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Old 10-20-2007, 12:17 PM   #31
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Thanks for the advice and recipe - I will give it a go sometime.
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Old 10-20-2007, 03:07 PM   #32
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Quote:
Originally Posted by jkath View Post
First, it's always best to put a few small spoonfuls of your sauce in the dish and cover the bottom completely- that will eliminate any sticking.

Second, I actually add water to my sauce. This way, I can put the noodles in without boiling them (yep - right out of the package!)

Here's how I layer:
little bit of sauce
noodles
ricotta mixture (ricotta, egg, nutmeg, salt, sometimes spinach)
sprinkle of parmesan/mozzarella mixture
sauce
noodles
ricotta mixture
parm/mozz
sauce
noodles
ricotta mixture
parm/mozz
sauce
Bake till bubbly, with foil over the top (really tightly fit on!)
Then, take off the foil and top with mozzarella. Bake for another 10 min till bubbly.
What temperature and for how long? :-)

You guys are talking lasagna and my mouth is watering. Thanks a lot. I don't have any ricotta or lasagna noodles, and don't have access to my car right now. LoL
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Old 12-27-2007, 07:02 PM   #33
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Ok, getting ready to make TWO lasagna's. One for the freezer.

I'm planning on putting the pasta (lasagna noodles) in uncooked. Will I need to bake the lasagna, fully or partially, first before freezing or can I assemble it and freeze it?

I'll be baking at 375 degrees for about 1 hour and 15 minutes, I think. Although I'll play the timing by ear.
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Old 12-27-2007, 07:22 PM   #34
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Quote:
Originally Posted by Gossie View Post
Ok, getting ready to make TWO lasagna's. One for the freezer.

I'm planning on putting the pasta (lasagna noodles) in uncooked. Will I need to bake the lasagna, fully or partially, first before freezing or can I assemble it and freeze it?

I'll be baking at 375 degrees for about 1 hour and 15 minutes, I think. Although I'll play the timing by ear.
My SIL cautioned me big time about at least par cooking the noodles especially if you freeze.
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Old 12-27-2007, 08:25 PM   #35
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I have one in the oven right now ... taking a rest before I prepare the one that will be frozen. I'm just too poop'd. LoL
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Old 12-28-2007, 04:01 AM   #36
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I have made lasagna for years but when there is a bumper crop of zucchini or summer squash I have removed the skin cut them in 1/8 to1/4 inch strips as wide and long as the squash and used them instead of noodles. The squash is fresh no boiling needed. Use a thicker sauce since the squash releases moisture. Do everything else your favorite way but watch it cooks faster. It isn't as firm as usual but it tastes great and solves what to do with all that squash. I've even served it not telling it was a no pasta lasagna and everyone was surprised that it wasn't just soft noodles.
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Old 12-28-2007, 11:25 AM   #37
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Lasagna For Freezing

I always fully cook my Lasagna &/or other baked pasta dishes before freezing.
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Old 12-28-2007, 10:00 PM   #38
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I'm a BAD girl!!!

Quote:
Originally Posted by BreezyCooking View Post
I always fully cook my Lasagna &/or other baked pasta dishes before freezing.
I was just way too tired when I finally got home, and only ended up making ONE lasagna, and put the 'insides' INSIDE the fridge. Everytime I warmed up a piece of lasagna, I took a scoop or two from the bowl (that had the 'cheeses' in it). No more cheese yet, SOOOOOOOOOOOOOO now I'll have to get more ingredients. :-)
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