Lasagna

Don't use ricotta. Recipe :

Puff pastry

Tomato sauce with ground beef (Ragù)

Béchamel

Mozzarella

Parmigiano (parmesan)

No.

Yes. It must be defrosted slowly when reheating due to thickness of meal.

Yes, you won't get poisoned or ill. I did the same thing before and nothing bad happened. There is nothing wrong with cheese enchiladas left in a hot car.

The Noodles are definitely a starch or carbohydrate.

"Read the box stupid!! it doesnt take a rocket scientist to read a box! its not even healthy eat some broccolli or something instead"

wow whoever put this is a jerk. how about answering the question instead of being rude?

anyway if you haven't found out already, preheat oven to 400 degrees, take the cover off of the lasagna, bend it a little & put it back on so it covers it a little.

cook for 1 hour 40 minutes if frozen & 55 minutes if thawed.

if the recipe states 350 degrees that is what you do, higher would burn it

Yes, Shiraz would be excellent with Chicken parmesan.

It's impossible to say due to the number of variations that exist in how to make lasagne. The highest fat is probably in the version that includes bechamel sauce as well as cheese and uses meat sauce in the layers. There are vegetable lasagnes that have very little fat.

Make sure that the butter is melted and the milk warm before adding them to the potatoes. Add the butter to the potatoes first. The butter coats the starch and makes it less likely to gum up. Heating the milk helps keep the potatoes warm for longer. The best wat to keep the mashed potatoes warm and moist is to place the bowl or pot of mashed potatoes in another pot with a warm/hot water - in essense a water bath, and cover with lid or tin foil. It'll keep the potatoes evenly warm and moist.

The acidity of the tomato sauce helps lasagna keep fresh for a longer time than say, macaroni salad. However, it should be refrigerated no more than two or three hours after it has been served (counting that it will sit for 15 to 30 minutes after coming out of the oven). You also have to take into account whether it is July or December. There is a lot more airborn bacteria around in the warm humid July air than the cold dry Decenber air, but don't count on this overmuch. Depending on the freshness of the cheeses you might get away with an extra hour or more, but I wouldn't push it.

You have to cook it then let it cool completely so that it gets firm. When you are ready to serve it only heat it to 140 degrees, that way it is hot enough to eat but not hot enough to melt. I make my lasagna a day before then keep it in the fridge until we are ready to eat it.

The best way to reheat lasagna is to use a microwave oven. You should heat for about 2 minutes at max power per serving, covered in plastic film to avoid it from getting dry. If you reheat it in a traditional oven, do it at a low temperature (140ºC), covered in aluminum foil for about 20 to 25 minutes. You can use a knife to poke it trough the center to check the core temperature.

12 to 15 lasagna noodles weigh about 12 oz (375 g)

heterogeneous

a medium dry red wine, however, some people prefer a white wine anything goes these days, just enjoy your meal and drink what ever you prefer. Yum!!!

Yes, lasagna did originate from Italy. I'm doing a research project about Italy and it is!8-)

Yes it is.. It's Not That Bad If you Mix it proper Vegetables Then it can even make you lose Weight!!!

The main sources of "unhealthiness" in lasagna is the potential use of high-fat mince and a high fat cheese sauce. If you make the lasagna yourself, clearly you can control these two factors and create a healthy dish, along with adding in plenty of vegetables. After the mince has cooked, you can drain off the fat before adding any other ingredients, which greatly reduces the calorie and fat content. You can also just make a white sauce, as opposed to a cheese sauce, to further reduce potential unhealthiness. Alternatively, using lentils instead of meat is a nice variation.

But never expect a ready-meal lasagna to be healthy. Fat, salt and sugar are used to make up for lack of flavour from other sources.

The language of the word "Lasagna" is Italian.

Well one day kenisha kylie bin go over the hill she though she could kill 5 thousand but she bin kill 1 and they killed her in the buju

If you are planning to serve Pinot Grigio, then it need a bit of chilling but not cold. Once you bring it out from refrigeration, let it cool off for 15 minutes prior to serving. When the temperature goes up, the alcohol content overpowers the wine. This takes out a lot of the complex taste in the wine. With white wines. So its important they should be chilled. Also, it is vital to know not to serve it too cold. A much colder wine can lack the warm and spirit in it. Don't let it cool off for long as it can get warmer. Keep the most little time for cooling off and then serve it immediately.

Hope this helps.

Depends on the size, thickness and what you put in. Put it on high for few minutes, covered in clingfilm. Then test with a thin knife, struck in the middle. When you pull it out, place it against your lips, if it burns, it's cooked. If not vary the time depending on how hot it feels, and repeat. 72 degrees celcius throughout is your aim. Always cool quick and never reheat more than once, just take what you need.

Use the same recipe for a regular lasagna.

Build you lasagna with layers of beef rague, white sauce and ready cooked pasta sheet.

Top with grated cheese and bake in a hot oven for 15 to 20 minutes.

Best to put it in the fridge and reheat it thoroughly.

sure , why not!