"Svend" (svend)
03/05/2020 at 14:06 • Filed to: None
5
20|
"Svend" (svend)
03/05/2020 at 14:06 • Filed to: None | 5
| 20 |
Yes, I know we do it differently to the U.S.
Loads or pork and beef in the sauce, plenty of filling in the lasagne, just the way I like it.
Topped with white sauce, grated mild cheddar and mozzarella cheese then covered with a good covering of pecorino cheese and a dusting of black pepper.
It came out fantastic.
WilliamsSW
> Svend
03/05/2020 at 14:13 |
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A bit different from the US but that looks damn delicious!
Stapleface-Now Hyphenated!
> Svend
03/05/2020 at 14:20 |
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What’s the ingredients in your white sauce?
It looks like you have both red and white sauce in this recipe? Looks tasty!
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Svend
> WilliamsSW
03/05/2020 at 14:21 |
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It’s really good.
Chariotoflove
> Svend
03/05/2020 at 14:29 |
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That looks great.
Just as an aside, I once tried a variation I saw from Jeff Smith (aka The Frugal Gourmet) using left over polenta slices instead of pasta. There are many other recipes on the web. It’s good, but definitely doesn’t hold together as well. If I ever do it again, I think I’ll try frying the polenta first to help it had its structure.
I assume you buy fresh or dried pasta? I buy dried and never boil mine first anymore. I just stack it in dry. The liquid from the stuff and sauce makes it nicely al dente after baking.
Rusty Vandura - www.tinyurl.com/keepoppo
> Svend
03/05/2020 at 14:31 |
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Just reading your post, I put on 2 stone.
MonkeePuzzle
> Svend
03/05/2020 at 14:38 |
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str ange looking chicken parm
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Svend
> Stapleface-Now Hyphenated!
03/05/2020 at 14:43 |
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White sauce is simply butter, flour and milk.
I do a layer of filling, lasagne sheet, a little white sauce, layer of lasagne, filling, layer of lasagne, white sauce, etc... topping with a good layer of white sauce, then cheese.
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Svend
> Chariotoflove
03/05/2020 at 14:48 |
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Polenta slices, er, different.
I buy fresh pasta and lasagne sheets. I’m not adverse to dried sheets and when I do I do like you do, and let the sauce soak into the sheets which also firms the filling.
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Svend
> Rusty Vandura - www.tinyurl.com/keepoppo
03/05/2020 at 14:49 |
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This is about a quarter of the lasagne and very deep dish.
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Svend
> MonkeePuzzle
03/05/2020 at 14:51 |
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Tis not parm, tis lasagne. No chicken, but pork and beef.
nerd_racing
> Svend
03/05/2020 at 15:24 |
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And... now I’m drooling! Looks delicious!
Manwich - now Keto-Friendly
> Svend
03/05/2020 at 15:35 |
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I prefer vegetarian lasagna.
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Svend
> nerd_racing
03/05/2020 at 15:36 |
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It really is.
farscythe - makin da cawfee!
> Svend
03/05/2020 at 15:42 |
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gib?
im stuffed but still want some
(overtime food was kapsalon...its always just a little too much for me..but cant let that stop me from eating the whole lot)
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Svend
> Manwich - now Keto-Friendly
03/05/2020 at 15:43 |
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Vegetarian lasagne can be nice. I’ve never made a vegetarian lasagne myself though.
I often add gre en, yellow and red peppers to it to add more crunch.
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Svend
> farscythe - makin da cawfee!
03/05/2020 at 15:46 |
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I’ve plenty of it left. Woah, I don’t think I’ve said that in years. Lol.
There’s only one place in my city that does kapsalon, but I prefer to make it myself.
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farscythe - makin da cawfee!
> Svend
03/05/2020 at 15:52 |
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ill be right over :D
and yeah...kapsalon is better when you make it yourself.... but hey when the boss is paying who am i to refuse (tho...i do prefer when the choice isnt junkfoods....but im the minority on that one at work...oh well)
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Svend
> farscythe - makin da cawfee!
03/05/2020 at 15:59 |
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Can you bring some Grolsch Herfst Bok with you if you can find any anywhere.
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farscythe - makin da cawfee!
> Svend
03/05/2020 at 22:57 |
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lol...ill have a look...that could be hard to find this time of year
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Svend
> farscythe - makin da cawfee!
03/05/2020 at 23:01 |
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Nah, you won’t find it. It’s only available for a month and a half to two months in the (as the name suggests) Autumn. Lol.