Made lasagna from scratch, even the pasta was fresh made by me. Bolognese needs work, first time making it and I don’t cook with alcohol so my choice of substitute made it a little too sweet. Over all still a solid 7/10. Maybe even an 8. Used a mozz bechamel and ricotta too. Normally I would make the cheeses myself too but we’re in a new house and I was feeling lazy. Planning to chill it and then cut it into nice rectangle pieces, sear them in a pan, and serve on a “bed” of classic red sauce (were dorky red sauce enthusiasts in my home).
by Potential_Presence67
7 Comments
Not enough people are talking about lasagnes in a loaf pan
Hell yeah, looks great
use bechamel in the layers or riccotta, a mix of both is too much imo. Mozzarella in the layers is also redundant just put it all on top
For bolognese if you dont wanna use wine I wouldn’t use anything else instead, just water it still tastes awesome and you wont get something wrong
help why does it look like that 😭
Personally, I’d focus on nailing the bolognese over tagliatelle or something before committing to lasagna, but that’s just me. I’d also stick with just the béchamel for true classic lasagna. Ricotta is acceptable, but I like it classic. Both is overkill.
May I ask, why do you not cook with alcohol, despite there being no actual ethanol in the finished product? Sorry if that’s a personal question.
It’s always best the next day. It falls apart like yours did when it’s fresh, ime.
Hell yeah man