Tonight's dinner - Lasagna
-
@jon-nyc said in Tonight's dinner - Lasagna:
Nice! How’d you like it?
Well, it's certainly labor-intensive. In the kitchen for a solid hour. I also let it cook, by your recipe's suggestion, for a solid hour - 50% uncovered at the end.
Came out really nice. The basil's a nice touch for the ricotta.
Mrs. George's only criticism is that it was just a bit watery at the bottom. I'll be sure to drain the diced tomatoes better - really squeeze out the moisture.
I didn't have a 9 X 13 inch dish, so this is a 7 X 11. I didn't have enough left over to make a separate lasagna. I should invest in a larger one for next time.
Also, the tip of putting the rimmed sheet under the pan is a great idea. I also lined it with aluminum foil to keep the sheet clean. The over-spill did burn to the bottom of the dish, so it was kind of a pain to clean, but no biggie. Next time, I'll put a couple of cheap oven-safe forks or something under the dish so the drip-over doesn't hit the bottom of the dish.
This recipe yielded 4 meals. I divided the rest (after it cooled), wrapped in aluminum foil (non-stick) and then vacuum sealed it for freezing.
-
I agree it’s labor intensive. But for 5% more effort you can make two or even three at once and freeze the others.
@jon-nyc said in Tonight's dinner - Lasagna:
I agree it’s labor intensive. But for 5% more effort you can make two or even three at once and freeze the others.
I'm sure that's the case. But for just the two of us, I'm not going to invest the 5%. I got four meals out of this. I'm good until at least June, LOL.
