On Wed, 2 Mar 2011 14:41:40 -0800, "Julie Bove"
> wrote:

> I've found that the trick with the lasagna is to literally smother it in
> sauce. You can't have a speck of pasta left bare of it won't cook right.
> Frankly that is more sauce than I prefer. I just cook mine now.
>
I don't like a lot of pasta in lasagna, so Barilla rocked my world the
first time I used their no boil lasagna. It's very thin, so it
doesn't swell up and overwhelm the other ingredients.

--

Today's mighty oak is just yesterday's nut that held its ground.