Love the work ! I would love to shake some red pepper flakes on top of a corner slice and eat it right when it reaches the perfect temperature that doesn’t burn the top of my mouth. Bravo!
Looks good. I got a pro tip from an old school Italian restaurant chef. She said they never serve Lasagna that was made that day. They make a batch let it cool and put it in the fridge. The next day they cut out squares and heat them up per order. It sets up really nice and the flavors meld into the noodles. 🤷♂️
EdsCooking
That looks delicious
Fine-Entertainer-507
Looks amazing what’s the recipe
Algernon_Sadwallader
yuuuuuum! i want some!!!
DexJedi
This is only the second time in your LIFE you made lasagna!? Or completely from scratch? (The pasta sheets included?)
I bet it tastes delicious. Personally I would like it to be a bit more firm when cut. I think it is to fluid now. Ideally when cut up it should almost look like a cake.
9 Comments
I personally love it and would bury my head in it
Love the work ! I would love to shake some red pepper flakes on top of a corner slice and eat it right when it reaches the perfect temperature that doesn’t burn the top of my mouth. Bravo!
Looks yummy!
[https://www.youtube.com/watch?v=VHaGh7eEQOY](https://www.youtube.com/watch?v=VHaGh7eEQOY)
Looks good
Looks good. I got a pro tip from an old school Italian restaurant chef. She said they never serve Lasagna that was made that day. They make a batch let it cool and put it in the fridge. The next day they cut out squares and heat them up per order. It sets up really nice and the flavors meld into the noodles. 🤷♂️
That looks delicious
Looks amazing what’s the recipe
yuuuuuum! i want some!!!
This is only the second time in your LIFE you made lasagna!? Or completely from scratch? (The pasta sheets included?)
I bet it tastes delicious. Personally I would like it to be a bit more firm when cut. I think it is to fluid now. Ideally when cut up it should almost look like a cake.
In my humble opinion, if you want to go next level try the ragu by SeriousEats (Kenji) https://www.seriouseats.com/the-best-slow-cooked-bolognese-sauce-recipe. With that alone I have made finger licking lasagna. He also has a dedicated lasagna recipe: https://www.seriouseats.com/no-holds-barred-lasagna-bolognese-pasta-italian-homemade-ricotta
Again this is all my personal preference.