This is a sure fire classic in the family kitchen!
That is one good looking lasagna.
Such beautiful presentation! Now I'm jonesin for some lasagna!xoxo,La Petite Gigi
Love this! It's definitely comfort food at its best!
Oh my word..you have no idea how much I wish I could eat cheese right now!! That looks amazing!
It's so cold and rainy here tonight--this would be the perfect meal!
Where does the beef stock come into play. It's listed as an ingredient. But does not say when to implement.
As mentioned the beef stock is not incorporated in the recipe, and the whole layout is a little confusing. Nonetheless I am trying it out right now and will post my findings later :)
Tried this out and there are a number of issues with the recipe, like mentioned above. I have a few more pointers for those looking to make this. - I didn't include the beef stock as it was looking quite liquidy without it, but it only lasted on a simmer for about 45 mins to an hour. I guess if I had included it at the end with the milk and tomatoes(?) then it might have made the full 2 hours. Who knows?! Tasted fine without it though. - The paragraph after the ragu mix "Cook dry tagliatelle (or whatever pasta you prefer)... etc" was clearly not meant to be in this recipe. Looks like a copy and paste from somewhere else.- The Béchamel sauce recipe was off again, I'm glad I've made this before otherwise I would have been screwed. There wasn't nearly enough milk to make a sauce, I probably tripled the amount of milk and it came out fine. It also didn't mention when to put the parmaigano so I just added it in at the end with the nutmeg and let it melt through.- For the construction it mentions Béchamel twice per layer. There wasn't enough mix to do that, and you really don't need to do it twice. 1/4 per layer is plenty.Overall it tasted delicious, but this recipe is all over the shop. Good luck!
Thanks Pebble...i was reading and re reading it to find what the heck was going on...as I mentioned I did this recipe sans beef stock and it was good. The bechamel was scarce and more should have been made, so the quantity is a bit off. If you tweak this recipe out it will be Amazing
Great post and I like how you have dissected the elements in detail. Kitchens are one of the most important rooms in the home and the most expensive. So it is really important to get it right.Modular kitchen collection
Somebody needs to edit the recipe because I mad it this weekend and there were a few problems with the instructions as other people have commented. I loved the recipe for the most part but thought the béchamel was a bit bland so I added a cup of white whine to it and it turned out great.
Hi Guys, Thanks for the comments. I've gone back through and cleaned up the recipe so it should be easier to follow. I combined a few of my recipes (the ragu, the bechamel, etc.) into one, so that's where some of the confusion came from. Hope this helps!
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