Let's eat "Lasagna"

I start to enjoy eating Lasagna since I ate it in Chiang Mai a year ago so it's time to try to cook it.

Fried onion first
https://teakdoor.com/Gallery/albums/u...8/normal_1.jpg

then prepare other stuff
https://teakdoor.com/Gallery/albums/u...8/normal_2.jpg

tomato sources (2 different kinds)
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put everything together
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followed by beef
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and these stuff too! (same as putting in Gumbo)
https://teakdoor.com/Gallery/albums/u...8/normal_9.jpg

while waiting for those meat to be cooked then it's time to boil sheet flours
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using butter paint on this tray
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ok, put those flour sheets on the tray and meat stuff that we cooked, we did it 3 layers methinks
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and yes, cheese on top then put it in an owen
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and it turned out like this after 30 min!
https://teakdoor.com/Gallery/albums/u.../normal_12.jpg

Aye! Let's eat! Enjoy!!!
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We can't eat all of this in one day so we kept it in the fridge, believe it or not, the next day was more delicious than the first day... hmmmmm.... yum yum...

who's we?????"?

^ An ugly old fat like you can have a gf, why can't a pretty and sexy girl like me can't have a bf? Hehehehe...

that looked pretty good sharon

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Originally Posted by sharon

We can't eat all of this in one day so we kept it in the fridge, believe it or not, the next day was more delicious than the first day...

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Shepherds pie is always better the next day too!

[quote=sharon;647951]quote]

Lasagna is a favorite of mine as well. U R correct about it being better tasting when reheated the following day. Seems as if you had the needed specialty ingerdiants like the mushrooms but I saw no mention of ricotta and cottage cheese included in between the layers of pasta.

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Originally Posted by sharon

^ An ugly old fat like you can have a gf,

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oh, that is so harsh. even if true!

you wouldn't say that if you'd met me!

expect reds !

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Originally Posted by sharon

and these stuff too! (same as putting in Gumbo)

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you do make me laugh.

:)

good effort though.

i love lasagna, though i prefer the green spinach sheets.
can only find them in rimping up here.

You have to layer more cheese as said before. Or you can also use a bechamel sauce.

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Originally Posted by aging one

Or you can also use a bechamel sauce.

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it's absolutely necessary to use it.

she is thai though and at least had a go.

Looks delicious! :D

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Originally Posted by ChiangMai noon

she is thai though and at least had a go.

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Don't think her sponsor is though.

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Originally Posted by Marmite the Dog

Don't think her sponsor is though.

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Sponsor? She may have found love..

next time shaza, make a big potful of bachamel sauce.

https://teakdoor.com/the-kitchen/1597...a-special.html

^ nooners , have a red for shameless self promotion.

Looks good. I've had homemade lasagna only once here in SEA. It was delicious but yours looks great.

Fettucine is also fun to make.

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Originally Posted by ChiangMai noon

Quote:

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Originally Posted by aging one

Or you can also use a bechamel sauce.

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it's absolutely necessary to use it.

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Absolutely right, my first though about what was missing here.

I wonder what classic dish will be fucked up next?

Looked good, don't take any notice of the meat and potatoes crowd.

Great looking!! Thanks for the treat. :)

Good effort Sharon

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Originally Posted by sharon

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

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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.

Depends on if the sheets need precooking or not.

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

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.

How can the sauce be dry?

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

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.

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

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