I hate ground turkey too...I have found ground chicken is much less rich. I
used ground chicken in chicken tacos if I don't feel like boiling and
shredding chicken. My local grocery store carries a chicken Italian sausage
which is quite tasty. I haven't made home made lasagna in years......this
sounds yummy


"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.
>
> Sounds.
>