Cool Time: 30 minutes
Assemble: 15 min
Finish: 5
Cook Time: 45-80 min (fresh or frozen)
Grade: A
Make Again: Yes
Recipe Source: Make Ahead Cook (book)
This was from the "Freezer" section of the book. I haven't really tried any America's Test Kitchen lasagna recipes (at least in a while) so I can't compare the recipe. I assume it is similar, but tweaked for putting in the freezer.
Instead of making 2 lasagnas in 8" square pans, I made 4 small lasagnas for 2 people in 4.5x8 pans. I used the foil pans and they were actually a little too small to fit the noodles in, so I softened 8 of them first in hot water so they would bend. The noodles fit in when I got higher up.
The lasagna was very good, although maybe could have used a little more salt. It was not as stable as I would like. That might be because of the pre-softened bottom noodles. Next time I will make sure to buy pans that are wide enough to handle the noodles. The pans I bought were weird loaf pans with scallops, so hopefully I can find something better that is a bit wider on the bottom.
But I probably won't make this again for a while since I have 3 frozen mini lasagnas in the freezer now. That is of course the best part of it all.
I haven't tried from frozen yet, but I have to assume it will be good. If not, I'll come back and update.
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