Originally Posted by Fire Me Boy!:
Make a skillet meat sauce with whole peeled tomatoes blitzed in the food processor (more liquidy and crushed tomatoes), then summer with broken lasagna noodles until done. Add some cheese and mix in, then top with more cheese and dollops of ricotta.
Bechamel > Ricotta
And it's not even close. Your delish, however, looks amazing. [Reply]
And it's not even close. Your delish, however, looks amazing.
I agree, but this is a one-pot easy dish. The béchamel would be too much work for this particular dish. Whenever I do a real lasagna, it's béchamel. [Reply]
Originally Posted by Fire Me Boy!:
I agree, but this is a one-pot easy dish. The béchamel would be too much work for this particular dish. Whenever I do a real lasagna, it's béchamel.
I understand, no reason to make an easy recipe more difficult. I don't mind ricotta, but it doesn't compare to béchamel. I haven't made a lasagna in years. [Reply]
Originally Posted by Inmem58:
I understand, no reason to make an easy recipe more difficult. I don't mind ricotta, but it doesn't compare to béchamel. I haven't made a lasagna in years.
I made a béchamel last week to top off a moussaka I made. But I screwed it up making it too thin. First time I made it before, it came out nice and thick. I also made an authentic Greek salad but forgot to put the Kalamata olives in it. So didn't post any pics. [Reply]
Originally Posted by Inmem58:
I understand, no reason to make an easy recipe more difficult. I don't mind ricotta, but it doesn't compare to béchamel. I haven't made a lasagna in years.
Whole milk ricotta makes a difference, too. Low-fat and non-fat are grainy. Not so much with the whole milk ricotta. [Reply]
Originally Posted by Fire Me Boy!:
Whole milk ricotta makes a difference, too. Low-fat and non-fat are grainy. Not so much with the whole milk ricotta.
I mix part-skim milk ricotta, light sour cream, add an egg, part-skim mozzarella, season and whip the hell out of it with the mixer. Works well, a little less fat and easy. [Reply]
