Conquer Club

So I decided to make lasagna a while ago. I was committed to it - pasta sheets were ready, meaty bit was ready, and I suddenly realised that not only did I not have any of the ingredients for the white sauce, I also didn't have any ready-made in a jar. In desperation, I searched the internet. and came up with a substitute made from cottage cheese and eggs. I was doubtful. but it actually worked very well.I didn't tell the diners what I'd done until after they'd said how nice it was.

Who has cottage cheese laying around but not butter and flour?

Me at that point.

Are we still allowed to say 'lasagna' in the forums?

I'm wondering how many days travel Jones is from market?

It's about a fifteen minute walk.
But the point of the thread is, the sauce was really good.

I thought the point was where you thought, "That's not going to work, oh well, it's what's in the fridge, these bastards won't know the difference." and fired up the oven.

Lasagna is disgusting and its existence should never be acknowledged on this forum again.

Keep rolling mushoo.

mrswdk wrote:Lasagna is disgusting and its existence should never be acknowledged on this forum again.

You are now banned from the PL.

-TG

TA1LGUNN3R wrote:

mrswdk wrote:Lasagna is disgusting and its existence should never be acknowledged on this forum again.

You are now banned from the PL.

-TG

fuсk off

You haven't had the real thing, just the cafeteria or frozen dinner versions.

A freezer would be a good place to put lasagna.

mrswdk wrote:A freezer would be a good place to put lasagna.

Why don't you repost your llasagna sig video again, Mr. stupwdk?

DoomYoshi wrote:Who has cottage cheese laying around but not butter and flour?

I have never tried the béchamel sauce with lasagna. I've always used ricotta, cheese, parsley, and egg mixture. My mom used to make lasagna using cottage cheese, and that's what's popular here in the upper Midwest...I don't know why, but that's how these people grew up thinking lasagna is...and then they are so conservative that they will never change their "mama's" recipe. I always hated cottage cheese in my lasagna! But that was how I always thought lasagna was when I was growing up. But, I have yet to try the béchamel sauce version. Do you really recommend it that way or do you think the ricotta/egg mixture is better?

You people are all gross. You use tomato paste in lasagna.

Thorthoth wrote:You people are all gross. You use tomato paste in lasagna.

Tomato, yes. Tomato paste, no.

DaGip wrote:

DoomYoshi wrote:Who has cottage cheese laying around but not butter and flour?

I have never tried the béchamel sauce with lasagna. I've always used ricotta, cheese, parsley, and egg mixture. My mom used to make lasagna using cottage cheese, and that's what's popular here in the upper Midwest...I don't know why, but that's how these people grew up thinking lasagna is...and then they are so conservative that they will never change their "mama's" recipe. I always hated cottage cheese in my lasagna! But that was how I always thought lasagna was when I was growing up. But, I have yet to try the béchamel sauce version. Do you really recommend it that way or do you think the ricotta/egg mixture is better?

Bechamel works well, or you can big it up into an Alfredo. I haven't tried ricotta.
The cottage cheese worked well though, I'd just never considered it before. Mrs thecurl and the curlson (who was here at the time) both actually remarked that it was good, without knowing it was a new recipe (to us).

By Alfredo I'm guessing you mean sauce mornay? I think that's how most people make "Alfredo" now, but Alfredo doesn't start with a roux and doesn't use cream or milk.

DoomYoshi wrote:By Alfredo I'm guessing you mean sauce mornay? I think that's how most people make "Alfredo" now, but Alfredo doesn't start with a roux and doesn't use cream or milk.

You're half-right. Alfredo doesn't start with a roux, but it DOES contain cream.

fettucini alfredo is mac & cheese, for adults...