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Straightforward Lasagna To Feed 10-12 People?

Next week I am cooking lasagna for 10-12 of my SO's coworkers after their Christmas day shift in the hospital. I am a decent cook but I've never made lasagna before, certainly not for this many people. Any Metfies have any favorable (and straightforward) lasagna recipes for feeding lots of people? I'm not looking for anything fancy, just simple and effective. Side question: I don't have any baking pans, could I use two of these instead.
posted by Spurious on Dec 18, 2013 - 21 answers

Help me find my precious lasagna recipe or find a better one.

I need to cook a lasagna by Friday for a large party. But in the great book purge, the cookbook that has the best lasagna recipe got removed! I am prepared to buy it new on Amazon, but I can't remember the title, and my fuzzy memory is supplying only generic terms. Please help me either find this cookbook, or recommend an even more awesome lasagna recipe! Clues follow. [more inside]
posted by corb on Jan 16, 2013 - 21 answers

New mom food delivery with a delay factor.

How long after having a baby would food delivery be appreciated? [more inside]
posted by bquarters on May 5, 2012 - 21 answers

Will I end up with aluminum-tasting lasagna?

Should I freeze homemade lasagna in disposable tinfoil pans? If not, what else can I use? [more inside]
posted by sanitycheck on Jan 26, 2012 - 15 answers

Can I make ravioli from these lasagna sheets?

I have some flat pasta sheets made for lasagna. I want to make ravioli. Possible? [more inside]
posted by docgonzo on Jan 6, 2012 - 8 answers

How do I substitute regular lasagna noodles for no-boil ones?

How do I substitute regular lasagna noodles for no-boil ones? [more inside]
posted by juliapangolin on Dec 2, 2011 - 11 answers

Can it be done successfully?

Help me figure out how to make lasagna using Asian flavors and ingredients. [more inside]
posted by n'muakolo on Jan 3, 2010 - 12 answers

Need creative lasagna recipe for ricotta hater

I have been asked to make lasagna with meat sauce, but was warned by one of the askers that she HATES the taste and texture of ricotta. [more inside]
posted by Piscean on Apr 27, 2009 - 40 answers

make my lasagna taste less like a backyard

how can i rescue my broccoli lasagna? [more inside]
posted by SeƱor Pantalones on Apr 19, 2009 - 17 answers

What shall I feed the playful masses?

I need more ideas for "game night" food! I've done curry and chili in the past, and am tossing around lasagna and gumbo as possibilities in the future, but want more options. Since every cooking question is special, there is [more inside]
posted by itesser on Feb 26, 2009 - 15 answers

Proper Lasagna consists of RED & WHITE sauce, not PINK.

We love lasagna. But my white sauce mixes with my red sauce and it all ends up looking pink. [more inside]
posted by Mutant on Jun 29, 2008 - 33 answers

Help me not ruin Christmas dinner for the vegetarians in the family.

Can I de-salt my lasagna filling? I'm making two spinach-pesto lasagnas and it seems I've over-salted my truly ginormous bowl of ricotta/parmesan/spinach/pesto filling. Please tell me I don't have to start over. Can it be saved? Can I add something that will take away some of the saltiness?
posted by missuswayne on Dec 9, 2007 - 21 answers

I need your recipes.

Feedmyfamilyforaweekfilter: Now that we finished the lasagna, what other full meal sorts of dishes can I make in my big glass lasagna pan? [more inside]
posted by thirteenkiller on Mar 2, 2007 - 40 answers

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