I've made Marcella Hazan's bolognese recipe for years, but am going to attempt the lasagna bolognese for a group this weekend. Marcella states that only fresh pasta can be used, but fresh noodle lasagna is going to be a first for me. Here are my questions -
Do I really need to do all of the washing and drying of the noodles as she explains?
Also, I want to make the lasagna the day ahead, will that work? If so, do I need to bring to room temp before baking or just increase the baking time/temp? The baking time seems so short to me.
I also have the Cooks Illustrated Lasagna Bolognese recipe - which is pretty similar to hers. But it allows for the dried no cook noodles. This would be a million times easier for me, but if it's not going to work, I will figure a way to make the homeade noodle.
Any one out there made both? Opinions?
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