Cooked nice lasagna for the 1st time last night

"Ignoramus13229" ha scritto nel
messaggio ...
I used feta cheese and eggs for "stuffing". It was actually very nice,
my son ate half a single layered "lasagna".

i


I personally almost never use beshamel sauce because it's so fattening, it
can easily be substituted with light cream. DH uses the "proper" besciamella
sauce, though

I also never put any eggs in it, just plenty of veggies (peppers - different
colours, zucchini, eggplant, onion, different types of mushrooms, etc.),
mozzarella and some tomato sauce, then some light cream on top and grated
grana padano cheese. Using mozzarella in the stuffing can be omitted, too.
You can also substitute pasta layers with layers of sliced eggplant. Then of
course you get something like Eggplant Parmigiana ;-)

Making lasagna is such fun, it lets you be inventive :-)

Elly

"Ignoramus13229" ha scritto nel
messaggio ...
I used feta cheese and eggs for "stuffing". It was actually very nice,
my son ate half a single layered "lasagna".

i


I personally almost never use beshamel sauce because it's so fattening, it
can easily be substituted with light cream. DH uses the "proper" besciamella
sauce, though

I also never put any eggs in it, just plenty of veggies (peppers - different
colours, zucchini, eggplant, onion, different types of mushrooms, etc.),
mozzarella and some tomato sauce, then some light cream on top and grated
grana padano cheese. Using mozzarella in the stuffing can be omitted, too.
You can also substitute pasta layers with layers of sliced eggplant. Then of
course you get something like Eggplant Parmigiana ;-)

Making lasagna is such fun, it lets you be inventive :-)

Elly

"Ignoramus13229" ha scritto nel
messaggio ...
In article , Elly wrote:
I personally almost never use beshamel sauce because it's so fattening,
it
can easily be substituted with light cream. DH uses the "proper"
besciamella
sauce, though

I don't know what that besciamella sauce is...

http://italianfood.about.com/od/abou.../r/blr0129.htm

My son cannot eat eggplant, but otherwise you have great suggestions.

Sorry about your son's allergy to eggplant (?) - it can easily be
substituted with zucchini, if he can eat those - just buy those "giant" ones
to make the slices bigger.

Thanks!

You're welcome!

Elly

"Ignoramus13229" ha scritto nel
messaggio ...
In article , Elly wrote:
I personally almost never use beshamel sauce because it's so fattening,
it
can easily be substituted with light cream. DH uses the "proper"
besciamella
sauce, though

I don't know what that besciamella sauce is...

http://italianfood.about.com/od/abou.../r/blr0129.htm

My son cannot eat eggplant, but otherwise you have great suggestions.

Sorry about your son's allergy to eggplant (?) - it can easily be
substituted with zucchini, if he can eat those - just buy those "giant" ones
to make the slices bigger.

Thanks!

You're welcome!

Elly

"Elly" wrote in message
...

"Ignoramus13229" ha scritto nel
messaggio ...
I used feta cheese and eggs for "stuffing". It was actually very nice,
my son ate half a single layered "lasagna".

i


I personally almost never use beshamel sauce because it's so fattening, it
can easily be substituted with light cream. DH uses the "proper"
besciamella
sauce, though

I also never put any eggs in it, just plenty of veggies (peppers -
different
colours, zucchini, eggplant, onion, different types of mushrooms, etc.),
mozzarella and some tomato sauce, then some light cream on top and grated
grana padano cheese. Using mozzarella in the stuffing can be omitted, too.
You can also substitute pasta layers with layers of sliced eggplant. Then
of
course you get something like Eggplant Parmigiana ;-)

Making lasagna is such fun, it lets you be inventive :-)

Elly

I use low fat natural yoghurt with an egg beaten in instead of bechemel.
Much tastier!

Rachael

Ignoramus13229 wrote:

Ah, thanks. I find it interesting that they suggest "unsalted butter"
and "salt" as ingredients.

By adding the salt yourself, you control the quantity.

--
On the bike . . .
Laurie in Maine
207/110 60 inches of attitude!
Start: 2/02 Maintained since 2/03

Ignoramus13229 wrote:

Ah, thanks. I find it interesting that they suggest "unsalted butter"
and "salt" as ingredients.

By adding the salt yourself, you control the quantity.

--
On the bike . . .
Laurie in Maine
207/110 60 inches of attitude!
Start: 2/02 Maintained since 2/03

"SnugBear" wrote in message
. 4...
Ignoramus13229 wrote:

Ah, thanks. I find it interesting that they suggest "unsalted butter"
and "salt" as ingredients.

By adding the salt yourself, you control the quantity.


Professional chefs, for example, never use salted butter. I don't have it in
my house. I do add some salt, though, because it brings the natural flavors
out in food.

Martha

"SnugBear" wrote in message
. 4...
Ignoramus13229 wrote:

Ah, thanks. I find it interesting that they suggest "unsalted butter"
and "salt" as ingredients.

By adding the salt yourself, you control the quantity.


Professional chefs, for example, never use salted butter. I don't have it in
my house. I do add some salt, though, because it brings the natural flavors
out in food.

Martha