I recommended a saute method instead of baking, so I was thinking of that.
You’re right, you couldn’t taste as you go if you were going to layer things and bake it.
I don’t think you will get the overall texture I think you’re really after if you use the layer/baking method. You’ll end up with cheese lasagne. And I think you want mixy cheesy.
Some people make it just with a white bechamel-type sauce, but why would you not put cheese in it, if you can?
Maybe a sprinkling on the top… I wouldn’t want a lasagne with much more than that.
Fair enough - to each their own!
What you really need to do is use cans of Spaghetti-Os instead of pasta sauce!!!
https://livingthegourmet.com/2015/07/spaghettios-mac-cheese-lasagna.html
What did I just read? I feel like I entered a parallel world.
At the beginning of the pandemic shutdown, I looked at the contents of all my cupboards and discovered I had oven ready lasagna sheets. But it was already getting warm, so I didn’t make lasagna then. Something to do during my 2 week staycation, which will be next week.
I really like spinach and cheese lasagna, but my husband’s not a big fan, so I’ll be making meaty lasagna. With ricotta.
I’ve almost given up on mozzarella. I much prefer asiago which has better taste and texture. If I want something in the mozzarella range, I buy burrata and eat it with salad or bread.
Boo, I got out my Joy of Cooking, do you mean Quantity Noodle and Cheese Loaf (Google book link)?