Comments on: Ten Pound Lasagna

By: alyssa kaplan

alyssa kaplan — Mon, 21 Jan 2008 00:25:37 +0000

fresh pasta needs certification.

By: Deborah

Deborah — Sun, 20 Jan 2008 17:57:45 +0000

Does fresh pasta require kosher certification or can you buy any from the shops? Does this recipe refer to fresh lasagne or dried? Many thanks, Deborah

By: Rosalin

Rosalin — Mon, 24 Apr 2006 16:19:04 +0000

This is the best vegetarian lasagna ever! My husband is a meat eater and even he loves it. I use fresh parsley and I love the taste it adds. Thanks for the recipe.

By: Nathan

Nathan — Wed, 20 Jul 2005 01:12:12 +0000

I recall we briefly boiled the fresh pasta sheets – God, they were good, and the pasta store was two blocks away up the street. I think you’re on the right track – perhaps I’ll have some fun and teach the kids how to make some fresh pasta and try it out soon.

By: jabbett

jabbett — Thu, 14 Jul 2005 11:06:27 +0000

I did spend a week making homemade ravioli, so I’m comfortable with making fresh pasta… maybe I’ll try that next time. Is on expected to boil the fresh pasta sheets first, or can they go in raw?

By: Nathan

Nathan — Thu, 14 Jul 2005 03:24:45 +0000

I’ll second the vote for the Don Pepino pizza sauce – nicely done, but not overdone, like many other jar sauces.

I’m in with the cheese opinions, too.

As for the noodles, neither the no-boil nor the boil ‘em kind are authentic. If I have to choose one, we prefer the Barilla no-boil ones. Now, for the real thing, if you’re very lucky, you’ll either make them from fresh pasta yourself or, barukh haShem, someone will get a clue and start making a commercial “fresh pasta” product line. There is simply no comparison, and once you’ve had the real deal, you’ll have a tough time going back…

-Nathan

By: Stephen

Stephen — Mon, 11 Jul 2005 19:50:00 +0000

Like the recipe…and prefer the Morningstar Farm recipe crumbles (or use Boca, who has traditional style or Italian sausage style…you can use each!). It’s real good to brown the crumbles first in olive oil, fresh garlic, salt, pepper, fresh herbs (rosemary, thyme, oregano), chilli flakes, and…about 1/4 – 1/2 tsp turmeric kind of takes the nutty soya flavour out of the crumbles.

By: Marti

Marti — Fri, 08 Jul 2005 10:18:21 +0000

Just a few things:
1. Dried parsley? It’s just for the color right? Otherwise, what the…?
2. Try Don Pepino pizza sauce. (A la Wayne Campbell) It’s excellent.
3. Try the Gimme Lean sausage style fake meat. If you really give time towards crumbling and browning, it’s totally worth it, and lends a nice kick.
4. Instead of noodles, use 3 boxes worth of those Maccabee eggplant cutlets, and add some chopped spinach to the cheese and egg mix. Yum!

By: Yaakov

Yaakov — Fri, 08 Jul 2005 10:15:05 +0000

mmmm…lasagna….

By: jabbett

jabbett — Thu, 07 Jul 2005 11:30:44 +0000

Spare me the hyperbole! I’ve made my own sauce plenty of times, for pizza and pasta, but I just don’t think it’s worth it. Commercial sauces have come a long way since the Ragu vs. Prego era. Plus, tomato sauce lives and dies on the quality of the tomatoes that go into it — fresh tomatoes are entirely hit-or-miss, so canned tomatoes get the nod. And as long as I’m using canned tomatoes, I may as well let Barilla or Unilever cook the onions and garlic along with it.

Come over and taste the lasagna, you won’t complain! Better yet, let’s do a sauce-off… homemade vs. store-bought.

(Oh, I overlap the noodles because my mom overlaps the noodles. And she probably overlaps them because four noodles don’t fully fit across the pan.)