Do you put eggs in your lasagna?

On Thu, 10 Mar 2011 07:29:25 -0800, "Julie Bove"
wrote:


Actually quartered hard cooked eggs in white sauce (sometimes the eggs
are encased in meat and deep fried) is an authentic dish; scotch eggs
on toast. The scandinavian version uses egg noodles instead of toast.
Other than the name I don't think there is anything Eyetalian about
lasagna.
 
On Mar 10, 3:18?am, "Julie Bove" wrote:

Never have I put in an egg in any form.

As for size, build a couple of small ones in those 9 by 3 baking
dishes, or build some individuals in boats.

I count out the noodles I need, and do a couple of extras for
breakage. If I have an extra noodle or two, I build an individual.
Waste not.....

No one should have a problem eating leftovers. If someone disdains
leftovers, I call it a form of snob-ism. It used to be considered a
sin to waste food.
 
"Julie Bove" wrote


Julie, there was nothing wrong with yours before. A few who didn't bother
to look up (or didnt know how) 'assumed' you had a different software or
that a fix for OE would 'fix' googlegroups messes.

It never was you to start with.
 
Ed Pawlowski wrote:


I add eggs to the ricotta cheese (1 egg per pound.) I blend it in a
food processor for a couple of minutes until it is *smooth*. But I
bet it would work OK without the eggs too.

I think Julie also asked about vegetables (and the tomatoes and
onions don't count.) I sometimes put frozen spinach in mine --
thawed and squeezed.

-Bob
 
Polly Esther wrote:


My freezer has a small flock of frozen chickens in the bottom. I
haven't bought a whole chicken in years; I just go dig one out every
once in a while and thaw it. (they must be breeding in there)


-Bob
 
Kalmia wrote:

Thanks! The problem with the leftover lasagna is that it has dairy in it.
Daughter and I outgrew dairy allergies so we can only have dairy twice a
week on subsequent days. So I try not to make leftover things with dairy
unless it is just enough for one other meal for us.

The other problem is that we are often not home to eat leftovers. I might
put stuff in the fridge with the intention of eating it later and then it
never gets eaten because something will come up. Then we are not home at
dinner time.

I do sometimes plan to have leftovers because daughter does take meals with
her to the dance studio. But I have to plan out just enough for her. Or
for the both of us. But I'd much rather eat something else when I am home
alone. Something that she can't or won't eat. Like peas. She is allergic
to them but loves them. So I will not eat them around her. But I love them
too. So sometimes I will eat them when she isn't here.
 
zxcvbob wrote:

That's how I always did my spinach. But... I discovered when putting
spinach in meatloaf, it works a lot better to cook it first to get as much
of the liquid out as I can. Gives a much more concentrated flavor too. I
tend to use fresh in my meatloaf. Not sure why I use the frozen for pasta.
 
zxcvbob wrote:

Heh. That's what happened to me with hamburger patties. I kept buying
these boxes of precooked ones at Costco. 12 patties to a box. The boxes
are a bit large for my side by side. So I put them in quart size zippered
bags, three to a bag. 2 or 3 are usually eaten at a time so there are some
lone patties in there. They got all over the freezer. Every shelf had them
on there. When I cleaned it out I gathered them all up and there were
enough patties to fill three boxes!
 
On 13/03/2011 11:56 PM, zxcvbob wrote:



I was wondering if they reproduce in the freezer. I defrosted and
cleaned my freezer two weeks ago and was surprised to find three whole
chickens in there.
 
Julie Bove wrote:


Goodness! That must be tough, remembering the allergies du jour.

Have you tried using corn tortillas instead of lasagna noodles? Cut
them in half and they layer pretty well. I don't know how they would
taste in an otherwise-traditional lasagna.

-Bob
 
On Mon, 14 Mar 2011 10:54:51 -0500, zxcvbob
wrote:


I see from a google that wheat free lasagna noodles exist; but I
haven't seen them, so I'd forget lasagna and move on to other layered
casserole types, like chicken enchiladas. Yum! I'm trying to decide
which of the two (lasagna or layered enchilada) I want to bring down
to DD's tomorrow.

As an alternative, eggplant can be used instead of lasagna noodles for
a wheat free lasagna.
http://www.ehow.com/how_5608523_use-eggplant-instead-lasagna-noodles.html
or make Moussaka. Of course Julie will need to substitute a non-wheat
flour for wheat to make the b?chamel sauce.
http://simplyrecipes.com/recipes/moussaka/

--

Today's mighty oak is just yesterday's nut that held its ground.
 
sf wrote:

I have had both rice and corn noodles in the lasagna shape.


Layered veggies work great. Maybe call it a strata rather than a
lasagna. I like slices of zuke even better than layers of eggplant.
 
On Mon, 14 Mar 2011 18:33:28 +0000 (UTC), Doug Freyburger
wrote:


I think Julie has already mentioned that she uses one layer of
zucchini in her lasagna, so it wouldn't be a stretch for her to use
all zucchini.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
"zxcvbob" wrote in message
news:[email protected]...

I have made an enchilada casserole like that. They don't hold up well. And
if done in a crockpot you can only cook until heated through. Otherwise
they dissolve. I don't think they would be good in a lasagna at all.
 
"sf" wrote in message
news:[email protected]...

I can get GF noodles just around the corner at the health food store. And
most of the grocery stores here sell them as well. If you haven't seen
them, you probably haven't looked for them! These days most stores have a
GF section. But sometimes they are mixed in with the regular foods. We
also have a GF/low carb store here. It's expensive because of the building
it is in and they don't have a parking lot. So I don't go there often.

We don't much like eggplant. I would never put it in lasagna for that
reason. I don't like bechamel sauce at all either.
 
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