Consisting of layers of meat sauce, mozzarella cheese , bechamel sauce and pasta . I made everything myself.
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Looks good, but your layering and sauce could use some work. Not trying to be critical, I just know that I personally like knowing how I can improve upon things for next time. I’ve made this all the time for family events, and have made the same mistakes.
The sauce needs to be cooked down so it’s thick and rich. You don’t want a watery sauce, because you wind up with soupy lasagna that just falls apart when cut (which is what you see in the first picture). You’ll find that your lasagna hold a great shape when you do this.
As for the layering, if you have a thicker sauce use a thicker noodle, otherwise you can keep them pretty thin (0.8-1.0mm). Parboil after making the noodles so that way you don’t have to worry about water content in sauce. Lastly, don’t leave pasta exposed to oven, you’ll end up with gross crunchy, sometimes inedible noodles. I’ll typically add a thin top layer of sauce and coat it with thinly shredded cheese.
Other than that, it looks really good. The bechamel is a great addition to it. If you really want to take it to the next level, try braised short rib for your next lasagna, I typically cook it the night before in whatever sauce I intend to use for the lasagna, and then leave it in fridge for 24 hours to let the flavor develop more. Makes for an extremely rich, thick tomato sauce and the beef shreds up nicely for a good thin layer. Alvin Zhou does a recipe very similar: https://m.youtube.com/watch?v=-aCJtxibSpA
I actually like having some crispy bits on the edges . I did find it was even better the next day though so next time I might cook it the day before I plan on eating it . Thanks for the tips, I’ve only made lasagna a couple times and I find each time it gets a little better .
That looks amazing! Homemade pasta is a pro move!
It’s surprisingly easy to do with just a rolling pin . Just takes a bit of time to get it to the right thickness.
I’ve been struggling with this for homemade crackers. Any tips on getting it uniformly thin without a pasta roller?
I’m not sure about crackers but I rolled pasta out once and then folded it kinda like a book then turned it 90 degrees and rolled it out again. I use a rolling pin that’s just one solid peace of round qoodt
What is the last word of your comment supposed to be?
I imagine it meant to say wood
Oh that makes sense, I don’t know why I couldn’t figure it out.
So envious! Looks amazing.
Did you make the meat yourself?
Mama mia.
Damn that does look great. Thank you!
I could definitely over-eat on that.
I’m saving this post because the next time I make lasagna, I will try to make it look like this. Looks amazing!
Just take pasta sheets and bust them into small pieces, then yours will look like this. Also don’t use any ricotta
Tempted to comment critically on the build but I’m gonna be kind and just say it looks delicious. And suggest a pinch of nutmeg and cayenne pepper in the cheese sauce.
It was built messy but it’s the taste that matters and it tasted so good !
