).

[netpositive.livejournal.com]

Well, I learned with doing them pre-cooked, but the Italian who taught me was willing to try the non-boiling method and we both agreed it came out just fine. :) So more time left for making (and sampling) sauce (which he calls "gravy" - maybe it's a Philly Italian thing?) and of course the cheese! The glorious ricotta, mozzarella, egg and oregano blending, which I could easily eat out of the bowl without cooking. (And have. We always made about 1/2 more than the standard recipe to allow for our cheese teeth.) Mind you, I also like angel food batter. And raw beef, and....

[dcseain.livejournal.com]

The word 'gravy' got partially supplanted by the word 'sauce' with the coming of the Normans, so Philly has remained truer to the Anglo-Saxon roots of our language, apparenty.