Armed Polite Society
Main Forums => The Mess Hall => Topic started by: charby on November 02, 2023, 05:38:31 PM
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Anyone ever make it?
I tend to gravitate towards baked pasta dishes in the wintertime and I was reading about this.
https://www.joyousapron.com/lasagna-with-bechamel-sauce-without-ricotta/
Of course, I'll be using venison for my meat.
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I made a deep lasagna where I alternated béchamel and ricotta in the layers. It was good, very rich.
What I've been looking for is real fresh ricotta, legitimately made from mozzarella whey, to use in lasagna. I've heard it makes a big difference.
Using a spicy sausage would pair good with the béchamel I bet.
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I've had it. Not made it. It's good, but different. The differences are subtle, but I really think I prefer ricotta.
Hum... now that you mention it, I've not made a pan of baked ziti in awhile. I need to think about that.
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Hum... now that you mention it, I've not made a pan of baked ziti in awhile. I need to think about that.
That is what I am making tonight, baked ziti.
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I'm actually thinking of making crockpot baked ziti. No boiling the noodles before hand.
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Anyone ever make it?
I tend to gravitate towards baked pasta dishes in the wintertime and I was reading about this.
https://www.joyousapron.com/lasagna-with-bechamel-sauce-without-ricotta/
Of course, I'll be using venison for my meat.
I don't make lasagna very often, and I usually use ricotta, or cottage cheese mixed with onion dip made with real sour cream (try it before you knock it) But I have made it with a mornay sauce, which is bechamel with cheese in it (I use Parmesan.) I've not had them side-by-side to tell which is best.
If I make something lasagna-ish with eggplant slices instead of lasagna noodles, definitely the mornay or bechamel sauce.
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I don't make lasagna very often, and I usually use ricotta, or cottage cheese mixed with onion dip made with real sour cream (try it before you knock it) But I have made it with a mornay sauce, which is bechamel with cheese in it (I use Parmesan.) I've not had them side-by-side to tell which is best.
If I make something lasagna-ish with eggplant slices instead of lasagna noodles, definitely the mornay or bechamel sauce.
Growing up cottage cheese and mozzarella was the lasagna cheeses. I don't think the stores even has ricotta cheese when I was a kid, I think the first time I actually seen ricotta for sale was when I moved away to college.
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Not a fan of lasagna OR mosticolli. Had too much of the latter when I was photographing weddings.
I prefer spaghetti, egg noodles, or rotini.
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Growing up cottage cheese and mozzarella was the lasagna cheeses. I don't think the stores even has ricotta cheese when I was a kid, I think the first time I actually seen ricotta for sale was when I moved away to college.
I'm pretty sure that I didn't see lasagna until I went away for college. It was not a factor in my German heritage household. The closest we got to Italian was spaghetti and meatballs or meat sauce, and even that was a rarity.
After I left home my Mom started trying some new things based on some magazines she was getting, and one of them was stuff shells. She did a really good job with them. Very tasty.
My ex really introduced me to the world of Italian food. She was Irish, but had grown up in an Irish Italian area of New York. My ex made an incredible vegetable lasagna.
Since then I've made lasagna a couple of times, but if I'm going to make something like that it's normally baked ziti. Less fussy to assemble.