Lasagne

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I purchased fresh spinach noodles and as for draining the meat most cooks assume you will do it some cooks prefer not to. I drain most but not all. other than that I followed the recipe it was marvelous. I also made same recipe and left out the meat substituted potabello mushrooms chopped well. So guess now it is my vegetarian lasagna. Both turned out marvelous!

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I can't believe no one reviewed this and mentioned to drain all the fat from the meat before adding the other steps. I kept feeling like I should have when I saw how much was accumulating in the pot, but didn't see it anywhere in the directions or reviews, so against may better judgement left it in. By the time the 2 1/2 hours were up it looked like it had been absorbed, but when I cut it and served it, it sat in a pool of orange grease! I ended up slanting the pan in the sink and draining off as much as I could after it cooked. Did I miss something???

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made for friends and everyone agreed best lasagne they ever had. Total hit! worth the effort. Fresh pasta is lovely.

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this is flat out fantastic. The bechamel adds so much flavor instead of the standard, gloppy cheese. And it makes for a liter dish as well. Yes, add thyme or your favorite herb to the bolognese. (I omit the pancetta and just use more beef or pork instead. Just not crazy about the cured meat flavor in the bolognese. Make it today.

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Fabulous!

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There is no mention of broth in the ingredients list for the bolognese, yet it is says to add it when you add the wine. How much broth and what kind? I started making this yesterday but had to stop because I don't have the broth.

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i found that cooking the ragu the night before i plan to serve the lasagna and keeping it in the fridge overnight makes it taste even better.
this is the best lasagna i've ever eaten.

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This not the same recipe as what is in his book. The recipe in his book that is correct is amazing. His ragu calls for thyme, 1/2 cup of wine and 1 cup of whole milk. The bechamel sauce cooks completely different as well.

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I made this with store-bought noodles because I didn't have time to make my own. If I use store bought, I use Barilla no-boil noodles, but boil them briefly as specified in the Dean and Deluca cookbook. I've never had better. Everything else I followed almost exactly as the recipe dictates. I'm not sure if someone else answered the question posted below, but brodo is broth. I used boxed beef broth. Also, I added something to the sauce that might sound strange, but it really deepened the flavor: about 2 tablespoons of bittersweet chocolate. If you are thinking "gross", try it and then think again. Everyone at my dinner party said that it was the best lasagna they had ever had and they aren't the sort of people who would say something they didn't mean especially when it comes to food. Personally, I prefer american-style lasagna made with ricotta, mozzarella and a ragu in which meat is cooked (meatballs, sausage, braciole etc....but no actual meat in the lasagna.

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I had doubts about the bolognese sauce until after about an hour plus of cooking, then it started to smell and look sooo good! I'll admit I added some tomato paste and more milk because I like it more saucy than it came out. I only used half of it for the size of dish I have and froze the rest for another day. This made the best ever traditional lasagne. Don't know what brodo is though. This should be explained.