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Old 02-26-2008, 05:52 PM   #21
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I'm sure that there must be a dish somewhere that has the correct name for this dish. But i'm gonna say right now, not even ever having tried one of those beauties, that whatever you call it, it has all the markings of a classic. This looks fabulous. I'm defintely going to have to make this one. I may even make it tonight. In fact, I know that I'm going to make it tonight. It's pay-day. Thanks for the recipe and technique.

Seeeeeeya; Goodweed of the North
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Old 02-27-2008, 11:09 AM   #22
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I'd love to know what others think of it. Thanks for the comments.
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Old 02-27-2008, 11:32 AM   #23
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This looks amazing - definitely trying it on the weekend when calories doesn't count :-)
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Old 02-27-2008, 12:47 PM   #24
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in italy the single portioned lasagna is often called LASAGNETTA (little lasagna it means).
it's a refined way to serve lasagne used in reastaurants and similars, it's often different in filling than the traditional lasagna (bechamel and ragu' alla bolognese, grated parmesan) like bechamel italian sausage's crumbs and spinach or parma ham, ricotta cheese and fresh tomato cubes with basil...
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Old 03-02-2008, 09:39 AM   #25
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looks good. glad you mastered it .
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Old 03-02-2008, 09:40 AM   #26
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Quote:
Originally Posted by pavellina View Post
in italy the single portioned lasagna is often called LASAGNETTA (little lasagna it means).
it's a refined way to serve lasagne used in reastaurants and similars, it's often different in filling than the traditional lasagna (bechamel and ragu' alla bolognese, grated parmesan) like bechamel italian sausage's crumbs and spinach or parma ham, ricotta cheese and fresh tomato cubes with basil...
That is interesting, good to know , thank you for posting this information.
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Old 03-03-2008, 05:46 PM   #27
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I tried it. It is yummy. I used cottage cheese instead or ricotta, and added sliced black olives to the ragu. It was really good. The won ton skins had a wonderfull texture, with a hint of crunch. I will be making this again. Thanks for the recipe.

Seeeeeeya; Goodweed of the North
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Old 03-04-2008, 12:49 PM   #28
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Originally Posted by Goodweed of the North View Post
I tried it. It is yummy. I used cottage cheese instead or ricotta, and added sliced black olives to the ragu. It was really good. The won ton skins had a wonderfull texture, with a hint of crunch. I will be making this again. Thanks for the recipe.

Seeeeeeya; Goodweed of the North
I'm glad you liked it. I'm going to try to use eggplant and artichokes next time.
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Old 03-07-2008, 11:21 AM   #29
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Very pretty, & nice 'n Light in appearance. Looks like a refreshing change from the heavy meat-laden lasagna bricks. Thanks for sharing, Jeeks.
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Old 05-25-2008, 09:02 PM   #30
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That is just so beautiful in presentation, and so inspiring, It looks lighter so something I'd like to eat. Some of my family loves the noodles but I don't, so I think I'll try to make a variation on this for myself next time I make lasagna. Thank you! Wonderful idea and thank you for taking time to post all the pictures and recipe. ~Bliss
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