[deepsouth]

now that you said lasagna and i saw your pictures, i'm making lasagna tomorrow.

[bluesman]

Wow, those look fantastic!

Waiter! I'll have what he's having!  

Make that 2 please! 

[redbeerman]

Good job Cap!  They look deeeeeliscioso!  My daughter is the expert crepe maker at our house.  Hmmmmm.

[capozzoli]

Yeah, try them out with the semolina crepes. Its awesome. That is the old world way.

I usually mix 50-50 semolina flour for pasta with white flour. Then add eggs and a little oil till you achieve your desired consistency. Add water too as needed.  You can mix it thin ot a little thicker.

For lasagna I make it a little thicker than flour crepe batter and then add a little bit of baking soda. This makes them a a little thicker spongy and more resilient to the slicing. I want my lasagna to stay in a perfect shape so you can see all the layers neatly on every side.

To make the lasagna or the crepes make some paneer. Its close to ricotta but with a firmer finished product.
Just heat up milt to just before boiling then squeeze in a little lemon juice till it curdles. Strain through a cheese cloth will and then mix the curds with salt pepper and chopped fresh parsley.

Roll the manicotti with this filling or stalrt building the lasagna. Start with sauce then layer alternately paneer, crepe, spinach, crepe, meat, (I stew neck or something then pick the bones for meat, I use the stock in my sauce) Top with cheese and sauce.

It makes the best lasagna in the world, and it slices like a pie and presents really well with the salad on the plate or something.