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Old 09-06-2015, 03:43 PM   #11
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I remembered that I posted my lasagna recipe here some time ago. I use Italian sausage rather than ground beef because it has more flavor.

TNT Lasagna
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Old 09-06-2015, 03:54 PM   #12
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I remembered that I posted my lasagna recipe here some time ago. I use Italian sausage rather than ground beef because it has more flavor.

TNT Lasagna
That sounds good! Presumably, by 'bulk italian sausage' you mean to take it out of its skin?
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Old 09-06-2015, 04:46 PM   #13
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That sounds good! Presumably, by 'bulk italian sausage' you mean to take it out of its skin?
Thank you. I don't know if you have it available this way in England, but we can buy Italian sausage that is not in the skin. It's just seasoned fresh sausage in a plastic wrapper. But you can also remove it from the skins if that's the only way it's sold there.

I make this every year for DH's birthday. It's his favorite meal I make
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Old 09-06-2015, 04:54 PM   #14
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Originally Posted by GotGarlic View Post
Thank you. I don't know if you have it available this way in England, but we can buy Italian sausage that is not in the skin. It's just seasoned fresh sausage in a plastic wrapper. But you can also remove it from the skins if that's the only way it's sold there.

I make this every year for DH's birthday. It's his favorite meal I make

I make my lasagna with Italian skinless sausage as well. We get ours the same way you do, GG.
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Old 09-07-2015, 07:46 AM   #15
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Originally Posted by GotGarlic View Post
Thank you. I don't know if you have it available this way in England, but we can buy Italian sausage that is not in the skin. It's just seasoned fresh sausage in a plastic wrapper. But you can also remove it from the skins if that's the only way it's sold there.

I make this every year for DH's birthday. It's his favorite meal I make
You can also make your own Italian sausage and season to your liking. But, you know that.
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Old 09-07-2015, 08:26 AM   #16
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You can also make your own Italian sausage and season to your liking. But, you know that.
Yup. I made it once. I need to do that again.
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Old 09-07-2015, 08:37 AM   #17
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My lasagna tips:
Regular noodle sheets cooked just to el dente
Dry on PT
Rub OO on the lasagna pan to stop the L from sticking
I use glass oven prove pans
Thin layer of sauce
Layer of noodles
Thin layer of very patted dry cooked spinach
Thin layer of cooked fine ground chuck
Thin layer of mozza cheese.
Repeat until you until the top of the pan. I end up with three layers usually.
If you make the last ingredient a thin layer of sauce the cheese and noodles just underneath won't dry out and turn tough when the L is cooked in the oven.
Before I put the built L into the oven I always, using a very sharp knife precut the L into the portions I want to end up with. Then when ready to serve I'm not digging into the L and mushing it. If you know what I'm getting at.
When serving I always take a middle piece out first.
Then all the other pieces are easy to lift out with a flipper of some sort.
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Old 09-07-2015, 07:56 PM   #18
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To keep the lasagna from getting too runny (other the noodles being dry) is watch how much sauce you put on each layer. Less is more if you want it to setup. Extra sauce can be ladled over the lasagna pieces before serving. Learned this from my Sicilian aunt who made the BEST lasagna.
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Old 09-08-2015, 11:53 AM   #19
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Ms. Mofet's Baked Meat Lasagna (click)

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Old 10-04-2015, 01:32 PM   #20
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I have made two lasagnes since my posting both of which were rather dismal!

The first one I put the white sauce into the beef mix which meant there was a good layer on each of the pasta sheets .. not that there was anything terribly wrong with that but unfortunately, not being a well person, by the time I got around to putting the rest into the freezer it had all gone sour!
The second, which was just yesterday, I put the whole packet of lasagne sheets into a pan of water all at once which meant I spent quite some time trying to prise them apart... .. and to think I used to be such a good cook at one time...
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