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Old 08-09-2008, 08:31 PM   #31
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I didn't have ricotta cheese, and being between paydays....... I processed cottage cheese in my food processor and continued as normal.
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Old 08-10-2008, 12:53 AM   #32
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If you don't want to wait overnight....you could put the cheese into a clean, new stocking...and wring it out, pressing as firmly as possible to get out all the moisture. I've never done the straining step for lasagna, only for canolis.
vb, with your advice i tried this and it was a disaster.

the fishnet stockings did nothing to help remove any moisture at all...
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Old 08-11-2008, 02:33 PM   #33
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vb,
the fishnet stockings did nothing to help remove any moisture at all...
bt, you are funny...
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Old 08-11-2008, 09:20 PM   #34
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vb, with your advice i tried this and it was a disaster.

the fishnet stockings did nothing to help remove any moisture at all...
I think you need to schedule an appointment,.....
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Old 08-12-2008, 12:01 AM   #35
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I would add a small can of tomato paste to your Jared sauce. use a instant read thermometer it should read 180* or slightly more. And let it rest
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Old 08-12-2008, 07:22 AM   #36
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I think you need to schedule an appointment,.....
Hear, Hear!!!!!
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Old 08-12-2008, 08:06 AM   #37
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Make sure the sauces are good and thick. Also dont put too much sauce in. It might take a few trials and errors to get it just right.

Mel
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Old 08-12-2008, 08:31 AM   #38
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vb, with your advice i tried this and it was a disaster.

the fishnet stockings did nothing to help remove any moisture at all...
Oh my! What a vision you have conjoured in my head
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Old 08-12-2008, 09:27 AM   #39
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To the original poster: Your first responder, ANDYM gave you the perfect solution. You've probably done everything right and if you like your recipe, stick to it. Lasagna has to "set" and 30 minutes is the right amount of time. You will then be able to cut it easily into solid servings. No need to go through the gyrations of changing your recipe or drying noodles.
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