/ck/ - Food & Cooking

>>16766913
good when it's not runny like the one in your picture

>>16766913
I love it, runny or not

I lasaga the

i prefer ligma

I call it la sag nah

>>16766930
God this board is filled with insufferable faggots

>>16766913
laga

I love lasagna.
But I hate ordering it in Chicago because they insist you say “pizza”. It’s like Starbucks being assholes about not saying venti when you just want a damn large.

It's the best meal. Layered. Cheesy. Beefy. Saucy. I would eat lasagna every day if I wasn't so lazy to make it often. Anyone who doesn't like lasagna probably hates themselves and life. Which is why they can't enjoy the simpler things in life.

>>16766913
it's best when it's runny like the one in your picture

>>16766913
I always seem to run out of ingredients when assembling it and just make up the layers. recipes call for so many layers it always gets too tall for my baking dish. I'm not sure why I can never do it right but it always comes out tasting fine. I hate how the noodles stick together after you boil them and sometimes when you're boiling them. it's a bitch. I use a pair of scissors to cut them to length

Dear lasagna-lovers of /ck/,

I am that asshole who will grab a slice of lasagna, and then skim a bunch of that glorious topmost slightly-browned cheese layer from the rest of the lasagna and add it to my plate.
No, I’m not going to stop.

Best regards,
That Asshole, esq.

>>16767197
Don't think highly of yourself do you?

>>16766913
ten times better when reheated

test

I like it

>>16767197
it really does feel like the most R*ddit board at times.

>>16766913
American lasagna is garbage but Italian style is my favorite meal on the planet.

>>16766913
It's a good thing to make, portion up and freeze for those days after where you want something decent for 0 effort

>>16767358
Yes, reddit is a notorious runny lasagna hating site.>>16767387

>>16766930
>someone makes a runny lasagna
>I grab the first piece
>all the surrounding filling pools into the square I left
>scoop it onto my plate because it's still technically "my piece"
>keep scooping filling for like 5 minutes
>everyone else gets a think lasagna piece

>>16766913
My favourite meal of all time.
But I make it without bechamel sauce.

>>16766913
My favourite food. Sad that it has become less popular in the last few years and has been disappearing from restaurant menus.

>>16766913
prefer baked ziti

>>16767268
I would simply get some more cheese, grate it into a pan, fry that up until it's browned, and dump it on your head.

Top layer is the best, so I make a sheet of only top layer lasagna.

>>16768718
I prefer lasagna but it's a bitch to make compared to ziti so I always just make ziti instead when I'm craving lasagna because they are very similar

>>16768718
Zoomer fad.

>>16766913
it's a Top 5 Food

Funny how so many people like it, yet I also see so many snobs who don't like it because it's so popular.

>>16766913
It always feels a bit pointless when you're assembling it, but it's worth it. I like to have it with a side of white rice.

>>16773079
>I like to have it with a side of white rice
Extra starch with a starch-heavy dish?
Why not fries with spaghetti?

>>16773093
It's good, you soak a little sauce and grease into the rice and add some soy sauce. I don't think I'd have fries with spaghetti, but lasagna and fries is relatively common here.

>>16766913
A) it's good. taste good, i like it.
B) a hassle to to make, but with care and love taste way better than
C) restaurant, they were alredy pre-made, just got 15 mins in the salamander.

>>16773103
>add some soy sauce.
To a tomato dish?
Really?
You make me want to gouge my eyes out, Anon.

>>16773103
>lasagna and fries is relatively common here.
What God-forsaken circle of hell is "here"?

>>16773093
Some of us regard food as food, not as science experiments.

>>16773124
>soy sauce
>To a tomato dish?
This is a weird objection, it's salty and savoury, aka works ideally on tomato.

>>16773129
Reeeealy lost on what you're trying to say here.
Please try again.

>>16773142
>aka works ideally on tomato.
Sorry, it doesn't sound remotely appetizing.

>>16766913
I plan on making chef jean pierres lasagna and a traditional one for thanksgiving.

>>16766913
baked ziti > lasagna

>>16773223
">" doesn't mean "easier', you lazy ass.

>>16766913
Shitty slop

>>16766913
I only like cheese lasagna.

>>16773079
So true. I think to myself, why not just make ragu with the noodles? But there's something indescribably satisfying about the texture of the layers.

>>16766913
The Stouffer's ones are the best, way better than from expensive and pretentious italian restaurants.

>>16774467

love it

>>16774467
In general Stouffers has the best frozen version of every entree, it's kind of ridiculous how far behind other brands are.
t. Meatloaf and mashed potatoes enjoyer

>>16774622
>In general Stouffers has the best frozen version of every entree, it's kind of ridiculous how far behind other brands are.
Dude.
Wow.
How the fuck do you eat that much frozen shit, and still post on /ck/?

>>16766913

Lasagna with bechamel is probably the best tasting thing I make.

>>16774667
What's your recipe for the ragu?

italian food is good because it lights up your caveman brain. Fat, carbs, cheese, meat. That combination never fails at a deeply primal level. So, fuck yeah I like lasagna.

I feel like it's waiting for somebody to come along and actually make it good some day.

>>16766913
It's a bit of work to make, but definitely worth it.

>>16775004
Looks good and fixed it.

>>16766913
Very good.
t. Garfield

great as long as you cook it right

>pasta
>red sauce
>white sauce
>cheese
>layer this 3 times
it's not brain surgery, but retards fuck it up

All this lasagna needs a side of garlic bread to sop up any extra sauce.

>>16775103
And some mashed potato to go with the bread.

>>16775117
This bread makes me want to go get some lasagna now, but there's nothing open where I live at like 4am in the morning.

>>16775127
You should be able to produce one with ingredients you have. Lasagne sheets can be made with flour, eggs, olive oil, salt, and a rolling pin. You can rustle up the meat with just ground meat, tomato paste, and salt, though garlic and oregano and basil make it better. You should always have ground meat available, if not you now know to get in the habit of always keeping some in the freezer. If you're missing anything it's the bechamel and cheese. If you lack the ingredients you can fake a bechamel by making roux and adding oil and milk. If you have no type of cheese you can skip it.

>>16766913

https://www.youtube.com/watch?v=OGbhJjXl9Rk

>>16766913
Must have been mid afternoon
I could tell by how far the child's shadow stretched out
And he walked with a purpose in his sneakers, down the street
He had many questions like children often do

He said, "Tell me all lasagna thoughts
And tell me am I very far?"

Must have been late afternoon
On our way the sun broke free of the clouds
We count only blue cars, skip the cracks in the street
And ask many questions like children often do

We said, "Tell me all lasagna thoughts
'Cause I would really like a good one
And ask me why OP’s is not
Tell me all lasagna thoughts
'Cause I am on my way to OP
So tell me am I very far, am I very far now?"

>>16766913
>lasagna
*lasagne

Made some yesterday. Homemade pasta and with bolognese, not chilli like restaurant lasagna usually is.

>>16775239
I'd eat that straight out of the tray

>>16766913
Meh.

>>16766913
Flyovers here put cheese in their lasagne.
Fuck the mid west, bunch of plebs.

>>16766913
Now im hungry for some home made lasagna fuck you op

>>16774789
>it lights up your caveman brain. Fat, carbs, cheese, meat.
Not sure cavemen had cheese, or pasta.
It does give you everything but veggies in every bite, though.
Good stuff.

>>16773093
See? >>16775103

>>16775099
>it's not brain surgery, but retards fuck it up

>>white sauce

>retards fuck it up

>>16775147
>If you lack the ingredients you can fake a bechamel by making roux and adding oil and milk
Anon what do you think bechamel is.

>>16766913
Honestly? It's a fucking retard dish. Pasta cake. There's no reason to use the type of noodle that you do in this dish and it makes the construction of the dish much harder for no benefit. It's better just to bake some layered penne or egg noodles, the only people who complain are literal retards who want "layers", despite not being able to taste "layers" because "layers" isn't a flavor. It's not even a texture when you have wide enough egg noodles or homemade noodles. Brainlet dish, way too much effort for too little return.

If you aren’t putting ricotta cheese In your lasagna layers, you’re a hack. That is all.

>>16775829
>it makes the construction of the dish much harder
Why do so many people think lasagna is so difficult?
It's a really simple process, repeated three times.
I've made sandwiches that were more involved.

>>16775829
>"layers" isn't a flavor
It relates to texture, almost as important as flavor.

>>16775846
Ricotta cheese sucks though.

For me, it's moussaka

>>16775984
>Ricotta cheese sucks though.
>I've never had cannoli.

May need to make a lasagna tomorrow boys, in all honesty I do love stouffers tho

made a massive one last weekend, ate it all in 2 days
>>16767251
>I hate how the noodles stick together after you boil
i just stick them in dry
>>16767361
whats the difference?, i've heard theres northern and southern Italian styles, one with ricotta and the northern with bechamel sauce
>>16773124
>>lasagna and fries
lasagna and chips is common in Bongistan but then everything comes with a side of chips

>>16776456
>i just stick them in dry
You can buy soft "no boil" lasagna noodles.
>common in Bongistan
I rest my case.

>>16776701
wouldn't that just be 'fresh' pasta sheets? the dry ones work fine and help stopping it be a meat pasta soup

>>16766913
It makes my heart feel like it's struggling to function. So I avoid it.

>>16767251
Boiling lasagne sheets is where the oiled pasta water meme comes from. That's when you do add oil to the water.

>>16776789
>wouldn't that just be 'fresh' pasta sheets?
I doubt it. I've got some on the shelf right now, but I haven't tried them yet. They don't require refrigeration, so I don't think they're "fresh".
Gonna try them tomorrow. I'll post results if the thread is still here.

>the dry ones work fine and help stopping it be a meat pasta soup
Sounds good, but I've never had issues with the texture of lasagna.

Ricotta is better than bechamel, authenticity be dammed.

>>16777117
>authenticity be dammed.
Until this thread, I'd never even heard of lasagna with bechamel instead of ricotta.

>>16775815
>he doesn't use bechamel

>>16777149
>>he doesn't use bechamel
>I don't quite understand how to green text.

>>16777135
>Until this thread, I'd never even heard of lasagna with bechamel instead of ricotta.

Top results on Google for "lasagna recipe"
https://www.allrecipes.com/recipe/23600/worlds-best-lasagna/
ricotta, no bechamel

https://www.allrecipes.com/recipe/23600/worlds-best-lasagna/
ricotta, no bechamel

https://www.simplyrecipes.com/recipes/lasagna/
ricotta, no bechamel

https://www.thepioneerwoman.com/food-cooking/recipes/a11728/best-lasagna-recipe/
cottage cheese????, no bechamel

https://www.delish.com/cooking/recipe-ideas/recipes/a51337/classic-lasagna-recipe/
ricotta, no bechamel

https://thestayathomechef.com/amazing-lasagna-recipe/
ricotta, no bechamel

>>16777196
yeah and american pizza is real pizza

>>16777218
America is The Only Country That Matters™.
I don't know or care what they do back in old Napoli, but American (real) lasagna is made with ricotta.

>>16777149
Bechamel is a meme, results in a bland lasagna

>>16777033
Good move. You wouldn't want your heart to start functioning.

My most recent lasagna. Cottage cheese instead of ricotta.

>>16777286
>Cottage cheese

>>16777286
Non-runny slice shot.

>>16777196
>allrecipes.com

>>16777291
Cottage cheese is great, I thought it was gross as a kid and didn't give it another shot until recently. Now I'll sometimes have a small bowl cottage cheese with chives and pepper for breakfast, include it in my scrambled eggs sometimes, etc. It's good stuff.

>>16777307
Nixon loved the stuff, he last meal as president was cottage cheese and pineapple

>>16777307
>Cottage cheese is great,
Once, as a kid, I had a thermos half full of milk left over from a camping trip I forgot about.
A month later, it turns out I had "invented"
"cottage cheese".
Can't even look at the stuff to this day.

>>16766913
I live in the socialist dystopia known as Canada, and it costs like sixty dollars to make a decent sized lasagna here, especially if you want decent meat and any cheese that doesn't come in a giant brick. It sucks

>>16777363
You seem like a twat.
How much meat do you require for a "decent sized" lasagna?
Google tells me you're paying about $5 per pound,
That's about what it costs in 'Murrica, and we're the most conservative nation on Earth that doesn't have "The Islamic Republic of" in our name, so let's not bring politics into this.

>>16773124
I like soy sauce on pizza and in tuna salad

>>16777518
>soy sauce on pizza
I'd rather suck a bag-lady's unwashed pussy.
Jesus dude, have some self-respect.

>and in tuna salad
That seems far more reasonable.

>>16774467
The italiano clasico or whatever it's called is much better than the main version.

I do think that Michael Angelo's might be the better of them all though.

beta food sigmas eat only ham, raw

>>16777599
how can it be ham if it's raw?

It makes me gag when there’s overcooked noodle or cheese that’s crunchy

>>16777628
That's a mental problem that you should address and overcome rather than consider inherent to your sense of self.

>>16777636
I’m going to throw up on your dining table if you overcook it again, you shitty cook

I love it. Today's rendition is probably too heretical for most of you but I wanted to use up some stuff from the freezer. And yes there's tofu in it. Yes it was still delicious.

>>16777645
Another mental problem that you should address and overcome rather than consider inherent to your sense of self.

>>16777649
tofu is basically just flavorless filler, don't see the issue with it

>>16777680
I seasoned it with spicy Italian fennel sausage seasoning and used it exactly like you said as a filler to pad out the ground beef.

like the other 50 tomato, cheese and wheat "Italian" dishes, incredibly overrated garbage

>>16767268
What a dick

>>16777557
Are you confusing soy sauce for fish sauce?

>>16777649
That looks like something that only a mother could love.

>>16777293
That cheese just doesn't work, sorry

>>16766913
Pretty based and top 5 foods.

I like lasagne

>>16777680
>flavorless filler
>don't see the issue with it
>flavorless filler
Ummm...

>>16780736
It just doesn't bring a lot of flavor on its own. But it absorbs flavors really well and simply adds bulk and texture for a lower price and calorie densitiy than meat. I usually don't use it like that but you cannot deny that tofu can even make dishes like mapo tofu.

Real Ns move in silence like lasagna

made one today because of this thread
250g mince, 250g pork, 250g bacon
carrots, onion, celery, garlice, tomato paste
white wine, milk
2 cans tomatoes and 2 beef stock cubes, herbs
simmered for 2 hours, béchamel sauce with cheese and nutmeg.

>>16781162
the sheets seem to have absorbed all the béchamel sauce but it still tastes good

>>16781162
Sounds great, but if I were asked, under oath, in a court of law, I'd have to say that your very interesting and delicious recipe bears only superficial resemblance to lasagna.

Complicated and expensive to make at home. Order it at a restaurant and it's pretty much guaranteed to be reheated leftovers preped earlier in the week.

>>16781199
explain. how can it be more 'lasagna'

>>16781200
>Complicated and expensive to make at home
There are multiple layers, and it's a fair _amount_ of work, sure.
But "Complicated"? Overall, it's simpler than Eggs Florentine, for instance.

>>16781172
that's why you might want to cook the sheets for 30 sec beforehand

>>16781203
>explain.
Sure.
As far as I know lasagna doesn't have bacon, onion, celery, white wine, or milk.
I know some people say lasagna has bechamel, and I guess we'll just have to agree to disagree on that point.
But the rest? No, it sounds like you're making beef stew.

>>16781222
so just italian autism then, no different than reeing at a cheeseburger for also coming with a fried egg

>>16781222
p.s. carrots?
Are you kidding me?

>>16781222
this is a recipe from an italian lady
it has mirepoix and bechamel
https://www.undejeunerdesoleil.com/2015/05/lasagne-bolognaise-italiennes-vraie-recette-astuces.html

>>16781239
>no different than reeing at a cheeseburger for also coming with a fried egg
Completely different.
I've heard of cheeseburgers with egg, bacon, onion, etc, etc, etc,
If I had the time, I could provide you a list of dozens of restaurants offering cheeseburgers with eggs.
But your recipe? Nah, show me one restaurant that offers what's essentially beef stew mixed in between lasagna noodles.

>>16781247
>this is a recipe from an italian lady
I don't care if she's from mars.
What you're describing is so far from actual lasagna it shouldn't be using the same name.

>>16781256
are you some kind of monk holding the scroll describing the true and authentic recipe for lasagna?

>>16774467
Fuck yes I love Souffer's Lasagna. But I learned the hard way about sodium by eating two helpings of it the night before my first wrestling meet freshman year of high school and I had to sweat off 6 pounds of water weight to make my weight before I even wrestled the next day. Wresting is super mega gay

>>16781209
It's complicated for a casserole.

>>16781243
soffritto = mirepoix
>In Italian cuisine, in a particular type of soffritto, onions, carrots and celery are chopped to form a battuto,[14] and then slowly cooked[15] in butter or olive oil, becoming soffritto.[16] It is used as the base for most pasta sauces, such as ragù (ragout), but occasionally it can be used as the base of other dishes, such as sauteed vegetables. For this reason, it is a fundamental component in Italian cuisine. It may also contain garlic,[17] shallot, or leek.
milk is also usually added in bolognese sauce as an emulsifier to help bind the animal fats and wine goes without saying
>muh beef stew
stews have larger pieces of meat/veg and a high water ratio

do you even cook? (re-heating frozen food doesn't count)

STUFFING YOUR FACE AS USUAL

>>16771207
nobody under 50 knows what the fuck a baked ziti is

>>16781413

>>16781256
ah yes the disappearing autist shtick

>>16781274
>describing the true and authentic recipe for lasagna?
No dumbass.
If you added mustard, ice cream and habanero peppers is it still lasagna?
You gotta draw the line somewhere.
It's bad enough some recipes here (including this one) don't include cheese.
But this one's so far off base, it needs a new name.
Not sure why this is confusing to you.

>>16781775
>no bechamel or onion/carrot/celery aromatic base in my lasagna reeeeee
>source : trust me bro

>>16766913
I like it

>>16781871
>deleting your retarded post

>>16766913
It can be very good, or lackluster like all foods depending on how much care you put into it. If you have a craving for it but don't want to expend the effort or don't have the time, baked ziti scratches the same itch most of the time.

I'm a feminist (born as non-bi-male) I think lasagne is degrading for my gender.

>>16773162
I'm saying your basis of assessment is divorced from the fundamental rule of lived experience.

>>16766913
really good if the person whos cooking knows what they are doing

>>16767309
This is weirdly true, it feels different after a while

>>16782134
it's not weird, the flavors settle in, some oxydise though so you can't let it rest too much.
I have a recipe that calls for the ragù to be made 2 days in advance.
There's nothing like a two days old ratatouille or boeuf bourguignon