Thrakazog's Thrakablog

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November 07, 2020

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Lasagna Project 24/34

Twenty-fourth up in the Lasagna project is Moussaka This is not something I was familiar with but was in the section "The Classics" so I suspect it's more well known. It also was one I wasn't looking forward to since it involves eggplant, but it's just an external casing so it could be avoided if desired (I did eat most of the eggplant.) I did screw up in this one adding about 3 times more tomato sauce then the recipe called for but didn't seem soupy at the end so add more sauce if you want to? It's a simple combo of Sauce + Meats + Roasted eggplant slices Assemble

Lasagna Project 29/34

Twenty-ninth up in the Lasagna project is Eggplant Parm Lasagna As mentioned earlier, I'm not really a fan of eggplant so I had not really been looking forward to this one but it needed to get done so here we are. Apparently eggplant is not a fan of me either as the eggplant broil phase of the recipe apparently broke my oven's temperature control system and yes that means we are trying to replace our oven now, which due to the pandemic are apparently in short supply. So.. this is the last Lasagna post until that happens. As for the lasagna, oddly it has no parm in it, it uses Pecornio instead. And the eggplant is not very up front so I actually quite enjoyed it, Of course we only discovered the broken temperature control when I did the mid-bake check and found this: A little browner then I would have expected, so it appears you can cook it at 550F in 20ish minutes if you are in a rush? I did get some very pretty eggplants for this All ready for assembly, you can see the egg

Lasagna Project 28/34

Twenty-eighth in the Lasagna project is Pastitio I had never heard of long ziti before reading this recipe, but I was very excited to learn of it's existence. For those that haven't seen it before it's as long as spaghetti but it a ziti tube of pasta. This was a really fun assembly, and delicious, It's another heavy one just noodles, meat and Bechemel. Still really enjoying these pre-starting shots of everything lined up. It's really fun that Bechemel is just a thing I churn out now. COnsidering I had shied away from it for years due to some long ago mishaps. Nutmeg innards are always neat. Everything ready to go. I love the color of the meat sauce, such a rich red-brown color. Placing each ziti so that they line up in nice even lines The meat layer atop Means the second layer is not as neat, but yeah every single noodle was individually picked up and laid down to get it as even as possible. Then hid it all under Bechemel Such a satisfying look to served pieces.

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