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Old 05-01-2012, 08:43 AM   #41
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Originally Posted by Gravy Queen View Post
I'm starting to feel inadequate with 2 layers. I start off with meat/filling at the bottom, then a layer of pasta sheets (however many it takes to cover), then meat/filling, then pasta, then topping.
You should only be guided by the depth of the dish you are baking it in or the amount of ingredients.
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Old 05-01-2012, 10:27 AM   #42
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So many good ideas in this thread.
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Old 05-01-2012, 10:35 AM   #43
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@ Tax Lady,

Thanks for your feedback and am pleased to hear the positive news.

Margi.
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Old 05-01-2012, 01:25 PM   #44
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Originally Posted by PrincessFiona60 View Post
Haven't you heard? It's not the size that counts, it's how you use those layers.

Seriously, I am no longer able to have all that pasta, the rest of the meat sauce and cheese I can eat all day. So a two layer would be the right amount of pasta.

Try swapping out the noodles and using thinly sliced eggplant instead!
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Old 05-01-2012, 01:31 PM   #45
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Originally Posted by Aunt Bea View Post
Try swapping out the noodles and using thinly sliced eggplant instead!
Then you have Eggplant Parmasean. My favorite veggie.
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Old 05-01-2012, 01:43 PM   #46
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My signature lasagna method is as follows (layers vary, but it's basically the same structure!)

1. sauce on bottom of pan
2. noodles
3. meat or vegetable sauce
4. noodles
5. Mozzarella
6. optional layer of sausage or mushrooms (no sauce)
7. bechamel
8. noodles
9. meat/vegetable sauce
10 . mozzarella

So I guess if the amount of noodles counts, it is a three layer!
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Old 05-01-2012, 01:51 PM   #47
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Quote:
Originally Posted by Margi Cintrano View Post
Princess Fiona and Gravy Queen,

Nothing wrong with a small two layer Lasagne Ladies,
I so agree, Margi!

My bulky lasagne formula came through my catering - actually as a vegetarian option for the main (at weddings and other banquets) so I wanted it filling and unique. Then I used it when we worked at a kid's camp on summer and we used it because you could cut smaller pieces and still fill them up (we were cooking for 600 people at a time and filling smaller table sized pans).

My mom's recipe was a two (pasta) layer and I loved it. She used cottage cheese but I prefer my bechamel.....and others seem to agree!
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Old 05-01-2012, 02:19 PM   #48
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Good Evening LPB,

If you count, the sauce on bottom = 1 layer, then lasagne sheets = layer 2 and then, filling = layer 3, then more lasagne sheets = 4th and the Bechamel is number 7 ( in mine ! ) ... so Please recount ... filling is a layer.

*** you have a skyscraper there !!! Yum ...


Thanks for feedback.

Kind regards.
Margi.
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Old 05-01-2012, 02:30 PM   #49
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Quote:
Originally Posted by Margi Cintrano View Post
Good Evening LPB,

If you count, the sauce on bottom = 1 layer, then lasagne sheets = layer 2 and then, filling = layer 3, then more lasagne sheets = 4th and the Bechamel is number 7 ( in mine ! ) ... so Please recount ... filling is a layer.

*** you have a skyscraper there !!! Yum ...


Thanks for feedback.

Kind regards.
Margi.
If I'm going to count that way I have 13 layers in my lasagna usually, though I alwasy though there were only 3.
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Old 05-01-2012, 02:44 PM   #50
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First layer is sauce with crushed, already cooked meatballs,
grated cheese, s & p,
then a layer of noodles long ways,
then a layer of doppled ricotta spread out and sprinkled with grated mozz,
then a layer of lasagna noodles placed short ways,
then a layer of sauce, meatballs, grated cheese,
then noodles long-ways,
then layer of ricotta and mozz,
followed by a short side layer of noodles,
topped with a final layer of no ricotta, just some sauce, crushed meatballs, grated cheese and topped with mozz.

So I guess it's meat, noodles, cheese, noodles, meat, noodles, cheese, noodles, then final top layer.
This is how my nonna and mother did it. If I had to cut it down it would have to be in a shorter width dish. But to cut down on a layer, I don't know which one I could cut out and have it be just as good.
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