Sonja W wrote:BUT, what I have found makes a deciding difference between good lasagna and great lasagna is the use of fresh pasta. The texture and flavor of fresh pasta elevates the dish to a whole other level. I usually make my own, but I'm pretty sure you can find fresh pasta sheets at Lotsa Pasta.
Deb Hall
Foodie
4169
Sun Mar 04, 2007 4:46 pm
Highlands , Louisville
it turned into a horrible, yet tasty, mush
Deb Hall wrote:David,
Do you use only bechamel, and no cheese? or cheese with the bechamel?
Thanks,
Deb
Lois Mauk
Foodie
707
Sat Mar 03, 2007 11:08 pm
Jeffersonville, Indiana
[/quote]Sonja W wrote:Gary wrote: "Really? The one time I tried it with fresh pasta it turned into a horrible, yet tasty, mush. Do you cook the pasta at all before layering?
Perhaps I just like the tooth feel the dried semolina gives."
Gary, I don't remember cooking the fresh pasta before assembling the dish, so I think your experience may have been due to that.
I think that fresh pasta works especially well when using less-assertive ingredients (sausage, olives, etc.). I really enjoyed it with bechamel, spinach, fresh ricotta, basil leaves and parmesan. It wasn't exactly "light", but it had a rich and delicate flavor that was a nice change from the heartier lasagnas that are more common.
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