Lasagna

You can use plain old simple cheddar, I myself make my own pizzas and if the local store was out of mozeralla I would simply substitute cheese for it, you can taste the difference but the end product is still nice.

Yes, all pasta is wheat flour and is mostly carbohydrates.

Although a popular belief, Pizza did NOT originate in Italy. It was originated in Ancient Greece. The most well known food developed and originated from Italy is Lasagna, or ancient pasta. [Note: Spaghetti was NOT originated in Italy, but most other pasta was.]

A form of Lasange was known to the Greeks and the Romans. Also a product in 14th Century England was considered to be closer to the product available today, it was found in a cook book used in the time of Richard ll. A form of Lasange was discovered in a cook book in Naples in 1629

yes

Pasta does not give you quick energy. Pasta is made up of complex carbohydrates that provide slow-release energy.

However, it is important to note that while pasta may be low in sources of quick energy, there is a significant amount of sugar in spaghetti sauce. Sugar is a simple carbohydrate, which means it provides quick energy.

Assuming "spaghetti" is a combination of both pasta and spaghetti sauce, I would say it is a source of both quick and slow-releasing energy.

Yes, it is generally safe to freeze lasagna in a metal baking pan. Metal pans can withstand freezing temperatures and help maintain the dish's integrity. However, ensure that the lasagna is tightly covered with aluminum foil or plastic wrap to prevent freezer burn. When ready to use, thaw it in the fridge before baking for best results.

How aboout one pound of noodles in a pound?

You put it in the freezer with a cover over it.

I just baked a potato at 200F-250F in my solar oven for about 3-4 hrs. Had it wrapped in foil. It was PERFECT! Super soft and moist....

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