I made the lasanga.

On Mon, 21 Mar 2011 13:54:24 -0600, "Pete C."
wrote:


Thanks for all the tips! I'll put them to work today. :)

--

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

Then I would think it would do just fine if you put the rice noodles in
the lasagna uncooked and let it cook in place just like commercial
no-boil lasagna noodles or fresh conventional wheat pasta. If you had
too watery a sauce it might have allowed the rice noodles to
over-hydrate.
 
Julie Bove wrote:

I never use commercial no-boil noodles, I use fresh pasta which cooks in
jsut a few minutes. The rice noodles will probably cook just fine with
normal sauce levels in the time the lasagna bakes, since rice noodles
take similar boil time as fresh wheat pasta.
 
Julie Bove wrote:

For commercial sauce, I always use Classico sauce (available most
everywhere, including Sam's and Costco). Classico is really quite good
and has essentially no funky ingredients, the only non home kitchen
ingredient is a little calcium chloride which helps keep the tomatoes
from turning to mush when canned (jarred).
 
"Pete C." wrote in message
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Maybe if I cover it tightly. The instructions on the box said to bake
uncovered for 30 minutes. I did that but one end was a bit crispy. I used
a foil pan that is meant for poultry. I chose it because it was very deep.
The problem? It wasn't long enough to accommodate a whole noodle. So I cut
them with kitchen shears but apparently that one was a tad long.
 
Pete C. wrote:


I Hunt's sauce, in a can. (last time I made lasagna I used the
mushroom flavored.) Del Monte canned sauce is also quite good, but I
haven't seen it in the stores lately.

-Bob
 
Brooklyn1 wrote:


I mentioned those last week and she said something about them cooking
apart in a crockpot. I had hoped it was just a Julie-ism. (who cooks
lasagna in a slow cooker? OF COURSE it turned out watery)

-Bob
 
"Brooklyn1" wrote in message
news:o[email protected]...

Daughter would probably like that but I can't stand sour cream and it would
appear to have way too many carbs for me. I have made an enchilada
casserole that is similar. Which is what I would call that and not lasagna.
That wouldn't taste like lasagna at all.
 
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