It's lasagne time!

[ppfuf]

Waiting for files to finish downloading is one of the most boring aspects of my job. That, and installing/uninstalling/reinstalling the product over and over again.

I'm going to make some lasagnas this weekend. I need to take one to my BrotherInLaw Rik when we go to visit him next weekend, so I'm going to do the sausage experiment I've been putting off. I've explored most of the lasagna parameters, but I've neglected variations on the meat layer. The last batch, which turned out very well, contained Italian sausages from the Tasty Salty Pig Parts People. I can't get those for this weekend, sadly they have no retail outlet, so I'm going to try some chicken/basil/sundried tomato sausages from Schaub's Meat Fish and Poultry. I got another kind of sausage from them, but I can't remember what it is now. I'll get some Hot Italian Sausage from Dittmer's and perhaps I'll check the meat counter at Whole Foods too. I've never made a lasagna with chicken sausage before, I hope it works as it would make feeding the nonporky people easier.

Yes, "making lasgane" means making 6-9 pans of lasagne. I have a big freezer.

3 minutes remaining.

Comments

[evil-macaroni.livejournal.com]

Let us know how your experiments turn out! (Mmmm, lasagna ... :)

[ppfuf.livejournal.com]

Looks like I've got five sausages for the test, The Hot Italian from Schaub's Meat Fish and Poultry, Hot Italian and Sweet from Andronico's, some turkey pesto sausages and the afore mentioned chicken/basil/sundried tomato. Maybe one more kind, if I get lucky at the farmer's market tomorrow and I should be set.

The lasagne of disappointment.

[ppfuf.livejournal.com]

Last night I baked the lasagne made with hot Italian sausage from Andronico's. I think it would have been fine if it had not been overbaked. Both the sausages and leeks were a successful experiment.
Now I just have to decide if I want to take that one to Rik's or try to defrost and bake another tonight.

[(Anonymous)]

The lasagne with chicken/turkey/pesto-sausages from Aidell's has onions and light garlic chips, but no leeks. Olives only on top. The usual cheese, pesto and veggies. The low-garlic sauce and no mushrooms (was intended to be a dance-practice lasagna, but plans changed).

I thought the pre-cooked sausages changed the bite slightly, but it wasn't as chewy as I was worried it would be. I didn't even remove the casing as I usually do, just sliced them into rounds and fried a little to remove some fat. I also thought the green olives went well with the pesto sausages.

[ppfuf.livejournal.com]

Baked the lasagne with chicken/basil/sundried tomato sausages from Schaub's this week. It turned out well, although a little on the bland side. The sausages were ok, but slightly overwhelmed by the mushrooms. For a non-pork lasagne, I think the Aidell's sausages were much better. This lasange also had leeks, and those were very good. I also liked the goat chevre in the ricotta layer. We'll keep those changes.
I packaged up at least six servings in foodsaver bags and froze them to take to MomInLaw's.

Sweet Sicilian sausage from Andronico's

[ppfuf.livejournal.com]

Baked the lasagne with Sweet Sicilian sausage from Andronico's. It was intended to be a lasagne for dance practice, so there's no mushrooms or olives and hardly any garlic. Very liquidly, I think because of the fresh basil and zuccini (DP lasagnes get more veggies, and fresh basil instead of pesto). I think I need to up the cheese for the dance lasagnes, and maybe add more herbs to the low-garlic sauces. The Sweet Sicilians are very good. I'll use those again for lasganes for porky-but-not-spicy people like Mom.

the last pan

[ppfuf.livejournal.com]

Today I baked the last lasagne from the meat experiment. It has Hot Italian Sausage from Schaub's Meat Fish and Poultry. It's not a pretty lasagne, which is a shame because I'm taking it to Robert and Isult's for dinner. Hopefully they won't care. Right now it looks very wet, hopefully when it has time to cool and settle it will slice up properly.

Re: the last pan

[ppfuf.livejournal.com]

Again, the lasagne of disappointment. Too salty ( perhaps I should rinse the olives in the future), the sausage was not spicy enough and there was defiantly a need for MORE CHEESE!