On Thu, 23 Feb 2012 22:05:38 -0600, BlueBrooke
> wrote:

>On Thu, 23 Feb 2012 07:17:16 -0500, Evelyn >
>wrote:
>
>>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
>
>It was already in the oven before I saw this, but it's all good. It
>came out awesome -- even with the eggs, which I almost didn't use.
>
>This is definitely going to be on Sweetie's "home-cooked meal" list.
>:-)


The eggs make ALL the difference. They cause the ricotta cheese to
firm up during the baking process. Otherwise you just end up with
mush. I tried it without once when I was out of eggs, and the cheese
separated and got a bit watery. It wasn't inedible or anything like
that, but it just wasn't as nice a dish.

Evelyn