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Lasagna

Replies: 133 - Last Post: Feb 27, 2013 10:20 AM Last Post By: tony0001

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TheCityLane

TheCityLane avatar

Feb 9, 2013 9:58 AM
Posts:  11

60

Fresh blechamel is the way to go imho if you're going for a traditional lasagne. Of course there are other options which aren't so traditional, but it's a bit of a round-about trek.

Kerouac2

Kerouac2 avatar

Feb 9, 2013 10:22 AM
Posts:  1,341

61

I am all for improvisation and I am sure that an interesting lasagna dish could be made even without using any tomatoes in it. I can easily imagine substituting chopped spinach and bacon, as an example.

nutraxfornerves

nutraxfornerves avatar

Feb 9, 2013 11:09 AM
Posts:  6,811

62

I'm curious about your OP, wherein you anticipated a "knock down, drag out fight" over the issue of béchamel. However, the consensus has been completely in favor of béchamel or the alternative of ricotta.

Have you run into enough "all red" lasagna that you figured that there would not be a consensus, but rather arguments in favor of both all-red and red-and-white?

I found recipes for Lasagna Blanca or Lasagne Bianchi that are tomato-free. Most are (literally) pretty cheesy.

Lasagne Bianche has peas & artichokes

This one has spinach, prosciutto, and (TA-DAAA!) pine nuts. Lasagne Bianche con Pignoli

Many more recipes in Italian, especially if you search for lasagne senza pomodoro.

How about Lasagna con salsicce, broccoli e cotechino? Lasagne al pesto is very simple. It's layered with pesto, besciamella, and cheeses.

Nutrax

The plural of anecdote is not data.

sashac001

sashac001 avatar

Feb 9, 2013 12:49 PM
Posts:  8,298

63

The seafood lasagnas I've had were all white lasagnas, but the chef (so to speak, not a professional) is rather guarded about the recipe. He's a wonderful guy but a bit insecure.

marichel1981

marichel1981 avatar

Feb 9, 2013 6:41 PM
Posts:  312

64

Definitely bechamel and also a layer of spinach.. north versus south. U.S.lasagna tends to lean heavily to the southern side..lots of red stuff.

Kerouac2

Kerouac2 avatar

Feb 10, 2013 4:27 AM
Posts:  1,341

65

Yes, I would think it is a north-south split. After all, even something that seems as common as pizza did not reach Milan until 1960 (10 years after Paris!).

marichel1981

marichel1981 avatar

Feb 10, 2013 7:07 AM
Posts:  312

66

because I'm not that big a pasta eater but prefer the layers inbetween, I use eggroll wrappers for lasagna pasta..very thin and makes a great floor and ceiling for the delicious layers in between.

marichel1981

marichel1981 avatar

Feb 10, 2013 7:22 AM
Posts:  312

67

I think economics comes into it as well. Going out to eat is expensive, most Europeans unlike the US dont have the disposal income to eat out constantly..The tradition of making ones own food is born of necessity. Going out to eat is a treat.

Kerouac2

Kerouac2 avatar

Feb 10, 2013 8:37 AM
Posts:  1,341

68

Eggroll wrappers sound like an interesting twist, and I certainly have more of those than I need. They sell the rice paper here as though everyone owns a restaurant.

sashac001

sashac001 avatar

Feb 11, 2013 8:53 AM
Posts:  8,298

69

Yeah, economics definitely comes into. We don't eat out nearly as much as we used to.

I don't know about the eggroll thing. I like eggrolls as eggrolls and lasagna as lasagna.

nutraxfornerves

nutraxfornerves avatar

Feb 11, 2013 9:01 AM
Posts:  6,811

70

I use wonton wrappers to make ravioli. I bet they'd work for lasagna.

Google turned up recipes where you make a sort of lasagna "cupcake" in a muffin tin with wonton wrappers. And another one where you make separate "piles" in a baking dish so you have individual lasagnas, or else yo slightly overlap them to make one big lasagna.

I am now intrigued.

sashac001

sashac001 avatar

Feb 11, 2013 9:35 AM
Posts:  8,298

71

So you'll be playing with lasagnas for the next few nights nutrax?

marichel1981

marichel1981 avatar

Feb 11, 2013 4:24 PM
Posts:  312

72

sasha eggroll wrappers are just very thin pasta. they come in I think 4 inch or 5 inch squares, and because they are not dried you can layer them easily without cooking beforehand etc..

Kerouac2

Kerouac2 avatar

Feb 11, 2013 7:14 PM
Posts:  1,341

73

Mine are dried -- you have to wet them to make them usable.

sashac001

sashac001 avatar

Feb 12, 2013 7:25 AM
Posts:  8,298

74

I know marichel - we make home made egg rolls. They just don't seem right for lasagna to me.
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