Making lasagna this weekend, looking for cooking tips...

[delvryboy 5,000+ posts]

In reality, fresh pasta isn't any better than dry pasta. You just have to be sure that the pasta you buy is made from quality ingredients. Make sure to look for pasta made with Durum Semolina flour. Only real reason I see to make fresh pasta is if you're doing stuffed pasta like ravioli, etc.
This is strictly for plain, flour-based pasta though. For stuff like Gnocchi (little potato pasta dumplings) or pasta with other flavorings, fresh is best.

Gnocchi is the shit.

 

[Hintzyboy 5,000+ posts]

The Italian market near me has a good fresh shredded mozzarella that is very low moisture, but I was thinking of going with a Provolone instead. What would you think of that? I prefer Provolone due to the aged flavor.

You can use smoked provolone to mix with the ricotta, but be sure to include a couple layers of fresh sliced mozzerella as well (not the shredded stuff, the fresh stuff that comes in a ball). Try to find buffalo mozz if you can.

 

[Hintzyboy 5,000+ posts]

Gnocchi is the shit.

Yes it is. I like to combine homemade marinara and gorgonzola cream sauces with gnocchi. Very nice flavor.

 

[loopkiller 10+ year member]

In reality, fresh pasta isn't any better than dry pasta. You just have to be sure that the pasta you buy is made from quality ingredients. Make sure to look for pasta made with Durum Semolina flour. Only real reason I see to make fresh pasta is if you're doing stuffed pasta like ravioli, etc.
This is strictly for plain, flour-based pasta though. For stuff like Gnocchi (little potato pasta dumplings) or pasta with other flavorings, fresh is best.

That makes perfect sense to me. Thanks!

Sounds good on the store, I'd do a mix of the 2 cheeses. And do 3 layers of it not just top and bottom.

Mixing cheeses is all good in my book. There are just so many good ones that I could not possibly pick favorites. Here are some that I am pondering:

For ricotta layer:

Ricotta

Parmigiano-Reggiano (already have some in fridge)

(along with Eggs &Parsley)

Mixture of these for layers and top:

Mozzarella

Provolone

Asiago

And this for on top just before serving:

Pecorino Romano

 

[mcsoul 10+ year member]

bump for a coast to coast ca.com lasagna cookoff

 

[Z-Ro 10+ year member]

Want a tip? have a broad make it.

 

[loopkiller 10+ year member]

Want a tip? have a broad make it.

I am a better cook than my chick, and she does very well herself. She does better with baking and Mexican foods.

 

[bigbangtheory 5,000+ posts]

Never tried lasagna on my own, but I may make a dive on this as well.

My mom makes killer lasagna and she always boils her noodles first. Never had a problem with hers before, so I would recommend boiling to like you said al dente.