Guest guest Posted October 6, 2005 Report Share Posted October 6, 2005 Hi Craige, is the small can the mini 7 oz or the soup can 14 oz size and is the large can the 28 oz or the soup can 14 oz. I'm a little confused but this sounds very good to me. I haven't tried using linguine noodles but I have a good spaghetti pie recipe. I have never grated a carrot in the pasta sauce before and I like the idea, these looks like a good sauce to try. Thanks, Donna Craige Moore <craige.moore wrote:Have you ever tried a strata? It's the same idea as lasagna, but you just use cooked linguine noodles and toss 'em in the dish in a flat heap in alternating layers with the other ingredients. I found it to be much more low-maintenance than lasagna. It's not as pretty though, of course. But it does have a certain interestingly messy look to it. :-) -Craige On 10/5/05, glpveg4life <glpveg4life wrote: > > I don't have a real recipe as we make it up as we go along. > > Sauce > 1 large can Hunts tomato sauce > 1 small can tomato sauce > a couple of spoonfuls of tomato paste > 1/2 sm onion chopped > 2 cloves roasted garlic > basil > ground fennel seed > black pepper > pasta seasoning > maple syrup > Lasagna > 1 box lasagna noodles boiled > 1 box frozen chopped broccoli (thawed) > 1/2 box frozen chopped spinach (thawed) > shredded carrot > ricotta cheese > mozzarella cheese > > Spoon some sauce into the bottom of the pan > Place noodles on top of sauce > Spoon some more sauce over noodles > Put ricotta cheese over sauce > place broccoli, spinach, and shredded carrots over cheese > Layer mozzarella cheese over veggies > repeat layers until all is used ending with noodles on top. > > Cover with foil > bake in 350 degree oven for about an hour. > With 10 minutes or so left take foil off pan put mozzarella cheese over > top > and bake 10 more minutes. > > Let stand 10 minutes before slicing. > > Eat and enjoy > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 6, 2005 Report Share Posted October 6, 2005 I'm not familiar with this recipe either, but since the poster said she makes it up every time, I guess there's plenty of room for experimentation. I was just suggesting using linguine in lieu of lasagna noodles as long as we're experimenting! :-) I'm confused about those can sizes as well. My Italian-American husband makes the sauce around our house and he uses two 28 oz. cans pureed tomatoes to every one tiny can of tomato paste. That's his method anyway. Sounds like a lot of paste, but it comes out delish. -Craige On 10/6/05, purplepassion <thelilacflower wrote: > Hi Craige, is the small can the mini 7 oz or the soup can 14 oz size and is > the large can the 28 oz or the soup can 14 oz. I'm a little confused but > this sounds very good to me. I haven't tried using linguine noodles but I > have a good spaghetti pie recipe. I have never grated a carrot in the pasta > sauce before and I like the idea, these looks like a good sauce to try. > Thanks, Donna > > Craige Moore <craige.moore wrote:Have you ever tried a strata? > It's the same idea as lasagna, but you just > use cooked linguine noodles and toss 'em in the dish in a flat heap in > alternating layers with the other ingredients. I found it to be much more > low-maintenance than lasagna. It's not as pretty though, of course. But it > does have a certain interestingly messy look to it. :-) > -Craige > > On 10/5/05, glpveg4life <glpveg4life wrote: > > > > I don't have a real recipe as we make it up as we go along. > > > > Sauce > > 1 large can Hunts tomato sauce > > 1 small can tomato sauce > > a couple of spoonfuls of tomato paste > > 1/2 sm onion chopped > > 2 cloves roasted garlic > > basil > > ground fennel seed > > black pepper > > pasta seasoning > > maple syrup > > Lasagna > > 1 box lasagna noodles boiled > > 1 box frozen chopped broccoli (thawed) > > 1/2 box frozen chopped spinach (thawed) > > shredded carrot > > ricotta cheese > > mozzarella cheese > > > > Spoon some sauce into the bottom of the pan > > Place noodles on top of sauce > > Spoon some more sauce over noodles > > Put ricotta cheese over sauce > > place broccoli, spinach, and shredded carrots over cheese > > Layer mozzarella cheese over veggies > > repeat layers until all is used ending with noodles on top. > > > > Cover with foil > > bake in 350 degree oven for about an hour. > > With 10 minutes or so left take foil off pan put mozzarella cheese over > > top > > and bake 10 more minutes. > > > > Let stand 10 minutes before slicing. > > > > Eat and enjoy > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 6, 2005 Report Share Posted October 6, 2005 HI Donna: I am not sure what the size of the large can was it was Hunts traditional sauce. Then I also used a mini can. The carrots were layered on the noodles with the boccoli and spinach. Sometimes I also throw in some black olives and my husband and daughter like them.. I'm not a big fa. Hope you enjoy it. Gale purplepassion <thelilacflower Thu, 6 Oct 2005 09:22:55 -0700 (PDT) Re: Lasagna Hi Craige Hi Craige, is the small can the mini 7 oz or the soup can 14 oz size and is the large can the 28 oz or the soup can 14 oz. I'm a little confused but this sounds very good to me. I haven't tried using linguine noodles but I have a good spaghetti pie recipe. I have never grated a carrot in the pasta sauce before and I like the idea, these looks like a good sauce to try. Thanks, Donna Craige Moore <craige.moore wrote:Have you ever tried a strata? It's the same idea as lasagna, but you just use cooked linguine noodles and toss 'em in the dish in a flat heap in alternating layers with the other ingredients. I found it to be much more low-maintenance than lasagna. It's not as pretty though, of course. But it does have a certain interestingly messy look to it. :-) -Craige On 10/5/05, glpveg4life <glpveg4life wrote: > > I don't have a real recipe as we make it up as we go along. > > Sauce > 1 large can Hunts tomato sauce > 1 small can tomato sauce > a couple of spoonfuls of tomato paste > 1/2 sm onion chopped > 2 cloves roasted garlic > basil > ground fennel seed > black pepper > pasta seasoning > maple syrup > Lasagna > 1 box lasagna noodles boiled > 1 box frozen chopped broccoli (thawed) > 1/2 box frozen chopped spinach (thawed) > shredded carrot > ricotta cheese > mozzarella cheese > > Spoon some sauce into the bottom of the pan > Place noodles on top of sauce > Spoon some more sauce over noodles > Put ricotta cheese over sauce > place broccoli, spinach, and shredded carrots over cheese > Layer mozzarella cheese over veggies > repeat layers until all is used ending with noodles on top. > > Cover with foil > bake in 350 degree oven for about an hour. > With 10 minutes or so left take foil off pan put mozzarella cheese over > top > and bake 10 more minutes. > > Let stand 10 minutes before slicing. > > Eat and enjoy > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 6, 2005 Report Share Posted October 6, 2005 On the Hunt's brand it is generally 8 oz. for the small can, 15 oz for the medium can and 28 oz for the large can. Hope this helps. glpveg4life wrote:HI Donna: I am not sure what the size of the large can was it was Hunts traditional sauce. Then I also used a mini can. The carrots were layered on the noodles with the boccoli and spinach. Sometimes I also throw in some black olives and my husband and daughter like them.. I'm not a big fa. Hope you enjoy it. Gale purplepassion <thelilacflower Thu, 6 Oct 2005 09:22:55 -0700 (PDT) Re: Lasagna Hi Craige Hi Craige, is the small can the mini 7 oz or the soup can 14 oz size and is the large can the 28 oz or the soup can 14 oz. I'm a little confused but this sounds very good to me. I haven't tried using linguine noodles but I have a good spaghetti pie recipe. I have never grated a carrot in the pasta sauce before and I like the idea, these looks like a good sauce to try. Thanks, Donna Craige Moore <craige.moore wrote:Have you ever tried a strata? It's the same idea as lasagna, but you just use cooked linguine noodles and toss 'em in the dish in a flat heap in alternating layers with the other ingredients. I found it to be much more low-maintenance than lasagna. It's not as pretty though, of course. But it does have a certain interestingly messy look to it. :-) -Craige On 10/5/05, glpveg4life <glpveg4life wrote: > > I don't have a real recipe as we make it up as we go along. > > Sauce > 1 large can Hunts tomato sauce > 1 small can tomato sauce > a couple of spoonfuls of tomato paste > 1/2 sm onion chopped > 2 cloves roasted garlic > basil > ground fennel seed > black pepper > pasta seasoning > maple syrup > Lasagna > 1 box lasagna noodles boiled > 1 box frozen chopped broccoli (thawed) > 1/2 box frozen chopped spinach (thawed) > shredded carrot > ricotta cheese > mozzarella cheese > > Spoon some sauce into the bottom of the pan > Place noodles on top of sauce > Spoon some more sauce over noodles > Put ricotta cheese over sauce > place broccoli, spinach, and shredded carrots over cheese > Layer mozzarella cheese over veggies > repeat layers until all is used ending with noodles on top. > > Cover with foil > bake in 350 degree oven for about an hour. > With 10 minutes or so left take foil off pan put mozzarella cheese over > top > and bake 10 more minutes. > > Let stand 10 minutes before slicing. > > Eat and enjoy > > > > Quote Link to comment Share on other sites More sharing options...
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