Baked Ziti vs Lasagna

Discussion in 'Bad Dog Cafe' started by tlsmack, May 25, 2019.

  1. 4pickupguy

    4pickupguy Poster Extraordinaire

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    This should have been a poll me thinks..... the rest of the responses should be recipes,... live and learn...:p
     
  2. David Barnett

    David Barnett Doctor of Teleocity

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    Sometimes restaurants cheat and build the lasagna on the plate, instead of baking a whole one.
     
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  3. VWAmTele

    VWAmTele Friend of Leo's

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    Ziti. It's impossible to bake a lasagna perfectly even. The ends, corners, edges will always be cooked differently than the center. This is strictly observational, as I have never made anything more complicated than a bowl of Frosted Flakes.
     
  4. Bendyha

    Bendyha Tele-Afflicted Silver Supporter

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    Very different dishes, but given a choice, I would take a good Lasagna verdi.
    But it depends on the quality of the dish itself...i've been served up some very poor Lasagna, that realy did no credit to the ingredients.

    Parmigiana melanzane..excellent dish. And as to Moussaka...I've just finished eating one about half an hour ago...with minced lamb, eggplant (aubergine) and potatoes slices.

    The Turkish eggplant dish, Imam Bayildi, is also a favourite of mine.
     
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  5. Paul in Colorado

    Paul in Colorado Telefied Ad Free Member

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    All of these food threads are making me hungry!
     
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  6. Bendyha

    Bendyha Tele-Afflicted Silver Supporter

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    It would be a shame if the perfectly evenly baked Lasagna was served up at our house. Most people seem to enjoy the choice of either a dryer corner with crunchy edges, the central juicier slices, or the combination found on the sides pieces. I myself am a corner person, my daughter a middler.......

    I have been making my Lasagna with fresh pasta for quite a few years now....so much easier and better than those small brittle dried sheets one can buy.
    1 pound of hard wheat flour, with 4 eggs and a splash of water, mixed well, and rolled out to a 36" x 18" oblong, then cut into six 12" x 9" oblongs.

    (I designed my kitchen to have a 5 foot x 2 foot rolling counter that can be approched from both long sides as well as one end. Very usefull for three or four people to make pizzas together.)

    Lots of thin layers, no need to precook the pasta. The single sheet of flexable pasta makes the spreading out of the filling layers very quick and easy to stack up.

    bechamel - pasta - meat sauce - pasta - spinach - pasta - meat sauce - pasta - spinach - pasta - meat sauce - pasta - cheesy bechamel.

    Bake for 45 minutes, then leave to sit for about ten more before serving.:)
     
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  7. DFB1

    DFB1 Tele-Meister

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    Either is fine with me.
    Baked rigatoni with sausage is good too.
     
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  8. stevemc

    stevemc Tele-Meister

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    love all that 'american' italian food.
     
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  9. Geo

    Geo Friend of Leo's

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    Lasagna by a slim margin but stuffed shells are #1 here.
     
  10. flathd

    flathd Poster Extraordinaire

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    That's why I prefer the corners or edges of the lasagna, slightly charred to perfection.
     
  11. trev333

    trev333 Telefied Ad Free Member

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    Baked Zits..o_O. ah, that reminds me of sunbathing as a teen.....:lol:
     
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