# Lasagna time!

**URL:** <https://boards.straightdope.com/t/lasagna-time/980008>\
**Category:** Cafe Society\
**Tags:** food-cooking\
**Created:** [February 18, 2023, 7:54pm UTC](https://boards.straightdope.com/t/lasagna-time/980008 "2023-02-18T19:54:20Z")\
**Posts on this page:** 5\
**Page:** 5

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**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\
**Post date:** [February 21, 2023, 10:38pm UTC](https://boards.straightdope.com/t/lasagna-time/980008/81 "2023-02-21T22:38:33Z")

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My wife’s trick with the pasta, taught to her by an Italian lady who was a friend of the family, is to alternate the orientation of the noodles (lengthways, then across). It keeps the lasagna from falling apart when served.

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**Author:** ![romansperson](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/romansperson/32/17100_2.png) [@romansperson](https://boards.straightdope.com/u/romansperson)\
**Post date:** [February 22, 2023, 1:53am UTC](https://boards.straightdope.com/t/lasagna-time/980008/82 "2023-02-22T01:53:03Z")

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> [@needscoffee](#):
>
> The last 3 times I made it I used thinly sliced eggplant for most or all of the noodle layers. It was very, very good and I didn’t miss the noodles at all.

I’d like to try this sometime.

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**Author:** ![Aspenglow](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aspenglow/32/76_2.png) [@Aspenglow](https://boards.straightdope.com/u/Aspenglow)\
**Post date:** [February 22, 2023, 2:00am UTC](https://boards.straightdope.com/t/lasagna-time/980008/83 "2023-02-22T02:00:18Z")

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> [@needscoffee](#):
>
> The last 3 times I made it I used thinly sliced eggplant for most or all of the noodle layers. It was very, very good and I didn’t miss the noodles at all.

What a great idea! I never think of eggplant, but it would be perfect. May throw one together soon. Thanks for the suggestion!

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**Author:** ![sohvan](https://avatars.discourse-cdn.com/v4/letter/s/96bed5/32.png) [@sohvan](https://boards.straightdope.com/u/sohvan)\
**Post date:** [February 22, 2023, 8:45pm UTC](https://boards.straightdope.com/t/lasagna-time/980008/84 "2023-02-22T20:45:12Z")

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I make my bolognese with a lot of onions cooked over low heat for a few hours in the style you would make a French Onion soup, then add the meat and other ingredients. I like my lasagna with Bechamel as the sauce too, with dry cheeses like Parmesan or Pecorino.

A trick I’ve found is that an uncooked lasagna handles the fridge or freezer very well. You can prepare an uncooked lasagna the previous day, put it in the fridge and cook the next day. I think it may even taste better compared to cooking it immediately. You can also freeze a prepared uncooked lasagna, then thaw and cook it 1-2 weeks after and it’s just as good as a fresh made version. Since it’s quite a bit of work to make a lasagna, I usually make two dishes at once and cook the 2nd one later.

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**Author:** ![carrps](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/carrps/32/2957_2.png) [@carrps](https://boards.straightdope.com/u/carrps)\
**Post date:** [February 22, 2023, 10:43pm UTC](https://boards.straightdope.com/t/lasagna-time/980008/85 "2023-02-22T22:43:40Z")

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> [@needscoffee](#):
>
> The last 3 times I made it I used thinly sliced eggplant for most or all of the noodle layers. It was very, very good and I didn’t miss the noodles at all.

Properly cooked eggplant is sublime.

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