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/ck/ - Food & Cooking

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18006717 No.18006717 [Reply] [Original]

What are your feelings on lasagna?

>> No.18006725

i hate mondays

>> No.18006982
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18006982

>>18006717
for me its low carb eggplant lazagne

>> No.18007005
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18007005

>>18006717
Is it just me or whenever I see a restaurant lasagna covered with this much marinera is an indication it was frozen and the sauce was done later to mask the off flavor? I swear the best lasagnas I had were never swiming in this much sauce.

>> No.18007020

>>18006717
Love them

>> No.18007028

>>18007005
>sauce
You mean the gravy?

>> No.18007037

When it's good, it's good. When it's not, it ain't.

>> No.18007048

>>18006717
Lasagna is delicious, especially when made with spicy Italian sausage. My problem is pasta - I have a low tolerance for simple carbs. So I know that if I eat it, I'm going to crash on the couch for an hour after eating. So I call it a guilty pleasure.

And don't forget the home made garlic bread.

>> No.18007066

>>18006982
Isn't that just moussaka?

>> No.18007075

>>18006717
I love lasagna, that looks way to saucey rhough

>> No.18007078

>>18007066
moussaka has potatoes and meat

>> No.18007080

>>18007078
Potatoes are optional and lasagne also contains meat.

>> No.18007084

>>18006717
>shitty cheap and oversauced marinara
>no meat
>cheap mozz slapped on top
>served on a 99cent kitchen sizzle platter

I give this lasagna a 2/10.

>> No.18007088

>>18006725
hello garfield

>> No.18007110

>>18007080
ok

>> No.18007119

>>18007080
moussaka doensn't have pasta

>> No.18007139
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18007139

>> No.18007142

>>18007084
I would still eat it and enjoy it

>> No.18007154

>>18007080
Not all lasagne have meat.

>>18006982
From Naples here. Proper parmigiana di melanzane is basically just vegetarian lasagne with ribboned aubergines in place of the lasagne themselves. Anglos, for some reason, cut the aubergines thick, dredge and bread them and don't typically make them into the layered casserole type dish we do.

>>18006717
I like how varied the dish is region to region in Italy and even abroad.
I once had a "white" vegetarian one in the US with spinach, carrots, onion and various other vegetables, smoked mozzarella and besciamella. Was good.
Where I'm from, we layer it with tiny meatballs and/or shredded beef breast. Braise a breast of beef in tomato sauce, pull it into strands by hand and there you are. We don't put ricotta or any other dairy besides dry mozzarella or fior di latte and parmigiano or grana on top at the end for dat crust.
I make a shredded chicken breast one with spinach sauce and scamorza. Not traditional, but it's very good.

>> No.18007158
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18007158

>>18007119
Neither does no carb eggplant lasagne

>> No.18007165

>>18007158
ok, but what is the thing that looks like pasta?

>> No.18007193

>>18007165
Hm, good point, that looks like some sort of pasta actually. I thought it was just layers of eggplant instead of pasta.

>> No.18007217

>>18007193
That's parmigiana di melanzane.

>> No.18007246

>>18007139
hahaha that wacky cat. of in the hot food of out hot eat the food

>> No.18007511

>>18006717
I prefer cheese on my lasagna thanks.

>> No.18007526

>>18006717
I prefer mousakka, oily, garlicy

>> No.18007594

>>18006717
Just never worth it.

>> No.18008058

>>18006982
Why is this board filled with so many literal homosexual niggerfaggots like you? Eat real food or just go away.

>> No.18008096

I just bought my first wedge of real parm so I can make lasagna later this week. I'll be doing a sausage ragu and bechamel for the layers

>> No.18008657

>>18007154
>Anglos, for some reason, cut the aubergines thick, dredge and bread them and don't typically make them into the layered casserole type dish we do.
I've had it both ways and I prefer it like this. The crumbed, fried eggplant has a more meaty-like taste. I also put greek feta on top of my parmigiana di melanzane. Deal with it.

>> No.18009545

>>18008058
Anon, I am fat and old and sit at a desk for a living. I can't eat delicious food, consequence-free, every day. Let the man speak.

>> No.18009560

>>18006717
Whatever you posted is an abomination.

>> No.18009563

>>18006982
Isn't that also layered with noodles?

>> No.18009769
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18009769

Thoughts on the wifey's lasagna?

>> No.18010022

>>18007028
dressing?

>> No.18010039
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18010039

>>18006717
Lasagna is the only type of pasta that I actually like.

>> No.18010162

>>18010039
Just like Mexican food its all the same ingredients as every other pasta, just arranged differently.

>> No.18010461

>>18006717
love it, that one looks pretty fuckin unappetising though

>>18006982
this is also fucking delicious done right

was going to find a picture of a nicer looking lasagna but EVERYTHING IS FUCKING WEBP REEEEEEEEEE

>> No.18010514

>>18006982
Faggot.

>> No.18010516

>>18010514
back to your fast food threads manchild this is a thread for people who actually cook, you probably think OP lasagna is top tier

>> No.18010518

>>18010516
Faggot.

>> No.18010557

>>18010518
woops I posted this in the wrong thread didn't mean to reply to that post

(im gay btw not sure if that matters)

>> No.18010561

>>18006717
The most overrated food of all time. Even the best lasagna is so boring. It's just layered shitty pasta dish.

>> No.18010563

>>18010022
i think in this context it's stuffing, since it's been stuffed inside the turkey

>> No.18010730
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18010730

>>18010561
Much prefer baked ziti, especially when you let the top layer of noodles get a bit crispy.

>> No.18010809

>>18010730
I just can't wrap my head around any casserole dish with pasta or pasta like substances in it.

>> No.18010821

How do I make lasagna? Do I start the layer with the pasta or the filling?

>> No.18010828

>>18010809
>I just can't wrap my head around any casserole dish with pasta or pasta like substances in it.
Because you live under a rock?

>> No.18010830

>>18010828
A bacca de beppo de papa de pepe

>> No.18010833

>>18010821
bit of sauce on bottom then pasta to stop the pasta burning on bottom, better to just use napoli than the actual meat sauce but the meat sauce is ok too

good tip is a bit of sprinkled parmegan between each layer

>> No.18010836

>>18010821
>How do I make lasagna? Do I start the layer with the pasta or the filling?
Ladle down a bit of the red sauce under the first noodle layer to prevent sticking.. Then I do ricotta mixture next, then the next sheet of lasagna, then meaty sauce, and alternate like that.

>> No.18010853

>>18010833
>>18010836
Is the last upper layer just the pasta or do I put sauce/cheese up there too?

>> No.18010862

>>18010853
i like making it with bechamel so top layer is pasta then bechamel and cheese just pasta then sauce then cheese otherwise I guess

gl anon u should make an OC cooking thread post

>> No.18011728

>>18008657
Well, like I said above, I make lasagne with spinach sauce, which is also not traditional, so if you want to make parmigiana with (ugh) feta, you go on ahead and do it. I fucking hate feta, but I'm not eating it, you are and if you like it, you do you, boo.

>> No.18011754
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18011754

I've never had good lasagna. Mostly it's shit with a bunch of dry ass low quality ricotta. No thanks.

That fat hipster Matty Matheson made one that looks fucking incredible though.

https://youtu.be/VZPkIPfnzqs

>> No.18011756

>>18006982
>low carb
Ketolard lol

>> No.18011767

>>18011754
>I've never had good lasagna.
Why bother living?

>> No.18011791

>>18011767
I wonder that myself, but I'm not sure lasagna will change anything.

>> No.18011805

>>18011791
Of course you say that because you haven't yet had good lasagna

>> No.18012355

The same feelings as i have with most food that looks to complicated, skeptical.

>> No.18012398

>>18011756
>I need more sugar, mommy, this applesauce is too boring.

>> No.18012416

>>18012355
anon its pasta and meat.

>> No.18012463

>>18006717
lasaga

>> No.18013041

>>18012463
it looks good, Op, the thread is all over now. We would all eat it
did you make it?

>> No.18013059

>>18006717
The Northern Italian one with ragu and bechamel is fantastic. The American one (basically a Southern Italian bastard) with ricotta, a ton of cheap mozarella and drowned in tomato sauce is disgusting.

>> No.18013073

>>18013059
where are you living now?
There are many Italians that have come to America in the past 50 years that serve lasagna just how you like.
You can get lasagna every way you like it, and any way

>> No.18013083

>>18006982
Looks pretty fucking delicious anon.

>> No.18013085

>>18007139
gotta love Heathcliff

>> No.18013099
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18013099

>>18006717

Here in Cali, we call it ‘sagn and it goes good with a brewski after a hot day on some waves.

>> No.18013102

>>18013073
Sure there are but let's be honest, when Americans think of lasagna, they think of the ricotta/ten pounds of cheese and drowned in tomato sauce variety.

>> No.18013130

>>18013102
ok I will admit that is right, like American tacos. But you must admit that you can find anything you want in America. So no need to be an anti-American snob about it ! I live in small city and I can get a good any type of food whenever I want

>> No.18013177

>>18013130
Not sure if that's true about everywhere in the US. I've been to Iowa.

>> No.18013193

>>18013177
haha that is so funny of you to say that
I actually live in Des Moines, Iowa, but I have been all over the country for work
we have some above average food here too :(

>> No.18013250

>>18013099
I was just about to say the same thing

>> No.18013258

>>18006982
one layer of eggplant is enough

>> No.18013310
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18013310

>>18013250

Bruh, in gas stations you can get a large sagn for $8.00. We call this a "Hot Luigi" here in CaliWali (California for those not in the know). The best thing too is that you dont even need to order your food you just walk in and its always hot and ready to go for you at the register.

>> No.18013699
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18013699

I'd rather have baked stuffed shells.

>> No.18013709

>>18007005
Frozen lasagna doesn't use whole milk ricotta so it doesn't freeze properly. If you make homemade lasagna and froze some and reheat it, it tastes the same. I don't know why the skimp out, it saves them pennies and makes shit disgusting.

>> No.18013723

>>18009769
Is that cheese or noodles? If it's parmesan cheese, where do you get A4 slices of parmesan?

>> No.18013780

>>18011754
>Get the biggest jar of Prego, no you don't need anything fancier, it won't matter
>Pour Prego sauce on the bottom of a deep glass dish and spread it around.
>Cook lasagna noodles for 8 minutes in boiling water, when they're done put them in collander under cold water flowing.
>Cook 2 lbs of Mild or Sweet Italian sausage meat with about half of the jar of sauce
>In a separate bowl mix 32oz of whole milk ricotta cheese (don't buy skim, it fucks up freezing), 8 oz shredded mozzarella (hand shred it yourself, pre shredded stuff isn't as good), grated parmesan cheese, measure with your heart, 1-2 egg, salt and pepper to taste, oregano and parsley.
>Oregano is secret ingredient
>Lay noodles in single layer on sauce
>Layer with cheese mixture
>then layer with meat sauce mixture
>repeat until you're out of cheese and meat. Cover with layer of noodles
>Pour plain sauce on noodles
>Put more shredded mozzarella and grated parmesan cheese
>Sprinkle more oregano on top
>Cook for 40 minutes covered at 350 (if you make it ahead of time and refrigerate it, bump it to an hour)
wala!

>> No.18015244

>be me
>be in italy
>try some lasagna
>holy shit this is good
>go back to america
>try to make lasagna
>it's not the same
>wtf is this shit
>try again
>still not the same
>what the fuck is wrong with american lasagna

i'll never understand why americans can't make a decent lasagna

>> No.18015698

>>18015244
But youre the one making it

>> No.18015718

>>18013709
Pennies saved per serving × millions of servings = hundreds of thousands of dollars saved. That's why.