Lasagna

[Timmah!]

Meat sauce, noodles, ricotta, mozzarella; meat sauce, parmesan, noodles, ricotta, mozzarella; meat sauce, parmesan, noodles, ricotta, mozzarella, parmesan. 

 

[Merlin007]

mmmm, lasagna.

[Timmah!]

Make it yourself!  Well worth the time: 

https://www.allrecipes.com/recipe/23600/worlds-best-lasagna/

I've made it several times over the years; my personal tweaks are:  toast the fennel seeds to bring out a richer, earthy flavor, then put them in a ziplock bag & crush them with a rolling pin before incorporating them into the sauce for a richer, nuttier & better-incorporated flavor.

I use sliced provolone instead of mozzarella.  Don't use the kraft processed parmesan in the green cylinder...freshly-grated parmesan is orders of magnitude superior.

Edited Wednesday at 10:30 PM by Timmah!

[Merlin007]

That's awesome.  I'll pass this on to my wife/cook haha.

[TBB]

Looks GOOD!!!! On my way!!

[major-mark63]

If you had invited me you would have to save them in the freeze , i could bring some italian red wine too..

[Timmah!]

11 hours ago, major-mark63 said:

If you had invited me you would have to save them in the freeze , i could bring some italian red wine too..

They freeze well & reheat in the microwave well...I just place in a glass bowl with a pat of butter or a little water, then cover the glass bowl with a salad plate & microwave for 90 seconds;  let sit for 5 minutes to allow the heat to distribute, then heat for an additional minute. 

Texture changes a little, but it's still really good. 

Edited yesterday at 02:55 AM by Timmah!

[Timmah!]

Also: I just place the noodles in hot water for 10 minutes to make them al dente instead of boiling them; no need to even do that if you're going to place in the fridge overnight, just add a little extra sauce as the noodles will absorb it overnight. 

[TBB]

OK @Timmah!  - when's the cook book coming out???  I want an autographed copy - along with the lasagna of course 

[Biotech]

love the Lasagne ( lasagna is Italian for a single sheet of pasta   ) but after all that work and love you put into it you go ahead and nuke it to warm it up ???   ooo noooo  

I always put the frozen lasagne i made into a ceramic container and cover it with aluminum foil and warm it in the oven  or even the airfryer.

Trust me  the texture won't change and it will taste better

[Timmah!]

7 hours ago, Biotech said:

love the Lasagne ( lasagna is Italian for a single sheet of pasta   ) but after all that work and love you put into it you go ahead and nuke it to warm it up ???   ooo noooo  

I always put the frozen lasagne i made into a ceramic container and cover it with aluminum foil and warm it in the oven  or even the airfryer.

Trust me  the texture won't change and it will taste better

Depends on my levels of patience + hunger, because oven takes 30 minutes to reheat. 

[Majbasil]

OK i WILL HAPPILY SHARE MY ABSOLUTE FAV  VEGGIE LASAGNA!!!  I serve it with Zinfandel wine at room temp, nice balsamic vinegar dressing salad and garlic french bread.  ALWAY A HIT, great for buffet too, be sure to use a strainer to get extra liquids out of veggie mixture.  Tastes great and can prep day before and cook right before eating, but add xtra 15 or so minutes cooking time or let go to room temp before putting into the oven.  As always, ENJOY!

 

While a specific "Mast Farm Inn" recipe isn't readily available, a popular version features roasted zucchini, eggplant, peppers, mushrooms, and spinach with a homemade marinara and ricotta filling, layered with no-boil noodles and plenty of mozzarella, often using a béchamel sauce for extra richness, emphasizing fresh herbs like basil and parsley. Key steps include roasting vegetables first, making a simple sauce, preparing the ricotta mix, layering everything with sauce, noodles, veggies, ricotta, mozzarella, and baking until bubbly and golden brown. 

 

Ingredients (Generalized)

• Vegetables: Zucchini, eggplant, bell peppers, mushrooms, FRESH spinach, shallots/onion, garlic, fresh basil, parsley.
• Sauce: Olive oil, crushed tomatoes, tomato paste, red wine (optional), Italian seasoning, red pepper flakes, salt, pepper.
• Ricotta Filling: Whole milk ricotta, eggs, Parmesan cheese, salt, pepper, fresh basil.
• Cheese: Mozzarella (shredded), Parmesan.
• Pasta: No-boil lasagna noodles.
• (Optional Béchamel: Butter, flour, milk, nutmeg, salt, pepper.) I DO NOT DO THIS PART imho ricotta and cheese is enough no need for bechamel

 

Instructions (General Steps)

1. Roast Vegetables: Toss chopped zucchini, eggplant, peppers, and mushrooms with olive oil, salt, pepper, and basil; roast until tender and slightly browned.  OR  sauté in large pan until tender when almost ready, add spinach, then STRAIN extra liquid.
2. Make Marinara: Sauté onions/garlic, add tomatoes, paste, seasonings, and simmer.
3. Prepare Ricotta: Mix ricotta, eggs, Parmesan, herbs, salt, and pepper.
4. IF ROASTING VEGGIES, Boil Spinach: then strain out extra liquid
5. Assemble:
   • Spread sauce on the bottom of a baking dish.
   • Layer noodles, then ricotta, veggies (including spinach), sauce, and mozzarella.
   • Repeat layers, finishing with sauce and a generous topping of mozzarella and Parmesan.
6. Bake: Bake at 350-375°F (covered initially, then uncovered) until bubbly and golden, about 45-65 minutes. Let it rest before serving.