In my mind it's not "lasagna" unless it's made with the wide flat noodles. It would be a baked pasta dish, which is good too. I often make my own fresh noodles to make lasagna. Otherwise I use the dry packaged kind, no-boil as a rule, though I understand one can use the regular boil-before-using type with additional liquid to compensate.

Years ago I had homemade lasagna made by a friend with fresh homemade spinach noodles. It was very good.

Wonton or eggroll skins make good and fast lasagna.

dcarch

Don't think you will save any effort or time by using egg roll or won ton skins...in fact they may take longer by the time you separate them.
I use pasta...lasagna noodles and don't cook them.
It's not lasagna if you use....say bread for example.
Linda C

I never had problem separating the skins. Everyday, millions of eggroll/wonton skins are separated with no problems.

Perhaps you got a bad batch?

They are basic egg, water and flour. Not very authentic of course.

dcarch

I'd never considered using wonton skins as a substitute for fresh lasagna noodles but why not. My fresh pasta is flour, eggs, and sometimes a tiny bit of oil.

I know quite a few people that use wonton skins for ravioli. They work good. Try to get the larger egg roll skins or they have a slightly thicker skin, but the name escapes me right now. And of course since they're fresh pasta you don't need to cook them. Never had any big problem separating them.

I agree with Eileen, that if the dish is made with penne or rigatoni or shells, etc.. than it is a baked pasta dish. I wouldn't think of it as lasagna.

I've never used wonton or egg roll skins for a traditional lasagna, but have used them for ravioli. They are easy to use, aren't difficult to separate, and cook quickly.

Ann

Dcarch:

Good idea. Basically they are the same.

Pink_warm_mama:
Have not talked to you for some time.
To answer your question. Traditionally Lasagne is made with a flat Pasta.

I just posted a Lasagna, I made ( with Photo-s ), in WFD.
Also put in the Ingredients.

Did not have any Lasagna Pasta, so I used Ronzoni Rotelle.

It worked great, because it was layered but made a higher Lasagna.

It was not just a Baked Pasta Dish. In fact I liked it better than using Lasagna Pasta.

But that is only my preference.

Lou

Here is a recipe that substitutes thin sliced zucchini for the noodles. I might try this or something close.

Here is a link that might be useful: Zucchini Lasagna

Lou, using Rotelle to make lasagna? Don't you think it's a little too screwy? LOL!

Then, anything made by an Italian is by definition authentic Italian.

dcarch

In addition to flat lasagna noodles I have made it with zucchini in the summer.

If you put tomato sauce and meatballs over elbow noodles, it might be very good but it's not spaghetti and meatballs, is it? And you probably want to use tortellini if you're making a tortellini salad. So it would seem to me that technically "lasagna" should be made with the broad strips of pasta that are called lasagna.

Now if you want to use rotini or zucchini or whatever and still call it lasagna then that's certainly your prerrogative. But it's not really lasagna in my book.

And ground beef browned with some onion with cream of mushroom soup added isn't beef Stroganoff.
If I ordered lasagna from a menu and it was something other then flat noodles, I would send it back unless it said layered eggplant or zucchini.

I occasionally make something called "indsideout ravioli" it's NOT ravioli....but a casserole of farfalla red meat sauce, chopped spinach, ricotta mozerella and topped with a bit of parm. Good but definitely not ravioli!

I agree FOAS.

Although I guess if I layered the zucchini with 'Lasagna Noddles" then it would be a real lasagna.

Ann

All the tech info ????? It is mind boggling.

I was just trying to answer Pinkies Question and I think I did.
The Rotelle was laid down in layers, not all mixed up with the other ingredients, so
it was close to Lasagna.( Maybe Rotelle Lasagne )???

Hope none of you, lose any sleep over my Post.
LOU

I think that everyone that responded was trying to answer Pinkies question.

This is a cooking forum. There are lots of opinions and advice to pick and choose from. What is right for one isn't necessarily right for another.

Not sure why anyone would lose sleep over Lasagna. I know I won't.

Ann

"----But it's not really lasagna in my book."

Oooh, dem sound like fightin' words, LOL!

But I have the ultimate, authoritative opinion on this topic.

Lasagna in Italian originally refers to the shape of dish only, not the content, therefore, flat pasta, stringy or screwy pasta are all lasagna.

Since Lasagna originated by the Greeks, hence I made the most authentic lasagna, with Phyllo dough! LOL!

dcarch

LOL, Lou, I wasn't trying to be argumentative, just stating my opinion.

I hope you're not going to lose sleep, either, but I just might because this question has been eating at me all day: If made with wonton skins, would I still call it lasagna?

I'm leaning towards yes. According to dictionary.com lasagna is 1) large, flat, rectangular strips of pasta, and 2) a baked dish consisting of layers of this pasta, cheese, tomato sauce, and usually meat.

"Large" is a relative term, "flat" they are, and squares are in fact rectangles, they just happen to have four equal length sides. So I think they qualify?

dcarch - Actually according to the results of my googling skills, the name doesn't originate from anything Italian at all, nor to the shape of the vessel, but rather the Greek name for a particular vessel, namely a "chamber pot."

Fortunate for us all, the pictures above do not pay homage to the origin of this dish.

Hey, speaking as a Greek, maybe lasagna should be called the Italian Pasticio rather than the other way around.

Shambo:
Do you have to speak as a Greek. I don-t want to get my BIL involved.

We would really have screwy Noodles. LOL !!!
******************************
Did we get anything resolved ???

LOU

Who's that Italian cooking show host, big guy? Anyway I learned to make lasagne from his show and if you want to try your hand at fresh pasta this is great.
You just roll out large sheets like you do with pizza dough and cut it to size of your pan.Maybe make less layers because it can be a lot of rolling out but the outcome is well worth it. YuM!

How about 3 kinds of lasagna all at once? Had to share from today's paper.

Here is a link that might be useful: Multiple choice

AnnT,
If you get a chance, would you mind posting your Zucchini Lasagna recipe? I love everything about lasagna but the pasta. I know.....crazy.

Mar53, Cool pan.

Pfmastin, here is the recipe.

Zucchini Lasagna

2 pounds ground pork (I like pork but a mixture of beef, veal, pork works)
1 onion chopped
1 stalk celery chopped
2 to 3 cloves garlic
Italian parsley
1 to 2 tablespoons basil
1 teaspoon oregano
salt,
pepper
2 cans tomatoes
1/2 cup cream

1 pint ricotta
1/2 cup fresh grated Parmesan cheese
1 egg mixed together.

2 cups shredded mozzarella

2 medium size zucchini sliced into thin rounds

Bechamel Sauce (seasoned with a garlic clove and fresh grated Parmesan)

Directions

Saute onions and celery in olive oil. When tender add the garlic and the ground pork. Cook until meat starts to brown and is no longer pink. Add the salt, pepper, basil, oregano and parsley. Add the cream and simmer until evaporated. Add the tomatoes and simmer for at least one hour.

Spoon meat sauce into the bottom of a deep casserole. Place layer of zucchini over sauce. Top with 1/3 or 1/2 of the ricotta mixture (depending on whether you are making two or three
layers). Sprinkle with mozzarella. Top with more meat sauce and another layer of zucchini. Repeat. Finish with a layer of the meat sauce and then top with the bechamel. Bake in a 375�F oven for 45 to 60 minutes. Cover the top with foil if the lasagna starts to brown to much.

NOTE: The zucchini gives off a lot of liquid. Next time I might saute the zucchini first.

Here is a link that might be useful: Zucchini Lasagna

Such a great variety of comments and opinions. I always get more than I ask for from this forum, and will enjoy trying the offered variations. Thanks to one and all for your time and thoughts. Pink

Actually I was merely hoping for a bit of variety - not for a dissertation on the name - which is 'dinner'. Thanks for all input. Pink

Well alright. So, did you try any of the suggestions? What did you like?

Pinky:

Thank You. Hope I helped to answer your Posted Question.

Lou