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/ck/ - Food & Cooking

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>> No.19496509 [View]
File: 150 KB, 863x646, al Bolognese.jpg [View same] [iqdb] [saucenao] [google]
19496509

>>19496349
To each their own.

I like the bechemel in lasagna, and mine
>pic related
doesn't come out "heavy" the way most do that use things like ricotta. Probably because I make my own noodles and make them pretty thin.

>> No.17109074 [View]
File: 151 KB, 863x646, al Bolognese.jpg [View same] [iqdb] [saucenao] [google]
17109074

>>17109019
Done.

>> No.16774662 [View]
File: 151 KB, 863x646, al Bolognese.jpg [View same] [iqdb] [saucenao] [google]
16774662

>>16766913

>> No.16730280 [View]
File: 151 KB, 863x646, al Bolognese.jpg [View same] [iqdb] [saucenao] [google]
[ERROR]

>> No.13980078 [View]
File: 151 KB, 863x646, al Bolognese.jpg [View same] [iqdb] [saucenao] [google]
13980078

>>13979882
Bechamel.

>> No.13979825 [View]
File: 151 KB, 863x646, al Bolognese.jpg [View same] [iqdb] [saucenao] [google]
13979825

>>13979821

>> No.11068558 [View]
File: 157 KB, 863x646, al Bolognese.jpg [View same] [iqdb] [saucenao] [google]
11068558

I prefer the bechemel version because of the flavor and because it's not as heavy as the ricotta versions.

>> No.9426802 [View]
File: 157 KB, 863x646, al Bolognese.jpg [View same] [iqdb] [saucenao] [google]
9426802

I like mine made from scratch with Bolognese, bechemel, parmigiano and a little mozz on top. I like to use very thin noodles and a lot of layers as it makes the lasagna lite as opposed to the typical heavy shit you get in most Murricanized' recipes.

>> No.9359088 [View]
File: 157 KB, 863x646, plated.jpg [View same] [iqdb] [saucenao] [google]
9359088

>>9358648

Nah...you probably wouldn't like fresh made pasta, or lasagna, made entirely from scratch.

>> No.9225516 [View]
File: 157 KB, 863x646, plated.jpg [View same] [iqdb] [saucenao] [google]
9225516

Out of basil, so I garnished with some parsely.

Make sure to let your lasagna rest before cutting into it, so it can cool down and maintain its shape.

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