"Susan" > wrote in message
...
> x-no-arhive: yes
>
> Evelyn wrote:
>
>> To each lb of ricotta cheese you plan to use, add one egg and 1/2 cup of
>> grated Romano cheese.
>>
>> I always added a box of frozen spinach to this mixture. I microwave the
>> spinach till it is done, then squeeze out as much water as possible with
>> a small colander before blending it in to the ricotta mixture.
>
> I always do this, too.
>
>>
>> I make my lasagna with fresh pasta sheets. My lady friend advised me
>> that although they tell you that you can use the sheets of fresh pasta
>> without cooking ahead, she likes to dip them into a pan of hot water for
>> a moment before putting them into the lasagna pan. This allows the corn
>> meal to come off them, and softens them quite nicely. I swear it
>> improves the taste somehow!
>>
>> Of course the layer after the ricotta cheese/spinach layer has only sauce
>> and mozzarella cheese in it, and you finish up with that as the top
>> layer.
>>
>> Another tip.... loosely tent some aluminum foil over the top of the
>> lasagna throughout the cooking time (varies according to pan size, but
>> usually 45 minutes at 350) and only uncover it to brown for a moment at
>> the end, or else the cheese on top will burn. In fact my friend only
>> adds top layer of mozzarella only after uncovering it, so it just gets
>> good and melted, with only minimal browning.
>
> I do the foil thing, too, so it doesn't get dried out and crusty.
>
>>
>> Lasagna freezes very well. I assemble the whole thing, top it with
>> press and seal, then put a final topper of foil over that. Of course
>> before baking you remove the plastic wrap first and replace the foil for
>> tenting loosely over the dish.
>>
>> Don't freeze or bake the lasagna with the aluminum foil touching the top.
>> The tomato sauce dissolves some of the foil. You don't want to eat
>> that! That is why I use the plastic wrap under it for freezing.
>>
>> If you can't get fresh pasta sheets, then instead use Barilla no boil
>> sheets. They work out very well. The recipe on the box is essentially
>> similar to my recipe.
>
> I use Barilla, and I make only two pasta layers, too, in order to cut the
> carbs. I used to make three layers and throw out half of mine, but Tom
> low carbs now, too.
>
>>
>> If you want to make a meat lasagna instead of vegetarian, I have found
>> that the best meat for the job is ground turkey, which you would cook
>> beforehand, right in the sauce. I always keep some plain sauce aside,
>> for the bottom and top of the dish, since you don't want meat on the very
>> bottom or on the very top.
>>
>
> I hate ground turkey in anything. My favorite meat to add is a lb of
> browned Italian sausage, which I mix into the cheese mixture.
>


I probably wouldn't like that at all (sausage in the cheese layer). But
the rest sounds good. The traditional way is to put the meat (if any) in
with the sauce and mozzarella layer. But if you like it, then for you it
is good. :-)

--

Evelyn

"Since everything is but an apparition, perfect in being what it is, having
nothing to do with good or bad, acceptance or rejection, one may well burst
into laughter." -Longchenpa