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Default How many layers is your lasagna?

Mine is (starting at the bottom): tomato sauce, noodles, ricotta,
noodles, meat, just a little sauce, noodles, ricotta, noodles, sauce.
Bake for about 45 minutes, top with grated mozzarella cheese mixed with
a little oregano, and bake for 5 to 10 more minutes.

It's good, but it tries to climb out of the pan during cooking. And
when serving, it separates at the meat layer and the top slides off. So
is there a better way to stack it? I think I have too many thin layers.
And maybe the meat should be near the top instead of the middle.

Bob
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On Oct 12, 2:00�am, zxcvbob > wrote:
> Mine is (starting at the bottom): tomato sauce, noodles, ricotta,
> noodles, meat, just a little sauce, noodles, ricotta, noodles, sauce.
> Bake for about 45 minutes, top with grated mozzarella cheese mixed with
> a little oregano, and bake for 5 to 10 more minutes.
>
> It's good, but it tries to climb out of the pan during cooking. �And
> when serving, it separates at the meat layer and the top slides off. �So
> is there a better way to stack it? �I think I have too many thin layers.
> � And maybe the meat should be near the top instead of the middle..
>
> Bob



I usually go noodles, ricotta mixture, cheese, meat sauce. Repeat
twice. I save out a little cheese to go on top. I don't like putting
to much cheese on top because then it forms a tough skin and it makes
it hard to cut. However, if you don't put any cheese on top it dries
out before it's completely done.
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Wayne Boatwright wrote:

> Maybe you need a deeper pan, Bob. My lasagne pan is 4" deep. I have
> 4 layers of noodles, along with variious layers of cheese, sauce, and
> meat. I alternate directions when layering the lasagne noodles.


A very good advice that I forgot to mention.
--
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zxcvbob wrote:

> Mine is (starting at the bottom): tomato sauce, noodles, ricotta,
> noodles, meat, just a little sauce, noodles, ricotta, noodles, sauce.
> Bake for about 45 minutes, top with grated mozzarella cheese mixed
> with a little oregano, and bake for 5 to 10 more minutes.
>
> It's good, but it tries to climb out of the pan during cooking. And
> when serving, it separates at the meat layer and the top slides off. So is
> there a better way to stack it? I think I have too many thin
> layers. And maybe the meat should be near the top instead of the
> middle.


4 to 6 layers are a good guideline.
For the "separating at the meat layer" issue, I don't experience that
because I make every layer with noodle, add the bechamel, add ragu' and andd
parmesan. All the layers are the same. Maybe the dry grated parmesan helps
keeping it all in place?
--
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Default How many layers is your lasagna?


zxcvbob wrote:
>
> Mine is (starting at the bottom): tomato sauce, noodles, ricotta,
> noodles, meat, just a little sauce, noodles, ricotta, noodles, sauce.
> Bake for about 45 minutes, top with grated mozzarella cheese mixed with
> a little oregano, and bake for 5 to 10 more minutes.
>
> It's good, but it tries to climb out of the pan during cooking. And
> when serving, it separates at the meat layer and the top slides off. So
> is there a better way to stack it? I think I have too many thin layers.
> And maybe the meat should be near the top instead of the middle.
>
> Bob


Using thin full sized sheets of fresh made pasta pretty much eliminates
sliding issues unless you seriously over-sauce. The fresh thin pasta
conforms to the surface textures unlike thick stiff individual strips,
and absorbs more liquid so it sticks much better. I don't think the
layer count matters much unless you are trying to out-layer someone. My
lasagna tends to run about 4 layers.


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Default How many layers is your lasagna?


zxcvbob wrote:
>
> Mine is (starting at the bottom): tomato sauce, noodles, ricotta,
> noodles, meat, just a little sauce, noodles, ricotta, noodles, sauce.
> Bake for about 45 minutes, top with grated mozzarella cheese mixed with
> a little oregano, and bake for 5 to 10 more minutes.
>
> It's good, but it tries to climb out of the pan during cooking. And
> when serving, it separates at the meat layer and the top slides off. So
> is there a better way to stack it? I think I have too many thin layers.
> And maybe the meat should be near the top instead of the middle.
>
> Bob


Using thin full sized sheets of fresh made pasta pretty much eliminates
sliding issues unless you seriously over-sauce. The fresh thin pasta
conforms to the surface textures unlike thick stiff individual strips,
and absorbs more liquid so it sticks much better. I don't think the
layer count matters much unless you are trying to out-layer someone. My
lasagna tends to run about 4 layers.
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Pete C. wrote:
> zxcvbob wrote:
>> Mine is (starting at the bottom): tomato sauce, noodles, ricotta,
>> noodles, meat, just a little sauce, noodles, ricotta, noodles, sauce.
>> Bake for about 45 minutes, top with grated mozzarella cheese mixed with
>> a little oregano, and bake for 5 to 10 more minutes.
>>
>> It's good, but it tries to climb out of the pan during cooking. And
>> when serving, it separates at the meat layer and the top slides off. So
>> is there a better way to stack it? I think I have too many thin layers.
>> And maybe the meat should be near the top instead of the middle.
>>
>> Bob

>
> Using thin full sized sheets of fresh made pasta pretty much eliminates
> sliding issues unless you seriously over-sauce. The fresh thin pasta
> conforms to the surface textures unlike thick stiff individual strips,
> and absorbs more liquid so it sticks much better. I don't think the
> layer count matters much unless you are trying to out-layer someone. My
> lasagna tends to run about 4 layers.



I'm using a 10x15x2" pan, I think that's the problem. I'm stacking
until I use up a whole pound of cooked dried noodles (minus one for
the dog) and they end up heaped-up in the pan. A 3" or 4" high pan
would help tremendously. I don't think I'll go with the fresh pasta
for lasagna to take to a church potluck, but I might try it once to
see what a difference it makes.

I might replace the 2nd layer of noodles with a layer of sliced
provolone cheese next time to stick it together.

Bob
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Quote:
Originally Posted by Pete C. View Post
zxcvbob wrote:

Mine is (starting at the bottom): tomato sauce, noodles, ricotta,
noodles, meat, just a little sauce, noodles, ricotta, noodles, sauce.
Bake for about 45 minutes, top with grated mozzarella cheese mixed with
a little oregano, and bake for 5 to 10 more minutes.

It's good, but it tries to climb out of the pan during cooking. And
when serving, it separates at the meat layer and the top slides off. So
is there a better way to stack it? I think I have too many thin layers.
And maybe the meat should be near the top instead of the middle.

Bob


Using thin full sized sheets of fresh made pasta pretty much eliminates
sliding issues unless you seriously over-sauce. The fresh thin pasta
conforms to the surface textures unlike thick stiff individual strips,
and absorbs more liquid so it sticks much better. I don't think the
layer count matters much unless you are trying to out-layer someone. My
lasagna tends to run about 4 layers.
Mine is just like everyone elses except I use 3 layers. recipes4freeforum - Index God is good
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zxcvbob wrote:

> I'm using a 10x15x2" pan, I think that's the problem.


Probably yes, the pans I use all have about 4" border.
--
Vilco
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qualcosa da bere a portata di mano



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Default How many layers is your lasagna?

In article
>,
" > wrote:

> I usually go noodles, ricotta mixture, cheese, meat sauce. Repeat
> twice. I save out a little cheese to go on top. I don't like putting
> to much cheese on top because then it forms a tough skin and it makes
> it hard to cut. However, if you don't put any cheese on top it dries
> out before it's completely done.


Covering it while it's baking should prevent that, I think. And
covering it while it rests for 15-20 minutes before cutting should keep
the top cheese layer moist, too. JMO.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>


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On Oct 12, 10:30*am, Melba's Jammin' >
wrote:
> In article
> >,
>
> " > wrote:
> > I usually go noodles, ricotta mixture, cheese, meat sauce. *Repeat
> > twice. *I save out a little cheese to go on top. *I don't like putting
> > to much cheese on top because then it forms a tough skin and it makes
> > it hard to cut. *However, if you don't put any cheese on top it dries
> > out before it's completely done.

>
> Covering it while it's baking should prevent that, I think. *And
> covering it while it rests for 15-20 minutes before cutting should keep
> the top cheese layer moist, too. *JMO.
> --
> -Barb, Mother Superior, HOSSSPoJhttp://web.me.com/barbschaller- Yes, I Can! blog - check
> it out. *And check this, too: <http://www.kare11.com/news/
> newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>


Yup on the covering.
LiF
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On Mon, 12 Oct 2009 15:17:22 GMT, "ViLco" > wrote:

>zxcvbob wrote:
>
>> I'm using a 10x15x2" pan, I think that's the problem.

>
>Probably yes, the pans I use all have about 4" border.



What is a 4" border on a pan?
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On Mon, 12 Oct 2009 10:30:02 -0500, Melba's Jammin'
> wrote:

>In article
>,
> " > wrote:
>
>> I usually go noodles, ricotta mixture, cheese, meat sauce. Repeat
>> twice. I save out a little cheese to go on top. I don't like putting
>> to much cheese on top because then it forms a tough skin and it makes
>> it hard to cut. However, if you don't put any cheese on top it dries
>> out before it's completely done.

>
>Covering it while it's baking should prevent that, I think. And
>covering it while it rests for 15-20 minutes before cutting should keep
>the top cheese layer moist, too. JMO.


I find covering lasagna turns it into braised pasta pudding. It helps
to keep from drying when baking at a lower temperature... I find 300ºF
more than adequate for pasta caseroles... after all everything should
be fully cooked and it only needs heating through and enough time to
melt the cheese. And lasagna is supposed to be slightly crusty on
top.
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brooklyn1 wrote:
> On Mon, 12 Oct 2009 10:30:02 -0500, Melba's Jammin'
> > wrote:
>
>> In article
>> >,
>> " > wrote:
>>
>>> I usually go noodles, ricotta mixture, cheese, meat sauce. Repeat
>>> twice. I save out a little cheese to go on top. I don't like putting
>>> to much cheese on top because then it forms a tough skin and it makes
>>> it hard to cut. However, if you don't put any cheese on top it dries
>>> out before it's completely done.

>> Covering it while it's baking should prevent that, I think. And
>> covering it while it rests for 15-20 minutes before cutting should keep
>> the top cheese layer moist, too. JMO.

>
> I find covering lasagna turns it into braised pasta pudding. It helps
> to keep from drying when baking at a lower temperature... I find 300ºF
> more than adequate for pasta caseroles... after all everything should
> be fully cooked and it only needs heating through and enough time to
> melt the cheese. And lasagna is supposed to be slightly crusty on
> top.



I've started cooking it uncovered, so I can wrap it in foil afterwards
and not have the foil stick to the top. My lasagna has raw eggs in
it, so it's best to heat it all the way thru (I use 300ºF) even tho'
most of it is precooked.

I do cover with foil when I have to reheat the whole thing, but if I'm
planning on doing that, I don't put the cheese on top until the end of
reheating.

One of these days I'm gonna remember to try assembling it all the day
before and refrigerate without cooking. Take it to church "raw" and
bake it the day of. (The lasagna is so big, I only make it for
potlucks and then bring maybe a third of it home for us to have
leftovers.)

The one this weekend wasn't dry. I cooked the noodles a little more
than usual (soft rather than /al dente/) so they didn't suck up all
the moisture. They weren't soggy either.

Bob
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On Oct 12, 8:07�am, Sqwertz > wrote:
> On Sun, 11 Oct 2009 23:16:12 -0700 (PDT), wrote:
> > I usually go noodles, ricotta mixture, cheese, meat sauce. �Repeat
> > twice. �

>
> You are correct :-)
>
> > I save out a little cheese to go on top. �I don't like putting
> > to much cheese on top because then it forms a tough skin and it makes
> > it hard to cut.

>
> As he first mentioned, don't put the last layer of cheese on until
> the last few minutes. �Problem solved.
>
> > However, if you don't put any cheese on top it dries
> > out before it's completely done.

>
> Foil.
>
> -sw


I like the cheese to be slightly browned though. If you put it on for
just the last few minutes it remains pale looking. For the same
reason I don't use foil, unless the lasagna has been refrigerated
before being baked. If that's the case I leave the foil on for the
first 30 minutes of baking and then take the foil off to allow the
cheese to brown.


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zxcvbob wrote:
>
> I'm using a 10x15x2" pan, I think that's the problem. I'm stacking
> until I use up a whole pound of cooked dried noodles (minus one for the
> dog) and they end up heaped-up in the pan. A 3" or 4" high pan would
> help tremendously. I don't think I'll go with the fresh pasta for
> lasagna to take to a church potluck, but I might try it once to see what
> a difference it makes.
>
> I might replace the 2nd layer of noodles with a layer of sliced
> provolone cheese next time to stick it together.
>




I use a 9x13 pan and an additional 8x8 pan if needed. And I
never use plain ricotta. I always mix the ricotta with salt,
pepper, an egg or two, and freshly grated mozzarella and
Parmesan. I never have a problem with it falling apart unless
it has come right out o the oven. It needs 10-15 minutes to set
up before cutting.

I stack, from bottom up,
sauce, noodles, cheese mixture
sliced meatballs or cooked Italian sausage if they aren't already
in the sauce; layer of cooked drained spinach occasionally, too.
Repeat layers then end with noodles, sauce, and grated cheese.

gloria p
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Gloria P wrote:
> zxcvbob wrote:
>>
>> I'm using a 10x15x2" pan, I think that's the problem. I'm stacking
>> until I use up a whole pound of cooked dried noodles (minus one for
>> the dog) and they end up heaped-up in the pan. A 3" or 4" high pan
>> would help tremendously. I don't think I'll go with the fresh pasta
>> for lasagna to take to a church potluck, but I might try it once to
>> see what a difference it makes.
>>
>> I might replace the 2nd layer of noodles with a layer of sliced
>> provolone cheese next time to stick it together.
>>

>
>
>
> I use a 9x13 pan and an additional 8x8 pan if needed. And I never use
> plain ricotta. I always mix the ricotta with salt, pepper, an egg or
> two, and freshly grated mozzarella and Parmesan. I never have a problem
> with it falling apart unless
> it has come right out o the oven. It needs 10-15 minutes to set up
> before cutting.
>
> I stack, from bottom up,
> sauce, noodles, cheese mixture
> sliced meatballs or cooked Italian sausage if they aren't already in the
> sauce; layer of cooked drained spinach occasionally, too.
> Repeat layers then end with noodles, sauce, and grated cheese.
>
> gloria p



For the ricotta, I use 2 pounds of ricotta, 2 eggs, 1 tsp cracked
pepper, 1 tsp sugar, and 1/2 tsp salt. I grind it all up in a food
processor for about 2 minutes until it's absolutely smooth (except for
the pepper flecks)

The only place it tries to fall apart is at the middle layer: mixture
of crumbled Italian sausage, spinach, and onions, with just a little
sauce spooned over.

Might be good to use sliced tomatoes and peppers instead of the meat,
and creamed spinach instead of the ricotta mix to make a vegetarian
version. Or something like that. I need to experiment -- with the
7x10" pan instead of the 10x15".



Bob
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zxcvbob > wrote:

>brooklyn1 wrote:
>> On Mon, 12 Oct 2009 10:30:02 -0500, Melba's Jammin'
>> > wrote:
>>
>>> In article
>>> >,
>>> " > wrote:
>>>
>>>> I usually go noodles, ricotta mixture, cheese, meat sauce. Repeat
>>>> twice. I save out a little cheese to go on top. I don't like putting
>>>> to much cheese on top because then it forms a tough skin and it makes
>>>> it hard to cut. However, if you don't put any cheese on top it dries
>>>> out before it's completely done.
>>> Covering it while it's baking should prevent that, I think. And
>>> covering it while it rests for 15-20 minutes before cutting should keep
>>> the top cheese layer moist, too. JMO.

>>
>> I find covering lasagna turns it into braised pasta pudding. It helps
>> to keep from drying when baking at a lower temperature... I find 300ºF
>> more than adequate for pasta caseroles... after all everything should
>> be fully cooked and it only needs heating through and enough time to
>> melt the cheese. And lasagna is supposed to be slightly crusty on
>> top.

>
>
>I've started cooking it uncovered, so I can wrap it in foil afterwards
>and not have the foil stick to the top.


If there are tomatoes (or anything acetic) it's not a good idea to
cover a dish with foil... actually the flavor of any dish will be
spoiled when stored in contact with aluminum.

>My lasagna has raw eggs in it


Explain the raw eggs???

>I do cover with foil when I have to reheat the whole thing, but if I'm
>planning on doing that, I don't put the cheese on top until the end of
>reheating.


It's better to cover with plastic wrap and reheat lasagna in the
microwave... you seem to have a foil food fetish... do you make your
wife wear lame' panties by Alcoa? hehe

>One of these days I'm gonna remember to try assembling it all the day
>before and refrigerate without cooking. Take it to church "raw" and
>bake it the day of. (The lasagna is so big, I only make it for
>potlucks and then bring maybe a third of it home for us to have
>leftovers.)


It's a very poor food safety practice to assemble any dish of that
sort and refrigerate without cooking... especially since yours
contains raw eggs. You will be responsible for giving more than half
your congregation "The Shits".


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On Oct 12, 1:00*am, zxcvbob > wrote:
> Mine is (starting at the bottom): tomato sauce, noodles, ricotta,
> noodles, meat, just a little sauce, noodles, ricotta, noodles, sauce.
> Bake for about 45 minutes, top with grated mozzarella cheese mixed with
> a little oregano, and bake for 5 to 10 more minutes.
>
> It's good, but it tries to climb out of the pan during cooking. *And
> when serving, it separates at the meat layer and the top slides off. *So
> is there a better way to stack it? *I think I have too many thin layers..
> * And maybe the meat should be near the top instead of the middle.
>
> Bob


How tall a pan to I get? ;-)

John Kuthe...
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My poor old eyes, i read this as "How many Lawyers in your lasagna."

I had a joke about Melvin and Causus Belli but forgo it in preference
to a question about no boil lasagna noodles.

I have seen them advertised and used on cooking shows and wonder if any
body has used them and what they think of them.
--
Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3


autometer wrote:
> Pete C.;1389118 Wrote:
>
>>zxcvbob wrote:-
>>
>>Mine is (starting at the bottom): tomato sauce, noodles, ricotta,
>>noodles, meat, just a little sauce, noodles, ricotta, noodles, sauce.
>>Bake for about 45 minutes, top with grated mozzarella cheese mixed
>>with
>>a little oregano, and bake for 5 to 10 more minutes.
>>
>>It's good, but it tries to climb out of the pan during cooking. And
>>when serving, it separates at the meat layer and the top slides off.
>>So
>>is there a better way to stack it? I think I have too many thin
>>layers.
>>And maybe the meat should be near the top instead of the middle.
>>
>>Bob-
>>
>>Using thin full sized sheets of fresh made pasta pretty much
>>eliminates
>>sliding issues unless you seriously over-sauce. The fresh thin pasta
>>conforms to the surface textures unlike thick stiff individual strips,
>>and absorbs more liquid so it sticks much better. I don't think the
>>layer count matters much unless you are trying to out-layer someone.
>>My
>>lasagna tends to run about 4 layers.

>
>
> Mine is just like everyone elses except I use 3 layers.
> 'recipes4freeforum - Index' (http://www.recipes4freeforum.com) God is
> good




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brooklyn1 wrote:
>
> It's better to cover with plastic wrap and reheat lasagna in the
> microwave... you seem to have a foil food fetish... do you make your
> wife wear lame' panties by Alcoa? hehe


I use foil because it is oven-safe, and it seals in the moisture when
I'm reheating the dish at the church. The foil doesn't react with the
food if it doesn't come in contact with the food. The initial baking
is done uncovered so the top can dry out a little.

>> One of these days I'm gonna remember to try assembling it all the day
>> before and refrigerate without cooking. Take it to church "raw" and
>> bake it the day of. (The lasagna is so big, I only make it for
>> potlucks and then bring maybe a third of it home for us to have
>> leftovers.)

>
> It's a very poor food safety practice to assemble any dish of that
> sort and refrigerate without cooking... especially since yours
> contains raw eggs. You will be responsible for giving more than half
> your congregation "The Shits".



That's a valid concern; thanks for bringing it up. Should be OK if
the dish is assembled with room-temperature ingredients and goes
straight into the fridge. Maybe even the freezer for the first 20
minutes.

Bob
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brooklyn1 wrote:

> On Mon, 12 Oct 2009 15:17:22 GMT, "ViLco" > wrote:
>
>> zxcvbob wrote:
>>
>>> I'm using a 10x15x2" pan, I think that's the problem.

>>
>> Probably yes, the pans I use all have about 4" border.

>
>
> What is a 4" border on a pan?



IIRC "4"border" is guinea-speak for "foreskin"...


--
Best
Greg


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"zxcvbob" > wrote in message
...
> Mine is (starting at the bottom): tomato sauce, noodles, ricotta, noodles,
> meat, just a little sauce, noodles, ricotta, noodles, sauce. Bake for
> about 45 minutes, top with grated mozzarella cheese mixed with a little
> oregano, and bake for 5 to 10 more minutes.
>
> It's good, but it tries to climb out of the pan during cooking. And when
> serving, it separates at the meat layer and the top slides off. So is
> there a better way to stack it? I think I have too many thin layers. And
> maybe the meat should be near the top instead of the middle.
>
> Bob


I use some old non-stick 9x5 bread pans that I have. They are a little over
3 inches tall. I make several bread pans full since it is only my husband
and myself that will be eating lasagna. One bread pan is good for 2 really
large meals. I freeze the other pan of lasagna. That way we can have
lasagna without having to eat it for a week or more.
Janet


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"zxcvbob" > wrote in message
...
> Mine is (starting at the bottom): tomato sauce, noodles, ricotta, noodles,
> meat, just a little sauce, noodles, ricotta, noodles, sauce. Bake for
> about 45 minutes, top with grated mozzarella cheese mixed with a little
> oregano, and bake for 5 to 10 more minutes.
>
> It's good, but it tries to climb out of the pan during cooking. And when
> serving, it separates at the meat layer and the top slides off. So is
> there a better way to stack it? I think I have too many thin layers. And
> maybe the meat should be near the top instead of the middle.
>
> Bob


Sauce, layer of pasta
layer of egg and ricotta mixture, moz and parmesan
layer of pasta
layer of sauce and raw Italian sausage
layer of pasta
repeat egg and ricotta mixture, more cheese
layer of pasta
layer of raw Italian sauace, more cheese

It is decadent to cook the sausage in the lasagna but that lovely fat makes
for some intense flavor.



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Default How many layers is your lasagna?

Mr. Joseph Littleshoes Esq. wrote:


> My poor old eyes, i read this as "How many Lawyers in your lasagna."
> a question about no boil lasagna noodles.
>
> I have seen them advertised and used on cooking shows and wonder if any
> body has used them and what they think of them.




Yes. They weren't awful but they did absorb much more sauce
than cooked noodles do. I wouldn't buy them deliberately, but
they were edible. If I go through the work to make lasagna,
I'll boil the noodles.

gloria p
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I usually go noodles, ricotta mixture, cheese, meat sauce. Repeat
twice. I save out a little cheese to go on top. I don't like putting
to much cheese on top because then it forms a tough skin and it makes
it hard to cut. However, if you don't put any cheese on top it dries
out before it's completely done.

Using thin full sized sheets of fresh made pasta pretty much eliminates
sliding issues unless you seriously over-sauce. The fresh thin pasta
conforms to the surface textures unlike thick stiff individual strips,
and absorbs more liquid so it sticks much better. I don't think the
layer count matters much unless you are trying to out-layer someone. My
lasagna tends to run about 4 layers.
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On Oct 12, 7:23�pm, Sqwertz > wrote:
> On Mon, 12 Oct 2009 11:26:00 -0700 (PDT), wrote:
> >>> I don't like putting
> >>> to much cheese on top because then it forms a tough skin and it makes
> >>> it hard to cut.

>
> >> As he first mentioned, don't put the last layer of cheese on until
> >> the last few minutes. Problem solved.

>
> >>> However, if you don't put any cheese on top it dries
> >>> out before it's completely done.

>
> >> Foil.

>
> > I like the cheese to be slightly browned though.

>
> This is not rocket science? �Put foil on. �Bake until 75% done.
> Take foil off, add cheese. �Bake (or broil) for the remainder.
>
> But if you don't like the leathery cheese topping and you want it
> browned, you have a predicament of your own invention.
>
> I don't think they've invented a cheese that will let you have it
> both ways.
>
> -sw


I never actually said I was having a problem. I simply made a
statement about not putting too much or too little cheese on top.
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In article 0>,
Wayne Boatwright > wrote:


> I've never tried them, but I seem to recall that at one time the
> instructions for using them included adding a certain measure of water (or
> perhaps sauce) to the usual amountof sauce, apparently to compensate for
> not pre-cooking them.
>
> Like youk, if I'm going to bother making lasagne from scratch, I'll boil
> the noodles.


Hamburger Helper uses noodles that you don't need to boil first. 'Nuff
said.

--
Dan Abel
Petaluma, California USA

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brooklyn1 wrote:

>>> I'm using a 10x15x2" pan, I think that's the problem.


>> Probably yes, the pans I use all have about 4" border.


> What is a 4" border on a pan?


The depth of the pan, smartie.
--
Vilco
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qualcosa da bere a portata di mano





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On Tue, 13 Oct 2009 13:57:38 GMT, "ViLco" > wrote:

>brooklyn1 wrote:
>
>>>> I'm using a 10x15x2" pan, I think that's the problem.

>
>>> Probably yes, the pans I use all have about 4" border.

>
>> What is a 4" border on a pan?

>
>The depth of the pan, smartie.


Normal folks would say mine was a legitimate question, dago dreck.
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On Mon, 12 Oct 2009 12:10:25 GMT, Wayne Boatwright
> wrote:

>Maybe you need a deeper pan, Bob. My lasagne pan is 4" deep. I have 4
>layers of noodles, along with variious layers of cheese, sauce, and meat.
>I alternate directions when layering the lasagne noodles. When baked,
>there is usually about 1/2" space at the top of the pan.


I've been noticing those pans lately on FoodTV. Maybe I'll get one
someday.

--
I love cooking with wine.
Sometimes I even put it in the food.
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On Mon, 12 Oct 2009 13:36:38 -0700, "Mr. Joseph Littleshoes Esq."
> wrote:

>a question about no boil lasagna noodles.
>
>I have seen them advertised and used on cooking shows and wonder if any
>body has used them and what they think of them.


I'd never used them before last year. I like them - and the method
(on the box) a lot.

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Sometimes I even put it in the food.
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On Mon, 12 Oct 2009 18:59:40 -0600, Gloria P >
wrote:

>If I go through the work to make lasagna, I'll boil the noodles.


I'm in the opposite camp. I hate soupy lasagna, so maybe what's dry
to you is perfect for me.


--
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Sometimes I even put it in the food.
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On Tue, 13 Oct 2009 01:52:28 GMT, Wayne Boatwright
> wrote:

>I've never tried them, but I seem to recall that at one time the
>instructions for using them included adding a certain measure of water (or
>perhaps sauce) to the usual amountof sauce, apparently to compensate for
>not pre-cooking them.


Yes, you add extra moisture to it.
>
>Like you, if I'm going to bother making lasagne from scratch, I'll boil
>the noodles.


I dunno. Making lasagna just isn't a big deal. It's not very high up
on the ladder of culinary expertise. That said, I prefer the thinner
no boil type and fail to understand why boiling noodles means so much
to so many.

--
I love cooking with wine.
Sometimes I even put it in the food.


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On Mon, 12 Oct 2009 14:17:50 -0500, zxcvbob >
wrote:

>The only place it tries to fall apart is at the middle layer: mixture
>of crumbled Italian sausage, spinach, and onions, with just a little
>sauce spooned over.


You've pretty much explained it to yourself. You don't have any
mortar to hold it together. Why don't you mix at least the sausage
and onions together with the sauce? The other answer is better
balance. You could probably use less meat and more sauce.

--
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Sometimes I even put it in the food.
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