On Wed, 22 Feb 2012 21:05:48 -0600, BlueBrooke
> wrote:

>On Wed, 22 Feb 2012 18:24:02 -0500, Evelyn >
>wrote:
>
>>On Wed, 22 Feb 2012 15:38:03 -0600, BlueBrooke
> wrote:
>>
>>>On Wed, 22 Feb 2012 20:28:16 +0000 (UTC), "W. Baker"
> wrote:
>>>
>>>>Weren't the edges hanging over? I would trim them and once cooked if you
>>>>don't liek the edges crispy, cut them off.
>>>>
>>>>Wendy
>>>
>>>I love the crispy parts. My guys don't care, so I never have to fight
>>>for them. Always got the "butt" of the meatloaf, too, probably for
>>>the same reason. :-D
>>>
>>>Reading about these lasagne noodles, I decided to give them a try this
>>>weekend. Sweetie is home and loves lasagne, but I haven't made a
>>>homemade version in years and years. Fortunately, he'll pretty much
>>>eat anything -- so the only question will be if we ever try it again.
>>>:-)
>>
>>
>>Just follow the instructions and the recipe right on the box of
>>Barilla lasagna noodles and you will not go wrong!
>
>I'll try -- but when did they start printing that stuff so small? :-D
>
>>Good luck!
>
>Thanks!


Unfortunately the box itself is tiny, so that's why. But it is the
perfect proportions.

I might add one tip I got from the maker of the very best lasagna I
have ever tasted. She beats the Ricotta cheese with her mixer to
smooth it. It makes for a nicer texture.... more creamy.

Evelyn