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Earlier this week, Rachel of Coconut & Lime tweeted "Every time I make lasagna I am reminded how much I hate making lasagna." When Twitterrific popped up and showed her note, I nodded my head and said to myself, "me too!" I love eating lasagna, but when it comes to building one on my own, I find I don't have the patience or interest in dealing with all the separate layers. I'm more of a baked ziti kind of girl.
However, having seen Rachel's gorgeous lasagna in our Flickr group, I'm now tempted to throw aside my previous resistance and attempt to follow her recipe (although I may just surrender to my previous ways and adapt her ingredients into a nice, easy, imprecise pasta bake).
Thanks Rachel, for adding this photo to the pool!
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EPIC FAIL
11-07-2008 @4:07PM Paul Cole said... I am right there with you about your reluctance to make lasagna. It always seems like such a hassle, despite the amazing result. This past weekend, though, I happened upon a recipe that said to use regular noodles without boiling them first. I was skeptical, but plowed ahead and it came out amazingly! I also used my baker's edge brownie pan and the lasagna noodles fit in it just fine, although I did have to snap the ends off. Between the recipe and the pan, lasagna making was, dare I say, easy? Here's a couple pictures I took to commemorate the event.
http://flickr.com/photos/paulcole/sets/72157608630197046/
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11-07-2008 @4:52PM Rt said... Oh Mar, if I could share the experience of my mother's lasagna. It wasn't 'perfect' but it was 'home made'. I grew up with it so I am biased.
This is another versatile dish that can accommodate variations. Still, what you get used to is what you like.
I have heard of 'chicken' lasagna, even 'vegan' lasagna. I ate a 'lasagna' made from egg plant (not bad but not lasagna). Get over it, eat the real thing - just not as often :)
Diets annoy me, they are restrictive. Portion control is also restrictive but allows all the goodness of food.
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11-07-2008 @5:23PM Rt said... Shoot, I forgot the 'freeze ability' of these kinds of dishes.
Anything you can make ahead is a good thing. Whether it is for days, weeks, or months, with the proper wrapping the food lasts forever.
Unexpected company is not a problem - providing the 'defrost' time is sufficient.
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