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lasagne

  • t
  • Tracy Nov 17, 2004 10:06 AM
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Does anyone have an amazing recipe for lasagne? I love eating it at restaurants but have never come across a recipe that comes anywhere near the creamy heaven I'm searching for. Traditional or untraditional recipes welcome. Thanks for you your help!

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  1. There's a thread a ways down about Barilla pasta noodles that has some recipes. I've linked my post, which links to a meat-heavy version that I love.

    Link: http://www.chowhound.com/topics/show/...

    1. p
      Pius Avocado III

      Roast a small pumpkin and a cipolline onion or two. Remove the pumpkin's flesh from the rind and mash lightly before adding ricotta and minced fresh sage. Chop the roasted onions, add to the pumpkin/ricotta mixture, season and mix well. Put a small amount of this mixture into your lasagne pan then begin layering noodles with a generous amount of pumpkin mixture spread between layers- the top noodles don't get any pumpkin. Make a bechamel sauce and cover the top of the lasagne with it. Shredded Parmigiano on top and into the oven for 35-45 minutes it goes. Cheers!

      1 Reply
      1. re: Pius Avocado III

        I am in agreement on the pumpkin lasagne - it's fantastic. I sometimes do without the ricotta and just add more bechamel to moisten the pumpkin (canned works, too, if you're feeling lazy). I also add a layer or two of Italian sausage, bechamel and mozzarella. I'm thinking of doing one as a side dish for Thanksgiving, but fear my very traditionalist family will be flummoxed.

      2. In the same vein as the pumpkin lasagne recommended by others, I really like the recipe linked below for "Butternut Squash, Rosemary and Garlic Lasagne" from Gourmet Magazine back in 1995. It's really excellent.

        For more traditional recipes, I find Marcella Hazan's books to be good guides.

        Link: http://www.epicurious.com/recipes/rec...

        1. I use Marcella Hazan's method which is rather labor intensive. It requires homemade egg noodles, which are cooked, rinsed, and dried on towels; a good meat ragu, bechmel, and grated parmesan. However, it is worth all the effort, as it melts in the mouth. I have gotten it up to 12 ultra-thin layers of noodle, interspersed with the ragu, sauce, and cheese, with a final height of only 3 inches.