Looks good, but your layering and sauce could use some work. Not trying to be critical, I just know that I personally like knowing how I can improve upon things for next time. I’ve made this all the time for family events, and have made the same mistakes.

The sauce needs to be cooked down so it’s thick and rich. You don’t want a watery sauce, because you wind up with soupy lasagna that just falls apart when cut (which is what you see in the first picture). You’ll find that your lasagna hold a great shape when you do this.

As for the layering, if you have a thicker sauce use a thicker noodle, otherwise you can keep them pretty thin (0.8-1.0mm). Parboil after making the noodles so that way you don’t have to worry about water content in sauce. Lastly, don’t leave pasta exposed to oven, you’ll end up with gross crunchy, sometimes inedible noodles. I’ll typically add a thin top layer of sauce and coat it with thinly shredded cheese.

Other than that, it looks really good. The bechamel is a great addition to it. If you really want to take it to the next level, try braised short rib for your next lasagna, I typically cook it the night before in whatever sauce I intend to use for the lasagna, and then leave it in fridge for 24 hours to let the flavor develop more. Makes for an extremely rich, thick tomato sauce and the beef shreds up nicely for a good thin layer. Alvin Zhou does a recipe very similar: https://m.youtube.com/watch?v=-aCJtxibSpA

Ooh, I do like that name as well.

Yeah, Eastern Seaboard. Could be Regional.

We always called it a Toad in a Hole. But we’d always stack ham and cheese over it with the bread piece on the very top. My father was always excited to make them for everyone on the weekends.

The presentation is very nice. Could you perhaps sous vide the assembly until tender and finish in the black pepper corn oil?

Are you a chef by chance? I’m assuming the very thin cut on the outside was purposely done, is there a reason your not making it thicker? Is it a flavor or texture thing?

Thank you for answering my half a dozen questions by the way.

Agreed, outside is WELL done. It does look a little raw in the middle.

It’s a really cool concept, and I think it can be flushed out to be better.

Did you make this? It looks like a really interesting concept if so.

If you don’t mind me asking, why the super thin cut for the steak portion? How are you cooking it in order to guarantee it gets cooked properly? What’s that binder between the shrimp and the beef? Lastly, what sort of sauce are you using to bring all of those flavors together?

I just bought a bunch of spam from Costco! You follow a recipe? I’d love to try this out.

On a standard BLT? 100% agree.

It just depends on how many 'moist ingredients are on a sandwich for me though. Like, I can’t stand when a sandwich is just absolutely soaked with wet ingredients.

Mind if I ask how you do your sourdough? I had a starter that I tended to for months, but my sourdough always came out super dense and not risen. It was almost like the yeast didn’t work as hard as they should…any ideas to what I could be doing wrong?

You know, I used to always add mayo as well, but I found that with a toasted sandwich like that. It’s honestly better without and tastier. I did breakfast sandwiches like this with homegrown jalapenos and tomatoes, with sausage, egg, and pepper jack. Your tomatoes and eggs are already very wet ingredients, the mayo just makes it over the top, and heart attack inducing. Didn’t think it was worth it. I did toast with a little bacon grease though.

The issue is that they’re trying to get into the federverse, and draw it’s users away. Larger silicon valley companies like this are notorious for buddying up to smaller companies and opportunities like Lemmy, kbin, and Mastodon and then slowly squeezing them out. They want our content and our users, and they’ll kill the fediverse in the process.

Just watch. It’ll start small with requested updates, how we handle content moderation, small requirements, the “we changed for you, you need to change a little for us” approach. And they’ll start asking for other “small” updates here and there that start benefitting Threads more and more, and start choking off the fediverse until we become reliant on them.

Plating Is such an art form. I’m trying to learn for fun, but the number of odd side ingredients (flowers, leaves, sauces, etc) make sit difficult to actually pull off.

[I don’t] believe you.