Do you think it would work? I'm talking about using lasagna noodles,
(not tortillas) and layering with ricotta and provolone and stuff,
mainly just substituting the sauce. I want something different, and I
have several big cans of E red sauce.

Bob

"zxcvbob" > wrote in message
...
> Do you think it would work? I'm talking about using lasagna noodles, (not
> tortillas) and layering with ricotta and provolone and stuff, mainly just
> substituting the sauce. I want something different, and I have several
> big cans of E red sauce.
>
> Bob

A pox on people who say "Sounds great, but I would ... ".

So: Sounds great but I would use a Mexican cheese, jalapenos, cilantro, etc.

So a pox on me.

Felice

On Apr 20, 11:25*am, zxcvbob > wrote:
> Do you think it would work? *I'm talking about using lasagna noodles,
> (not tortillas) and layering with ricotta and provolone and stuff,
> mainly just substituting the sauce. *I want something different, and I
> have several big cans of E red sauce.
>
Sure it'll work: It'll taste like lasagna made with enchilada sauce.
But different for difference's sake often doesn't work very well.
More a sign of ADD rather than culinary adventure. (No skin off my
nose, not my business, --but you asked.) -aem

In article >,
zxcvbob > wrote:

> Do you think it would work? I'm talking about using lasagna noodles,
> (not tortillas) and layering with ricotta and provolone and stuff,
> mainly just substituting the sauce. I want something different, and I
> have several big cans of E red sauce.
>
> Bob


Fusion cooking taken to yet another depth. . . .
In my haid I'm not likin' pasta with ench sauce. But what do I know?
--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor
She's had good news! Hurrah!

On Sun, 20 Apr 2008 13:25:02 -0500, zxcvbob >
wrote:

>Do you think it would work? I'm talking about using lasagna noodles,
>(not tortillas) and layering with ricotta and provolone and stuff,
>mainly just substituting the sauce. I want something different, and I
>have several big cans of E red sauce.
>

I think you might be onto something if you plan to smoke some funny
cigarettes before eating.

--
See return address to reply by email
remove the smile first

On Sun 20 Apr 2008 11:25:02a, zxcvbob told us...

> Do you think it would work? I'm talking about using lasagna noodles,
> (not tortillas) and layering with ricotta and provolone and stuff,
> mainly just substituting the sauce. I want something different, and I
> have several big cans of E red sauce.
>
> Bob
>

If it floats your boat and you want something different, then that's the
ticket. I doubt I'd like it, but that'sjust me.

--
Wayne Boatwright
-------------------------------------------
Sunday, 04(IV)/20(XX)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
5wks 10hrs 55mins
-------------------------------------------
Everyone is gifted. Some open the
package sooner.
-------------------------------------------

Wayne Boatwright wrote:
> On Sun 20 Apr 2008 11:25:02a, zxcvbob told us...
>
>> Do you think it would work? I'm talking about using lasagna noodles,
>> (not tortillas) and layering with ricotta and provolone and stuff,
>> mainly just substituting the sauce. I want something different, and I
>> have several big cans of E red sauce.
>>
>> Bob
>>
>
> If it floats your boat and you want something different, then that's the
> ticket. I doubt I'd like it, but that'sjust me.
>


Actually, the more I think about it, the less appealing it sounds. :-P
Thanks. I think I'll just make regular lasagna, and put lots of peppers
on mine. Save the E sauce for something else later.

Bob

On Sun 20 Apr 2008 03:29:15p, zxcvbob told us...

> Wayne Boatwright wrote:
>> On Sun 20 Apr 2008 11:25:02a, zxcvbob told us...
>>
>>> Do you think it would work? I'm talking about using lasagna noodles,
>>> (not tortillas) and layering with ricotta and provolone and stuff,
>>> mainly just substituting the sauce. I want something different, and I
>>> have several big cans of E red sauce.
>>>
>>> Bob
>>>
>>
>> If it floats your boat and you want something different, then that's the
>> ticket. I doubt I'd like it, but that'sjust me.
>>
>
>
> Actually, the more I think about it, the less appealing it sounds. :-P
> Thanks. I think I'll just make regular lasagna, and put lots of peppers
> on mine. Save the E sauce for something else later.
>
> Bob

I think you made a wise choice. :-)

--
Wayne Boatwright
-------------------------------------------
Sunday, 04(IV)/20(XX)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
5wks 8hrs 20mins
-------------------------------------------
Currently awaiting aviatory porcine
activity.
-------------------------------------------

zxcvbob > wrote:

>Do you think it would work? I'm talking about using lasagna noodles,
>(not tortillas) and layering with ricotta and provolone and stuff,
>mainly just substituting the sauce. I want something different, and I
>have several big cans of E red sauce.

I cannot quite picture the dish working as a Mexican-style dish.

I have, however, made Chinese-style Chow Fun using enchilada
sauce as a component. (I have even done this using fettucini
instead of Chinese noodles...) In doing this, you do not want a
lot of sauce, but you want it pretty hot; other ingredients I have
put into such a dish include tofu, broccoli, seitan, onions and garlic.
Definitely no cheese.

So, I think the basic combination of noodles and enchilada sauce
has definite promise, but not necessarily in a lasagna direction.

Steve

"zxcvbob" > wrote in message
...
> Do you think it would work? I'm talking about using lasagna noodles, (not
> tortillas) and layering with ricotta and provolone and stuff, mainly just
> substituting the sauce. I want something different, and I have several
> big cans of E red sauce.
>
> Bob

I'm thinking Monterey Jack for the cheese. Or maybe in addition to the
traditional. I can't decide if the Jack would work with ricotta or not.

BOB

"zxcvbob" > wrote in message
...
> Do you think it would work? I'm talking about using lasagna noodles, (not
> tortillas) and layering with ricotta and provolone and stuff, mainly just
> substituting the sauce. I want something different, and I have several
> big cans of E red sauce.


I dunno - it would be different, that's for sure. The idea doesn't get my
taste buds dancing though.

Paul

zxcvbob wrote:
> Do you think it would work? I'm talking about using lasagna noodles,
> (not tortillas) and layering with ricotta and provolone and stuff,
> mainly just substituting the sauce. I want something different, and I
> have several big cans of E red sauce.
>
> Bob


If you like enchilada sauce, why wouldn't it work?

It is the only Mexican-style sauce I DON'T like.

gloria p

Following up to zxcvbob

> Do you think it would work?

probably be OK, but I would always try refining things or making small
changes with the dish that make it unique rather than blended into other
things, for instance my english style chilli con carne is now
beef, onion, cumin, oregano,chocolate, chilli rice. No tomato. Moves it way
from other meat sauce type meals
--
"Mike....."(not "Mike")
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