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Looper · 21-06-2008, 11:42 AM

Good effort Sharon

Quote:

Originally Posted by sharon

while waiting for those meat to be cooked then it's time to boil sheet flours

I sometimes don't bother to boil the sheets first. There is enough moisture in the bechamel sauce and bolognese to soften and cook the lasange sheets while the whole thing is browning in the oven.

Uncooked sheets can be easier to handle and easier to stack the layers up like a monster scooby sandwich too.

Fabian · 23-06-2008, 07:38 PM

Depends on if the sheets need precooking or not.

jandajoy · 23-06-2008, 08:29 PM

And it can produce a very dry lasagne. Amazing how much fluid dried pasta can soak up

madjbs · 23-06-2008, 08:35 PM

If you have a sauce with lots of liquid then just soak the sheets for 5 mins, if your sauce is dry already then you will need to boil them.

Fabian · 24-06-2008, 10:07 PM

How can the sauce be dry?

madjbs · 24-06-2008, 10:26 PM

Dry in comparison to a sauce with a lot of liquid.

Fabian · 27-06-2008, 03:07 PM

But then the sauce it self would not be right.

Anyway, the solution to prevent whatever drying is the wonderful invention of precooked lasagna pasta sheets.

Anchovy · 27-06-2008, 03:12 PM

A lot of food tastes better the next day, stews in particular. I am not big on lasagne but that didn't look bad.

anae03 · 07-08-2008, 04:57 AM

Have you ever tried it putting bechamel sauce and cheese with the meat layers... it is heavy, but sooooo tasty!

23-06-2008, 08:29 PM	#23 (permalink)
jandajoy Senior Member Join Date: Mar 2008 Location: out bush Chiang Rai way Posts: 8,557	And it can produce a very dry lasagne. Amazing how much fluid dried pasta can soak up Last edited by jandajoy : 23-06-2008 at 08:33 PM. Reason: drunken keyboard

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23-06-2008, 07:38 PM	#22 (permalink)
Fabian Elite Member Last Online: Today 05:13 AM Join Date: Jul 2005 Location: Hamburg, cold dark Germany Posts: 3,891	Depends on if the sheets need precooking or not.

23-06-2008, 08:35 PM	#24 (permalink)
madjbs Ratchaburi Last Online: Today 02:03 AM Join Date: Nov 2007 Location: Bangkok Posts: 484	If you have a sauce with lots of liquid then just soak the sheets for 5 mins, if your sauce is dry already then you will need to boil them.

24-06-2008, 10:07 PM	#25 (permalink)
Fabian Elite Member Last Online: Today 05:13 AM Join Date: Jul 2005 Location: Hamburg, cold dark Germany Posts: 3,891	How can the sauce be dry?

24-06-2008, 10:26 PM	#26 (permalink)
madjbs Ratchaburi Last Online: Today 02:03 AM Join Date: Nov 2007 Location: Bangkok Posts: 484	Dry in comparison to a sauce with a lot of liquid.

27-06-2008, 03:07 PM	#27 (permalink)
Fabian Elite Member Last Online: Today 05:13 AM Join Date: Jul 2005 Location: Hamburg, cold dark Germany Posts: 3,891	But then the sauce it self would not be right. Anyway, the solution to prevent whatever drying is the wonderful invention of precooked lasagna pasta sheets.

27-06-2008, 03:12 PM	#28 (permalink)
Anchovy I am in Jail Last Online: 11-11-2008 07:06 PM Join Date: Jun 2008 Location: In the tin Posts: 103	A lot of food tastes better the next day, stews in particular. I am not big on lasagne but that didn't look bad.

07-08-2008, 04:57 AM	#29 (permalink)
anae03 Pattaya Last Online: 06-09-2008 03:44 AM Join Date: Aug 2008 Posts: 7	Have you ever tried it putting bechamel sauce and cheese with the meat layers... it is heavy, but sooooo tasty!

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