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Default Lasagna mess!

I have a really nice lasagna pan. The only problem is that it is so large
that it makes about 12 servings and this is not something we want. I like
lasagna well enough to eat it maybe 2 or 3 times a year. Angela will eat it
maybe once or twice a year. So it's not something we want in the freezer.

I was determined to make just two portions of the stuff. I looked at Target
and couldn't find a suitable baking dish. None were small enough and deep
enough. So I decided to use my glass bread pan.

I began to boil the noodles and that's where the trouble began. I couldn't
find the cooking directions! Only to find that I had purchased the no boil
noodles. I really HATE those things. They never seem to come out right. I
had already boiled them for a minute so I just shut the heat off. I went
ahead and put the whole package in because it looked to me like it would
only be slightly more than I needed. Turns out that was wrong.

I bought a small zucchini. I also had a small amount of chopped onion in
the fridge and a red and green pepper. So I chopped the things that weren't
chopped already and sautéed them. Prior to doing that I cooked down some
chopped spinach. Then I began to assemble.

Lo and behold I had no mozzarella! Grrr... I had some mixes of mozzarella
and parmesan and also a four cheese blend. I opted to use the one open
package which was mozzarella and parmesan.

I decided to use a jar of pasta sauce that was old. We hadn't liked it
much. It was a two pack from Costco. Turned out it was expired. Fine by
me! We didn't really like it anyway. I opted to put it down the sink.
Yeah, we are not supposed to but on the other hand, Biobags are no good for
wet stuff. So far the sink hasn't clogged.

Grabbed the jar of Amy's. Also pretty old but not expired. Began
assembling. I had to grab the noodles with some tongs. They were hot and
slightly soft. They were too long to fit my pan. And because they were
only slightly cooked, they wouldn't bend over. That's usually what I do
when they are too long. So I had to cut them with scissors.

Turned out that I cooked twice as many veggies as I really needed. But I
put them all in anyway. I always put a layer of those instead of a layer of
pasta. So what I wound up with was a pan flush to the top with pasta. No
real room to cover it with sauce like you are supposed to do with the no
boil. Grrrr...

I put the dish in the fridge, covered with plastic wrap. Also the remainder
of the sauce in the jar. When it comes time to bake it, I will put it on a
foil lined cookie sheet and hope for the best. I will put the rest of the
sauce on it, or as much of it as I can and cover it with foil. Will not add
the additional cheese until it is baked through.

The main problem I will have tomorrow is that the stuff needs to bake for an
hour because it is the no boil. I just hope we get home in time to bake it
for that long. We have a hair appointment tomorrow and Angela's hair can
take a long time to do. And then we have to stop at the mail place to send
in our hair samples.

I just hope this becomes something edible. Angela has been looking at
Youtube videos for how to cook stuff. She thinks I need to too. Things
were sooo much easier when I didn't have to worry about carbs or food
allergies and had a husband at home who would eat whatever we didn't.


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Default Lasagna mess!

On Tue, 21 Feb 2012 03:36:23 -0800, "Julie Bove"
> wrote:

>I have a really nice lasagna pan. The only problem is that it is so large
>that it makes about 12 servings and this is not something we want. I like
>lasagna well enough to eat it maybe 2 or 3 times a year. Angela will eat it
>maybe once or twice a year. So it's not something we want in the freezer.
>
>I was determined to make just two portions of the stuff. I looked at Target
>and couldn't find a suitable baking dish. None were small enough and deep
>enough. So I decided to use my glass bread pan.
>
>I began to boil the noodles and that's where the trouble began. I couldn't
>find the cooking directions! Only to find that I had purchased the no boil
>noodles. I really HATE those things. They never seem to come out right. I
>had already boiled them for a minute so I just shut the heat off. I went
>ahead and put the whole package in because it looked to me like it would
>only be slightly more than I needed. Turns out that was wrong.
>
>I bought a small zucchini. I also had a small amount of chopped onion in
>the fridge and a red and green pepper. So I chopped the things that weren't
>chopped already and sautéed them. Prior to doing that I cooked down some
>chopped spinach. Then I began to assemble.
>
>Lo and behold I had no mozzarella! Grrr... I had some mixes of mozzarella
>and parmesan and also a four cheese blend. I opted to use the one open
>package which was mozzarella and parmesan.
>
>I decided to use a jar of pasta sauce that was old. We hadn't liked it
>much. It was a two pack from Costco. Turned out it was expired. Fine by
>me! We didn't really like it anyway. I opted to put it down the sink.
>Yeah, we are not supposed to but on the other hand, Biobags are no good for
>wet stuff. So far the sink hasn't clogged.
>
>Grabbed the jar of Amy's. Also pretty old but not expired. Began
>assembling. I had to grab the noodles with some tongs. They were hot and
>slightly soft. They were too long to fit my pan. And because they were
>only slightly cooked, they wouldn't bend over. That's usually what I do
>when they are too long. So I had to cut them with scissors.
>
>Turned out that I cooked twice as many veggies as I really needed. But I
>put them all in anyway. I always put a layer of those instead of a layer of
>pasta. So what I wound up with was a pan flush to the top with pasta. No
>real room to cover it with sauce like you are supposed to do with the no
>boil. Grrrr...
>
>I put the dish in the fridge, covered with plastic wrap. Also the remainder
>of the sauce in the jar. When it comes time to bake it, I will put it on a
>foil lined cookie sheet and hope for the best. I will put the rest of the
>sauce on it, or as much of it as I can and cover it with foil. Will not add
>the additional cheese until it is baked through.
>
>The main problem I will have tomorrow is that the stuff needs to bake for an
>hour because it is the no boil. I just hope we get home in time to bake it
>for that long. We have a hair appointment tomorrow and Angela's hair can
>take a long time to do. And then we have to stop at the mail place to send
>in our hair samples.
>
>I just hope this becomes something edible. Angela has been looking at
>Youtube videos for how to cook stuff. She thinks I need to too. Things
>were sooo much easier when I didn't have to worry about carbs or food
>allergies and had a husband at home who would eat whatever we didn't.



Suggested fixes.....

Heat the sauce separately and put a scoop of it over each serving at
the time you serve it. We do that anyway around here. Hubby likes
the extra sauce on his.

Next time, if you use the no boil noodles, don't boil them. They will
swell to softened perfection during the baking process.

An alternative is to buy freshly made pasta sheets for lasagna which
are often sold in a specialty store. They are also ready to use
without pre-boiling them. The juices of the vegetables and cheeses
and sauce will steam them nicely as they bake.

Since there are only two of us, I often use a square glass baking pan.
It takes exactly two no boil noodle sheets to make a layer. I leave
extra room around the sides to make room for them to swell. It serves
a small family nicely. Those square baking dishes are sold
everywhere. You just use less layers so it doesn't go over the top
when baking.

Hope some of these suggestions might help. If not, forget about it.

Evelyn
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Default Lasagna mess!

On Tue, 21 Feb 2012 03:36:23 -0800, "Julie Bove"
> wrote:

>I have a really nice lasagna pan. The only problem is that it is so large
>that it makes about 12 servings and this is not something we want. I like
>lasagna well enough to eat it maybe 2 or 3 times a year. Angela will eat it
>maybe once or twice a year. So it's not something we want in the freezer.
>
>I was determined to make just two portions of the stuff. I looked at Target
>and couldn't find a suitable baking dish. None were small enough and deep
>enough. So I decided to use my glass bread pan.
>
>I began to boil the noodles and that's where the trouble began. I couldn't
>find the cooking directions! Only to find that I had purchased the no boil
>noodles. I really HATE those things. They never seem to come out right. I
>had already boiled them for a minute so I just shut the heat off. I went
>ahead and put the whole package in because it looked to me like it would
>only be slightly more than I needed. Turns out that was wrong.
>
>I bought a small zucchini. I also had a small amount of chopped onion in
>the fridge and a red and green pepper. So I chopped the things that weren't
>chopped already and sautéed them. Prior to doing that I cooked down some
>chopped spinach. Then I began to assemble.
>
>Lo and behold I had no mozzarella! Grrr... I had some mixes of mozzarella
>and parmesan and also a four cheese blend. I opted to use the one open
>package which was mozzarella and parmesan.
>
>I decided to use a jar of pasta sauce that was old. We hadn't liked it
>much. It was a two pack from Costco. Turned out it was expired. Fine by
>me! We didn't really like it anyway. I opted to put it down the sink.
>Yeah, we are not supposed to but on the other hand, Biobags are no good for
>wet stuff. So far the sink hasn't clogged.
>
>Grabbed the jar of Amy's. Also pretty old but not expired. Began
>assembling. I had to grab the noodles with some tongs. They were hot and
>slightly soft. They were too long to fit my pan. And because they were
>only slightly cooked, they wouldn't bend over. That's usually what I do
>when they are too long. So I had to cut them with scissors.
>
>Turned out that I cooked twice as many veggies as I really needed. But I
>put them all in anyway. I always put a layer of those instead of a layer of
>pasta. So what I wound up with was a pan flush to the top with pasta. No
>real room to cover it with sauce like you are supposed to do with the no
>boil. Grrrr...
>
>I put the dish in the fridge, covered with plastic wrap. Also the remainder
>of the sauce in the jar. When it comes time to bake it, I will put it on a
>foil lined cookie sheet and hope for the best. I will put the rest of the
>sauce on it, or as much of it as I can and cover it with foil. Will not add
>the additional cheese until it is baked through.
>
>The main problem I will have tomorrow is that the stuff needs to bake for an
>hour because it is the no boil. I just hope we get home in time to bake it
>for that long. We have a hair appointment tomorrow and Angela's hair can
>take a long time to do. And then we have to stop at the mail place to send
>in our hair samples.
>
>I just hope this becomes something edible. Angela has been looking at
>Youtube videos for how to cook stuff. She thinks I need to too. Things
>were sooo much easier when I didn't have to worry about carbs or food
>allergies and had a husband at home who would eat whatever we didn't.



I cover the lasagna with foil for most of the cooking time, only
removing the foil at the end to melt the cheese till bubbly. The
sauce can be added separately by each person at serving time.

Evelyn

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Default Lasagna mess!


"Evelyn" > wrote in message
...
> On Tue, 21 Feb 2012 03:36:23 -0800, "Julie Bove"
> > wrote:
>
>>I have a really nice lasagna pan. The only problem is that it is so large
>>that it makes about 12 servings and this is not something we want. I like
>>lasagna well enough to eat it maybe 2 or 3 times a year. Angela will eat
>>it
>>maybe once or twice a year. So it's not something we want in the freezer.
>>
>>I was determined to make just two portions of the stuff. I looked at
>>Target
>>and couldn't find a suitable baking dish. None were small enough and deep
>>enough. So I decided to use my glass bread pan.
>>
>>I began to boil the noodles and that's where the trouble began. I
>>couldn't
>>find the cooking directions! Only to find that I had purchased the no
>>boil
>>noodles. I really HATE those things. They never seem to come out right.
>>I
>>had already boiled them for a minute so I just shut the heat off. I went
>>ahead and put the whole package in because it looked to me like it would
>>only be slightly more than I needed. Turns out that was wrong.
>>
>>I bought a small zucchini. I also had a small amount of chopped onion in
>>the fridge and a red and green pepper. So I chopped the things that
>>weren't
>>chopped already and sautéed them. Prior to doing that I cooked down some
>>chopped spinach. Then I began to assemble.
>>
>>Lo and behold I had no mozzarella! Grrr... I had some mixes of
>>mozzarella
>>and parmesan and also a four cheese blend. I opted to use the one open
>>package which was mozzarella and parmesan.
>>
>>I decided to use a jar of pasta sauce that was old. We hadn't liked it
>>much. It was a two pack from Costco. Turned out it was expired. Fine by
>>me! We didn't really like it anyway. I opted to put it down the sink.
>>Yeah, we are not supposed to but on the other hand, Biobags are no good
>>for
>>wet stuff. So far the sink hasn't clogged.
>>
>>Grabbed the jar of Amy's. Also pretty old but not expired. Began
>>assembling. I had to grab the noodles with some tongs. They were hot and
>>slightly soft. They were too long to fit my pan. And because they were
>>only slightly cooked, they wouldn't bend over. That's usually what I do
>>when they are too long. So I had to cut them with scissors.
>>
>>Turned out that I cooked twice as many veggies as I really needed. But I
>>put them all in anyway. I always put a layer of those instead of a layer
>>of
>>pasta. So what I wound up with was a pan flush to the top with pasta. No
>>real room to cover it with sauce like you are supposed to do with the no
>>boil. Grrrr...
>>
>>I put the dish in the fridge, covered with plastic wrap. Also the
>>remainder
>>of the sauce in the jar. When it comes time to bake it, I will put it on
>>a
>>foil lined cookie sheet and hope for the best. I will put the rest of the
>>sauce on it, or as much of it as I can and cover it with foil. Will not
>>add
>>the additional cheese until it is baked through.
>>
>>The main problem I will have tomorrow is that the stuff needs to bake for
>>an
>>hour because it is the no boil. I just hope we get home in time to bake
>>it
>>for that long. We have a hair appointment tomorrow and Angela's hair can
>>take a long time to do. And then we have to stop at the mail place to
>>send
>>in our hair samples.
>>
>>I just hope this becomes something edible. Angela has been looking at
>>Youtube videos for how to cook stuff. She thinks I need to too. Things
>>were sooo much easier when I didn't have to worry about carbs or food
>>allergies and had a husband at home who would eat whatever we didn't.

>
>
> Suggested fixes.....
>
> Heat the sauce separately and put a scoop of it over each serving at
> the time you serve it. We do that anyway around here. Hubby likes
> the extra sauce on his.
>

That won't work because it is needed to cook the pasta.

> Next time, if you use the no boil noodles, don't boil them. They will
> swell to softened perfection during the baking process.


There will be no next time! They simply don't work for me.
>
> An alternative is to buy freshly made pasta sheets for lasagna which
> are often sold in a specialty store. They are also ready to use
> without pre-boiling them. The juices of the vegetables and cheeses
> and sauce will steam them nicely as they bake.
>
> Since there are only two of us, I often use a square glass baking pan.
> It takes exactly two no boil noodle sheets to make a layer. I leave
> extra room around the sides to make room for them to swell. It serves
> a small family nicely. Those square baking dishes are sold
> everywhere. You just use less layers so it doesn't go over the top
> when baking.
>

These are gluten free noodles. It would take far more than two to cover
that sort of pan. And my pan that is that size is not nearly deep enough.

> Hope some of these suggestions might help. If not, forget about it.


Okay...


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Default Lasagna mess!


"Evelyn" > wrote in message
...
> On Tue, 21 Feb 2012 03:36:23 -0800, "Julie Bove"
> > wrote:
>
>>I have a really nice lasagna pan. The only problem is that it is so large
>>that it makes about 12 servings and this is not something we want. I like
>>lasagna well enough to eat it maybe 2 or 3 times a year. Angela will eat
>>it
>>maybe once or twice a year. So it's not something we want in the freezer.
>>
>>I was determined to make just two portions of the stuff. I looked at
>>Target
>>and couldn't find a suitable baking dish. None were small enough and deep
>>enough. So I decided to use my glass bread pan.
>>
>>I began to boil the noodles and that's where the trouble began. I
>>couldn't
>>find the cooking directions! Only to find that I had purchased the no
>>boil
>>noodles. I really HATE those things. They never seem to come out right.
>>I
>>had already boiled them for a minute so I just shut the heat off. I went
>>ahead and put the whole package in because it looked to me like it would
>>only be slightly more than I needed. Turns out that was wrong.
>>
>>I bought a small zucchini. I also had a small amount of chopped onion in
>>the fridge and a red and green pepper. So I chopped the things that
>>weren't
>>chopped already and sautéed them. Prior to doing that I cooked down some
>>chopped spinach. Then I began to assemble.
>>
>>Lo and behold I had no mozzarella! Grrr... I had some mixes of
>>mozzarella
>>and parmesan and also a four cheese blend. I opted to use the one open
>>package which was mozzarella and parmesan.
>>
>>I decided to use a jar of pasta sauce that was old. We hadn't liked it
>>much. It was a two pack from Costco. Turned out it was expired. Fine by
>>me! We didn't really like it anyway. I opted to put it down the sink.
>>Yeah, we are not supposed to but on the other hand, Biobags are no good
>>for
>>wet stuff. So far the sink hasn't clogged.
>>
>>Grabbed the jar of Amy's. Also pretty old but not expired. Began
>>assembling. I had to grab the noodles with some tongs. They were hot and
>>slightly soft. They were too long to fit my pan. And because they were
>>only slightly cooked, they wouldn't bend over. That's usually what I do
>>when they are too long. So I had to cut them with scissors.
>>
>>Turned out that I cooked twice as many veggies as I really needed. But I
>>put them all in anyway. I always put a layer of those instead of a layer
>>of
>>pasta. So what I wound up with was a pan flush to the top with pasta. No
>>real room to cover it with sauce like you are supposed to do with the no
>>boil. Grrrr...
>>
>>I put the dish in the fridge, covered with plastic wrap. Also the
>>remainder
>>of the sauce in the jar. When it comes time to bake it, I will put it on
>>a
>>foil lined cookie sheet and hope for the best. I will put the rest of the
>>sauce on it, or as much of it as I can and cover it with foil. Will not
>>add
>>the additional cheese until it is baked through.
>>
>>The main problem I will have tomorrow is that the stuff needs to bake for
>>an
>>hour because it is the no boil. I just hope we get home in time to bake
>>it
>>for that long. We have a hair appointment tomorrow and Angela's hair can
>>take a long time to do. And then we have to stop at the mail place to
>>send
>>in our hair samples.
>>
>>I just hope this becomes something edible. Angela has been looking at
>>Youtube videos for how to cook stuff. She thinks I need to too. Things
>>were sooo much easier when I didn't have to worry about carbs or food
>>allergies and had a husband at home who would eat whatever we didn't.

>
>
> I cover the lasagna with foil for most of the cooking time, only
> removing the foil at the end to melt the cheese till bubbly. The
> sauce can be added separately by each person at serving time.


Not if it's the no boil. I have found the key to that kind is using waaaay
more sauce than I would want to.




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Default Lasagna mess!

Julie Bove > wrote:

: >
: >
: > I cover the lasagna with foil for most of the cooking time, only
: > removing the foil at the end to melt the cheese till bubbly. The
: > sauce can be added separately by each person at serving time.

: Not if it's the no boil. I have found the key to that kind is using waaaay
: more sauce than I would want to.

I thought you said they were parboiled already, but not yet soft. They
should require far less liquid than if you had not cooked them at all.

Wendy
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Default Lasagna mess!

On Tue, 21 Feb 2012 10:58:48 -0800, "Julie Bove"
> wrote:

>
>"Evelyn" > wrote in message
.. .
>> On Tue, 21 Feb 2012 03:36:23 -0800, "Julie Bove"
>> > wrote:
>>
>>>I have a really nice lasagna pan. The only problem is that it is so large
>>>that it makes about 12 servings and this is not something we want. I like
>>>lasagna well enough to eat it maybe 2 or 3 times a year. Angela will eat
>>>it
>>>maybe once or twice a year. So it's not something we want in the freezer.
>>>
>>>I was determined to make just two portions of the stuff. I looked at
>>>Target
>>>and couldn't find a suitable baking dish. None were small enough and deep
>>>enough. So I decided to use my glass bread pan.
>>>
>>>I began to boil the noodles and that's where the trouble began. I
>>>couldn't
>>>find the cooking directions! Only to find that I had purchased the no
>>>boil
>>>noodles. I really HATE those things. They never seem to come out right.
>>>I
>>>had already boiled them for a minute so I just shut the heat off. I went
>>>ahead and put the whole package in because it looked to me like it would
>>>only be slightly more than I needed. Turns out that was wrong.
>>>
>>>I bought a small zucchini. I also had a small amount of chopped onion in
>>>the fridge and a red and green pepper. So I chopped the things that
>>>weren't
>>>chopped already and sautéed them. Prior to doing that I cooked down some
>>>chopped spinach. Then I began to assemble.
>>>
>>>Lo and behold I had no mozzarella! Grrr... I had some mixes of
>>>mozzarella
>>>and parmesan and also a four cheese blend. I opted to use the one open
>>>package which was mozzarella and parmesan.
>>>
>>>I decided to use a jar of pasta sauce that was old. We hadn't liked it
>>>much. It was a two pack from Costco. Turned out it was expired. Fine by
>>>me! We didn't really like it anyway. I opted to put it down the sink.
>>>Yeah, we are not supposed to but on the other hand, Biobags are no good
>>>for
>>>wet stuff. So far the sink hasn't clogged.
>>>
>>>Grabbed the jar of Amy's. Also pretty old but not expired. Began
>>>assembling. I had to grab the noodles with some tongs. They were hot and
>>>slightly soft. They were too long to fit my pan. And because they were
>>>only slightly cooked, they wouldn't bend over. That's usually what I do
>>>when they are too long. So I had to cut them with scissors.
>>>
>>>Turned out that I cooked twice as many veggies as I really needed. But I
>>>put them all in anyway. I always put a layer of those instead of a layer
>>>of
>>>pasta. So what I wound up with was a pan flush to the top with pasta. No
>>>real room to cover it with sauce like you are supposed to do with the no
>>>boil. Grrrr...
>>>
>>>I put the dish in the fridge, covered with plastic wrap. Also the
>>>remainder
>>>of the sauce in the jar. When it comes time to bake it, I will put it on
>>>a
>>>foil lined cookie sheet and hope for the best. I will put the rest of the
>>>sauce on it, or as much of it as I can and cover it with foil. Will not
>>>add
>>>the additional cheese until it is baked through.
>>>
>>>The main problem I will have tomorrow is that the stuff needs to bake for
>>>an
>>>hour because it is the no boil. I just hope we get home in time to bake
>>>it
>>>for that long. We have a hair appointment tomorrow and Angela's hair can
>>>take a long time to do. And then we have to stop at the mail place to
>>>send
>>>in our hair samples.
>>>
>>>I just hope this becomes something edible. Angela has been looking at
>>>Youtube videos for how to cook stuff. She thinks I need to too. Things
>>>were sooo much easier when I didn't have to worry about carbs or food
>>>allergies and had a husband at home who would eat whatever we didn't.

>>
>>
>> Suggested fixes.....
>>
>> Heat the sauce separately and put a scoop of it over each serving at
>> the time you serve it. We do that anyway around here. Hubby likes
>> the extra sauce on his.
>>

>That won't work because it is needed to cook the pasta.
>
>> Next time, if you use the no boil noodles, don't boil them. They will
>> swell to softened perfection during the baking process.

>
>There will be no next time! They simply don't work for me.
>>
>> An alternative is to buy freshly made pasta sheets for lasagna which
>> are often sold in a specialty store. They are also ready to use
>> without pre-boiling them. The juices of the vegetables and cheeses
>> and sauce will steam them nicely as they bake.
>>
>> Since there are only two of us, I often use a square glass baking pan.
>> It takes exactly two no boil noodle sheets to make a layer. I leave
>> extra room around the sides to make room for them to swell. It serves
>> a small family nicely. Those square baking dishes are sold
>> everywhere. You just use less layers so it doesn't go over the top
>> when baking.
>>

>These are gluten free noodles. It would take far more than two to cover
>that sort of pan. And my pan that is that size is not nearly deep enough.
>
>> Hope some of these suggestions might help. If not, forget about it.

>
>Okay...



Those noodles will "cook" without the sauce. The liquid in the cheese
and vegetables is sufficient.

I can't make any suggestions about the pan size. You'd have to figure
that out.

Evelyn
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Default Lasagna mess!

On Tue, 21 Feb 2012 10:59:32 -0800, "Julie Bove"
> wrote:

>
>"Evelyn" > wrote in message
.. .
>> On Tue, 21 Feb 2012 03:36:23 -0800, "Julie Bove"
>> > wrote:
>>
>>>I have a really nice lasagna pan. The only problem is that it is so large
>>>that it makes about 12 servings and this is not something we want. I like
>>>lasagna well enough to eat it maybe 2 or 3 times a year. Angela will eat
>>>it
>>>maybe once or twice a year. So it's not something we want in the freezer.
>>>
>>>I was determined to make just two portions of the stuff. I looked at
>>>Target
>>>and couldn't find a suitable baking dish. None were small enough and deep
>>>enough. So I decided to use my glass bread pan.
>>>
>>>I began to boil the noodles and that's where the trouble began. I
>>>couldn't
>>>find the cooking directions! Only to find that I had purchased the no
>>>boil
>>>noodles. I really HATE those things. They never seem to come out right.
>>>I
>>>had already boiled them for a minute so I just shut the heat off. I went
>>>ahead and put the whole package in because it looked to me like it would
>>>only be slightly more than I needed. Turns out that was wrong.
>>>
>>>I bought a small zucchini. I also had a small amount of chopped onion in
>>>the fridge and a red and green pepper. So I chopped the things that
>>>weren't
>>>chopped already and sautéed them. Prior to doing that I cooked down some
>>>chopped spinach. Then I began to assemble.
>>>
>>>Lo and behold I had no mozzarella! Grrr... I had some mixes of
>>>mozzarella
>>>and parmesan and also a four cheese blend. I opted to use the one open
>>>package which was mozzarella and parmesan.
>>>
>>>I decided to use a jar of pasta sauce that was old. We hadn't liked it
>>>much. It was a two pack from Costco. Turned out it was expired. Fine by
>>>me! We didn't really like it anyway. I opted to put it down the sink.
>>>Yeah, we are not supposed to but on the other hand, Biobags are no good
>>>for
>>>wet stuff. So far the sink hasn't clogged.
>>>
>>>Grabbed the jar of Amy's. Also pretty old but not expired. Began
>>>assembling. I had to grab the noodles with some tongs. They were hot and
>>>slightly soft. They were too long to fit my pan. And because they were
>>>only slightly cooked, they wouldn't bend over. That's usually what I do
>>>when they are too long. So I had to cut them with scissors.
>>>
>>>Turned out that I cooked twice as many veggies as I really needed. But I
>>>put them all in anyway. I always put a layer of those instead of a layer
>>>of
>>>pasta. So what I wound up with was a pan flush to the top with pasta. No
>>>real room to cover it with sauce like you are supposed to do with the no
>>>boil. Grrrr...
>>>
>>>I put the dish in the fridge, covered with plastic wrap. Also the
>>>remainder
>>>of the sauce in the jar. When it comes time to bake it, I will put it on
>>>a
>>>foil lined cookie sheet and hope for the best. I will put the rest of the
>>>sauce on it, or as much of it as I can and cover it with foil. Will not
>>>add
>>>the additional cheese until it is baked through.
>>>
>>>The main problem I will have tomorrow is that the stuff needs to bake for
>>>an
>>>hour because it is the no boil. I just hope we get home in time to bake
>>>it
>>>for that long. We have a hair appointment tomorrow and Angela's hair can
>>>take a long time to do. And then we have to stop at the mail place to
>>>send
>>>in our hair samples.
>>>
>>>I just hope this becomes something edible. Angela has been looking at
>>>Youtube videos for how to cook stuff. She thinks I need to too. Things
>>>were sooo much easier when I didn't have to worry about carbs or food
>>>allergies and had a husband at home who would eat whatever we didn't.

>>
>>
>> I cover the lasagna with foil for most of the cooking time, only
>> removing the foil at the end to melt the cheese till bubbly. The
>> sauce can be added separately by each person at serving time.

>
>Not if it's the no boil. I have found the key to that kind is using waaaay
>more sauce than I would want to.



No. The no boil noodles require no sauce at all. They absorb liquid
from anything near them while baking.

Evelyn
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"W. Baker" > wrote in message
...
> Julie Bove > wrote:
>
> : >
> : >
> : > I cover the lasagna with foil for most of the cooking time, only
> : > removing the foil at the end to melt the cheese till bubbly. The
> : > sauce can be added separately by each person at serving time.
>
> : Not if it's the no boil. I have found the key to that kind is using
> waaaay
> : more sauce than I would want to.
>
> I thought you said they were parboiled already, but not yet soft. They
> should require far less liquid than if you had not cooked them at all.


I don't know. What I wound up doing was making a collar of heavy duty foil
and wrapping it around the pan very tightly. Then I used some regular foil
and put it over the top, fastening it to the other foil but not putting it
tightly. I didn't have enough sauce left to fully cover the top like I
wanted but I did cover the edges.

The thing is, this is the gluten free pasta. It does not cook or act like
regular pasta would. I have no experience with the gluten free no boil
pasta, but it was cooked enough to where many of the pieces literally fell
to shreds as I tried to pick it up with the tongs. I did get 5 noodles
intact and one with just a slight rip in it. So I used those. The rest
were thrown out. By then they were just a mess.

My only experience with the regular no boil pasta was many years ago. I
tried to make it for my husband who is Italian. He was not impressed when I
cooked it as directed and served him a square. The edges were all crispy.
I had made the sauce from scratch and I had no more of it. And he was
hungry! Luckily I lived near a store but I think in those days the only
jarred sauces were Ragu and Prego, neither of which were good in those days,
IMO. I had to use another whole jar of sauce over the top, making sure to
saturate the edges and baking it for about another 20 minutes. Then it was
edible.

This pasta I used last night is not a brand that I normally buy. We prefer
the Tinkyada. I am not sure where I bought it but I do remember finding
some gluten free pasta on clearance for a very good price and I bought it
because it was cheap. I won't be doing that again. Even if Angela has
outgrown her wheat allergy (we sent the tests in today), I will probably
still have to buy gluten free unless I can find some that it certified to be
free of eggs. Tinkyada is a good brand and it has never failed me. The
lasagna noodles are not no boil. But they work! So I will buy that from
now on, unless I get the really pricey stuff imported from Italy. At $8.99
for 4 servings it is something we only eat a two or three times a year but
IMO it is really worth it.


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"Evelyn" > wrote in message
...
> On Tue, 21 Feb 2012 10:59:32 -0800, "Julie Bove"
> > wrote:
>
>>
>>"Evelyn" > wrote in message
. ..
>>> On Tue, 21 Feb 2012 03:36:23 -0800, "Julie Bove"
>>> > wrote:
>>>
>>>>I have a really nice lasagna pan. The only problem is that it is so
>>>>large
>>>>that it makes about 12 servings and this is not something we want. I
>>>>like
>>>>lasagna well enough to eat it maybe 2 or 3 times a year. Angela will
>>>>eat
>>>>it
>>>>maybe once or twice a year. So it's not something we want in the
>>>>freezer.
>>>>
>>>>I was determined to make just two portions of the stuff. I looked at
>>>>Target
>>>>and couldn't find a suitable baking dish. None were small enough and
>>>>deep
>>>>enough. So I decided to use my glass bread pan.
>>>>
>>>>I began to boil the noodles and that's where the trouble began. I
>>>>couldn't
>>>>find the cooking directions! Only to find that I had purchased the no
>>>>boil
>>>>noodles. I really HATE those things. They never seem to come out
>>>>right.
>>>>I
>>>>had already boiled them for a minute so I just shut the heat off. I
>>>>went
>>>>ahead and put the whole package in because it looked to me like it would
>>>>only be slightly more than I needed. Turns out that was wrong.
>>>>
>>>>I bought a small zucchini. I also had a small amount of chopped onion
>>>>in
>>>>the fridge and a red and green pepper. So I chopped the things that
>>>>weren't
>>>>chopped already and sautéed them. Prior to doing that I cooked down
>>>>some
>>>>chopped spinach. Then I began to assemble.
>>>>
>>>>Lo and behold I had no mozzarella! Grrr... I had some mixes of
>>>>mozzarella
>>>>and parmesan and also a four cheese blend. I opted to use the one open
>>>>package which was mozzarella and parmesan.
>>>>
>>>>I decided to use a jar of pasta sauce that was old. We hadn't liked it
>>>>much. It was a two pack from Costco. Turned out it was expired. Fine
>>>>by
>>>>me! We didn't really like it anyway. I opted to put it down the sink.
>>>>Yeah, we are not supposed to but on the other hand, Biobags are no good
>>>>for
>>>>wet stuff. So far the sink hasn't clogged.
>>>>
>>>>Grabbed the jar of Amy's. Also pretty old but not expired. Began
>>>>assembling. I had to grab the noodles with some tongs. They were hot
>>>>and
>>>>slightly soft. They were too long to fit my pan. And because they were
>>>>only slightly cooked, they wouldn't bend over. That's usually what I do
>>>>when they are too long. So I had to cut them with scissors.
>>>>
>>>>Turned out that I cooked twice as many veggies as I really needed. But
>>>>I
>>>>put them all in anyway. I always put a layer of those instead of a
>>>>layer
>>>>of
>>>>pasta. So what I wound up with was a pan flush to the top with pasta.
>>>>No
>>>>real room to cover it with sauce like you are supposed to do with the no
>>>>boil. Grrrr...
>>>>
>>>>I put the dish in the fridge, covered with plastic wrap. Also the
>>>>remainder
>>>>of the sauce in the jar. When it comes time to bake it, I will put it
>>>>on
>>>>a
>>>>foil lined cookie sheet and hope for the best. I will put the rest of
>>>>the
>>>>sauce on it, or as much of it as I can and cover it with foil. Will not
>>>>add
>>>>the additional cheese until it is baked through.
>>>>
>>>>The main problem I will have tomorrow is that the stuff needs to bake
>>>>for
>>>>an
>>>>hour because it is the no boil. I just hope we get home in time to bake
>>>>it
>>>>for that long. We have a hair appointment tomorrow and Angela's hair
>>>>can
>>>>take a long time to do. And then we have to stop at the mail place to
>>>>send
>>>>in our hair samples.
>>>>
>>>>I just hope this becomes something edible. Angela has been looking at
>>>>Youtube videos for how to cook stuff. She thinks I need to too. Things
>>>>were sooo much easier when I didn't have to worry about carbs or food
>>>>allergies and had a husband at home who would eat whatever we didn't.
>>>
>>>
>>> I cover the lasagna with foil for most of the cooking time, only
>>> removing the foil at the end to melt the cheese till bubbly. The
>>> sauce can be added separately by each person at serving time.

>>
>>Not if it's the no boil. I have found the key to that kind is using
>>waaaay
>>more sauce than I would want to.

>
>
> No. The no boil noodles require no sauce at all. They absorb liquid
> from anything near them while baking.


Not when I tried them in the past, they didn't!




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"Evelyn" > wrote in message
...
> On Tue, 21 Feb 2012 10:58:48 -0800, "Julie Bove"
> > wrote:
>
>>
>>"Evelyn" > wrote in message
. ..
>>> On Tue, 21 Feb 2012 03:36:23 -0800, "Julie Bove"
>>> > wrote:
>>>
>>>>I have a really nice lasagna pan. The only problem is that it is so
>>>>large
>>>>that it makes about 12 servings and this is not something we want. I
>>>>like
>>>>lasagna well enough to eat it maybe 2 or 3 times a year. Angela will
>>>>eat
>>>>it
>>>>maybe once or twice a year. So it's not something we want in the
>>>>freezer.
>>>>
>>>>I was determined to make just two portions of the stuff. I looked at
>>>>Target
>>>>and couldn't find a suitable baking dish. None were small enough and
>>>>deep
>>>>enough. So I decided to use my glass bread pan.
>>>>
>>>>I began to boil the noodles and that's where the trouble began. I
>>>>couldn't
>>>>find the cooking directions! Only to find that I had purchased the no
>>>>boil
>>>>noodles. I really HATE those things. They never seem to come out
>>>>right.
>>>>I
>>>>had already boiled them for a minute so I just shut the heat off. I
>>>>went
>>>>ahead and put the whole package in because it looked to me like it would
>>>>only be slightly more than I needed. Turns out that was wrong.
>>>>
>>>>I bought a small zucchini. I also had a small amount of chopped onion
>>>>in
>>>>the fridge and a red and green pepper. So I chopped the things that
>>>>weren't
>>>>chopped already and sautéed them. Prior to doing that I cooked down
>>>>some
>>>>chopped spinach. Then I began to assemble.
>>>>
>>>>Lo and behold I had no mozzarella! Grrr... I had some mixes of
>>>>mozzarella
>>>>and parmesan and also a four cheese blend. I opted to use the one open
>>>>package which was mozzarella and parmesan.
>>>>
>>>>I decided to use a jar of pasta sauce that was old. We hadn't liked it
>>>>much. It was a two pack from Costco. Turned out it was expired. Fine
>>>>by
>>>>me! We didn't really like it anyway. I opted to put it down the sink.
>>>>Yeah, we are not supposed to but on the other hand, Biobags are no good
>>>>for
>>>>wet stuff. So far the sink hasn't clogged.
>>>>
>>>>Grabbed the jar of Amy's. Also pretty old but not expired. Began
>>>>assembling. I had to grab the noodles with some tongs. They were hot
>>>>and
>>>>slightly soft. They were too long to fit my pan. And because they were
>>>>only slightly cooked, they wouldn't bend over. That's usually what I do
>>>>when they are too long. So I had to cut them with scissors.
>>>>
>>>>Turned out that I cooked twice as many veggies as I really needed. But
>>>>I
>>>>put them all in anyway. I always put a layer of those instead of a
>>>>layer
>>>>of
>>>>pasta. So what I wound up with was a pan flush to the top with pasta.
>>>>No
>>>>real room to cover it with sauce like you are supposed to do with the no
>>>>boil. Grrrr...
>>>>
>>>>I put the dish in the fridge, covered with plastic wrap. Also the
>>>>remainder
>>>>of the sauce in the jar. When it comes time to bake it, I will put it
>>>>on
>>>>a
>>>>foil lined cookie sheet and hope for the best. I will put the rest of
>>>>the
>>>>sauce on it, or as much of it as I can and cover it with foil. Will not
>>>>add
>>>>the additional cheese until it is baked through.
>>>>
>>>>The main problem I will have tomorrow is that the stuff needs to bake
>>>>for
>>>>an
>>>>hour because it is the no boil. I just hope we get home in time to bake
>>>>it
>>>>for that long. We have a hair appointment tomorrow and Angela's hair
>>>>can
>>>>take a long time to do. And then we have to stop at the mail place to
>>>>send
>>>>in our hair samples.
>>>>
>>>>I just hope this becomes something edible. Angela has been looking at
>>>>Youtube videos for how to cook stuff. She thinks I need to too. Things
>>>>were sooo much easier when I didn't have to worry about carbs or food
>>>>allergies and had a husband at home who would eat whatever we didn't.
>>>
>>>
>>> Suggested fixes.....
>>>
>>> Heat the sauce separately and put a scoop of it over each serving at
>>> the time you serve it. We do that anyway around here. Hubby likes
>>> the extra sauce on his.
>>>

>>That won't work because it is needed to cook the pasta.
>>
>>> Next time, if you use the no boil noodles, don't boil them. They will
>>> swell to softened perfection during the baking process.

>>
>>There will be no next time! They simply don't work for me.
>>>
>>> An alternative is to buy freshly made pasta sheets for lasagna which
>>> are often sold in a specialty store. They are also ready to use
>>> without pre-boiling them. The juices of the vegetables and cheeses
>>> and sauce will steam them nicely as they bake.
>>>
>>> Since there are only two of us, I often use a square glass baking pan.
>>> It takes exactly two no boil noodle sheets to make a layer. I leave
>>> extra room around the sides to make room for them to swell. It serves
>>> a small family nicely. Those square baking dishes are sold
>>> everywhere. You just use less layers so it doesn't go over the top
>>> when baking.
>>>

>>These are gluten free noodles. It would take far more than two to cover
>>that sort of pan. And my pan that is that size is not nearly deep enough.
>>
>>> Hope some of these suggestions might help. If not, forget about it.

>>
>>Okay...

>
>
> Those noodles will "cook" without the sauce. The liquid in the cheese
> and vegetables is sufficient.
>
> I can't make any suggestions about the pan size. You'd have to figure
> that out.


The pan I used would have been perfect had I not put such a thick layer of
veggies in it. I do have a couple of bad feelings about it though. That
perhaps we won't be able to eat all of it because it will likely be rich.
And that it won't be enough carbs for me and I'll have a hypo. I have some
fruit snacks in my purse that I can eat if I have to, later.


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"W. Baker" > wrote in message
...

> 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


But...wouldn't that require deep thought and chef-like training? ;-)

Cheri


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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! Good luck!

Evelyn
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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
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Cheri wrote:

> "W. Baker" > wrote in message
> ...
>
>> 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

>
> But...wouldn't that require deep thought and chef-like training? ;-)
>
> Cheri


How could we train an IBM computer to cook food ... it plays chess, but
that's about it -


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

So essentially you are making a custard, rather like the Sicilian
cheesecake I "diabeticized" to coin a work, some years ago. Mostly
ricotta sweetener, eggs, and orange (lots of rind) for flavoring. I must
dig up my old recipe and I will post it if i find it.

Wendy
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On Fri, 24 Feb 2012 15:45:44 +0000 (UTC), "W. Baker"
> wrote:

>Evelyn > wrote:
>: On Thu, 23 Feb 2012 22:05:38 -0600, BlueBrooke
>: >
>: >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
>
>So essentially you are making a custard, rather like the Sicilian
>cheesecake I "diabeticized" to coin a work, some years ago. Mostly
>ricotta sweetener, eggs, and orange (lots of rind) for flavoring. I must
>dig up my old recipe and I will post it if i find it.
>
>Wendy



That sounds like the famous ricotta pie that so many Italians (and me)
love. But the lasagna is savory, not sweet.... and it can be made
with or without meat or vegetables or none, as you wish.

Evelyn
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Evelyn > wrote:
: On Fri, 24 Feb 2012 15:45:44 +0000 (UTC), "W. Baker"
: > wrote:

: >Evelyn > wrote:
: >: On Thu, 23 Feb 2012 22:05:38 -0600, BlueBrooke
: >: >
: >: >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
: >
: >So essentially you are making a custard, rather like the Sicilian
: >cheesecake I "diabeticized" to coin a work, some years ago. Mostly
: >ricotta sweetener, eggs, and orange (lots of rind) for flavoring. I must
: >dig up my old recipe and I will post it if i find it.
: >
: >Wendy


: That sounds like the famous ricotta pie that so many Italians (and me)
: love. But the lasagna is savory, not sweet.... and it can be made
: with or without meat or vegetables or none, as you wish.

: Evelyn

Of course it's savory. there are sweet and savory custards all over the
lot. It ws the ricota/egg combo that caught my eye.

Wendy
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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.




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Default Lasagna mess!


"Evelyn" > wrote in message
...
> On Fri, 24 Feb 2012 15:45:44 +0000 (UTC), "W. Baker"
> > wrote:
>
>>Evelyn > wrote:
>>: On Thu, 23 Feb 2012 22:05:38 -0600, BlueBrooke
>>: >
>>: >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
>>
>>So essentially you are making a custard, rather like the Sicilian
>>cheesecake I "diabeticized" to coin a work, some years ago. Mostly
>>ricotta sweetener, eggs, and orange (lots of rind) for flavoring. I must
>>dig up my old recipe and I will post it if i find it.
>>
>>Wendy

>
>
> That sounds like the famous ricotta pie that so many Italians (and me)
> love. But the lasagna is savory, not sweet.... and it can be made
> with or without meat or vegetables or none, as you wish.


My MIL made a ricotta pie and it was not good at all. My husband had warned
me about it but I forgot when she offered me a piece. It had no flavor at
all and wasn't really sweet.


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Default Lasagna mess!

On Fri, 24 Feb 2012 08:43:33 -0800, "Julie Bove"
> wrote:

>
>"Evelyn" > wrote in message
.. .
>> On Fri, 24 Feb 2012 15:45:44 +0000 (UTC), "W. Baker"
>> > wrote:
>>
>>>Evelyn > wrote:
>>>: On Thu, 23 Feb 2012 22:05:38 -0600, BlueBrooke
>>>: >
>>>: >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
>>>
>>>So essentially you are making a custard, rather like the Sicilian
>>>cheesecake I "diabeticized" to coin a work, some years ago. Mostly
>>>ricotta sweetener, eggs, and orange (lots of rind) for flavoring. I must
>>>dig up my old recipe and I will post it if i find it.
>>>
>>>Wendy

>>
>>
>> That sounds like the famous ricotta pie that so many Italians (and me)
>> love. But the lasagna is savory, not sweet.... and it can be made
>> with or without meat or vegetables or none, as you wish.

>
>My MIL made a ricotta pie and it was not good at all. My husband had warned
>me about it but I forgot when she offered me a piece. It had no flavor at
>all and wasn't really sweet.



It needs the right additions to give it flavor. Sometimes you have to
experiment with a recipe a bit to tweak the flavor the way you like
it. I knew a woman who put chocolate bits into the bottom of her
ricotta pie.

Evelyn
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Default Lasagna mess!

On 2/22/2012 9:05 PM, BlueBrooke wrote:
> On Wed, 22 Feb 2012 18:24:02 -0500, >
> 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!


Probably when they decided that all cooks kept magnifying glasses in
their kitchens.

Robert Miles
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