There's no way those noodles aren't dry especially on the bottom, which was the top going into the oven. Even the noodles before adding the Alfredo sauce looked dry.
Maybe blanch the fresh lasagna sheets in boiling water for a while to soften before placing in tin…can make your own combo…looks nice but agree , lasagna sheets always dry out or stay under cooked…blanch people. Lol
Your husband is very supportive and encouraging. With that being said, the noodles would have faired much better with sauce at the top and bottom to help prevent crispy chewy noodles. The bread looks awesome and I loved the visual presentation. Awesome video 👍
I've never liked Ricotta-- dry, no flavor-- maybe I haven't had a good one, idk. A recipe I found years ago used a mix of cream cheese and sour cream, which is now what I will always go with. Original was 3oz cream cheese mixed with 1c sour cream, but I found it wasn't enough to spread over the noodles (layered dish, like this one), so I doubled it-- then threw in yhe last 2oz of cream cheese because what else to do with it... So 16oz sour cream and an 8oz brick of cream cheese, softened, mix and use in place of ricotta or cottage cheese. Also, a few *drops* of mustard in the Alfredo sauce would really give the cheese some 'pop'. My grandmother always said, if you can identify it, you've put too much in-- so I do mean *drops* (depends on amount of sauce). If I'd known she'd used mustard in her mac and cheese beforehand, I never would've eaten it-- best mac and cheese ever! She also used it in her tuna fish (again, if you can identify it). White vinegar and lemon juice were also some of her favorite 'unidentifiable' add-ins, depending on what was being made.Take good care all!😊
That's definitely not Alfredo sauce, it's bechemel. This is a formed interpretation of lasagna, not mac and cheese. I like both, but one is an entre the other is a side dish. Only ricotta goes into lasagna, sour cream, cream cheese, and cottage cheese is too tart fo lasagna. Of course everyone should make what they enjoy.
Your level of creativity is astounding 👏 😂
There's no way those noodles aren't dry especially on the bottom, which was the top going into the oven. Even the noodles before adding the Alfredo sauce looked dry.
Totally agree.. Looks werry dry, 😮💨 but maybe it's ment to crunch.. 😂😆😉
What do you do differently when cooking lasagna then?
@@catatoblob8598Real lasagna noodles are covered with sauce and cheese.
Bechamel sauce
Maybe blanch the fresh lasagna sheets in boiling water for a while to soften before placing in tin…can make your own combo…looks nice but agree , lasagna sheets always dry out or stay under cooked…blanch people. Lol
Never thought of doing lasagna that way so beautiful . Thanks for this video. Wow!
Looks great. Thanks.❤
Looks delicious! Nicely done!
Most creative person I know😂😂😂
I was hoping for marinara but that’s ok. 🎉
I expected marinara and was pleasantly surprised to see the alternative here.
Did you forget the very essential tomato sauce? Those noodles must be dry and rubbery. Great idea though. Thanks, I guess we can adjust as we desire.
Seriously needs some sauce! Otherwise, a novel idea.
Your husband is very supportive and encouraging. With that being said, the noodles would have faired much better with sauce at the top and bottom to help prevent crispy chewy noodles. The bread looks awesome and I loved the visual presentation. Awesome video 👍
Looks good 😊
I am definitely making this!
I cannot cook without my air fryer now...😊
Oh, look. It’s bundt lasagna.
Just discovered your channel. Now it's my new favorite one.
Garlic bread stole the show for me! Id rather make that then the buntsagna lol
Yummy
Can't wait to try a variation of this!!!👍🏽
I've never liked Ricotta-- dry, no flavor-- maybe I haven't had a good one, idk. A recipe I found years ago used a mix of cream cheese and sour cream, which is now what I will always go with. Original was 3oz cream cheese mixed with 1c sour cream, but I found it wasn't enough to spread over the noodles (layered dish, like this one), so I doubled it-- then threw in yhe last 2oz of cream cheese because what else to do with it... So 16oz sour cream and an 8oz brick of cream cheese, softened, mix and use in place of ricotta or cottage cheese.
Also, a few *drops* of mustard in the Alfredo sauce would really give the cheese some 'pop'. My grandmother always said, if you can identify it, you've put too much in-- so I do mean *drops* (depends on amount of sauce). If I'd known she'd used mustard in her mac and cheese beforehand, I never would've eaten it-- best mac and cheese ever! She also used it in her tuna fish (again, if you can identify it). White vinegar and lemon juice were also some of her favorite 'unidentifiable' add-ins, depending on what was being made.Take good care all!😊
That's definitely not Alfredo sauce, it's bechemel. This is a formed interpretation of lasagna, not mac and cheese. I like both, but one is an entre the other is a side dish. Only ricotta goes into lasagna, sour cream, cream cheese, and cottage cheese is too tart fo lasagna. Of course everyone should make what they enjoy.
It looks like a pound cake
Looks good id like to make it vegetarian with that type of sauce but it looks great
That has got to be dry and chewy!! 😮
Wth. All those are necessary noodles and the sauce is missing.
I would add a bit more tomato sauce
Look very dry
I'm sorry but that pasta looked really gross!
No carbs in that! Look sooooooo dry