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Old 05-03-2006, 03:08 PM   #41
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Join Date: Mar 2006
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I don't know what makes you feel that way at all, CharlieD.

The original poster said she doesn't have a lot of experience making lasagna. I've been making (& freezing) lasagna (meat, vegetable, seafood, etc.) for over 30 years.

I'm just trying to save her time & give her what I've found to be the most versatile method of freezing it. Nothing serious about it. Just experience.

And as far as the spaghetti thing - what I've said is perfectly true. It's called "Lasagna" because it's made with "Lasagna" noodles. Lasagna noodles are thicker & hold up to baking much much better than spaghetti. In fact, if you tried to use spaghetti in a number of lasagna recipes, it would disintegrate.

I'm sort of thinking you're the one who's a bit too serious here.

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Old 05-03-2006, 03:11 PM   #42
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I am locking this thread because Kat has gotten her answer and now this discussion is becoming unfriendly.

Kat if you feel you did not get your answer then PM me and I will be happy to unlock this thread if that is what you want. Thanks.

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