Re: [CnD] Lasagna recipe for Teresa

[Teresa Mullen via Cookinginthedark]

Thank you all for the recipes I will use them I have been craving lasagna and 
would like to learn how to make it as well. Thank you so much again

Teresa MullenSent from my iPhone

> On May 31, 2016, at 5:22 PM, Allison Manzino via Cookinginthedark 
>  wrote:
>
> Hi Teresa and all,
>
> I thought I'd share my lasagna. Well, truth be told, it's from all 
> recipes.com. I use it all the time, I make it every year for my husband's 
> birthday and he loves it. I hope you enjoy it as much as I do. I live in 
> Spain, and use  my kitchen scale  to measure everything in grams. They use 
> the metric system over here. Hence why it says ounces, pounds and grams.
>
> Allie
> Linda's Lasagna
>
> Rating : 3.5 stars  Servings : 8
>
> This recipe has been in our family for years.
>
>
> 1 pound or 1 kg lean ground beef
> 1 chopped onion
> 2 6-ounce cans or 340 grams tomato paste
> 1 14.5 ounce can or 453 gr. crushed tomatoes
> 2 cups water
> 1 tablespoon oregano
> 2 teaspoons garlic powder
> 2 teaspoons salt
> ¼ teaspoon black pepper
> 1 tablespoon sugar
> 12 ounces 340 grams cottage cheese
> ½ cup grated parmesan cheese
> 1 egg
> 9 lasagna noodles
> 1 pound or 453 gr. shredded mozzarella cheese
> Procedure:
> In a large skillet over medium heat, cook beef and onion. Cook beef until 
> brown and onion is translucent.Cook onion until translucent. Drain ground 
> beef. In a large saucepan, combine beef, and onion with tomato paste, crushed 
> tomatoes, water, oregano, garlic powder, salt, pepper and sugar. Cook over 
> medium heat until mixture comes to a boil. Reduce heat to low and simmer 1 
> hour. While sauce is simmering, blend cottage cheese, Parmesan and egg until 
> smooth. Set aside. Bring a large pot of lightly salted water to a boil. Add 
> pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 
> 350 degrees F (175 degrees C). Spread 1 cup of sauce in the bottom of a 9x13 
> inch baking dish. Cover sauce with 3 noodles. For the first layer, top 
> noodles with one-third of the sauce and top with half of the mozzarella 
> cheese. For the second layer, Place three more noodles and cover with sauce 
> and the cottage cheese mixture. For the last layer top with the three 
> remaining noodles, and remaining sauce. Bake in preheated oven 30 minutes. 
> Sprinkle remaining mozzarella on top and bake 15 minutes more, until golden 
> and bubbly.
>
> Sent from All My Recipes application.
>
>
>
> Enviado desde mi iPhone
> My birds are winged blessings, they help me soar!
>
>
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>
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Re: [CnD] Lasagna

[Michael Baldwin via Cookinginthedark]

Good recipes, but here is a real simple one. This is what we use most of the
time. This is for a 9x9x2 casserole dish. Might not be the fanciest, or the
most flavorful, but it works for our family.

1 pound browned ground meet, 
1 jar 24 oz Prego spaghetti sauce, we use meet flavored
6 lasagna noodles
1 pound or so of mozzarella cheese

Dump the sauce in to the browned meet, drain meet first if there is a lot of
fat, use about a 1/4 cup of water to rinse out the jar and dump that in as
well. 
Add some sauce/meet mixture to the bottom of the baking dish to help keep
the lasagna from sticking.
Break about 1/3 off two noodles and place all pieces in the dish. Doesn't
have to be pretty, no one sees it.
Layer with more sauce, and then cheese.
next layer of noodles I run perpendicular to the first, 

I do three layers, sauce, noodles, sauce, cheese, sauce, noodles, cheese,
sauce, noodles, cheese.

Cover and in my oven I bake at 400 for 45 minutes, then uncover and bake for
another 10 or so, and let sit for about 10 before serving.

Bakes long and higher then other recipes because the noodles are not
pre-cooked.

Michael

-Original Message-
From: Teresa Mullen via Cookinginthedark
[mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, May 31, 2016 11:30 AM
To: [cookinginthedark@acbradio.org]
Cc: Teresa Mullen
Subject: [CnD] Lasagna

Hello everyone
Does anyone have an easy recipe for lasagna?
It would be greatly appreciated thanks in advance take care all of you and
happy cooking

Teresa MullenSent from my iPhone
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Re: [CnD] Lasagna

[Becky McCullough via Cookinginthedark]

I know you meant the sausage, LOL!
Becky
- Original Message -
From: "Charles Rivard via Cookinginthedark" <cookinginthedark@acbradio.org>
To: <cookinginthedark@acbradio.org>
Cc: "Charles Rivard" <wee1s...@fidnet.com>
Sent: Wednesday, June 01, 2016 9:57 AM
Subject: Re: [CnD] Lasagna


No, he won't.  He's dead.  Good sausage, though.  (I just had to be ornery.)




If you think you're finished, you! really! are! finished!!
-Original Message-
From: Becky McCullough via Cookinginthedark
Sent: Wednesday, June 01, 2016 7:59 AM
To: cookinginthedark@acbradio.org
Cc: Becky McCullough
Subject: Re: [CnD] Lasagna

Jimmy Dean would work too.
Becky
- Original Message -
From: "Teresa Mullen via Cookinginthedark" <cookinginthedark@acbradio.org>
To: <cookinginthedark@acbradio.org>
Cc: "Teresa Mullen" <teresamulle...@gmail.com>
Sent: Tuesday, May 31, 2016 1:37 PM
Subject: Re: [CnD] Lasagna


You probably could use Johnsonville Italian sausage as well. Those come in
links I believe five of them. Hot or mild Italian sausage

Teresa MullenSent from my iPhone


On May 31, 2016, at 1:43 PM, Sugar via Cookinginthedark
<cookinginthedark@acbradio.org> wrote:

I use the entire package of the hillshire all beef sausage, it feels like
a horse shoe
There is only one size.
Sugar
Knowing your own darkness is the best method for dealing with the
darknesses of other people.
-Filled with light, Sugar.


-Original Message-
From: Charles Rivard via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, May 31, 2016 9:56 AM
To: cookinginthedark@acbradio.org
Cc: Charles Rivard
Subject: Re: [CnD] Lasagna

How much sausage should be used?




If you think you're finished, you! really! are! finished!!
-Original Message-
From: Sugar via Cookinginthedark
Sent: Tuesday, May 31, 2016 11:34 AM
To: cookinginthedark@acbradio.org
Cc: Sugar
Subject: Re: [CnD] Lasagna

Sugar’s Lasagna

My Daniel just loves all the beef in it!

Ingrediants:
2lbs of lean beef(4%)
2lbs of mozarela(saving a cup for topping)
1 16oz. Parmesan cheese(kraft in container)
1 1lg container(14 ounce-16 ounce ricotta cheese,(brand precious) 1lg egg
salt and pepper to taste
12 lasagna noodles(boiling 2-3 extras in case one breaks)
1 can black, pitted olives
1sm. green pepper
1sm. red pepper
1sm. red onion
garlic to taste
(Italian sausage(mild)
at times I use "hillshire" smoked Italian sausage) salt for boiling water
1 med. bottle of "Prego" speghetti sauce (I like to use the roasted garlic
with mushrooms) Pam( to spray cassarole dish

Instructions:
in a rolling boil of hot water, place noodles up to 12 minutes, or until
noodles are slightly soften while noodles are boiling, heat and brown meat
and sausage, and since I use the 4% lean beef, no need to drain...
adding veggies, all chopped, continue to stir, then pour entire speghetti
sauce in, for a slow simmer(don’t forget to season your beef with your
choice of spices) preheat oven at 350 degrees for 15 minutes:
on a piece of foil, lay out noodles to cool, being careful not to burn
your fingers...smile...
now mix your cheeses, placing all cheeses in a bowl, and the egg, as the
egg plays like a glue remember to save at least 1 cup of mozeralla for
topping.
mix all together until a dough like substance, making sure egg has been
broken and spread through out mixture.
Add some pepper to cheese about half a tea spoon, or to taste Now the fun
begins!
1st layer: your meat sauce
2nd: noodles
3: cheese
repeat for 3 layers, being very generous with cheese, as you may have some
left over, if that happens, and you have a few noodles left, take all left
overs and roll up and place in oven for bit size stuffed noodles.
the same foil paper you used to place the noodles on, can be used to cover
lasagna .
bake for 35-45 minutes, or until all melted remember your meat has already
been browned...
last 15 minutes, remove foil and let sit for a few minutes more removing
out of the oven, to cool for about 10 minutes before sliceing.

Enjoy
Sugar

Knowing your own darkness is the best method for dealing with the
darknesses of other people.
-Filled with light, Sugar.

-Original Message-
From: Teresa Mullen via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, May 31, 2016 9:30 AM
To: [cookinginthedark@acbradio.org]
Cc: Teresa Mullen
Subject: [CnD] Lasagna

Hello everyone
Does anyone have an easy recipe for lasagna?
It would be greatly appreciated thanks in advance take care all of you and
happy cooking

Teresa MullenSent from my iPhone
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Re: [CnD] Lasagna

[Sugar via Cookinginthedark]

I've never tried that but you can try what you like and make it your own
Smile and thanks for the ideas
sugar

Knowing your own darkness is the best method for dealing with the darknesses of 
other people.
-Filled with light, Sugar.


-Original Message-
From: Becky McCullough via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, June 01, 2016 5:59 AM
To: cookinginthedark@acbradio.org
Cc: Becky McCullough
Subject: Re: [CnD] Lasagna

Jimmy Dean would work too.
Becky
- Original Message -
From: "Teresa Mullen via Cookinginthedark" <cookinginthedark@acbradio.org>
To: <cookinginthedark@acbradio.org>
Cc: "Teresa Mullen" <teresamulle...@gmail.com>
Sent: Tuesday, May 31, 2016 1:37 PM
Subject: Re: [CnD] Lasagna


You probably could use Johnsonville Italian sausage as well. Those come in
links I believe five of them. Hot or mild Italian sausage

Teresa MullenSent from my iPhone

> On May 31, 2016, at 1:43 PM, Sugar via Cookinginthedark
> <cookinginthedark@acbradio.org> wrote:
>
> I use the entire package of the hillshire all beef sausage, it feels like
> a horse shoe
> There is only one size.
> Sugar
> Knowing your own darkness is the best method for dealing with the
> darknesses of other people.
> -Filled with light, Sugar.
>
>
> -Original Message-
> From: Charles Rivard via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, May 31, 2016 9:56 AM
> To: cookinginthedark@acbradio.org
> Cc: Charles Rivard
> Subject: Re: [CnD] Lasagna
>
> How much sausage should be used?
>
>
>
>
> If you think you're finished, you! really! are! finished!!
> -Original Message-
> From: Sugar via Cookinginthedark
> Sent: Tuesday, May 31, 2016 11:34 AM
> To: cookinginthedark@acbradio.org
> Cc: Sugar
> Subject: Re: [CnD] Lasagna
>
> Sugar’s Lasagna
>
> My Daniel just loves all the beef in it!
>
> Ingrediants:
> 2lbs of lean beef(4%)
> 2lbs of mozarela(saving a cup for topping)
> 1 16oz. Parmesan cheese(kraft in container)
> 1 1lg container(14 ounce-16 ounce ricotta cheese,(brand precious) 1lg egg
> salt and pepper to taste
> 12 lasagna noodles(boiling 2-3 extras in case one breaks)
> 1 can black, pitted olives
> 1sm. green pepper
> 1sm. red pepper
> 1sm. red onion
> garlic to taste
> (Italian sausage(mild)
> at times I use "hillshire" smoked Italian sausage) salt for boiling water
> 1 med. bottle of "Prego" speghetti sauce (I like to use the roasted garlic
> with mushrooms) Pam( to spray cassarole dish
>
> Instructions:
> in a rolling boil of hot water, place noodles up to 12 minutes, or until
> noodles are slightly soften while noodles are boiling, heat and brown meat
> and sausage, and since I use the 4% lean beef, no need to drain...
> adding veggies, all chopped, continue to stir, then pour entire speghetti
> sauce in, for a slow simmer(don’t forget to season your beef with your
> choice of spices) preheat oven at 350 degrees for 15 minutes:
> on a piece of foil, lay out noodles to cool, being careful not to burn
> your fingers...smile...
> now mix your cheeses, placing all cheeses in a bowl, and the egg, as the
> egg plays like a glue remember to save at least 1 cup of mozeralla for
> topping.
> mix all together until a dough like substance, making sure egg has been
> broken and spread through out mixture.
> Add some pepper to cheese about half a tea spoon, or to taste Now the fun
> begins!
> 1st layer: your meat sauce
> 2nd: noodles
> 3: cheese
> repeat for 3 layers, being very generous with cheese, as you may have some
> left over, if that happens, and you have a few noodles left, take all left
> overs and roll up and place in oven for bit size stuffed noodles.
> the same foil paper you used to place the noodles on, can be used to cover
> lasagna .
> bake for 35-45 minutes, or until all melted remember your meat has already
> been browned...
> last 15 minutes, remove foil and let sit for a few minutes more removing
> out of the oven, to cool for about 10 minutes before sliceing.
>
> Enjoy
> Sugar
>
> Knowing your own darkness is the best method for dealing with the
> darknesses of other people.
> -Filled with light, Sugar.
>
> -Original Message-
> From: Teresa Mullen via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, May 31, 2016 9:30 AM
> To: [cookinginthedark@acbradio.org]
> Cc: Teresa Mullen
> Subject: [CnD] Lasagna
>
> Hello everyone
> Does anyone have an easy recipe for lasagna?
> It would be greatly appreciated thanks in advance take care all of you and
> happy cooking
>
> Teresa MullenSent from my iPhone
> __

Re: [CnD] Lasagna

[Charles Rivard via Cookinginthedark]

No, he won't.  He's dead.  Good sausage, though.  (I just had to be ornery.)




If you think you're finished, you! really! are! finished!!
-Original Message-
From: Becky McCullough via Cookinginthedark
Sent: Wednesday, June 01, 2016 7:59 AM
To: cookinginthedark@acbradio.org
Cc: Becky McCullough
Subject: Re: [CnD] Lasagna

Jimmy Dean would work too.
Becky
- Original Message -
From: "Teresa Mullen via Cookinginthedark" <cookinginthedark@acbradio.org>
To: <cookinginthedark@acbradio.org>
Cc: "Teresa Mullen" <teresamulle...@gmail.com>
Sent: Tuesday, May 31, 2016 1:37 PM
Subject: Re: [CnD] Lasagna


You probably could use Johnsonville Italian sausage as well. Those come in
links I believe five of them. Hot or mild Italian sausage

Teresa MullenSent from my iPhone


On May 31, 2016, at 1:43 PM, Sugar via Cookinginthedark
<cookinginthedark@acbradio.org> wrote:

I use the entire package of the hillshire all beef sausage, it feels like
a horse shoe
There is only one size.
Sugar
Knowing your own darkness is the best method for dealing with the
darknesses of other people.
-Filled with light, Sugar.


-Original Message-
From: Charles Rivard via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, May 31, 2016 9:56 AM
To: cookinginthedark@acbradio.org
Cc: Charles Rivard
Subject: Re: [CnD] Lasagna

How much sausage should be used?




If you think you're finished, you! really! are! finished!!
-Original Message-
From: Sugar via Cookinginthedark
Sent: Tuesday, May 31, 2016 11:34 AM
To: cookinginthedark@acbradio.org
Cc: Sugar
Subject: Re: [CnD] Lasagna

Sugar’s Lasagna

My Daniel just loves all the beef in it!

Ingrediants:
2lbs of lean beef(4%)
2lbs of mozarela(saving a cup for topping)
1 16oz. Parmesan cheese(kraft in container)
1 1lg container(14 ounce-16 ounce ricotta cheese,(brand precious) 1lg egg
salt and pepper to taste
12 lasagna noodles(boiling 2-3 extras in case one breaks)
1 can black, pitted olives
1sm. green pepper
1sm. red pepper
1sm. red onion
garlic to taste
(Italian sausage(mild)
at times I use "hillshire" smoked Italian sausage) salt for boiling water
1 med. bottle of "Prego" speghetti sauce (I like to use the roasted garlic
with mushrooms) Pam( to spray cassarole dish

Instructions:
in a rolling boil of hot water, place noodles up to 12 minutes, or until
noodles are slightly soften while noodles are boiling, heat and brown meat
and sausage, and since I use the 4% lean beef, no need to drain...
adding veggies, all chopped, continue to stir, then pour entire speghetti
sauce in, for a slow simmer(don’t forget to season your beef with your
choice of spices) preheat oven at 350 degrees for 15 minutes:
on a piece of foil, lay out noodles to cool, being careful not to burn
your fingers...smile...
now mix your cheeses, placing all cheeses in a bowl, and the egg, as the
egg plays like a glue remember to save at least 1 cup of mozeralla for
topping.
mix all together until a dough like substance, making sure egg has been
broken and spread through out mixture.
Add some pepper to cheese about half a tea spoon, or to taste Now the fun
begins!
1st layer: your meat sauce
2nd: noodles
3: cheese
repeat for 3 layers, being very generous with cheese, as you may have some
left over, if that happens, and you have a few noodles left, take all left
overs and roll up and place in oven for bit size stuffed noodles.
the same foil paper you used to place the noodles on, can be used to cover
lasagna .
bake for 35-45 minutes, or until all melted remember your meat has already
been browned...
last 15 minutes, remove foil and let sit for a few minutes more removing
out of the oven, to cool for about 10 minutes before sliceing.

Enjoy
Sugar

Knowing your own darkness is the best method for dealing with the
darknesses of other people.
-Filled with light, Sugar.

-Original Message-
From: Teresa Mullen via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, May 31, 2016 9:30 AM
To: [cookinginthedark@acbradio.org]
Cc: Teresa Mullen
Subject: [CnD] Lasagna

Hello everyone
Does anyone have an easy recipe for lasagna?
It would be greatly appreciated thanks in advance take care all of you and
happy cooking

Teresa MullenSent from my iPhone
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Re: [CnD] Lasagna

[Becky McCullough via Cookinginthedark]

Jimmy Dean would work too.
Becky
- Original Message -
From: "Teresa Mullen via Cookinginthedark" <cookinginthedark@acbradio.org>
To: <cookinginthedark@acbradio.org>
Cc: "Teresa Mullen" <teresamulle...@gmail.com>
Sent: Tuesday, May 31, 2016 1:37 PM
Subject: Re: [CnD] Lasagna


You probably could use Johnsonville Italian sausage as well. Those come in
links I believe five of them. Hot or mild Italian sausage

Teresa MullenSent from my iPhone


On May 31, 2016, at 1:43 PM, Sugar via Cookinginthedark
<cookinginthedark@acbradio.org> wrote:

I use the entire package of the hillshire all beef sausage, it feels like
a horse shoe
There is only one size.
Sugar
Knowing your own darkness is the best method for dealing with the
darknesses of other people.
-Filled with light, Sugar.


-Original Message-
From: Charles Rivard via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, May 31, 2016 9:56 AM
To: cookinginthedark@acbradio.org
Cc: Charles Rivard
Subject: Re: [CnD] Lasagna

How much sausage should be used?




If you think you're finished, you! really! are! finished!!
-Original Message-
From: Sugar via Cookinginthedark
Sent: Tuesday, May 31, 2016 11:34 AM
To: cookinginthedark@acbradio.org
Cc: Sugar
Subject: Re: [CnD] Lasagna

Sugar’s Lasagna

My Daniel just loves all the beef in it!

Ingrediants:
2lbs of lean beef(4%)
2lbs of mozarela(saving a cup for topping)
1 16oz. Parmesan cheese(kraft in container)
1 1lg container(14 ounce-16 ounce ricotta cheese,(brand precious) 1lg egg
salt and pepper to taste
12 lasagna noodles(boiling 2-3 extras in case one breaks)
1 can black, pitted olives
1sm. green pepper
1sm. red pepper
1sm. red onion
garlic to taste
(Italian sausage(mild)
at times I use "hillshire" smoked Italian sausage) salt for boiling water
1 med. bottle of "Prego" speghetti sauce (I like to use the roasted garlic
with mushrooms) Pam( to spray cassarole dish

Instructions:
in a rolling boil of hot water, place noodles up to 12 minutes, or until
noodles are slightly soften while noodles are boiling, heat and brown meat
and sausage, and since I use the 4% lean beef, no need to drain...
adding veggies, all chopped, continue to stir, then pour entire speghetti
sauce in, for a slow simmer(don’t forget to season your beef with your
choice of spices) preheat oven at 350 degrees for 15 minutes:
on a piece of foil, lay out noodles to cool, being careful not to burn
your fingers...smile...
now mix your cheeses, placing all cheeses in a bowl, and the egg, as the
egg plays like a glue remember to save at least 1 cup of mozeralla for
topping.
mix all together until a dough like substance, making sure egg has been
broken and spread through out mixture.
Add some pepper to cheese about half a tea spoon, or to taste Now the fun
begins!
1st layer: your meat sauce
2nd: noodles
3: cheese
repeat for 3 layers, being very generous with cheese, as you may have some
left over, if that happens, and you have a few noodles left, take all left
overs and roll up and place in oven for bit size stuffed noodles.
the same foil paper you used to place the noodles on, can be used to cover
lasagna .
bake for 35-45 minutes, or until all melted remember your meat has already
been browned...
last 15 minutes, remove foil and let sit for a few minutes more removing
out of the oven, to cool for about 10 minutes before sliceing.

Enjoy
Sugar

Knowing your own darkness is the best method for dealing with the
darknesses of other people.
-Filled with light, Sugar.

-Original Message-
From: Teresa Mullen via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, May 31, 2016 9:30 AM
To: [cookinginthedark@acbradio.org]
Cc: Teresa Mullen
Subject: [CnD] Lasagna

Hello everyone
Does anyone have an easy recipe for lasagna?
It would be greatly appreciated thanks in advance take care all of you and
happy cooking

Teresa MullenSent from my iPhone
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Re: [CnD] Lasagna

[Sugar via Cookinginthedark]

Good thing about recipes like mine is that you can make it your own recipe
Enjoy good cooking!
Sugar

Knowing your own darkness is the best method for dealing with the darknesses of 
other people.
-Filled with light, Sugar.


-Original Message-
From: Teresa Mullen via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, May 31, 2016 11:38 AM
To: [cookinginthedark@acbradio.org]
Cc: Teresa Mullen
Subject: Re: [CnD] Lasagna

You probably could use Johnsonville Italian sausage as well. Those come in 
links I believe five of them. Hot or mild Italian sausage

Teresa MullenSent from my iPhone

> On May 31, 2016, at 1:43 PM, Sugar via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
>
> I use the entire package of the hillshire all beef sausage, it feels
> like a horse shoe There is only one size.
> Sugar
> Knowing your own darkness is the best method for dealing with the darknesses 
> of other people.
> -Filled with light, Sugar.
>
>
> -Original Message-
> From: Charles Rivard via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, May 31, 2016 9:56 AM
> To: cookinginthedark@acbradio.org
> Cc: Charles Rivard
> Subject: Re: [CnD] Lasagna
>
> How much sausage should be used?
>
>
>
>
> If you think you're finished, you! really! are! finished!!
> -Original Message-
> From: Sugar via Cookinginthedark
> Sent: Tuesday, May 31, 2016 11:34 AM
> To: cookinginthedark@acbradio.org
> Cc: Sugar
> Subject: Re: [CnD] Lasagna
>
> Sugar’s Lasagna
>
> My Daniel just loves all the beef in it!
>
> Ingrediants:
> 2lbs of lean beef(4%)
> 2lbs of mozarela(saving a cup for topping)
> 1 16oz. Parmesan cheese(kraft in container)
> 1 1lg container(14 ounce-16 ounce ricotta cheese,(brand precious) 1lg
> egg salt and pepper to taste
> 12 lasagna noodles(boiling 2-3 extras in case one breaks)
> 1 can black, pitted olives
> 1sm. green pepper
> 1sm. red pepper
> 1sm. red onion
> garlic to taste
> (Italian sausage(mild)
> at times I use "hillshire" smoked Italian sausage) salt for boiling
> water
> 1 med. bottle of "Prego" speghetti sauce (I like to use the roasted
> garlic with mushrooms) Pam( to spray cassarole dish
>
> Instructions:
> in a rolling boil of hot water, place noodles up to 12 minutes, or until 
> noodles are slightly soften while noodles are boiling, heat and brown meat 
> and sausage, and since I use the 4% lean beef, no need to drain...
> adding veggies, all chopped, continue to stir, then pour entire speghetti 
> sauce in, for a slow simmer(don’t forget to season your beef with your choice 
> of spices) preheat oven at 350 degrees for 15 minutes:
> on a piece of foil, lay out noodles to cool, being careful not to burn your 
> fingers...smile...
> now mix your cheeses, placing all cheeses in a bowl, and the egg, as the egg 
> plays like a glue remember to save at least 1 cup of mozeralla for topping.
> mix all together until a dough like substance, making sure egg has been 
> broken and spread through out mixture.
> Add some pepper to cheese about half a tea spoon, or to taste Now the fun 
> begins!
> 1st layer: your meat sauce
> 2nd: noodles
> 3: cheese
> repeat for 3 layers, being very generous with cheese, as you may have some 
> left over, if that happens, and you have a few noodles left, take all left 
> overs and roll up and place in oven for bit size stuffed noodles.
> the same foil paper you used to place the noodles on, can be used to cover 
> lasagna .
> bake for 35-45 minutes, or until all melted remember your meat has already 
> been browned...
> last 15 minutes, remove foil and let sit for a few minutes more removing out 
> of the oven, to cool for about 10 minutes before sliceing.
>
> Enjoy
> Sugar
>
> Knowing your own darkness is the best method for dealing with the darknesses 
> of other people.
> -Filled with light, Sugar.
>
> -Original Message-
> From: Teresa Mullen via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, May 31, 2016 9:30 AM
> To: [cookinginthedark@acbradio.org]
> Cc: Teresa Mullen
> Subject: [CnD] Lasagna
>
> Hello everyone
> Does anyone have an easy recipe for lasagna?
> It would be greatly appreciated thanks in advance take care all of you
> and happy cooking
>
> Teresa MullenSent from my iPhone
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
>
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> https://www.avast.com/antivirus
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[CnD] Lasagna recipe for Teresa

[Allison Manzino via Cookinginthedark]

Hi Teresa and all,

I thought I'd share my lasagna. Well, truth be told, it's from all recipes.com. 
I use it all the time, I make it every year for my husband's birthday and he 
loves it. I hope you enjoy it as much as I do. I live in Spain, and use  my 
kitchen scale  to measure everything in grams. They use the metric system over 
here. Hence why it says ounces, pounds and grams.

Allie
Linda's Lasagna

Rating : 3.5 stars  Servings : 8

This recipe has been in our family for years.


1 pound or 1 kg lean ground beef
1 chopped onion
2 6-ounce cans or 340 grams tomato paste
1 14.5 ounce can or 453 gr. crushed tomatoes
2 cups water
1 tablespoon oregano
2 teaspoons garlic powder
2 teaspoons salt
¼ teaspoon black pepper
1 tablespoon sugar
12 ounces 340 grams cottage cheese
½ cup grated parmesan cheese
1 egg
9 lasagna noodles
1 pound or 453 gr. shredded mozzarella cheese
Procedure:
In a large skillet over medium heat, cook beef and onion. Cook beef until brown 
and onion is translucent.Cook onion until translucent. Drain ground beef. In a 
large saucepan, combine beef, and onion with tomato paste, crushed tomatoes, 
water, oregano, garlic powder, salt, pepper and sugar. Cook over medium heat 
until mixture comes to a boil. Reduce heat to low and simmer 1 hour. While 
sauce is simmering, blend cottage cheese, Parmesan and egg until smooth. Set 
aside. Bring a large pot of lightly salted water to a boil. Add pasta and cook 
for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F 
(175 degrees C). Spread 1 cup of sauce in the bottom of a 9x13 inch baking 
dish. Cover sauce with 3 noodles. For the first layer, top noodles with 
one-third of the sauce and top with half of the mozzarella cheese. For the 
second layer, Place three more noodles and cover with sauce and the cottage 
cheese mixture. For the last layer top with the three remaining noodles, and 
remaining sauce. Bake in preheated oven 30 minutes. Sprinkle remaining 
mozzarella on top and bake 15 minutes more, until golden and bubbly.

Sent from All My Recipes application.



Enviado desde mi iPhone
My birds are winged blessings, they help me soar!


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Re: [CnD] Lasagna

[Teresa Mullen via Cookinginthedark]

You probably could use Johnsonville Italian sausage as well. Those come in 
links I believe five of them. Hot or mild Italian sausage

Teresa MullenSent from my iPhone

> On May 31, 2016, at 1:43 PM, Sugar via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
>
> I use the entire package of the hillshire all beef sausage, it feels like a 
> horse shoe
> There is only one size.
> Sugar
> Knowing your own darkness is the best method for dealing with the darknesses 
> of other people.
> -Filled with light, Sugar.
>
>
> -Original Message-
> From: Charles Rivard via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, May 31, 2016 9:56 AM
> To: cookinginthedark@acbradio.org
> Cc: Charles Rivard
> Subject: Re: [CnD] Lasagna
>
> How much sausage should be used?
>
>
>
>
> If you think you're finished, you! really! are! finished!!
> -Original Message-
> From: Sugar via Cookinginthedark
> Sent: Tuesday, May 31, 2016 11:34 AM
> To: cookinginthedark@acbradio.org
> Cc: Sugar
> Subject: Re: [CnD] Lasagna
>
> Sugar’s Lasagna
>
> My Daniel just loves all the beef in it!
>
> Ingrediants:
> 2lbs of lean beef(4%)
> 2lbs of mozarela(saving a cup for topping)
> 1 16oz. Parmesan cheese(kraft in container)
> 1 1lg container(14 ounce-16 ounce ricotta cheese,(brand precious) 1lg egg 
> salt and pepper to taste
> 12 lasagna noodles(boiling 2-3 extras in case one breaks)
> 1 can black, pitted olives
> 1sm. green pepper
> 1sm. red pepper
> 1sm. red onion
> garlic to taste
> (Italian sausage(mild)
> at times I use "hillshire" smoked Italian sausage) salt for boiling water
> 1 med. bottle of "Prego" speghetti sauce (I like to use the roasted garlic 
> with mushrooms) Pam( to spray cassarole dish
>
> Instructions:
> in a rolling boil of hot water, place noodles up to 12 minutes, or until 
> noodles are slightly soften while noodles are boiling, heat and brown meat 
> and sausage, and since I use the 4% lean beef, no need to drain...
> adding veggies, all chopped, continue to stir, then pour entire speghetti 
> sauce in, for a slow simmer(don’t forget to season your beef with your choice 
> of spices) preheat oven at 350 degrees for 15 minutes:
> on a piece of foil, lay out noodles to cool, being careful not to burn your 
> fingers...smile...
> now mix your cheeses, placing all cheeses in a bowl, and the egg, as the egg 
> plays like a glue remember to save at least 1 cup of mozeralla for topping.
> mix all together until a dough like substance, making sure egg has been 
> broken and spread through out mixture.
> Add some pepper to cheese about half a tea spoon, or to taste Now the fun 
> begins!
> 1st layer: your meat sauce
> 2nd: noodles
> 3: cheese
> repeat for 3 layers, being very generous with cheese, as you may have some 
> left over, if that happens, and you have a few noodles left, take all left 
> overs and roll up and place in oven for bit size stuffed noodles.
> the same foil paper you used to place the noodles on, can be used to cover 
> lasagna .
> bake for 35-45 minutes, or until all melted remember your meat has already 
> been browned...
> last 15 minutes, remove foil and let sit for a few minutes more removing out 
> of the oven, to cool for about 10 minutes before sliceing.
>
> Enjoy
> Sugar
>
> Knowing your own darkness is the best method for dealing with the darknesses 
> of other people.
> -Filled with light, Sugar.
>
> -Original Message-
> From: Teresa Mullen via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, May 31, 2016 9:30 AM
> To: [cookinginthedark@acbradio.org]
> Cc: Teresa Mullen
> Subject: [CnD] Lasagna
>
> Hello everyone
> Does anyone have an easy recipe for lasagna?
> It would be greatly appreciated thanks in advance take care all of you and 
> happy cooking
>
> Teresa MullenSent from my iPhone
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
>
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> https://www.avast.com/antivirus
>
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> http://acbradio.org/mailman/listinfo/cookinginthedark
>
>
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> http://acbradio.org/mailman/listinfo/cookinginthedark
>
>
>
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Re: [CnD] Lasagna

[Sugar via Cookinginthedark]

I use the entire package of the hillshire all beef sausage, it feels like a 
horse shoe
There is only one size.
Sugar
Knowing your own darkness is the best method for dealing with the darknesses of 
other people.
-Filled with light, Sugar.


-Original Message-
From: Charles Rivard via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, May 31, 2016 9:56 AM
To: cookinginthedark@acbradio.org
Cc: Charles Rivard
Subject: Re: [CnD] Lasagna

How much sausage should be used?




If you think you're finished, you! really! are! finished!!
-Original Message-
From: Sugar via Cookinginthedark
Sent: Tuesday, May 31, 2016 11:34 AM
To: cookinginthedark@acbradio.org
Cc: Sugar
Subject: Re: [CnD] Lasagna

Sugar’s Lasagna

My Daniel just loves all the beef in it!

Ingrediants:
2lbs of lean beef(4%)
2lbs of mozarela(saving a cup for topping)
1 16oz. Parmesan cheese(kraft in container)
1 1lg container(14 ounce-16 ounce ricotta cheese,(brand precious) 1lg egg salt 
and pepper to taste
12 lasagna noodles(boiling 2-3 extras in case one breaks)
1 can black, pitted olives
1sm. green pepper
1sm. red pepper
1sm. red onion
garlic to taste
(Italian sausage(mild)
at times I use "hillshire" smoked Italian sausage) salt for boiling water
1 med. bottle of "Prego" speghetti sauce (I like to use the roasted garlic with 
mushrooms) Pam( to spray cassarole dish

Instructions:
in a rolling boil of hot water, place noodles up to 12 minutes, or until 
noodles are slightly soften while noodles are boiling, heat and brown meat and 
sausage, and since I use the 4% lean beef, no need to drain...
adding veggies, all chopped, continue to stir, then pour entire speghetti sauce 
in, for a slow simmer(don’t forget to season your beef with your choice of 
spices) preheat oven at 350 degrees for 15 minutes:
on a piece of foil, lay out noodles to cool, being careful not to burn your 
fingers...smile...
now mix your cheeses, placing all cheeses in a bowl, and the egg, as the egg 
plays like a glue remember to save at least 1 cup of mozeralla for topping.
mix all together until a dough like substance, making sure egg has been broken 
and spread through out mixture.
Add some pepper to cheese about half a tea spoon, or to taste Now the fun 
begins!
1st layer: your meat sauce
2nd: noodles
3: cheese
repeat for 3 layers, being very generous with cheese, as you may have some left 
over, if that happens, and you have a few noodles left, take all left overs and 
roll up and place in oven for bit size stuffed noodles.
the same foil paper you used to place the noodles on, can be used to cover 
lasagna .
bake for 35-45 minutes, or until all melted remember your meat has already been 
browned...
last 15 minutes, remove foil and let sit for a few minutes more removing out of 
the oven, to cool for about 10 minutes before sliceing.

Enjoy
Sugar

Knowing your own darkness is the best method for dealing with the darknesses of 
other people.
-Filled with light, Sugar.

-Original Message-
From: Teresa Mullen via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, May 31, 2016 9:30 AM
To: [cookinginthedark@acbradio.org]
Cc: Teresa Mullen
Subject: [CnD] Lasagna

Hello everyone
Does anyone have an easy recipe for lasagna?
It would be greatly appreciated thanks in advance take care all of you and 
happy cooking

Teresa MullenSent from my iPhone
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Re: [CnD] Lasagna

[Teresa Mullen via Cookinginthedark]

Thanks it is greatly appreciated and they both sound so good!!

Teresa MullenSent from my iPhone

> On May 31, 2016, at 1:09 PM, Susie Stageberg via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
>
> Here is my tried-and-true lasagna recipe. Easy? Well, I thin k it's easy 
> because I have been making it for years.
>
> Mama’s Lasagna
>
> For the sauce:
>
> 1 pound ground beef (or turkey, or sausage)
> 1 tbsp. dried parsley
> 1 tbsp. dried basil
> Salt and pepper to taste
> 2 cans (14 oz. each) crushed tomatoes
> 2 cans (8 oz. each) tomato sauce
>
> Brown the meat and stir in the rest of the sauce ingredients. Simmer slowly 
> uncovered one hour, or until thickened, stirring occasionally.
>
> Meanwhile, cook 6 lasagna noodles; drain them and set them aside. Shred 16 
> ounces of mozzarella, or buy it pre-shredded.
>
> In a medium bowl, beat an egg. Stir in 3 cups cream-style cottage cheese (or 
> ricotta), a pinch of salt, a pinch of pepper, 2 tbsp. dried parsley, and ½ 
> cup Parmesan cheese. Stir well; set aside.
>
> Heat the oven to 375. Spray a 9 by 13 pan with cooking spray. In the pan, 
> make layers (the correct number), beginning with noodles, then cottage 
> cheese, then meat sauce, then mozzarella. End with mozzarella.
>
> Bake 30 minutes, or until it’s all bubbly and the house smells yummy. This 
> will serve 6 to 8, and it’s even better reheated.
>
>
>
>
> Susie
>
>
> -Original Message-
> From: Teresa Mullen via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, May 31, 2016 11:30 AM
> To: [cookinginthedark@acbradio.org]
> Cc: Teresa Mullen
> Subject: [CnD] Lasagna
>
> Hello everyone
> Does anyone have an easy recipe for lasagna?
> It would be greatly appreciated thanks in advance take care all of you and 
> happy cooking
>
> Teresa MullenSent from my iPhone
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
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> http://acbradio.org/mailman/listinfo/cookinginthedark
>
>
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Re: [CnD] Lasagna

[Susie Stageberg via Cookinginthedark]

Here is my tried-and-true lasagna recipe. Easy? Well, I thin k it's easy 
because I have been making it for years.

Mama’s Lasagna

For the sauce:

1 pound ground beef (or turkey, or sausage)
1 tbsp. dried parsley
1 tbsp. dried basil
Salt and pepper to taste
2 cans (14 oz. each) crushed tomatoes
2 cans (8 oz. each) tomato sauce

Brown the meat and stir in the rest of the sauce ingredients. Simmer slowly 
uncovered one hour, or until thickened, stirring occasionally.

Meanwhile, cook 6 lasagna noodles; drain them and set them aside. Shred 16 
ounces of mozzarella, or buy it pre-shredded.

In a medium bowl, beat an egg. Stir in 3 cups cream-style cottage cheese (or 
ricotta), a pinch of salt, a pinch of pepper, 2 tbsp. dried parsley, and ½ cup 
Parmesan cheese. Stir well; set aside.

Heat the oven to 375. Spray a 9 by 13 pan with cooking spray. In the pan, make 
layers (the correct number), beginning with noodles, then cottage cheese, then 
meat sauce, then mozzarella. End with mozzarella.

Bake 30 minutes, or until it’s all bubbly and the house smells yummy. This will 
serve 6 to 8, and it’s even better reheated.




Susie


-Original Message-
From: Teresa Mullen via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, May 31, 2016 11:30 AM
To: [cookinginthedark@acbradio.org]
Cc: Teresa Mullen
Subject: [CnD] Lasagna

Hello everyone
Does anyone have an easy recipe for lasagna?
It would be greatly appreciated thanks in advance take care all of you and 
happy cooking

Teresa MullenSent from my iPhone
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Re: [CnD] Lasagna

[Charles Rivard via Cookinginthedark]

How much sausage should be used?




If you think you're finished, you! really! are! finished!!
-Original Message-
From: Sugar via Cookinginthedark
Sent: Tuesday, May 31, 2016 11:34 AM
To: cookinginthedark@acbradio.org
Cc: Sugar
Subject: Re: [CnD] Lasagna

Sugar’s Lasagna

My Daniel just loves all the beef in it!

Ingrediants:
2lbs of lean beef(4%)
2lbs of mozarela(saving a cup for topping)
1 16oz. Parmesan cheese(kraft in container)
1 1lg container(14 ounce-16 ounce ricotta cheese,(brand precious)
1lg egg
salt and pepper to taste
12 lasagna noodles(boiling 2-3 extras in case one breaks)
1 can black, pitted olives
1sm. green pepper
1sm. red pepper
1sm. red onion
garlic to taste
(Italian sausage(mild)
at times I use "hillshire" smoked Italian sausage)
salt for boiling water
1 med. bottle of "Prego" speghetti sauce
(I like to use the roasted garlic with mushrooms)
Pam( to spray cassarole dish

Instructions:
in a rolling boil of hot water, place noodles up to 12 minutes, or until
noodles are slightly soften
while noodles are boiling, heat and brown meat and sausage, and since I use
the 4% lean beef, no need to drain...
adding veggies, all chopped, continue to stir, then pour entire speghetti
sauce in, for a slow simmer(don’t forget to season your beef with your
choice of spices)
preheat oven at 350 degrees for 15 minutes:
on a piece of foil, lay out noodles to cool, being careful not to burn your
fingers...smile...
now mix your cheeses, placing all cheeses in a bowl, and the egg, as the egg
plays like a glue
remember to save at least 1 cup of mozeralla for topping.
mix all together until a dough like substance, making sure egg has been
broken and spread through out mixture.
Add some pepper to cheese about half a tea spoon, or to taste
Now the fun begins!
1st layer: your meat sauce
2nd: noodles
3: cheese
repeat for 3 layers, being very generous with cheese, as you may have some
left over, if that happens, and you have a few noodles left, take all left
overs and roll up and place in oven for bit size stuffed noodles.
the same foil paper you used to place the noodles on, can be used to cover
lasagna .
bake for 35-45 minutes, or until all melted
remember your meat has already been browned...
last 15 minutes, remove foil and let sit for a few minutes more
removing out of the oven, to cool for about 10 minutes before sliceing.

Enjoy
Sugar

Knowing your own darkness is the best method for dealing with the darknesses
of other people.
-Filled with light, Sugar.

-Original Message-
From: Teresa Mullen via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, May 31, 2016 9:30 AM
To: [cookinginthedark@acbradio.org]
Cc: Teresa Mullen
Subject: [CnD] Lasagna

Hello everyone
Does anyone have an easy recipe for lasagna?
It would be greatly appreciated thanks in advance take care all of you and
happy cooking

Teresa MullenSent from my iPhone
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Re: [CnD] Lasagna

[Nicole Massey via Cookinginthedark]

For anyone who wants to do the "Epic Gourmet" version of this, replace the 
noodles with bacon that's been interlaced and fried into a lattice. These types 
of recipes also often double the meat amounts too. Not for the faint of heart.

-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, May 31, 2016 11:35 AM
To: cookinginthedark@acbradio.org
Cc: Sugar <sugarsy...@sbcglobal.net>
Subject: Re: [CnD] Lasagna

Sugar’s Lasagna

My Daniel just loves all the beef in it!

Ingrediants:
2lbs of lean beef(4%)
2lbs of mozarela(saving a cup for topping)
1 16oz. Parmesan cheese(kraft in container)
1 1lg container(14 ounce-16 ounce ricotta cheese,(brand precious) 1lg egg salt 
and pepper to taste
12 lasagna noodles(boiling 2-3 extras in case one breaks)
1 can black, pitted olives
1sm. green pepper
1sm. red pepper
1sm. red onion
garlic to taste
(Italian sausage(mild)
at times I use "hillshire" smoked Italian sausage) salt for boiling water
1 med. bottle of "Prego" speghetti sauce (I like to use the roasted garlic with 
mushrooms) Pam( to spray cassarole dish

Instructions:
in a rolling boil of hot water, place noodles up to 12 minutes, or until 
noodles are slightly soften while noodles are boiling, heat and brown meat and 
sausage, and since I use the 4% lean beef, no need to drain...
adding veggies, all chopped, continue to stir, then pour entire speghetti sauce 
in, for a slow simmer(don’t forget to season your beef with your choice of 
spices) preheat oven at 350 degrees for 15 minutes:
on a piece of foil, lay out noodles to cool, being careful not to burn your 
fingers...smile...
now mix your cheeses, placing all cheeses in a bowl, and the egg, as the egg 
plays like a glue remember to save at least 1 cup of mozeralla for topping.
mix all together until a dough like substance, making sure egg has been broken 
and spread through out mixture.
Add some pepper to cheese about half a tea spoon, or to taste Now the fun 
begins!
1st layer: your meat sauce
2nd: noodles
3: cheese
repeat for 3 layers, being very generous with cheese, as you may have some left 
over, if that happens, and you have a few noodles left, take all left overs and 
roll up and place in oven for bit size stuffed noodles.
the same foil paper you used to place the noodles on, can be used to cover 
lasagna .
bake for 35-45 minutes, or until all melted remember your meat has already been 
browned...
last 15 minutes, remove foil and let sit for a few minutes more removing out of 
the oven, to cool for about 10 minutes before sliceing.

Enjoy
Sugar

Knowing your own darkness is the best method for dealing with the darknesses of 
other people.
-Filled with light, Sugar.

-Original Message-
From: Teresa Mullen via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, May 31, 2016 9:30 AM
To: [cookinginthedark@acbradio.org]
Cc: Teresa Mullen
Subject: [CnD] Lasagna

Hello everyone
Does anyone have an easy recipe for lasagna?
It would be greatly appreciated thanks in advance take care all of you and 
happy cooking

Teresa MullenSent from my iPhone
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Re: [CnD] Lasagna

[Sugar via Cookinginthedark]

Sugar’s Lasagna

My Daniel just loves all the beef in it!

Ingrediants:
2lbs of lean beef(4%)
2lbs of mozarela(saving a cup for topping)
1 16oz. Parmesan cheese(kraft in container)
1 1lg container(14 ounce-16 ounce ricotta cheese,(brand precious)
1lg egg
salt and pepper to taste
12 lasagna noodles(boiling 2-3 extras in case one breaks)
1 can black, pitted olives
1sm. green pepper
1sm. red pepper
1sm. red onion
garlic to taste
(Italian sausage(mild)
at times I use "hillshire" smoked Italian sausage)
salt for boiling water
1 med. bottle of "Prego" speghetti sauce
(I like to use the roasted garlic with mushrooms)
Pam( to spray cassarole dish

Instructions:
in a rolling boil of hot water, place noodles up to 12 minutes, or until 
noodles are slightly soften
while noodles are boiling, heat and brown meat and sausage, and since I use the 
4% lean beef, no need to drain...
adding veggies, all chopped, continue to stir, then pour entire speghetti sauce 
in, for a slow simmer(don’t forget to season your beef with your choice of 
spices)
preheat oven at 350 degrees for 15 minutes:
on a piece of foil, lay out noodles to cool, being careful not to burn your 
fingers...smile...
now mix your cheeses, placing all cheeses in a bowl, and the egg, as the egg 
plays like a glue
remember to save at least 1 cup of mozeralla for topping.
mix all together until a dough like substance, making sure egg has been broken 
and spread through out mixture.
Add some pepper to cheese about half a tea spoon, or to taste
Now the fun begins!
1st layer: your meat sauce
2nd: noodles
3: cheese
repeat for 3 layers, being very generous with cheese, as you may have some left 
over, if that happens, and you have a few noodles left, take all left overs and 
roll up and place in oven for bit size stuffed noodles.
the same foil paper you used to place the noodles on, can be used to cover 
lasagna .
bake for 35-45 minutes, or until all melted
remember your meat has already been browned...
last 15 minutes, remove foil and let sit for a few minutes more
removing out of the oven, to cool for about 10 minutes before sliceing.

Enjoy
Sugar

Knowing your own darkness is the best method for dealing with the darknesses of 
other people.
-Filled with light, Sugar.

-Original Message-
From: Teresa Mullen via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, May 31, 2016 9:30 AM
To: [cookinginthedark@acbradio.org]
Cc: Teresa Mullen
Subject: [CnD] Lasagna

Hello everyone
Does anyone have an easy recipe for lasagna?
It would be greatly appreciated thanks in advance take care all of you and 
happy cooking

Teresa MullenSent from my iPhone
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[CnD] Lasagna

[Teresa Mullen via Cookinginthedark]

Hello everyone
Does anyone have an easy recipe for lasagna?
It would be greatly appreciated thanks in advance take care all of you and 
happy cooking

Teresa MullenSent from my iPhone
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Re: [CnD] Lasagna Recipe

[Linda Ratzlaff]

Hi RJ
In your lasagna receipe you didn't say the size of container of cottlage 
cheese: the samaller one or larger one how many ml. ? Also how much dried 
oregano and basil.  I don't use the fresh cloves of garlic, any idea what 
that would be in powdered garlic?

Thanks in advance
Linda
- Original Message - 
From: lois w5...@sbcglobal.net

To: cookinginthedark@acbradio.org; RJ rjf...@verizon.net
Sent: Monday, February 11, 2013 8:32 AM
Subject: Re: [CnD] Introduction and recipe



Oh no, you are following me around. Come on I know you have more recipes.

Your sister, Lois

-Original Message- 
From: RJ

Sent: Sunday, February 10, 2013 5:37 PM
To: citd
Subject: [CnD] Introduction and recipe

Been a few blind list and love to share recipes. Was told years ago to 
join

the cooking  in the dark list years ago and finely got a round to it. Any
recipe I post I made and I am one of these cooks that go by a pinch of 
this
and a dash of that. For one thing I hate to measure and spices I seldom 
do.

Now for the recipe
Crock pot Lasagna or oven lasagna.
9 lasagna noodles (no cook kind)
1 container of cottage cheese or ricotta
1 can of 24 ounce spaghetti sauce
1 pound of hamburger
a good hard grated cheese
1 med onion
4 cloves of fresh garlic
dried oregano
dried basil
crushed hot red pepper

Do not soak the noodles if doing the crockpot  soak noodles if baking in
oven for about 10 minutes.
Finely chop onions and garlic
add a little oil to large frying pan and soften the onions/garlic (if you
can  see  until o/g are translucent[. Now brown hamburger, breaking it up 
as

it browns, as you add the spices.
Now add sauce and warm thru. You can let it cool or use it immediately

Add a little of the  sauce mixture to bottom of pan or crock pot. cover 
with

3 of the noodles. Lightly Add cottage or ricotta cheese over noodles .
Add more of the sauce. Sprinkle over grated cheese. Add another layer of
noodles than the cheese, than the sauce and the grated cheese. the last
three noodles cheese and the rest of the sauce.
In the crock pot set for three hours on high. Let set for 15 minutes and
have a lasagna meal.
In the oven
Set oven for 350 F
Cook for the first 30 minutes  covered with foil. remove the foil for the
last fifteen minutes than let rest for 10 to 15 minutes and enjoy.

See that Phil, I made it.
RJ

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[CnD] lasagna for dinner last night

[Shannon Wells]

Hi all. I bought a box of the lasagna noodles that say they do not require 
cooking. i made a lasagna last night for dinner, placed the uncooked pasta 
right in the pan, and it turned out great. The noodles were softer than if I 
had boiled regular ones, and it felt less bready, if that makes sense. Just 
thought I'd share. I use hamburger in my sauce, I used Ragoo and mozzarella 
cheese. Yum. I baked for 30 minutes covered with foil, as the directions on the 
box of noodles said to do, then uncovered and baked for another 15 to melt the 
cheese. Oven temp was at 350, and I also put green pepper and onion in it. 
sorry if this is backward. lol
Shannon Nicole Wells, author
http://www.wildheartbook.com
http://oldtimechristian.blogspot.com
http://www.twitter.com/authorshannon
http://www.facebook.com/profile.php?id=1826550903

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Re: [CnD] lasagna without cooking noodles

[Sandy from OK!]

I honestly! Do not think you could do macaroni like that for mac 'n' cheese.
I did post my recipe!
I mean for the 1 step lasagna.
Sandy

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of gail johnson
Sent: Sunday, February 05, 2012 6:26 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] lasagna without cooking noodles


I know about your tried and true way of making Lasagna.
I was curious if this method would work for any other kind of noodle?

My question is more for curiousity.

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Re: [CnD] lasagna without cooking noodles

[gail johnson]

I know about your tried and true way of making Lasagna.
I was curious if this method would work for any other kind of noodle?

My question is more for curiousity.

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[CnD] lasagna without cooking noodles

[gail johnson]

Hi List,

I wonder if Baked Mac and Cheese or other noodle dishes could be made 
without cooking them separately?


Anyone tried it?

I know for myself if any noodles are cooked too long on the stove they 
become pasty because of the starch in them.
If I accidentally don't cook them long enough i.e. I'm in a hurry, they 
are chewy.


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Re: [CnD] lasagna without cooking noodles

[Nancy Martin]

Hi 
They sell no boil lasagna noodles. I make a recipe where I stuff a filling
into uncooked manicotti, add sauce to the pan, and bake it.
Hth
Nancy Martin

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of gail johnson
Sent: Saturday, February 04, 2012 6:40 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] lasagna without cooking noodles

Hi List,

I wonder if Baked Mac and Cheese or other noodle dishes could be made 
without cooking them separately?

Anyone tried it?

I know for myself if any noodles are cooked too long on the stove they 
become pasty because of the starch in them.
If I accidentally don't cook them long enough i.e. I'm in a hurry, they 
are chewy.

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Re: [CnD] lasagna

[Nancy Martin]

Hi again,
Since manicotti was mentioned here, I believe I have a couple of recipes if
anyone would like them. I also stuff the uncooked manicotti with filling and
find it easier.
Nancy Martin
Oklahoma
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lora Leggett
Sent: Monday, January 30, 2012 6:59 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] lasagna

It is kind of a judgement thing.  The jars ar 32 ounce or sometimes 28 now, 
and when yu are using mushroom soup they are cans and I don't like to dilute

it much.
I just feels a little bit liquidy on top when you first do it and the 
absorbing into the noodles overnight is taking the place of boiling them. 
When I bake it somehow it has always come out wonderful.  I have even added 
a bit of water at baking time if dry noodles are exposed.

- Original Message - 
From: Jan zarf2...@verizon.net
To: cookinginthedark@acbradio.org
Sent: Monday, January 30, 2012 4:54 PM
Subject: Re: [CnD] lasagna


A cup of water besides the 32 ounces sauce? Is it a cup all the time. Or do
 you check to see how much it needs and then add the water? I want to make
 sure.

 -Original Message-
 From: cookinginthedark-boun...@acbradio.org
 [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lora Leggett
 Sent: Monday, January 30, 2012 11:45 AM
 To: cookinginthedark@acbradio.org
 Subject: Re: [CnD] lasagna


 That's a good question.  It has always absorbed and has come out 
 perfectly.i

 have never put more than a cup of water to cover.

 - Original Message - 
 From: Jan zarf2...@verizon.net
 To: cookinginthedark@acbradio.org
 Sent: Monday, January 30, 2012 9:18 AM
 Subject: Re: [CnD] lasagna


 How do you know if the liquid is enough or too much?

 -Original Message-
 From: cookinginthedark-boun...@acbradio.org
 [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lora
 Leggett
 Sent: Sunday, January 29, 2012 8:00 PM
 To: cookinginthedark@acbradio.org
 Subject: Re: [CnD] lasagna


 I never boil lasagna or manicotti noodles anymore.  You can use your
 favorite recipe and you do not have to use those special no boil
 noodles. Just layer your regular metal or glass pans or a disposable
 pan, whichever but the important part is to have enough liquid so your
 top layer of noodles

 is submerged.  Even add water if the sauc is not enough.  It will look
 too watery.  Then wrap it and chillit overnight or for at least 6 or 8
 hours. Then bake it and it will come out wonderful.  The extra liquid
 will absorb into the noodles and they will come out nice and soft and
 you will never know you didn't boil them first. I find that it keeps
 oodles from breaking especially in the case of manicotti that you are
 stuffing with the filling.  I stuff them raw and then

 do it that way and they never break.
 Lora

  Original Message -
 From: Kathy Pingstock kpingst...@zoominternet.net
 To: Cookinginthedark@acbradio.org
 Sent: Thursday, January 26, 2012 9:30 AM
 Subject: [CnD] lasagna


A question that I have can I prepare my lasagna with everything that I
eill  use and prepare it in my disposal pan and cover with foil for
baking the  next day at supper tme, will this be okay or not a good
idea.

 Kathy

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Re: [CnD] lasagna

[Jan]

How do you know if the liquid is enough or too much?

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lora Leggett
Sent: Sunday, January 29, 2012 8:00 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] lasagna


I never boil lasagna or manicotti noodles anymore.  You can use your 
favorite recipe and you do not have to use those special no boil noodles. 
Just layer your regular metal or glass pans or a disposable pan, whichever 
but the important part is to have enough liquid so your top layer of noodles

is submerged.  Even add water if the sauc is not enough.  It will look too 
watery.  Then wrap it and chillit overnight or for at least 6 or 8 hours. 
Then bake it and it will come out wonderful.  The extra liquid will absorb 
into the noodles and they will come out nice and soft and you will never 
know you didn't boil them first.
I find that it keeps oodles from breaking especially in the case of 
manicotti that you are stuffing with the filling.  I stuff them raw and then

do it that way and they never break.
Lora

 Original Message - 
From: Kathy Pingstock kpingst...@zoominternet.net
To: Cookinginthedark@acbradio.org
Sent: Thursday, January 26, 2012 9:30 AM
Subject: [CnD] lasagna


A question that I have can I prepare my lasagna with everything that I 
eill  use and prepare it in my disposal pan and cover with foil for 
baking the  next day at supper tme, will this be okay or not a good 
idea.

 Kathy

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Re: [CnD] lasagna

[Lora Leggett]

That's a good question.  It has always absorbed and has come out perfectly.i 
have never put more than a cup of water to cover.


- Original Message - 
From: Jan zarf2...@verizon.net

To: cookinginthedark@acbradio.org
Sent: Monday, January 30, 2012 9:18 AM
Subject: Re: [CnD] lasagna



How do you know if the liquid is enough or too much?

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lora Leggett
Sent: Sunday, January 29, 2012 8:00 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] lasagna


I never boil lasagna or manicotti noodles anymore.  You can use your
favorite recipe and you do not have to use those special no boil noodles.
Just layer your regular metal or glass pans or a disposable pan, whichever
but the important part is to have enough liquid so your top layer of 
noodles


is submerged.  Even add water if the sauc is not enough.  It will look too
watery.  Then wrap it and chillit overnight or for at least 6 or 8 hours.
Then bake it and it will come out wonderful.  The extra liquid will absorb
into the noodles and they will come out nice and soft and you will never
know you didn't boil them first.
I find that it keeps oodles from breaking especially in the case of
manicotti that you are stuffing with the filling.  I stuff them raw and 
then


do it that way and they never break.
Lora

 Original Message - 
From: Kathy Pingstock kpingst...@zoominternet.net

To: Cookinginthedark@acbradio.org
Sent: Thursday, January 26, 2012 9:30 AM
Subject: [CnD] lasagna



A question that I have can I prepare my lasagna with everything that I
eill  use and prepare it in my disposal pan and cover with foil for
baking the  next day at supper tme, will this be okay or not a good
idea.

Kathy

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Re: [CnD] lasagna

[Jan]

A cup of water besides the 32 ounces sauce? Is it a cup all the time. Or do
you check to see how much it needs and then add the water? I want to make
sure.

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lora Leggett
Sent: Monday, January 30, 2012 11:45 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] lasagna


That's a good question.  It has always absorbed and has come out perfectly.i

have never put more than a cup of water to cover.

- Original Message - 
From: Jan zarf2...@verizon.net
To: cookinginthedark@acbradio.org
Sent: Monday, January 30, 2012 9:18 AM
Subject: Re: [CnD] lasagna


 How do you know if the liquid is enough or too much?

 -Original Message-
 From: cookinginthedark-boun...@acbradio.org
 [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lora 
 Leggett
 Sent: Sunday, January 29, 2012 8:00 PM
 To: cookinginthedark@acbradio.org
 Subject: Re: [CnD] lasagna


 I never boil lasagna or manicotti noodles anymore.  You can use your 
 favorite recipe and you do not have to use those special no boil 
 noodles. Just layer your regular metal or glass pans or a disposable 
 pan, whichever but the important part is to have enough liquid so your 
 top layer of noodles

 is submerged.  Even add water if the sauc is not enough.  It will look 
 too watery.  Then wrap it and chillit overnight or for at least 6 or 8 
 hours. Then bake it and it will come out wonderful.  The extra liquid 
 will absorb into the noodles and they will come out nice and soft and 
 you will never know you didn't boil them first. I find that it keeps 
 oodles from breaking especially in the case of manicotti that you are 
 stuffing with the filling.  I stuff them raw and then

 do it that way and they never break.
 Lora

  Original Message -
 From: Kathy Pingstock kpingst...@zoominternet.net
 To: Cookinginthedark@acbradio.org
 Sent: Thursday, January 26, 2012 9:30 AM
 Subject: [CnD] lasagna


A question that I have can I prepare my lasagna with everything that I 
eill  use and prepare it in my disposal pan and cover with foil for 
baking the  next day at supper tme, will this be okay or not a good 
idea.

 Kathy

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 http://acbradio.org/mailman/listinfo/cookinginthedark

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Re: [CnD] lasagna

[Lora Leggett]

It is kind of a judgement thing.  The jars ar 32 ounce or sometimes 28 now, 
and when yu are using mushroom soup they are cans and I don't like to dilute 
it much.
I just feels a little bit liquidy on top when you first do it and the 
absorbing into the noodles overnight is taking the place of boiling them. 
When I bake it somehow it has always come out wonderful.  I have even added 
a bit of water at baking time if dry noodles are exposed.


- Original Message - 
From: Jan zarf2...@verizon.net

To: cookinginthedark@acbradio.org
Sent: Monday, January 30, 2012 4:54 PM
Subject: Re: [CnD] lasagna



A cup of water besides the 32 ounces sauce? Is it a cup all the time. Or do
you check to see how much it needs and then add the water? I want to make
sure.

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lora Leggett
Sent: Monday, January 30, 2012 11:45 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] lasagna


That's a good question.  It has always absorbed and has come out 
perfectly.i


have never put more than a cup of water to cover.

- Original Message - 
From: Jan zarf2...@verizon.net

To: cookinginthedark@acbradio.org
Sent: Monday, January 30, 2012 9:18 AM
Subject: Re: [CnD] lasagna



How do you know if the liquid is enough or too much?

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lora
Leggett
Sent: Sunday, January 29, 2012 8:00 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] lasagna


I never boil lasagna or manicotti noodles anymore.  You can use your
favorite recipe and you do not have to use those special no boil
noodles. Just layer your regular metal or glass pans or a disposable
pan, whichever but the important part is to have enough liquid so your
top layer of noodles

is submerged.  Even add water if the sauc is not enough.  It will look
too watery.  Then wrap it and chillit overnight or for at least 6 or 8
hours. Then bake it and it will come out wonderful.  The extra liquid
will absorb into the noodles and they will come out nice and soft and
you will never know you didn't boil them first. I find that it keeps
oodles from breaking especially in the case of manicotti that you are
stuffing with the filling.  I stuff them raw and then

do it that way and they never break.
Lora

 Original Message -
From: Kathy Pingstock kpingst...@zoominternet.net
To: Cookinginthedark@acbradio.org
Sent: Thursday, January 26, 2012 9:30 AM
Subject: [CnD] lasagna



A question that I have can I prepare my lasagna with everything that I
eill  use and prepare it in my disposal pan and cover with foil for
baking the  next day at supper tme, will this be okay or not a good
idea.

Kathy

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[CnD] lasagna

[Kathy Pingstock]

A question that I have can I prepare my lasagna with everything that I eill
use and prepare it in my disposal pan and cover with foil for baking the
next day at supper tme, will this be okay or not a good idea.

Kathy

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Re: [CnD] lasagna

[Lora Leggett]

I never boil lasagna or manicotti noodles anymore.  You can use your 
favorite recipe and you do not have to use those special no boil noodles. 
Just layer your regular metal or glass pans or a disposable pan, whichever 
but the important part is to have enough liquid so your top layer of noodles 
is submerged.  Even add water if the sauc is not enough.  It will look too 
watery.  Then wrap it and chillit overnight or for at least 6 or 8 hours. 
Then bake it and it will come out wonderful.  The extra liquid will absorb 
into the noodles and they will come out nice and soft and you will never 
know you didn't boil them first.
I find that it keeps oodles from breaking especially in the case of 
manicotti that you are stuffing with the filling.  I stuff them raw and then 
do it that way and they never break.

Lora

 Original Message - 
From: Kathy Pingstock kpingst...@zoominternet.net

To: Cookinginthedark@acbradio.org
Sent: Thursday, January 26, 2012 9:30 AM
Subject: [CnD] lasagna



A question that I have can I prepare my lasagna with everything that I eill
use and prepare it in my disposal pan and cover with foil for baking the
next day at supper tme, will this be okay or not a good idea.

Kathy

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Re: [CnD] lasagna

[Lois]

Lora, I like your tip. I am going to save this and try it. Thanks!

Lois
  - Original Message - 
  From: Lora Leggett 
  To: cookinginthedark@acbradio.org 
  Sent: Sunday, January 29, 2012 6:59 PM
  Subject: Re: [CnD] lasagna


  I never boil lasagna or manicotti noodles anymore.  You can use your 
  favorite recipe and you do not have to use those special no boil noodles. 
  Just layer your regular metal or glass pans or a disposable pan, whichever 
  but the important part is to have enough liquid so your top layer of noodles 
  is submerged.  Even add water if the sauc is not enough.  It will look too 
  watery.  Then wrap it and chillit overnight or for at least 6 or 8 hours. 
  Then bake it and it will come out wonderful.  The extra liquid will absorb 
  into the noodles and they will come out nice and soft and you will never 
  know you didn't boil them first.
  I find that it keeps oodles from breaking especially in the case of 
  manicotti that you are stuffing with the filling.  I stuff them raw and then 
  do it that way and they never break.
  Lora

   Original Message - 
  From: Kathy Pingstock kpingst...@zoominternet.net
  To: Cookinginthedark@acbradio.org
  Sent: Thursday, January 26, 2012 9:30 AM
  Subject: [CnD] lasagna


  A question that I have can I prepare my lasagna with everything that I eill
   use and prepare it in my disposal pan and cover with foil for baking the
   next day at supper tme, will this be okay or not a good idea.
  
   Kathy
  
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[CnD] lasagna

[Kerryann Ifill]

Hi List,

 

I need a recipe for lasagna. doe s anyone have one to share?

 

Thanks

Kerry

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Re: [CnD] lasagna

[V Jack]

Lasagna
 1 pound ground beef
1 can whole tomatoes 
2 small cans tomato paste 
1 tsp. Oregano 
Salt and pepper to taste 

1 chopped onion 
8 ounces cottage cheese 
1 egg 
1 pound mozzarella cheese (grated) 
Parmesan cheese 
Lasagna noodles (10 to 12 

Brown meat and drain fat, add chopped onions, whole tomatoes, tomato paste,
oregano and salt and pepper to taste. I usually will add a bit more spices,
like garlic and Italian seasoning. All depends on your taste. 
Simmer sauce for 1 hour. 
Cook and drain noodles 
Beat egg into cottage cheese 
Layer into a 9 by 12 casserole starting with sauce. Then noodles, sauce,
mozzarella cheese. I do three layers. If you do the middle layer with the
noodles going the narrow ways of the pan, it will slice much better when
served. 
End with spooning the cottage cheese mixture over the top, I just drop
spoonfuls on the top and then sprinkle with a little parmesan cheese. Bake
350 20 to 25 minutes. This is my personal recipe I have made for years. Hope
you like it. Do season the way you like it.  

 

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Kerryann Ifill
Sent: Saturday, December 04, 2010 1:39 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] lasagna


Hi List,

 

I need a recipe for lasagna. doe s anyone have one to share?

 

Thanks

Kerry

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Version: 9.0.872 / Virus Database: 271.1.1/3296 - Release Date: 12/03/10
23:34:00

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Re: [CnD] Lasagna Using Uncooked Noodles?

[Linda Richard]

If you looking lasagna nookles that you can put in your favorite meat recipe 
Ronzoni has an noodle called oven ready you just layer 3 or 4 inbetween your 
sauce final layer should be sauce with favorite cheese Good luck.  Linda and 
Joe
- Original Message - 
From: Claudia cdelreal1...@sbcglobal.net

To: cooking-frie...@yahoogroups.com; cookinginthedark@acbradio.org
Sent: Monday, October 25, 2010 10:48 AM
Subject: [CnD] Lasagna Using Uncooked Noodles?



Hi,

I am looking  for lasagna recipes that use uncooked noodles?
However, my son won't eat any that are spinach, broccoli, etc. in nature, 
so they have to be meat-based lasagnas.

Thanks.

Claudia



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Re: [CnD] Lasagna Using Uncooked Noodles?

[Shannon]

I don't cook my noodles but I soak them in a large stainless steel bowl 
filled with hot tap water. I drop them in the water criss cross so they 
don't stick and let them soak for about 5 minutes. then I add enough cold 
water  so I can take them out of the bowl as I am building my lasagna. The 
noodles are soft enough to handle without cracking. I also as mentioned in 
other posts put some sauce on the bottom of my pan so noodles won't stick.

Shannon
- Original Message - 
From: Linda Richard jolin...@bellsouth.net

To: cookinginthedark@acbradio.org
Sent: Tuesday, October 26, 2010 8:41 AM
Subject: Re: [CnD] Lasagna Using Uncooked Noodles?


If you looking lasagna noodles that you can put in your favorite meat 
recipe Ronzoni has an noodle called oven ready you just layer 3 or 4 
inbetween your sauce final layer should be sauce with favorite cheese Good 
luck.  Linda and Joe
- Original Message - 
From: Claudia cdelreal1...@sbcglobal.net

To: cooking-frie...@yahoogroups.com; cookinginthedark@acbradio.org
Sent: Monday, October 25, 2010 10:48 AM
Subject: [CnD] Lasagna Using Uncooked Noodles?



Hi,

I am looking  for lasagna recipes that use uncooked noodles?
However, my son won't eat any that are spinach, broccoli, etc. in nature, 
so they have to be meat-based lasagnas.

Thanks.

Claudia



Windows Messenger:  cdelreal1...@sbcglobal.net
Skype:  claudiadr10

I moderate two groups:
makinghouseworkeasier-subscr...@googlegroups.com
And,
our-safe-haven-subscr...@googlegroups.com
specifically for women who are visually-impaired.



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[CnD] Lasagna Using Uncooked Noodles?

[Claudia]

Hi,

I am looking  for lasagna recipes that use uncooked noodles?
However, my son won't eat any that are spinach, broccoli, etc. in nature, so 
they have to be meat-based lasagnas.
Thanks.

Claudia



Windows Messenger:  cdelreal1...@sbcglobal.net
Skype:  claudiadr10

I moderate two groups:
makinghouseworkeasier-subscr...@googlegroups.com
And, 
our-safe-haven-subscr...@googlegroups.com
specifically for women who are visually-impaired.



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Re: [CnD] Lasagna Using Uncooked Noodles?

[Jean Marcley]

Claudia,
There are lasagna noodles that are made for that purpose.
I have used regular lasagna noodles, put the lasagna together the night 
before and kept it in the refrigerator covered with plastic wrap.  The next 
day I bake it after removing the plastic wrap and putting aluminum foil over 
it.  I add about 30 minutes to the cooking time.
I don't have a recipe, I just use what I feel like, so I hope others with 
send you recipes.
Oh, yes.  I did shred a zucchini in with the ricotta cheese and no one was 
the wiser.  There were several non-green dinner guests there, too (smile).

I hope this helps you.
Jean
- Original Message - 
From: Claudia cdelreal1...@sbcglobal.net

To: cooking-frie...@yahoogroups.com; cookinginthedark@acbradio.org
Sent: Monday, October 25, 2010 7:48 AM
Subject: [CnD] Lasagna Using Uncooked Noodles?



Hi,

I am looking  for lasagna recipes that use uncooked noodles?
However, my son won't eat any that are spinach, broccoli, etc. in nature, 
so they have to be meat-based lasagnas.

Thanks.

Claudia



Windows Messenger:  cdelreal1...@sbcglobal.net
Skype:  claudiadr10

I moderate two groups:
makinghouseworkeasier-subscr...@googlegroups.com
And,
our-safe-haven-subscr...@googlegroups.com
specifically for women who are visually-impaired.



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signature database 5561 (20101025) __


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Version: 8.5.448 / Virus Database: 271.1.1/3216 - Release Date: 10/24/10 
06:34:00



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Re: [CnD] Lasagna Using Uncooked Noodles?

[beverly heninger]

Hi,

  I have made Lazonya before with using regular noodles, making it the day 
before and putting in the frigerator over night and it was the best lazonya 
that I ever made. Point being I do not think you have to cook the noodles if 
you have the time to make it the day before.


   Beverly 
--
From: Claudia cdelreal1...@sbcglobal.net
Sent: Monday, October 25, 2010 7:48 AM
To: cooking-frie...@yahoogroups.com; cookinginthedark@acbradio.org
Subject: [CnD] Lasagna Using Uncooked Noodles?


Hi,

I am looking  for lasagna recipes that use uncooked noodles?
However, my son won't eat any that are spinach, broccoli, etc. in nature, 
so they have to be meat-based lasagnas.

Thanks.

Claudia



Windows Messenger:  cdelreal1...@sbcglobal.net
Skype:  claudiadr10

I moderate two groups:
makinghouseworkeasier-subscr...@googlegroups.com
And,
our-safe-haven-subscr...@googlegroups.com
specifically for women who are visually-impaired.



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Re: [CnD] Lasagna Using Uncooked Noodles?

[Sisi Ben-Simon]

Hi,

As someone said here before, there are noodles especially made for lasagna. 
You don't have to cook them a day before. Just prepare whatever you want to 
put in the lasagna, ground beef, tomato sauce, zucchini, cheeses, anything 
you like. It's better to brown the meat and sauce before baking the lasagna. 
Spray some oil on the cookie sheet, put one layer of lasagna noodles, 
another layer of the meat and sauce, top with cheese mixture, repeat layers 
finishing with noodles. Bake on 350 for about 40 minutes, add some cheese on 
top and bake a little longer for the cheese to melt. I know that sounds a 
little messed up, not like a well-written recipe. I just told you how I make 
it.


Good luck
Sisi
- Original Message - 
From: Claudia cdelreal1...@sbcglobal.net

To: cooking-frie...@yahoogroups.com; cookinginthedark@acbradio.org
Sent: Monday, October 25, 2010 4:48 PM
Subject: [CnD] Lasagna Using Uncooked Noodles?



Hi,

I am looking  for lasagna recipes that use uncooked noodles?
However, my son won't eat any that are spinach, broccoli, etc. in nature, 
so they have to be meat-based lasagnas.

Thanks.

Claudia



Windows Messenger:  cdelreal1...@sbcglobal.net
Skype:  claudiadr10

I moderate two groups:
makinghouseworkeasier-subscr...@googlegroups.com
And,
our-safe-haven-subscr...@googlegroups.com
specifically for women who are visually-impaired.



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Re: [CnD] Lasagna Using Uncooked Noodles?

[J Espinal]

I do it the same way that CC does, but sometimes I use different
cheeses. They may vary depending on who's eating the lasagna. I don't
know about everybody else, but I shred my cheese before I use
it...someone else I know just has hers cut in really thin slices at
the grocery store.
Jael

On 10/25/10, Sisi Ben-Simon fireb...@netvision.net.il wrote:
 Hi,

 As someone said here before, there are noodles especially made for lasagna.
 You don't have to cook them a day before. Just prepare whatever you want to
 put in the lasagna, ground beef, tomato sauce, zucchini, cheeses, anything
 you like. It's better to brown the meat and sauce before baking the lasagna.
 Spray some oil on the cookie sheet, put one layer of lasagna noodles,
 another layer of the meat and sauce, top with cheese mixture, repeat layers
 finishing with noodles. Bake on 350 for about 40 minutes, add some cheese on
 top and bake a little longer for the cheese to melt. I know that sounds a
 little messed up, not like a well-written recipe. I just told you how I make
 it.

 Good luck
 Sisi
 - Original Message -
 From: Claudia cdelreal1...@sbcglobal.net
 To: cooking-frie...@yahoogroups.com; cookinginthedark@acbradio.org
 Sent: Monday, October 25, 2010 4:48 PM
 Subject: [CnD] Lasagna Using Uncooked Noodles?


 Hi,

 I am looking  for lasagna recipes that use uncooked noodles?
 However, my son won't eat any that are spinach, broccoli, etc. in nature,
 so they have to be meat-based lasagnas.
 Thanks.

 Claudia



 Windows Messenger:  cdelreal1...@sbcglobal.net
 Skype:  claudiadr10

 I moderate two groups:
 makinghouseworkeasier-subscr...@googlegroups.com
 And,
 our-safe-haven-subscr...@googlegroups.com
 specifically for women who are visually-impaired.



 __ Information from ESET Smart Security, version of virus
 signature database 5561 (20101025) __

 The message was checked by ESET Smart Security.

 http://www.eset.com

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Re: [CnD] Lasagna Using Uncooked Noodles?

[Sisi Ben-Simon]

I also use different cheeses and I cut them to small pieces.

Sisi
- Original Message - 
From: J Espinal jaelhasbo...@gmail.com

To: cookinginthedark@acbradio.org
Sent: Monday, October 25, 2010 7:32 PM
Subject: Re: [CnD] Lasagna Using Uncooked Noodles?



I do it the same way that CC does, but sometimes I use different
cheeses. They may vary depending on who's eating the lasagna. I don't
know about everybody else, but I shred my cheese before I use
it...someone else I know just has hers cut in really thin slices at
the grocery store.
Jael

On 10/25/10, Sisi Ben-Simon fireb...@netvision.net.il wrote:

Hi,

As someone said here before, there are noodles especially made for 
lasagna.
You don't have to cook them a day before. Just prepare whatever you want 
to
put in the lasagna, ground beef, tomato sauce, zucchini, cheeses, 
anything
you like. It's better to brown the meat and sauce before baking the 
lasagna.

Spray some oil on the cookie sheet, put one layer of lasagna noodles,
another layer of the meat and sauce, top with cheese mixture, repeat 
layers
finishing with noodles. Bake on 350 for about 40 minutes, add some cheese 
on

top and bake a little longer for the cheese to melt. I know that sounds a
little messed up, not like a well-written recipe. I just told you how I 
make

it.

Good luck
Sisi
- Original Message -
From: Claudia cdelreal1...@sbcglobal.net
To: cooking-frie...@yahoogroups.com; cookinginthedark@acbradio.org
Sent: Monday, October 25, 2010 4:48 PM
Subject: [CnD] Lasagna Using Uncooked Noodles?



Hi,

I am looking  for lasagna recipes that use uncooked noodles?
However, my son won't eat any that are spinach, broccoli, etc. in 
nature,

so they have to be meat-based lasagnas.
Thanks.

Claudia



Windows Messenger:  cdelreal1...@sbcglobal.net
Skype:  claudiadr10

I moderate two groups:
makinghouseworkeasier-subscr...@googlegroups.com
And,
our-safe-haven-subscr...@googlegroups.com
specifically for women who are visually-impaired.



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Re: [CnD] Lasagna Using Uncooked Noodles?

[Michael Baldwin]

No specific recipe here, but I use the regular noodles and make my  Lasagna
how I like it and bake it at 400 for about an hour covered, then uncovered
for about 10 minutes.
The noodles that say they are specifically for no bake Lasagna cost more,
and IMO not worth it, the regular ones work just fine.
I do not make it the day before either.
I do pre-cook the beef, and put a little sauce on the bottom of the dish to
keep the noodles from sticking.
Michael


-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Claudia
Sent: Monday, October 25, 2010 9:49 AM
To: cooking-frie...@yahoogroups.com; cookinginthedark@acbradio.org
Subject: [CnD] Lasagna Using Uncooked Noodles?

Hi,

I am looking  for lasagna recipes that use uncooked noodles?
However, my son won't eat any that are spinach, broccoli, etc. in nature, so
they have to be meat-based lasagnas.
Thanks.

Claudia



Windows Messenger:  cdelreal1...@sbcglobal.net
Skype:  claudiadr10

I moderate two groups:
makinghouseworkeasier-subscr...@googlegroups.com
And,
our-safe-haven-subscr...@googlegroups.com
specifically for women who are visually-impaired.



__ Information from ESET Smart Security, version of virus signature
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The message was checked by ESET Smart Security.

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