Lasagne non skill intense? How. A proper lasagne requires the cook to make a great bolognese ragu as the main flavour that takes hours to cook, homemade pasta dough kneaded well and rolled to the correct thicknesses, a perfect béchamel sauce that doesn’t split, and cheese of course. This is all hard to do for most home cooks. Making a lasagne from scratch can legitimately take up half a day.
No one makes their own noodles, but lemme tell ya, it makes SUCH a difference, we make our own noodles at work and that was my first time trying fresh noodles and holy fucking hell it changes the game in ways you cant even imagine. The starch holds sauce and flavour and it just makes every part of it 30% better.
it’s kinda true across the board with alot of dishes. sandwiches with homemade bread, dal with homemade naan, tacos with homemade tortillas, pie with homemade crust.
it’s surreal how much making the simplest component (flour, water, salt, yeast) from scratch elevates the dish far beyond what seems possible.
I think we delude ourselves about how shelf stable flour and baked goods are, simply because they won’t make you puke or diarrhea. we lose a lot of quality, satisfaction and probably nutrition for not much convenience.
I do, because I’m a sucker for self inflicted punishment lol. Not often because it’s too much effort. Also it has a completely different texture to store bought pasta sheets. And you can incorporate ingredients like spinach into the dough to give it a different colour and taste. Some green spinach pasta sheets in a lasagne adds a nice colour when you slice through it and see all the layers.
You’re doing Effort Lasagne, low effort is canned sauce and boxed noodles (folks, i strongly recommend getting a noodle press thingy, fresh noodles are soooooooo good. You have no idea how much better your pasta can be until you’ve tried it.).
Yeah of course you can make a good lasagne without having to do make everything from scratch yourself, but there’s nothing like a classical homemade lasagne. It’s probably my favourite food. I don’t make it often because of all the effort though. More often I’ll just have the bolognese ragu with some homemade pappardelle pasta, it’s much less effort.
It’s important for the lasagne though, you’re supposed to add fresh nutmeg which gives it some flavour, and then you can either mix in some cheese with the béchamel, or put the cheese on top when layering it, so it combines.
I’m more of a ricotta guy, but big ups to a good bechemel lasagna. My partner could eat ricotta straight, and since I can live without lasagna, I tailor it for him.
![[CW: misoginy, non-vegan] Hmm,](https://hexbear.net/pictrs/image/11eb331e-0769-46dd-87e6-95a90ae9f700.png){kind=link}
Lasagne non skill intense? How. A proper lasagne requires the cook to make a great bolognese ragu as the main flavour that takes hours to cook, homemade pasta dough kneaded well and rolled to the correct thicknesses, a perfect béchamel sauce that doesn’t split, and cheese of course. This is all hard to do for most home cooks. Making a lasagne from scratch can legitimately take up half a day.
Who the fuck is doing this
(Also most lasagna made by americans is basically just jarred spaghetti bolognase with wide noodles)
No one makes their own noodles, but lemme tell ya, it makes SUCH a difference, we make our own noodles at work and that was my first time trying fresh noodles and holy fucking hell it changes the game in ways you cant even imagine. The starch holds sauce and flavour and it just makes every part of it 30% better.
it’s kinda true across the board with alot of dishes. sandwiches with homemade bread, dal with homemade naan, tacos with homemade tortillas, pie with homemade crust.
it’s surreal how much making the simplest component (flour, water, salt, yeast) from scratch elevates the dish far beyond what seems possible.
I think we delude ourselves about how shelf stable flour and baked goods are, simply because they won’t make you puke or diarrhea. we lose a lot of quality, satisfaction and probably nutrition for not much convenience.
I do, because I’m a sucker for self inflicted punishment lol. Not often because it’s too much effort. Also it has a completely different texture to store bought pasta sheets. And you can incorporate ingredients like spinach into the dough to give it a different colour and taste. Some green spinach pasta sheets in a lasagne adds a nice colour when you slice through it and see all the layers.
You’re doing Effort Lasagne, low effort is canned sauce and boxed noodles (folks, i strongly recommend getting a noodle press thingy, fresh noodles are soooooooo good. You have no idea how much better your pasta can be until you’ve tried it.).
I feel like I’ve made lasagne that was fine and somehow way less effort than this
Yeah of course you can make a good lasagne without having to do make everything from scratch yourself, but there’s nothing like a classical homemade lasagne. It’s probably my favourite food. I don’t make it often because of all the effort though. More often I’ll just have the bolognese ragu with some homemade pappardelle pasta, it’s much less effort.
I’d probably assume the slop version of lasagne is low effort versions.
Other than lasagne, I don’t eat pasta. Idk if I have a favourite food atm
The lasagna slop is like a Stouffer’s frozen lasagna, I assume
I really don’t care about bechamel, nothing ever has been made better thanks to a bechamel.
It’s the empty air of sauces
It’s important for the lasagne though, you’re supposed to add fresh nutmeg which gives it some flavour, and then you can either mix in some cheese with the béchamel, or put the cheese on top when layering it, so it combines.
I just add the nutmeg when layering instead of doing a bechamel.
I’m more of a ricotta guy, but big ups to a good bechemel lasagna. My partner could eat ricotta straight, and since I can live without lasagna, I tailor it for him.
By itself yes, but it brings out flavour in other things.