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01-04-2008, 06:12 PM
|  | A Hard Rockin Lover of GREENBURST Moderator | | Join Date: Sep 2002 Location: Where I lay my head is home | |  What makes a good Lasagna ?
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What makes a good Lasagna ? For me I liked it really tight, none of this loosy goosy stuff. Meatballs also makes for a great lasagna.
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01-04-2008, 06:17 PM
| | Registered User | | Join Date: Jul 2007 Location: San Diego, California | | | has to be super tight, if it falls apart when I stick my fork in it, Beast is not happy with his lasagna. Thick noodles too, I don't want that skinny crap. |
01-04-2008, 06:29 PM
| | Registered User | | Join Date: Jan 2007 Location: Seattle | | Pig meat!! Pork!! Pork Sausage!! LOTS OF PORK SAUSAGE!!  |
01-04-2008, 06:31 PM
| | Registered User | | Join Date: Dec 2004 Location: Los Angeles | | | Quality, sturdy noodles, a great tomato sauce, TIGHT
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01-04-2008, 06:39 PM
| | Registered User | | Join Date: Dec 2005 Location: Millcreek Township, UT | | Don't make it the traditional (read: cheap) Utah way, substituting cottage cheese and canned tomato soup for ricotta cheese and real tomato paste/sauce. 
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01-04-2008, 06:41 PM
| | Registered User | | Join Date: Jul 2006 Location: Modesto, CA | | | +1 to all the comments so far, another thing is a thick layer of cheese on top, and I do mean THICK!!!!
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01-04-2008, 06:46 PM
|  | I Know Nothing | | Join Date: Dec 2003 Location: Columbia River Gorge, WA. | | We usually only make it when fresh tomatoes and herbs are happening in our garden. Lots of riccota, mozzarella, parmesan, and egg white (only) to hold together the ricotta layer. I prefer homemade bread crumbs and a few herbs in the ricotta layer as well. And as always, tonnes of garlic and home grown red pepper are absolutely mandatory.
We rotate between sausage, veggies, and occasionally seafood for the "beef". |
01-04-2008, 06:46 PM
|  | Registered User | | Join Date: Nov 2005 Location: Cambridge, MA | | | It's the "who" that makes a great lasagna.
Ground chuck, spicy Italian sausage and good mozzarella cheese. |
01-04-2008, 09:36 PM
| | Registered User | | Join Date: Feb 2007 Location: Tucson,AZ | | Quote:
Originally Posted by Passinwind We usually only make it when fresh tomatoes and herbs are happening in our garden. Lots of riccota, mozzarella, parmesan, and egg white (only) to hold together the ricotta layer. I prefer homemade bread crumbs and a few herbs in the ricotta layer as well. And as always, tonnes of garlic and home grown red pepper are absolutely mandatory.
We rotate between sausage, veggies, and occasionally seafood for the "beef". |
Ooooh!
Can I come to your house for lasagna night?! 
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01-04-2008, 09:50 PM
| | Registered User | | Join Date: Mar 2006 Location: tulsa oklahoma | | | at least 3 meats (beef, pork sausage, meatballs) real ricotta cheese, good tomato sauce.
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01-04-2008, 09:53 PM
| | Registered User | | Join Date: Aug 2007 Location: Big Island | | Lots of meat and cheese and more cheese! 
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01-04-2008, 10:20 PM
| | Registered User | | Join Date: Aug 2006 Location: Sydney, Australia | | Love. 
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-Josh
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01-04-2008, 10:26 PM
| | Registered User | | Join Date: May 2005 Location: Denver, CO | | CHEESE!!! Only the best will do. Good mozzeralla, high quality ricotta, parmigiano reggiano, and I also like a little bit of Colby for an added dimension.
Of course, my favorite meat for lasagna is ground venison. |
01-04-2008, 10:50 PM
|  | Life is Tough. Laugh more. Moderator | | Join Date: Feb 2003 Location: Warwick, Rhode Island, USA | | | Melted Tort PGuard on top layered with
black and white nuked in the microwave is the
only dish for discerning bassists. You already
knew that. Don't be so redundant.
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01-04-2008, 11:16 PM
|  | Online | | Join Date: Apr 2001 Location: Sunapee, New Hampshire | | | The red sauce and ricotta for sure. I don't like meat in my lasagna, but I'm just weird that way.
-Mike |
01-04-2008, 11:18 PM
| | Life is Tough. Laugh more. Moderator | | Join Date: Feb 2003 Location: Warwick, Rhode Island, USA | | | Yeah, you are weird.
That's why I love you bro.
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01-04-2008, 11:21 PM
| | Registered User | | Join Date: Jun 2006 Location: Bakersfield, CA | | | I'm drooling over here!! Tight, thick noodles, nice layer of cheese on top, lots of meat, sausage...damn. I'm hungry.
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01-04-2008, 11:31 PM
| | Registered User | | Join Date: Feb 2004 Location: Iowa | | Quote:
Originally Posted by JansenW It's the "who" that makes a great lasagna. | +1 
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01-04-2008, 11:35 PM
|  | The Lowdown Diggler | | Join Date: Apr 2006 Location: Huntington Beach, CA | | | Pork. | | Thread Tools | Search this Thread | | | | 
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