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ATTACK of the killer lasagna

Discussion in 'Food Forum' started by The Pontificator, Jan 9, 2005.

  1. The Pontificator

    The Pontificator Angry Samoan

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    Yesterday I made a lasagna to take to a dinner party. Hosts supplied salad, Italian bread, beverages, and dessert and I supplied the main course.

    Well, it sort of got away from me :)

    I was originally going to make a lasagna that would fit a standard 9" x 13" baking pan. In the end was a lasagna of gargantuan proportions:

    2 boxes of lasagna noodles
    2 lbs. ground beef
    1 lbs. Italian Sausage
    84 oz. peeled pear tomatoes
    1/2 lb. grated Pecorino Romano
    1 lb. whole milk mozzarella
    4 lbs. whole milk ricotta

    ...and a pan measuring 4" H x 12" W x 20" L

    the whole thing had to weigh at least 20 lbs. ;f

    Everybody loved it and of course there were plenty of leftover to go around!
     
  2. Mild Bill

    Mild Bill Millennium Member

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    I know the photo in your avatar is of Glen Campbell, but everytime I see it in the food forum,
    and you're talking about cooking, I can't help but think; "damn, I wouldn't want that guy touching my food!"...

    ;c:)
     

  3. Mild Bill

    Mild Bill Millennium Member

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  4. MrsKitty

    MrsKitty

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    Now back to the lasagna ;f
     
  5. Poppa Bear

    Poppa Bear Protective G'pa CLM

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    I guess it is all in how you make it.

    Mine is:

    16 noodles (8 per pan)
    4 lbs hamburger/venison
    4 lbs Mozzarella cheese
    1 lb ricotta cheese
    1 large container of Cottage cheese
    4 eggs
    Various amounts of tomato paste, sauce, diced until meat mixture looks right
    Spices

    If this is for some sort of a group dinner, better be in the first 20 people cause after that it’s all gone.
     
  6. Hines57

    Hines57 Simple Member

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    Mike632, if you have a problem with your lasagna being a bit runny, try using dry curd cottage cheese. But then again 4 eggs probably keeps that pretty solid. With dry curd you could get by with 2 eggs.
    ;c
     
  7. Poppa Bear

    Poppa Bear Protective G'pa CLM

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    Never had a problem with runny unless you try and dish it up right out of the oven.

    I think the reason mine is not runny is I make the meat sauce so thick you can't have more than 2 layers of noodles.
     
  8. moeman

    moeman

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    ;P OK, Let's have your hands on the kitchen counter and spread your legs wide. I'm about to read your rights. You are being arrested for using COTTAGE CHEESE in lasanga...

    This can only be done by grade school cafeterias, prisons and Stouffers frozen lasagna.

    And as the arresting officer I have good suspicion that you have been attending subversive meetings at the Olive Garden and think their food is good. The warrant will clear that all up.

    You really didn't think that the Italian food Mafia had links to the authorities, did ya?! Your just lucky we got to you first...
     
  9. Mild Bill

    Mild Bill Millennium Member

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    Ricotta gets even better for Lasagna when you let it drain overnight, wrapped in cheesecloth,
    over a bowl in the fridge...

    Concentrates the already mild flavor and helps prevent an overly loose final product...

    ;c
     
  10. The Pontificator

    The Pontificator Angry Samoan

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    Thanks for the tip.

    I have a fresh ricotta recipe somewhere if I can find it, I'll post it. All you need is whole milk and some lemon juice, I think.
     
  11. Neal

    Neal Millennium Member

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    Call me weird, but I prefer Lasagnas made without ricotta cheese. Never have liked it. My wifes skillet lasagna is the best! It beats even Olive Garden's lasagna, which although has ricotta in it, it is still very good. Is that really Glen Campbell in your avitar? If so, holly cow! He looks terrible......
     
  12. The Pontificator

    The Pontificator Angry Samoan

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    If you really wanna go "purist"...bechamel sauce with a hint of nutmeg.
     
  13. Mild Bill

    Mild Bill Millennium Member

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    This is from when he got busted for driving drunk...

    [​IMG]

    ;g
     
  14. MrsKitty

    MrsKitty

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    I add garlic, basil, oregano, salt, pepper and egg to my ricotta before I layer it ;)
     
  15. HighVelocity

    HighVelocity LSG #67

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  16. Wulfenite

    Wulfenite The King

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    I just finished a substiantial dinner and you guys are still making me hungry...... oh well..... off to dollar scoop night at 31 Flavors. ;f
     
  17. The Pontificator

    The Pontificator Angry Samoan

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    Nah, not enough fiber in the diet, LOL