Hi all, so I'm thinking about making a lasagne this week. But I just need a little bit of help from the experienced cooks here on the chow!
First up: I'll be making lasagne with dry pasta sheets, as I don't have a pasta machine (yet, I'm eyeing the KA attachment though). I've just bought De Cecco lasagne all'uovo no112. You can either pre-boil them for 4 minutes or place them uncooked in the lasagne dish as long as it stays at least 24 minutes in the oven, as per the instructions. Who uses this brand lasagne and knows what will work better? Either pre-cook or no-boil?
Second, I'm still undecided on the ragu bolognese. I usually follow Marcella Hazan's recipe, but this time I'd like to try something different. I have singled out two choices: either Giuliano Hazan (Marcella's son) or Anna Nanni. I'll link to the recipes below:
Does anyone have experience using either ragu for lasagne?
Third, advice on how much meat to use. I have a lasagne pan which is 11.5x9.5 inch - should I use more meat than suggested in Giuliano Hazan's recipe (around 12 ounces/350 grams)? I notice that Anna Nanni uses much more meat, almost 0.9 kilo (1.75 lb plus 4 oz). Does this automatically makes her recipe more appropriate?
Any other expert advice that might come in handy?