Lasagna > Women Shooters

Posted: 7/20/2008 7:49:27 AM EDT

Cookin up another batch using PlaymoreMind's recipe.

Posted: 7/20/2008 8:35:09 AM EDT

[#1]

Got details?

Make your own pasta, or store bought?
Italian sausage, hamburger, both, or none?
Ricotta cheese

or cottage

?

Posted: 7/20/2008 8:44:58 AM EDT

[#2]

You'll have to ask her. It's a pretty loosey-goosey recipe that I've "tightened up" everytine I make it. She posted her recipe once here.

Let me go look...

Posted: 7/20/2008 8:46:05 AM EDT

[#3]

Pasta - store bought (Barilla)
Ricotta
Italian Sausage

Posted: 7/20/2008 9:06:18 AM EDT

[#4]

For those who "need" the step by step thing...complete with ACCURATE measurements...well...Italians don't cook like that, mostly.

Sorry. Blame our mothers (Roo and I do!)

OK, here's how I make my Gravy:

Take About a pound (2lbs) of crumbled Italian sausage meat. If you can only get it in the casing, just cut it off and crumble it yourself.

Drizzle Olive Oil in the bottom of a large heavy pot. Add sausage and some finely chopped (1/2) onion and (4 cloves) garlic (I like hot sausage and LOTS of garlic)

(sauteee onions and garlic before adding sausage)

Cook until almost done.

Add two 28 oz cans of CRUSHED tomatoes. Not diced, not puree, CRUSHED.

Add one 18 oz can of tomato PASTE.

Fill the 18 oz paste can 2/3 full with water and scrape the paste off the sides. Add that water to pot.

Run a splash of water in both the bigger cans and add to pot (SPLASH of water––like 1/4th of the can! don't fill!)

Here's where the eyeballing "to taste" comes in.

Add some grated Parmesean Cheese (1/4 cup)

Add Grated Romano (this assures a thick gravy) (1 cup)

add some more minced garlic (if you're like me and love it...I like to use the fresh "Roasted Garlic" found in the produce aisle in a small jar.) (1 tsp)

Add Basil (fresh or dried...remember this is to taste) (1 tsp)

Add Parsley (dried 1 tsp)

(1 tsp crushed red pepper)

Now, I like a sweet Basil/Garlic gravy, so mostly I stop here. If you prefer a spicier version (sometimes I do) I add Oregano (1 tsp) and cut up pieces of stick pepperoni (it's awesome cooked!). If you are a Vegitarian, omit the sausage: this can be made as a Marinara.

Bring to a bubbling...NOT boiling...bubbling. Cover, leaving the lid askew to allow steam to escape and simmer 4+ hours––-stirring frequently.

Lasagna

Prepare the Ricotta:

Put 32 oz tub in large bowl with 4-5 eggs, a sprinkle of Parm cheese and Parsley (1/4 cup, fresh, minced). Whip.

Refrigerate until Gravy is done.

Cook Lasagna in boiling salted water (add salt AFTER it reaches the boil stage) as per box instructions...minus a minute or two (it cooks more in the oven) I too ,prefer Barilla brand.

Spray a large lasagna baking pan with Pam.

layer thusly:

Gravy, lasagna noodles, cheese, until you reach about a 1/4 inch from top of your pan. If you have more noodles/ricotta left over, make a baby lasagna out of them in a smaller pan. May wanna place a cookie sheet below it to minimize oven damage

Top layer should be noodles then gravy.

Bake at 350 degrees until the top layer starts to get slightly browned. (30-45 minutes) Top with Mozzarella serve when Mozzarella is gooey. May wanna broil the top for like 2 minutes to brown the Mozzarella.

Serve with garlic bread and a hearty salad and meatballs (I can put that recipe on here too if ya'll want it––-I don't like hamburger meat in my lasagna, preferring the crumbled sausage from the Gravy.)

Posted: 7/21/2008 4:07:02 AM EDT

[#5]

Quoted:
Got details?

Make your own pasta, or store bought?
Italian sausage, hamburger, both, or none?
Ricotta cheese

or cottage

?

Cottage cheese, woman??? GAH!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

And bigsapper...I think it's cute you've put measurements in there!

Posted: 7/21/2008 5:00:31 AM EDT

[#6]

I hunt-n-peck at the keyboard, too!

Also, that was WAY too much ricotta. I'll stick with 32oz in the future.

Posted: 7/21/2008 7:19:01 AM EDT

[#7]

http://allrecipes.com/Recipe/Veggie-Lasagna-Florentine/Detail.aspx

use ricotta, not cottage cheese; axe the brown sugar

Posted: 7/21/2008 11:05:41 AM EDT

[#8]

4 hours? Really? Wow I have been making this stuff WRONG.... I am definately going to give this recipe a go! And what a coinky-dink, I am going grocery shopping tonite!!

Guess what we are having for dinner this week?

Posted: 7/21/2008 11:18:13 AM EDT

[#9]

I learned on Emeril (as did he) that you do not need to pre-cook the noodles prior to stacking your lasagna. It is a huge time saver and works well. I have done it dozens of times. I usually bake it for close to an hour. Always let it sit 10-15 minutes before cutting and serving.

Posted: 8/4/2008 12:50:05 PM EDT

[#10]

Sauce is simmering on the stove right now.

The recipe looks good, PlaymoreMinds. Looking forward to dinner this evening!

Posted: 8/4/2008 1:34:36 PM EDT

[#11]

I am so gonna have to make this.

TXL

Posted: 8/4/2008 3:52:19 PM EDT

[#12]

Quoted:

Quoted:
Got details?

Make your own pasta, or store bought?
Italian sausage, hamburger, both, or none?
Ricotta cheese

or cottage

?

Cottage cheese, woman??? GAH!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

And bigsapper...I think it's cute you've put measurements in there!

I have seen people put cottage cheese in lasagna. Didn't you notice the

? Probably should have followed that with a:

and a:

Some people just ain't right.

Posted: 8/4/2008 5:15:34 PM EDT

[#13]

Would like to try lasagna again soon. Haven't had it since I learned that I should avoid wheat. It sounds delicious, but will NOT use cottage cheese. I wonder if straining it and smashing it up would work?

For anyone who is reading this and cannot eat gluten (wheat, barley, rye, etc.) Consider getting noodles from Tinkyada (brown rice pasta); they seem to adhere better than the OrGran.

Posted: 8/4/2008 5:20:26 PM EDT

[#14]

I will have to post my recipe for lasagna. Perhaps we can have a lasagna cook off.

Posted: 8/4/2008 6:31:12 PM EDT

[#15]

I just made lasagna for the first time last week, too. I totally forgot about PM's recipe or I would have looked it up and made it by that instead. Next time.

Posted: 8/5/2008 2:54:53 AM EDT

[#16]

Quoted:
I will have to post my recipe for lasagna. Perhaps we can have a lasagna cook off.

In the kitchen I'd own your sorry ass...and the living room and the bedro...........

I don't make lasagna in the summer (I hate turning the oven on for long periods)...I do make gravy tho'...
Tinker with it, though guys. Bigsapper put in measurements and you might like it with more garlic or less basil, so...
Don't be afraid to "play."
Last nite I made "Greek Refrigerator Chicken"
It was boneless thighs with a buncha ingredients I already had on hand which all seemed to be of Greek origin.
Just threw it together and it was yummy. Served it with Salad and Bruschetta.

I like to cook like that: no rules.
In fact...I like to do EVERYTHING like that

Posted: 8/5/2008 2:57:11 AM EDT

[#17]

Quoted:
~~Sauce~~ GRAVY is simmering on the stove right now.

The recipe looks good, PlaymoreMinds. Looking forward to dinner this evening!

Those of mainland Italian origin call it GRAVY, not Sauce.

Posted: 8/5/2008 3:28:16 AM EDT

[#18]

Quoted:

Quoted:
I will have to post my recipe for lasagna. Perhaps we can have a lasagna cook off.

In the kitchen I'd own your sorry ass...and the living room and the bedro...........

Sure you would.

Posted: 8/5/2008 4:40:13 AM EDT

[#19]

Quoted:

Quoted:
~~Sauce~~ GRAVY is simmering on the stove right now.

The recipe looks good, PlaymoreMinds. Looking forward to dinner this evening!

Those of mainland Italian origin call it GRAVY, not Sauce.

^ Gravy

Posted: 8/5/2008 5:24:16 AM EDT

[#20]

Quoted:

Quoted:
~~Sauce~~ GRAVY is simmering on the stove right now.

The recipe looks good, PlaymoreMinds. Looking forward to dinner this evening!

Those of mainland Italian origin call it GRAVY, not Sauce.

i.timeinc.net/recipes/i/recipes/ck/95/11/brown-gravy-ck-222310-l.jpg

^ Gravy

Travel to Naples and ask for gravy on your potatoes, hotshot

Posted: 8/5/2008 7:21:37 AM EDT

[#21]

Quoted:

Quoted:
~~Sauce~~ GRAVY is simmering on the stove right now.

The recipe looks good, PlaymoreMinds. Looking forward to dinner this evening!

Those of mainland Italian origin call it GRAVY, not Sauce.

i.timeinc.net/recipes/i/recipes/ck/95/11/brown-gravy-ck-222310-l.jpg

^ Gravy

Travel to ~~Naples~~ Brooklyn, Staten Island, Long Island or the Jersey Shore and ask for gravy on your potatoes, hotshot

I've been to Napoli, Venezia, Firenza, Pisa, Genova and Milano. In the 3+ months that I was there, I don't recall hearing sauce called gravy one time. It is primarily an American Italian thing.

Posted: 8/5/2008 1:08:34 PM EDT

[#22]

Quoted:

Quoted:
~~Sauce~~ GRAVY is simmering on the stove right now.

The recipe looks good, PlaymoreMinds. Looking forward to dinner this evening!

Those of mainland Italian origin call it GRAVY, not Sauce.

My bad, my bad....... Accept my appologies offered in the humblest of positions.

Now, the results of last nights dinner. DAMN FINE FOOD. Damn fine. The bride and I both enjoyed it thoroughly.

With a few slight adjustments, I can see this replacing the old family recipe for lasagna.

Definitely more garlic. Maybe some baby bella mushrooms and black olives? Ever try a couple of beef boullion cubes in the gravy while it cooks, Playmore?

Posted: 8/6/2008 3:06:13 AM EDT

[#23]

Quoted:

I've been to Napoli, Venezia, Firenza, Pisa, Genova and Milano. In the 3+ months that I was there, I don't recall hearing sauce called gravy one time. It is primarily an American Italian thing.

Well, all I know is my family is "Napolitano Italiano" and we call it GRAVY.

Quoted:

Now, the results of last nights dinner. DAMN FINE FOOD. Damn fine. The bride and I both enjoyed it thoroughly.

Glad to hear it.

With a few slight adjustments, I can see this replacing the old family recipe for lasagna.

Definitely more garlic. Maybe some baby bella mushrooms and black olives? Ever try a couple of beef boullion cubes in the gravy while it cooks, Playmore?

My original post did not have "measurements" in it...I don't cook that way...bigsapper put approximates in to help the cooking challenged, like DV8

DO play with it (I like garlic/basil alot so I tend to be heavy on those two ingredients.

eta: I've added veggies, on occasion...but my family doesn't particularly care for it.
Bullion? No.

Posted: 8/6/2008 4:08:26 AM EDT

[#24]

PM once confided to me that she got the recipe for her Lasagna from a soup kitchen in Brockton, MA.

Posted: 8/6/2008 4:16:19 AM EDT

[#25]

Quoted:
PM once confided to me that she got the recipe for her Lasagna from a soup kitchen in Brockton, MA.

Wrong, bitch.
I won't even drive in that hellhole.

It was Federal Hill...and my cousin Ant'ny, wants a word with you.

Posted: 8/6/2008 4:22:28 AM EDT

[#26]

Quoted:

Quoted:
PM once confided to me that she got the recipe for her Lasagna from a soup kitchen in Brockton, MA.

Wrong, bitch.
I won't even drive in that hellhole.

It was Federal Hill...and my cousin Ant'ny, wants a word with you.

If your cousin Ant'ny wants to spend his remaining days in FL, then by all means, have him pay me a visit. I will be sure to have him try my lasagna before he leaves.

Posted: 8/6/2008 4:26:15 AM EDT

[#27]

Quoted:

Quoted:
PM once confided to me that she got the recipe for her Lasagna from a soup kitchen in Brockton, MA.

Wrong, bitch.
I won't even drive in that hellhole.

It was Federal Hill...and my cousin Ant'ny, wants a word with you.

If your cousin Ant'ny wants to spend his remaining days in FL, then by all means, have him pay me a visit. I will be sure to have him try my lasagna before he leaves.

He has higher standards, hun.
Now quit flirting with me...or I'll kick yer ass.

Posted: 8/6/2008 4:36:39 AM EDT

[#28]

Quoted:

Quoted:
PM once confided to me that she got the recipe for her Lasagna from a soup kitchen in Brockton, MA.

Wrong, bitch.
I won't even drive in that hellhole.

It was Federal Hill...and my cousin Ant'ny, wants a word with you.

If your cousin Ant'ny wants to spend his remaining days in FL, then by all means, have him pay me a visit. I will be sure to have him try my lasagna before he leaves.

He has higher standards, hun.
Now quit flirting with me...or I'll kick yer ass.

Does that mean you are finally visiting FL?

Posted: 8/6/2008 8:48:16 AM EDT

[#29]

Quoted:Bullion? No.

Give it a test drive next time you make a batch. Adds an interesting hint to the flavor. Thanks again for the recipe.

Posted: 8/6/2008 8:50:31 AM EDT

[#30]

Quoted:

Quoted:Bullion? No.

Give it a test drive next time you make a batch. Adds an interesting hint to the flavor. Thanks again for the recipe.

Many Tuscan recipes use chicken, beef, veal or fish stock as a base. Not that Mrs. Napoli would know that.

Posted: 8/6/2008 8:57:32 AM EDT

[#31]

Quoted:Many Tuscan recipes use chicken, beef, veal or fish stock as a base. Not that Mrs. Napoli would know that.

Yassuh. Yassuh they do. Heck, I even stay at the Tuscany when I'm in Vegas

Now, allow me to step out of the way before she comes wailing on ya.....

Posted: 8/6/2008 8:59:25 AM EDT

[#32]

Quoted:

Quoted:Many Tuscan recipes use chicken, beef, veal or fish stock as a base. Not that Mrs. Napoli would know that.

Yassuh. Yassuh they do. Heck, I even stay at the Tuscany when I'm in Vegas

Now, allow me to step out of the way before she comes wailing on ya.....

I am not overly concerned with the little lady. Her growl is much worse than her bite.

Posted: 8/6/2008 5:19:18 PM EDT

[#33]

Quoted:

Quoted:Many Tuscan recipes use chicken, beef, veal or fish stock as a base. Not that Mrs. Napoli would know that.

Yassuh. Yassuh they do. Heck, I even stay at the Tuscany when I'm in Vegas

Now, allow me to step out of the way before she comes wailing on ya.....

I am not overly concerned with the little lady. Her growl is much worse than her bite.

Easy to say from the comfort of a basement 1200 miles away....

And I have a cookbook from my hubby's Grandmother: Italian Regional cooking...many of the recipes I can't even pronounce...and many feature "kid" as the meat (I'm gonna guess they are referring to goat...)

Posted: 8/6/2008 5:26:04 PM EDT

[#34]

Quoted:

Quoted:Many Tuscan recipes use chicken, beef, veal or fish stock as a base. Not that Mrs. Napoli would know that.

Yassuh. Yassuh they do. Heck, I even stay at the Tuscany when I'm in Vegas

Now, allow me to step out of the way before she comes wailing on ya.....

I am not overly concerned with the little lady. Her growl is much worse than her bite.

Easy to say from the comfort of a basement 1200 miles away....

And I have a cookbook from my hubby's Grandmother: Italian Regional cooking...many of the recipes I can't even pronounce...and many feature "kid" as the meat (I'm gonna guess they are referring to goat...)

Silly Mass chicky, we don't have basements in FL.

And yes, but kid, they are referring to young goat or lamb.

Posted: 8/7/2008 4:13:39 PM EDT

[#35]

My good friend in college, Father Mike, who is a Sicilano.....said Gravy, I would not disagree with him as he spoke fluent Italian, cause he was, LAtin, work related, said mass at the Vatican and was Priest for da Boyz....duh I live in NJ.

Posted: 8/7/2008 4:18:44 PM EDT

[#36]

Quoted:
My good friend in college, Father Mike, who is a Sicilano.....said Gravy, I would not disagree with him as he spoke fluent Italian, cause he was, LAtin, work related, said mass at the Vatican and was Priest for da Boyz....duh I live in NJ.

Calling a sauce a "gravy" is primarily an American Italian thing.

Posted: 8/8/2008 3:17:53 AM EDT

[#37]

Quoted:

Quoted:
My good friend in college, Father Mike, who is a Sicilano.....said Gravy, I would not disagree with him as he spoke fluent Italian, cause he was, LAtin, work related, said mass at the Vatican and was Priest for da Boyz....duh I live in NJ.

Calling a sauce a "gravy" is primarily an American Italian thing.

Regardless...all that matters is, I am capable of kicking your ass....
And you know what this thread has done? Made Daisy (and my hubby) tell me that I haven't made Lasagna in FOREVER.

I think it's a ploy.

Posted: 8/8/2008 4:32:16 AM EDT

[#38]

Quoted:

Quoted:
My good friend in college, Father Mike, who is a Sicilano.....said Gravy, I would not disagree with him as he spoke fluent Italian, cause he was, LAtin, work related, said mass at the Vatican and was Priest for da Boyz....duh I live in NJ.

Calling a sauce a "gravy" is primarily an American Italian thing.

Regardless...all that matters is, I am capable of kicking your ass....
And you know what this thread has done? Made Daisy (and my hubby) tell me that I haven't made Lasagna in FOREVER.

I think it's a ploy.

Women, so easily manipulated.

Posted: 8/8/2008 1:53:24 PM EDT

[#39]

Calling a sauce a "gravy" is primarily an American Italian thing.

well the nuns he was chaplain for used it and they were from Italy, actually the Vtican

Posted: 11/2/2008 5:52:05 AM EDT

[#40]

Posted: 1/23/2009 1:19:31 PM EDT

[#41]

Posted: 1/24/2009 9:23:54 AM EDT

[#42]

Quoted:

Quoted:
I will have to post my recipe for lasagna. Perhaps we can have a lasagna cook off.

In the kitchen I'd own your sorry ass...and the living room and the bedro...........

I don't make lasagna in the summer (I hate turning the oven on for long periods)...I do make gravy tho'...
Tinker with it, though guys. Bigsapper put in measurements and you might like it with more garlic or less basil, so...
Don't be afraid to "play."
Last nite I made "Greek Refrigerator Chicken"
It was boneless thighs with a buncha ingredients I already had on hand which all seemed to be of Greek origin.
Just threw it together and it was yummy. Served it with Salad and Bruschetta.

I like to cook like that: no rules.
In fact...I like to do EVERYTHING like that

What she said...

I like working the same way! I have a hard time when asked for recipes as I don't have any...written down at any rate. I am told that I am a great cook I rarely measure anything...making things with what is around and trying new a different "made up" dishes is a blast!
I find that it is also much more fun to change the dish up a bit so that you don't get bored with it...

The same goes for ALMOST everything else in life also!

Posted: 1/27/2009 12:37:43 AM EDT

[#43]

Ain't a one of you lasagna makers lives close enough for me to invite myself over.

Lasagna is one of my favorite meals.

Posted: 1/27/2009 7:45:17 AM EDT

[#44]

No lasagna, but an Emeril recipe for chicken parmigiana, homemade roasted tomato/garlic sauce (roma/cherry tomatoes, olive oil, garlic, and some other stuff roasted in the oven, then run through the food processor for a few seconds), covered with fresh mozarella and broiled in the oven until it's all bubbly. I think I had it in for a minute too long, but what the heck:

On the dinner plate with the GRAVY in the background:

The kitchen - not just for wimminz anymore.

Posted: 1/27/2009 7:59:43 AM EDT

[#45]

I love making Rachel Ray's recipe for lasagna. Just google it. It's different than other lasagnas but it is delish!

Posted: 1/27/2009 1:17:43 PM EDT

[#46]

Quoted:
No lasagna, but an Emeril recipe for chicken parmigiana, homemade roasted tomato/garlic sauce (roma/cherry tomatoes, olive oil, garlic, and some other stuff roasted in the oven, then run through the food processor for a few seconds), covered with fresh mozarella and broiled in the oven until it's all bubbly. I think I had it in for a minute too long, but what the heck:

http://i43.tinypic.com/2dsoema.jpg

On the dinner plate with the GRAVY in the background:

http://i44.tinypic.com/11mgpsi.jpg

The kitchen - not just for wimminz anymore.

You DO play well with others!
And I think it's done to perfection...I like the cheese a tad "done."
What time is dinner?

Posted: 1/27/2009 2:37:32 PM EDT

[#47]

Quoted:

Quoted:
No lasagna, but an Emeril recipe for chicken parmigiana, homemade roasted tomato/garlic sauce (roma/cherry tomatoes, olive oil, garlic, and some other stuff roasted in the oven, then run through the food processor for a few seconds), covered with fresh mozarella and broiled in the oven until it's all bubbly. I think I had it in for a minute too long, but what the heck:

http://i43.tinypic.com/2dsoema.jpg

On the dinner plate with the GRAVY in the background:

http://i44.tinypic.com/11mgpsi.jpg

The kitchen - not just for wimminz anymore.

You DO play well with others!
And I think it's done to perfection...I like the cheese a tad "done."
What time is dinner?

What PMM said...and I live close enough to make it there! WOO HOO!
I like watching my man in the kitchen...it is even more fun cause his kitchen is small, if you get my drift...

Posted: 1/27/2009 2:39:23 PM EDT

[#48]

Quoted:
Ain't a one of you lasagna makers lives close enough for me to invite myself over.

Lasagna is one of my favorite meals.

Come to TX for a visit...I will make it special just for YOU! and me, and my hunny...and whoever else makes it here...

Posted: 3/17/2009 6:40:12 AM EDT

[#49]

bump

Posted: 3/17/2009 8:58:37 AM EDT

[#50]

Is this going to be the start of a Recipe Exchange? Would the gracious SP1 consider such a sub-section or "Sticky" for this particular activity? I've got an "Unstuffed Pepper Soup" one for those that like all the flavors of the dish, but in soup form for those times when soup just hits "that" spot (usually Fall through Spring and when it's rainy).

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[ARCHIVED THREAD] - Lasagna (Page 1 of 2)

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