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Old 23-03-2011, 02:47 AM posted to alt.food.diabetic
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Posts: 46,524
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That's what we're having for dinner tonight. I made it on Sunday and we
really didn't like it but we were both sick. I'm sure that didn't help. I
used an unfamiliar sauce that wasn't my favorite and it left the finished
dish somewhat watery.

I didn't use an actual recipe. I used a foil pan that is meant for poultry.
It was not as long as the pasta but it was deep. I only wanted just enough
for two meals and this time I succeeded!

I cooked some rice pasta lasagna noodles. I did cook the whole package but
only used part of 6 noodles. I used kitchen shears to trim them to fit. I
could have just folded the ends over, alternating them. I have done that
before.

I put down a layer of the sauce (Mom's from Costco), then three trimmed
noodles. Then a layer of cheese.

I started with a small container of Ricotta. Used the whole thing. To this
I added about 1/2 cup of 2% small curd cottage cheese and a package of
shredded mozzarella. Not sure how many ounces. It was Sargento. The
standard size. Added a little grated parmesan. The real stuff. Not the
powdery kind. Also a package of spinach (not the large bag) that I had
sautéed and drained. I then chopped it fine. Seasoned with salt, pepper
and plenty of parsley. No egg was added to this.

After the layer of cheese, I added a layer of zucchini. I used three small
ones cut in about 1/4" slices then sautéed until browned and drained well.
All veggies were sautéed in a small amount of olive oil.

More cheese went on top of this, then more sauce.

The top is another layer of pasta and more sauce. Didn't quite have as much
sauce as I would have liked. Then a good layer of more mozzarella.

Baked for a half an hour uncovered for 30 minutes, then topped with a good
sprinkle of more parmesan and let sit for 15 minutes.

Tonight after sitting in the fridge for a few days it really melded the
flavors. It was less watery and very good! Angela ate all of hers,
including the veggies.

Now I just wish I could think of a way to make lasagna without cheese. Heh.
That would be kind of hard to do!



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Old 23-03-2011, 06:47 AM posted to alt.food.diabetic
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Posts: 656
Default Lasanga!

On 3/22/2011 8:47 PM, Julie Bove wrote:
That's what we're having for dinner tonight. I made it on Sunday and we
really didn't like it but we were both sick. I'm sure that didn't help. I
used an unfamiliar sauce that wasn't my favorite and it left the finished
dish somewhat watery.

I didn't use an actual recipe. I used a foil pan that is meant for poultry.
It was not as long as the pasta but it was deep. I only wanted just enough
for two meals and this time I succeeded!

I cooked some rice pasta lasagna noodles. I did cook the whole package but
only used part of 6 noodles. I used kitchen shears to trim them to fit. I
could have just folded the ends over, alternating them. I have done that
before.

I put down a layer of the sauce (Mom's from Costco), then three trimmed
noodles. Then a layer of cheese.

I started with a small container of Ricotta. Used the whole thing. To this
I added about 1/2 cup of 2% small curd cottage cheese and a package of
shredded mozzarella. Not sure how many ounces. It was Sargento. The
standard size. Added a little grated parmesan. The real stuff. Not the
powdery kind. Also a package of spinach (not the large bag) that I had
sautéed and drained. I then chopped it fine. Seasoned with salt, pepper
and plenty of parsley. No egg was added to this.

After the layer of cheese, I added a layer of zucchini. I used three small
ones cut in about 1/4" slices then sautéed until browned and drained well.
All veggies were sautéed in a small amount of olive oil.

More cheese went on top of this, then more sauce.

The top is another layer of pasta and more sauce. Didn't quite have as much
sauce as I would have liked. Then a good layer of more mozzarella.

Baked for a half an hour uncovered for 30 minutes, then topped with a good
sprinkle of more parmesan and let sit for 15 minutes.

Tonight after sitting in the fridge for a few days it really melded the
flavors. It was less watery and very good! Angela ate all of hers,
including the veggies.

Now I just wish I could think of a way to make lasagna without cheese. Heh.
That would be kind of hard to do!


any leftovers???

i'll be right over!

lol

kate
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Old 23-03-2011, 06:53 AM posted to alt.food.diabetic
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Join Date: Sep 2010
Posts: 46,524
Default Lasanga!


"Tiger Lily" wrote in message
...
On 3/22/2011 8:47 PM, Julie Bove wrote:
That's what we're having for dinner tonight. I made it on Sunday and we
really didn't like it but we were both sick. I'm sure that didn't help.
I
used an unfamiliar sauce that wasn't my favorite and it left the finished
dish somewhat watery.

I didn't use an actual recipe. I used a foil pan that is meant for
poultry.
It was not as long as the pasta but it was deep. I only wanted just
enough
for two meals and this time I succeeded!

I cooked some rice pasta lasagna noodles. I did cook the whole package
but
only used part of 6 noodles. I used kitchen shears to trim them to fit.
I
could have just folded the ends over, alternating them. I have done that
before.

I put down a layer of the sauce (Mom's from Costco), then three trimmed
noodles. Then a layer of cheese.

I started with a small container of Ricotta. Used the whole thing. To
this
I added about 1/2 cup of 2% small curd cottage cheese and a package of
shredded mozzarella. Not sure how many ounces. It was Sargento. The
standard size. Added a little grated parmesan. The real stuff. Not the
powdery kind. Also a package of spinach (not the large bag) that I had
sautéed and drained. I then chopped it fine. Seasoned with salt, pepper
and plenty of parsley. No egg was added to this.

After the layer of cheese, I added a layer of zucchini. I used three
small
ones cut in about 1/4" slices then sautéed until browned and drained
well.
All veggies were sautéed in a small amount of olive oil.

More cheese went on top of this, then more sauce.

The top is another layer of pasta and more sauce. Didn't quite have as
much
sauce as I would have liked. Then a good layer of more mozzarella.

Baked for a half an hour uncovered for 30 minutes, then topped with a
good
sprinkle of more parmesan and let sit for 15 minutes.

Tonight after sitting in the fridge for a few days it really melded the
flavors. It was less watery and very good! Angela ate all of hers,
including the veggies.

Now I just wish I could think of a way to make lasagna without cheese.
Heh.
That would be kind of hard to do!


any leftovers???

i'll be right over!

lol

kate


Nope. I intentionally planned only four servings and unlike all the other
times where that didn't pan out, it did this time.


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Old 23-03-2011, 10:28 AM posted to alt.food.diabetic
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Posts: 894
Default Lasanga!

On Tue, 22 Mar 2011 19:47:16 -0700, "Julie Bove"
wrote:

That's what we're having for dinner tonight. I made it on Sunday and we
really didn't like it but we were both sick. I'm sure that didn't help. I
used an unfamiliar sauce that wasn't my favorite and it left the finished
dish somewhat watery.

I didn't use an actual recipe. I used a foil pan that is meant for poultry.
It was not as long as the pasta but it was deep. I only wanted just enough
for two meals and this time I succeeded!

I cooked some rice pasta lasagna noodles. I did cook the whole package but
only used part of 6 noodles. I used kitchen shears to trim them to fit. I
could have just folded the ends over, alternating them. I have done that
before.

I put down a layer of the sauce (Mom's from Costco), then three trimmed
noodles. Then a layer of cheese.

I started with a small container of Ricotta. Used the whole thing. To this
I added about 1/2 cup of 2% small curd cottage cheese and a package of
shredded mozzarella. Not sure how many ounces. It was Sargento. The
standard size. Added a little grated parmesan. The real stuff. Not the
powdery kind. Also a package of spinach (not the large bag) that I had
sautéed and drained. I then chopped it fine. Seasoned with salt, pepper
and plenty of parsley. No egg was added to this.

After the layer of cheese, I added a layer of zucchini. I used three small
ones cut in about 1/4" slices then sautéed until browned and drained well.
All veggies were sautéed in a small amount of olive oil.

More cheese went on top of this, then more sauce.

The top is another layer of pasta and more sauce. Didn't quite have as much
sauce as I would have liked. Then a good layer of more mozzarella.

Baked for a half an hour uncovered for 30 minutes, then topped with a good
sprinkle of more parmesan and let sit for 15 minutes.

Tonight after sitting in the fridge for a few days it really melded the
flavors. It was less watery and very good! Angela ate all of hers,
including the veggies.

Now I just wish I could think of a way to make lasagna without cheese. Heh.
That would be kind of hard to do!



Actually it isn't. I have made it with soft tofu in place of ricotta
cheese. Worked out well!

Evelyn
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Old 23-03-2011, 01:51 PM posted to alt.food.diabetic
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Posts: 46,524
Default Lasanga!


"Evelyn" wrote in message
...
On Tue, 22 Mar 2011 19:47:16 -0700, "Julie Bove"
wrote:

That's what we're having for dinner tonight. I made it on Sunday and we
really didn't like it but we were both sick. I'm sure that didn't help.
I
used an unfamiliar sauce that wasn't my favorite and it left the finished
dish somewhat watery.

I didn't use an actual recipe. I used a foil pan that is meant for
poultry.
It was not as long as the pasta but it was deep. I only wanted just
enough
for two meals and this time I succeeded!

I cooked some rice pasta lasagna noodles. I did cook the whole package
but
only used part of 6 noodles. I used kitchen shears to trim them to fit.
I
could have just folded the ends over, alternating them. I have done that
before.

I put down a layer of the sauce (Mom's from Costco), then three trimmed
noodles. Then a layer of cheese.

I started with a small container of Ricotta. Used the whole thing. To
this
I added about 1/2 cup of 2% small curd cottage cheese and a package of
shredded mozzarella. Not sure how many ounces. It was Sargento. The
standard size. Added a little grated parmesan. The real stuff. Not the
powdery kind. Also a package of spinach (not the large bag) that I had
sautéed and drained. I then chopped it fine. Seasoned with salt, pepper
and plenty of parsley. No egg was added to this.

After the layer of cheese, I added a layer of zucchini. I used three
small
ones cut in about 1/4" slices then sautéed until browned and drained well.
All veggies were sautéed in a small amount of olive oil.

More cheese went on top of this, then more sauce.

The top is another layer of pasta and more sauce. Didn't quite have as
much
sauce as I would have liked. Then a good layer of more mozzarella.

Baked for a half an hour uncovered for 30 minutes, then topped with a good
sprinkle of more parmesan and let sit for 15 minutes.

Tonight after sitting in the fridge for a few days it really melded the
flavors. It was less watery and very good! Angela ate all of hers,
including the veggies.

Now I just wish I could think of a way to make lasagna without cheese.
Heh.
That would be kind of hard to do!



Actually it isn't. I have made it with soft tofu in place of ricotta
cheese. Worked out well!


I figured someone would say that. But we can't eat tofu.




  #6 (permalink)   Report Post  
Old 23-03-2011, 03:08 PM posted to alt.food.diabetic
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Join Date: Aug 2008
Posts: 894
Default Lasanga!

On Wed, 23 Mar 2011 06:51:23 -0700, "Julie Bove"
wrote:


"Evelyn" wrote in message
.. .
On Tue, 22 Mar 2011 19:47:16 -0700, "Julie Bove"
wrote:

That's what we're having for dinner tonight. I made it on Sunday and we
really didn't like it but we were both sick. I'm sure that didn't help.
I
used an unfamiliar sauce that wasn't my favorite and it left the finished
dish somewhat watery.

I didn't use an actual recipe. I used a foil pan that is meant for
poultry.
It was not as long as the pasta but it was deep. I only wanted just
enough
for two meals and this time I succeeded!

I cooked some rice pasta lasagna noodles. I did cook the whole package
but
only used part of 6 noodles. I used kitchen shears to trim them to fit.
I
could have just folded the ends over, alternating them. I have done that
before.

I put down a layer of the sauce (Mom's from Costco), then three trimmed
noodles. Then a layer of cheese.

I started with a small container of Ricotta. Used the whole thing. To
this
I added about 1/2 cup of 2% small curd cottage cheese and a package of
shredded mozzarella. Not sure how many ounces. It was Sargento. The
standard size. Added a little grated parmesan. The real stuff. Not the
powdery kind. Also a package of spinach (not the large bag) that I had
sautéed and drained. I then chopped it fine. Seasoned with salt, pepper
and plenty of parsley. No egg was added to this.

After the layer of cheese, I added a layer of zucchini. I used three
small
ones cut in about 1/4" slices then sautéed until browned and drained well.
All veggies were sautéed in a small amount of olive oil.

More cheese went on top of this, then more sauce.

The top is another layer of pasta and more sauce. Didn't quite have as
much
sauce as I would have liked. Then a good layer of more mozzarella.

Baked for a half an hour uncovered for 30 minutes, then topped with a good
sprinkle of more parmesan and let sit for 15 minutes.

Tonight after sitting in the fridge for a few days it really melded the
flavors. It was less watery and very good! Angela ate all of hers,
including the veggies.

Now I just wish I could think of a way to make lasagna without cheese.
Heh.
That would be kind of hard to do!



Actually it isn't. I have made it with soft tofu in place of ricotta
cheese. Worked out well!


I figured someone would say that. But we can't eat tofu.



Why? It is just beans.

Evelyn
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Old 23-03-2011, 09:22 PM posted to alt.food.diabetic
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Posts: 46,524
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"Evelyn" wrote in message
...
On Wed, 23 Mar 2011 06:51:23 -0700, "Julie Bove"
wrote:


"Evelyn" wrote in message
. ..
On Tue, 22 Mar 2011 19:47:16 -0700, "Julie Bove"
wrote:

That's what we're having for dinner tonight. I made it on Sunday and we
really didn't like it but we were both sick. I'm sure that didn't help.
I
used an unfamiliar sauce that wasn't my favorite and it left the
finished
dish somewhat watery.

I didn't use an actual recipe. I used a foil pan that is meant for
poultry.
It was not as long as the pasta but it was deep. I only wanted just
enough
for two meals and this time I succeeded!

I cooked some rice pasta lasagna noodles. I did cook the whole package
but
only used part of 6 noodles. I used kitchen shears to trim them to fit.
I
could have just folded the ends over, alternating them. I have done
that
before.

I put down a layer of the sauce (Mom's from Costco), then three trimmed
noodles. Then a layer of cheese.

I started with a small container of Ricotta. Used the whole thing. To
this
I added about 1/2 cup of 2% small curd cottage cheese and a package of
shredded mozzarella. Not sure how many ounces. It was Sargento. The
standard size. Added a little grated parmesan. The real stuff. Not
the
powdery kind. Also a package of spinach (not the large bag) that I had
sautéed and drained. I then chopped it fine. Seasoned with salt,
pepper
and plenty of parsley. No egg was added to this.

After the layer of cheese, I added a layer of zucchini. I used three
small
ones cut in about 1/4" slices then sautéed until browned and drained
well.
All veggies were sautéed in a small amount of olive oil.

More cheese went on top of this, then more sauce.

The top is another layer of pasta and more sauce. Didn't quite have as
much
sauce as I would have liked. Then a good layer of more mozzarella.

Baked for a half an hour uncovered for 30 minutes, then topped with a
good
sprinkle of more parmesan and let sit for 15 minutes.

Tonight after sitting in the fridge for a few days it really melded the
flavors. It was less watery and very good! Angela ate all of hers,
including the veggies.

Now I just wish I could think of a way to make lasagna without cheese.
Heh.
That would be kind of hard to do!


Actually it isn't. I have made it with soft tofu in place of ricotta
cheese. Worked out well!


I figured someone would say that. But we can't eat tofu.



Why? It is just beans.


Soy beans. Soy causes me to have a thyroid problem. And Angela outgrew a
soy allergy so must limit it.


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Old 01-04-2011, 08:55 AM
Member
 
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Location: USA
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Quote:
Originally Posted by Julie Bove[_2_] View Post
That's what we're having for dinner tonight. I made it on Sunday and we
really didn't like it but we were both sick. I'm sure that didn't help. I
used an unfamiliar sauce that wasn't my favorite and it left the finished
dish somewhat watery.

I didn't use an actual recipe. I used a foil pan that is meant for poultry.
It was not as long as the pasta but it was deep. I only wanted just enough
for two meals and this time I succeeded!

I cooked some rice pasta lasagna noodles. I did cook the whole package but
only used part of 6 noodles. I used kitchen shears to trim them to fit. I
could have just folded the ends over, alternating them. I have done that
before.

I put down a layer of the sauce (Mom's from Costco), then three trimmed
noodles. Then a layer of cheese.

I started with a small container of Ricotta. Used the whole thing. To this
I added about 1/2 cup of 2% small curd cottage cheese and a package of
shredded mozzarella. Not sure how many ounces. It was Sargento. The
standard size. Added a little grated parmesan. The real stuff. Not the
powdery kind. Also a package of spinach (not the large bag) that I had
sautéed and drained. I then chopped it fine. Seasoned with salt, pepper
and plenty of parsley. No egg was added to this.

After the layer of cheese, I added a layer of zucchini. I used three small
ones cut in about 1/4" slices then sautéed until browned and drained well.
All veggies were sautéed in a small amount of olive oil.

More cheese went on top of this, then more sauce.

The top is another layer of pasta and more sauce. Didn't quite have as much
sauce as I would have liked. Then a good layer of more mozzarella.

Baked for a half an hour uncovered for 30 minutes, then topped with a good
sprinkle of more parmesan and let sit for 15 minutes.

Tonight after sitting in the fridge for a few days it really melded the
flavors. It was less watery and very good! Angela ate all of hers,
including the veggies.

Now I just wish I could think of a way to make lasagna without cheese. Heh.
That would be kind of hard to do!
Hi,,,
You can try plenty of good lasanga dishes too like
Ulitmate Lasanga
Simple Lasanga
Pasty's Lasanga
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Old 01-04-2011, 10:31 PM posted to alt.food.diabetic
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Join Date: Sep 2010
Posts: 46,524
Default Lasanga!


"ChristopherNola" wrote in
message ...

'Julie Bove[_2_ Wrote:
;1595631']That's what we're having for dinner tonight. I made it on
Sunday and we
really didn't like it but we were both sick. I'm sure that didn't help.
I
used an unfamiliar sauce that wasn't my favorite and it left the
finished
dish somewhat watery.

I didn't use an actual recipe. I used a foil pan that is meant for
poultry.
It was not as long as the pasta but it was deep. I only wanted just
enough
for two meals and this time I succeeded!

I cooked some rice pasta lasagna noodles. I did cook the whole package
but
only used part of 6 noodles. I used kitchen shears to trim them to fit.
I
could have just folded the ends over, alternating them. I have done
that
before.

I put down a layer of the sauce (Mom's from Costco), then three trimmed

noodles. Then a layer of cheese.

I started with a small container of Ricotta. Used the whole thing. To
this
I added about 1/2 cup of 2% small curd cottage cheese and a package of
shredded mozzarella. Not sure how many ounces. It was Sargento. The
standard size. Added a little grated parmesan. The real stuff. Not
the
powdery kind. Also a package of spinach (not the large bag) that I had

sautéed and drained. I then chopped it fine. Seasoned with salt,
pepper
and plenty of parsley. No egg was added to this.

After the layer of cheese, I added a layer of zucchini. I used three
small
ones cut in about 1/4" slices then sautéed until browned and drained
well.
All veggies were sautéed in a small amount of olive oil.

More cheese went on top of this, then more sauce.

The top is another layer of pasta and more sauce. Didn't quite have as
much
sauce as I would have liked. Then a good layer of more mozzarella.

Baked for a half an hour uncovered for 30 minutes, then topped with a
good
sprinkle of more parmesan and let sit for 15 minutes.

Tonight after sitting in the fridge for a few days it really melded the

flavors. It was less watery and very good! Angela ate all of hers,
including the veggies.

Now I just wish I could think of a way to make lasagna without cheese.
Heh.
That would be kind of hard to do!


Hi,,,
You can try plenty of good lasanga dishes too like
Ulitmate Lasanga
Simple Lasanga
Pasty's Lasanga


What is that supposed to mean?




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