The best Lasagne recipe

I don’t like a lot going on in my lasagna, so my favorite one is just a simple cheese one, based on Julia Turshen’s version - pretty much noodles, cheese, and sauce:

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SandwichShortOfAPicnic said:
Garlic bread?
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Unfortunately, no.
DH detests anything with Butter, so I've learned to eat a hunk of simple really good bread with pasta ... although, I have been known to spread some Compound Butter on my piece :spaghetti:
Note to self: Make more compound Butter for the deep freeze!
 
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We make a dish, I don't remember the Italian name other than forno being in it, that uses crepes. You place sliced mozzarella in 1/4 of the circle, fold the crepe over so you have a semi-circle, place sliced fontina or fontinella cheese on top of the same quarter where the mozzarella is, fold crepe over so you have a 1/4 circle packet of crepe and cheese. A simple marinara sauce and bake until cheese melts and everything is nice and hot. Sprinkle with ParmR to serve. The crepes I make use flour so not gluten free. They are just a basic crepe recipe with no sugar.

A place we dine at occasionally dry fries for a short period of time finely minced garlic, dried basil, dried oregano, some salt, and a tiny bit of crushed red pepper. Put that in a shallow bowl, then pour EVOO on top. Then you dip your bread in it.
 
medtran49 said:
We make a dish, I don't remember the Italian name other than forno being in it, that uses crepes. You place sliced mozzarella in 1/4 of the circle, fold the crepe over so you have a semi-circle, place sliced fontina or fontinella cheese on top of the same quarter where the mozzarella is, fold crepe over so you have a 1/4 circle packet of crepe and cheese. A simple marinara sauce and bake until cheese melts and everything is nice and hot. Sprinkle with ParmR to serve. The crepes I make use flour so not gluten free. They are just a basic crepe recipe with no sugar.

A place we dine at occasionally dry fries for a short period of time finely minced garlic, dried basil, dried oregano, some salt, and a tiny bit of crushed red pepper. Put that in a shallow bowl, then pour EVOO on top. Then you dip your bread in it.
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The Forno part is probably "al Forno," which just means that it is baked in an oven. That dish sounds like a really nice appetizer or light meal.

CD
 
medtran49 said:
We make a dish, I don't remember the Italian name other than forno being in it, that uses crepes. You place sliced mozzarella in 1/4 of the circle, fold the crepe over so you have a semi-circle, place sliced fontina or fontinella cheese on top of the same quarter where the mozzarella is, fold crepe over so you have a 1/4 circle packet of crepe and cheese. A simple marinara sauce and bake until cheese melts and everything is nice and hot. Sprinkle with ParmR to serve. The crepes I make use flour so not gluten free. They are just a basic crepe recipe with no sugar.

A place we dine at occasionally dry fries for a short period of time finely minced garlic, dried basil, dried oregano, some salt, and a tiny bit of crushed red pepper. Put that in a shallow bowl, then pour EVOO on top. Then you dip your bread in it.
Click to expand...
Sounds good.

Gluten flour filled recipes are fine by me. I know from looking at the normal flour content exactly which gf flours to sub to get the same effect 👍

I’m definitely trying this out. What sort of mozzarella are you using?
 
I've been getting into using the thin, egg pasta, no boil sheets..also a layer of béchamel. I make about 6-8 layers and don't go heavy on the sauce..these noodles require moisture to cook through, so after building the lasagne, I top it up with some beef broth almost to the top layer...The finish product is dryer and has a much more al dente texture..not to mention great flavour..I find it way better than the classic saucy, sloppy stuff I grew up eating, and making..lol
 
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