First layer

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First cheese application

>>8272462
Wow I have never seen anyone cook their dog lasagna before
Did you add the tomato sauce or is it a new chow variety?

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Second layer

More lasagna sauce, lasagna sheets and white sauce

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>>8272476

>he doesn't put half a kilo of cheese in his lasagna

Pleb

Second cheese layer

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>>8272492

More sauce.

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>>8272499

Real food you fucking europoor

Final white sauce and cheese layer.

Grand total 800g beef, 500g cheese, 600g cheese sauce

>>8272506
This belongs in >>>/trash/ not /ck/ familia

Use a casserole dish, not a roasting tray.

>>8272514
My boyfriend can actually cook and fuck my ass like a god thank you

>>8272514
I'm just italian, I feel entitled to criticize your shitty """food""" :^)

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>>8272530
>I'm just italian
So, your family has ties to the mob and you are the ultimate authority on every food. Got it.

>Always wanted to make homemade lasagna.
>It's so fucking expensive compared to the frozen stuff.

I'm not paying almost $40 to make one dinner.

Fuck that.

>>8272535
almost $40?

pasta sheets, white sauce, minced beef and cheese don't cost $10 each

>>8272552
>Implying you can buy cheese in the us
Enjoy your soy and corn

>>8272559
0/10

>>8272558
>"you have to use the GOOD cheese! The imported stuff!"
Yeah, but not that much of it. Unless you go full retard and get the most expensive stuff you can from a specialty shop you're not going to be using more than maybe ~$10 of it and that's probably going to be - easily - the single most expensive item on the bill.

>And "make your own sauce! spend all day because you have nothing else to do, right?"
Assemble your sauce in the morning and let it simmer all day, or just make it on the weekend and wait to use it.

>And "you cant use cheap mince! you're better than that!"
Just grind your own.

>And "you need the fancy olive oil! nothing cheap!"
Which you'll use maybe ~$2 of.

>and it goes on and on, "only fresh farm raised organic eggs!
Go to a farmer's market.

>only fag brand san marzano tomatoes!
Not as expensive as you seem to think unless - again - you go full retard and buy the most expensive shit you can.

>only imported herbs and spices!"
Which you'll probably use a few cents of in the recipe.

>>8272462
That's the worst looking lasagna I've ever seen.

>>8272532
Those people look American rather than Italian.

>>8272552
>Why would a fucking European know about good food?
Thanks for the laugh anon

8/10, looks similar to how i make it. bunch of frozen lasagna eating plebs in here. You think you make better lasagna? Post pics and your recipes

>>8272552
>youroopoors can't afford proper kraft cheese

Cringe/10

>>8272462
there is nothing sadder than dry lasagna
like you have wet lasagna it's just thicc soup which isn't half bad but dry lasgna is just shit

ITT how to make a disgusting pile of garbage

>>8272462
What's the coagulated white shit? I assume it's supposed to be bechamel, but it looks like flour glue or paste. Pretty difficult to fuckup one of the simplest sauces there is to make. Congratulations.

>>8272800
meat sauce is pretty basic, start with carrots onions and celery, sweat the fuckers, add garlic, brown the meat, few cans of crushed tomatoes, spices
definitely add some mushrooms if you have some, last time threw some yellowfoots I had in, shit was cash
then I usually simmer it until it's almost reduced to my liking and I add some whole milk or cream, cause it gives the sauce really rich taste and cuts the acidity of it. why? cause some italian told me they actually make their bolognese sauces with milk some time and I'm gullible fuck
other than that I simmer the sauce for a long ass time because the consistency and taste just gets better like that, key is to not have sauce too dry like OP had, because it will go in the oven as well
don't usually bother with bechamel personally, 2lazy to make any, as far as cheeses go, I usually get some ricotta and mozzarella, either I have separate layers of mozz and ricotta or I mix both together with egg or two and use the cheese custard thing as layers. But I've actually had succesful lasagnas replacing the ricotta with mascarpone of all things, the sweetness is interesting contrast in all the rich, goeey salty goodness.
then just boil the pasta and assemble
wa la

OPs biggest mistakes were too much cheese, not enough liquid in sauce and not enough pasta
seriously what the fuck is up with you not covering the entire layer properly with the pasta? that's just sloppy and lazy as shit

>>8272514

Even if he was why should that matter? And there is nothing wrong with salad. But if you are going to post at least expect criticism, this is 4chan. Also perfect the recipe and make it look better.

>>8272800
>if you're criticising and don't have your own lasagna photos immediately to hand, you must be a shit cook
>there's absolutely no chance I'm a poor cook, everybody else is wrong

>this is how the average american actually cooks
you bring shame to the other ameribros on this board that actually know how to make a nice meal

mind you there's nothing wrong with posting your cooking/cookalongs
but the sauce is a mystery, and so far you've only showed how you drench the whole thing in...butter? mayo? cream? and then a thousand tons of cheese

but to a more objective bit: there are a few reasons why you shouldn't cover everything in that stuff:

1. it's horribly fattening
2. it will pretty much cover any and all other tastes in the dish, you will only be tasting cheese
3. it takes just about no skill to melt cheese between two sheets of dough
4. the taste is fairly basic and leaves little room for improvement due to the fact that it's so strong (see point 2)

whereas if the main thing in there would be the sauce, you'd have the great fun opportunity to try different meats, different tomatoes, different ratios of these, I dunno maybe play around with the spices and so forth

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Not really sure why people are calling you out so much, a paricularly thick bechamel is needed to keep the dish from getting too watery. Although it's much more typical in musakka'a (also spelled moussaka apparently). Really try it if you like your lisagna this way, there are very many different recipes between greece and north africa some of which include pastas although most use eggplant.
Also please post a pic of the finished produce like the one I posted, I want to see how the layers melted together.

>>8272608
You still need to buy that olive oil, wether you spend 2 dollars of oil or not youre buying for at least 20$ worth total. Same for the herbs. As for the eggs, who the hell wants to go to a farmers market? These things can be quite far from most people.

>>8273369
This. Waiting on that picture, OP.

Thats a fucking abomination. who uses JUST CHEESE? its gotta be like a Bechamel sauce!!!!!!

>>8272462

Why don't you mix the cheese in with the white sauce? I always do that.

>>8274541
>who uses JUST CHEESE?
> its gotta be like a Bechamel sauce!!!!!!

There isn't ANY cheese in a bechamel.

>>8274547
Upon inspection of the recipe you are correct i have been making for all these some bastard child of a bechamel using ricotta cheese and milk for a nice thick consistency.

>>8274558
all these years*

>>8274558
There isn't anything wrong with that. Bechamel is a mother sauce for a reason.

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w-whats the white sauce made of anon?

>>8273369
>>8273572

My guess is he's not going to post it because it did not turn out well.

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>"white sauce" over ricotta
i wish i could hang all of you

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>>8272552
It's not about the amount of cheese, your cheese is shit-tier. Your "white sauce" also looks like it's pre-made, you lazy piece of shit.

>>8272535
Yeah, it can get expensive. I'm looking at about 16 yurodollars if I have none of the ingredients lying around (the cheeses being the most expensive) but I usually do.

>>8272800
My recipe:

Soffritto in olive oil (I do 2:1:1 Onion:Carrot:Celery) for about 12 minutes on medium heat, add the mince meat (when I'm in the mood for fancy I use young bull shoulder or half calf half beef mince) and a healthy pinch of salt, cook till no more pink is showing.

Add a glass of milk and a pinch of nutmeg, let it cook in on low heat, takes about 45 minutes to an hour. Add a glass of white wine, any Chardonnay will do, let it cook in on medium heat, about half an hour.

Put two cans of pelati in a bowl (I use the cheap ones from my local discounter, as long as they're not too sour the brand doesn't matter), cut in half, add to pot and let simmer on low heat for at least an hour (you can deseed them before you put them in the pot if you're a faggot). Put in freshly ground black pepper, ragu is done.

Grate cheese (Parmiggiano, if I have it lying around I do half Parmiggiano half Pecorino Romano).

For the Béchamel heat two tablespoons of butter on mediumlow heat in a small pot. Add in two tablespoons of white flour, stir quickly with a whisk. Now add 250ml of milk in small splashes while whisking like a mad cunt. Add salt, pepper, pinch of nutmeg. Done.

Layer lasagna plates (I only use Barilla), ragu, Béchamel, cheese. Add Mozarella di bufala on top layer if you're fancy, regular Mozarella if not. 20 minutes at 220°C in a pre-heated oven or until the crust is to your liking. Take out and let rest for ten minutes. Eat.

>>8274690
Finally someone who knows what they're fucking talking about

>>8274690

looks good OP. Would eat / 10

>>8274826
that (>>8274690) is not OP, look at the stove top

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>>8274781

>>8274558
that sounds awesome

>>8274831
Yeah, I'm not OP.

>>8272462

>boiling lasagna sheets

Why do Americans do this?

>>8275198
because there are three different kinds you can buy premade
>hard ones that need to be boiled
>hard ones that don't need to be boiled
>soft fresh ones that don't need to be boiled

>>8275241

None of them need to be boiled, the liquid in the sauce, bechamel/ricotta cooks the pasta and absorbing that liquid and keeping the starch makes the lasagna firm. I've only ever seen Americans boiling lasagna sheets, that's why I asked.

>>8273572
His mom took the camera away and told him to stop playing in the kitchen.

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>>8273572
>>8274582

Here.

It was absolutely delicious. I used a paper towel to mop the cheese grease from the top, but left some around the sides as a gravy.

10/10 much better than you pansy europoors and your overly convoluted 'recipies'.

MAGA

>>8275967
Great you made a pile of vomit sitting in a pool of orange grease. Congrats

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>>8275967

>>8275967

Disgusting. Trump would deport you for this monstrosity.

>>8275974
>>8275977

Fucking Europeans know nothing about food.

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>>8275967
>that pic
>I used a paper towel to mop the cheese grease from the top
>left some around the sides as a gravy
you want to make america great again probably start by removing yourself from the country

>>8275978

It's America on a plate you fucking communist.

>>8275981
I'm American.

>>8275984

Then America is shit.

you shouldn't pre-boil the lasagna noodles

they get cooked just fine in the oven with the sauce

>>8275984
>america is a greasy fucked up mess that even te creator acknowledges is too greasy
what do you mean by this?

Speaking as a bong, I'm pretty sure this is a false flag thread. Excessive cheese, terrible end product, waitrose packaging in >>8272471 etc

>>8274690
Now this looks good. About the bechamel, I've found you can just dump the milk in once you've got the roux made and ignore it. It looks like it's going to be a complete failure at first, but all it takes is for the milk to come up to temperature and all of the lumps disperse with a quick stir.

>>8276021
Cold milk
Hot roux
No lumps

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>>8275967

>>8275967
I refuse to believe that you consider this to be decent cooking, or even lasagna

Good that you tried, experimentation is essential, but please follow some advice from this thread, there's plenty objective, constructive advice

And for heaven's sake man eat that with some salad or any kind of vegetables, my cholesterol is spiking just from looking at it

>>8276476
hamburger helper always seems like a great deal, but you still gotta buy the meat.

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>>8275967

I feel bad for you. I had hope for you last night, but after seeing this, just. You didn't even have the decency to wipe the floating grease off the plate, you pig.

"Gravy?"

>>8276062

Haha this reminds me of the time my mom found out my dad was dead. Silly dog. You're not a people!

>>8276525

>salad with lasagna

You a faggot?

>>8275967
Yeah that's about as bad as I expected it to look after seeing all the bullshit you posted earlier.

>>8274626
>My taste over your taste.
Fuck off

>>8275967
I'd eat that with you, OP. Nice job.

>>8272506
>shredded it from a plastic bag
>cheese
Pick one and only one.

>>8273533
Unless you're an obese midwestern pig who lives off microwave dinners,you probably already have at least the herbs and olive oil on hand to use regularly for a variety of recipes. If you actually need to go out and buy every single ingredient needed for lasagna because you don't keep ANYTHING decent in your kitchen, that's really just a sign of your own personal failing.

>boiling the pasta sheets

Do people actually do this? Just seems like a waste of time

>>8275967

This why you don't boil lasagna sheets.

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>>8274558
Mornay sauce. It's fucking great.

>>8278274
I blanch them for a few reasons - I like to slice the sheets up to patch together perfect coverage, it shortens the baking time, and I prefer the slightly reduced starch.

>>8275967
>Adds shit ton of cheap cheese
>This is totally the way of making it guys
>Shit cheese dissolves into orange grease
>Lasagna fried in cheap cheese grease
>I took some of it away but left the rest as gravy :3
Without McDonalds half of murika would have killed themselves

>>8279246

Europoor why you got beef with McDonalds

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>>8272608
So your argument is:
>if you're not unemployed and don't have time to grind your own meat and make sauces from scratch for one meal, just create more hours of the day
>if ingredients are needlessly expensive, just somehow buy the exact amount you plan to use, because that's possible.
cool

>>8272462
those are some nice lasagna envelopes.