On 2/24/2012 8:00 AM, Evelyn wrote:
> My recipe is right on the Barilla box. Too long for me to re-type
> here. I have heard of people using cottage cheese for lasagna, but
> it is not smooth enough or sweet enough. If you beat it with a mixer
> and then drain it through a cheesecloth or strainer, it might help the
> wateriness, but adding the egg also helps. It isn't supposed to be
> mush, nor is it supposed to be very firm, and not watery either. It
> should be firm enough to cut and nearly hold its shape (after cooling
> a bit) but not too firm. Hard to describe. Just get the Barilla no
> boil noodles and do what they say. It's right.
>
> Evelyn
ta
kate