Thread: Lasagna mess!
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Julie Bove[_2_] Julie Bove[_2_] is offline
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Default Lasagna mess!


"Evelyn" > wrote in message
...
> 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.



That's what happened to me too. The flax solved the problem. It does give
it a bit of graininess though.