Rate my Lasagna

[Anonymous No.13040573]

[Anonymous No.13040577]

8/10

[Anonymous No.13040649]

>>13040573
list ingredients

[Anonymous No.13040692]

Watery. Bleh.

[Anonymous No.13041422]

>>13040573
Here is mine, made with bolonagse that consisted of:
>ground beef
>ground pork
>onions, celery, carrot
>homemade stock
>milk
>a can of tomatoes
Along with bechamel, cold the next day at lunch.

[Anonymous No.13041599]

>>13041422
OP's looks better, if somewhat overcooked.

[Anonymous No.13041743]

>>13041422
Cold pasta is so unappetizing looking. Shoulda posted a fresh pic dawg

[Anonymous No.13041749]

>>13041422
Wow this is terrible.

[Anonymous No.13041754]

My lasagner with fresh pasta and home made ricotta

[Anonymous No.13041759]

>>13041754
Looks better than OP

[Anonymous No.13041776]

>>13041754
Only decent one in the thread. Good job anon.

[Anonymous No.13041794]

>>13040573
are those olives? disgusting.

[Anonymous No.13042161]

What do you use as the white layer, alternating with meat?
I've seen lasagne made with a mix of ricotta and parmezan, but it seems that just using bechamel is popular too? Makes me think of store-bought, microwave lasagne.

Picrel was my ricotta attempt, ugly but so fucking delicious.

[Anonymous No.13042166]

>>13041422
>milk
Anon I...

[Anonymous No.13042172]

>>13042161
Usually it’s bechamel + little bit of parmesan or pecorino.
The ricotta + parmesan has weird dry texture when you bake it.

[Anonymous No.13042182]

>>13041759
Betcha you're the kind of guy that loves. mcchickens, eh?

[Anonymous No.13043479]

>>13042161
Slop.

[Anonymous No.13043520]

>>13041794
Black olives make everything better

[Anonymous No.13043560]

>>13041422
>no spinach
>no ricotta cheese
What are you? Some sort of faggot?

[Anonymous No.13043581]

There's this myth that lasagna is super cheesy, and the reality of the situation is that this isn't really the case.

Hear me out.

First off, and this isn't a negotiable point. You Gotta and I mean GOTTA start with the pasta. We're talking spinach pasta, none of that "plain" stuff. Homemade is ideal of course, but in our workaday world we don't always have time to do it like grandma used to make, so store bought will have to do. But it's gotta be spinach.
For the meat, it goes without saying that you start with mirepoix, add in some fresh ground beef, home canned and un-salted tomatoes, San-Marzano is ideal, but Roma can do in a pinch. When you're making the sauce, after the beef has browned in the veggies, you want to add in some full-fat milk, just a little bit, and some nutmeg. These two ingredient often get forgotten, but they really add a punch of flavor. WOW!
Bechamel and Ricotta can be made according to your favorite recipe, but as a general rule the bechamel should have a nice strong flavor, and the ricotta should be very mild.
Lastly, get yourself some good Parmesan. If you're using the pre-grated garbage you don't deserve to make this recipe, so give up now. you want the good stuff. The old stuff. The hard stuff. Good enough cheese here can actually substitute for salt elsewhere in the sauce. Good for your health, watch that sodium.
Now putting it all together. Get a nice glass or ceramic pan, don't use metal it will ruin the texture, and spread a little bit of the liquid from the meat sauce on the bottom to prevent sticking. Then layer as follows: meat, ricotta, bechamel, Parmesan. Some people like to alternate meat and dairy layers, but I disagree. This part is up to personal taste. You want to fit about 4 to 5 layers deep. That's another common misconception, that good lasagna has to have a lot of layers. Again, not true. You just want a good ratio of pasta to sauces.
Finally finish off with a layer of ONLY bechamel and Parmesan on to of the pasta.

[Anonymous No.13043590]

>>13043560
>cheese in lasagne
Flyover detected.

[Anonymous No.13043606]

>>13040573
looks burnt. gross

[Anonymous No.13043614]

>>13043590
you're either stupid as fuck, or a really really really shitty troll. which is it?

[Anonymous No.13043616]

Bitch/10

[Anonymous No.13045026]