Uncooked lasagna noodles Hi Amy

[Guest guest]

> There are hard, do you par boil and roll or just use them flat

> uncooked? I used them and they were gummy. I used that brand also.

> Maybe my sauce wasn't thin enough???

 

 

These were the no-cook/no-boil... you can't use these for rollups.

But for regular lasagna... yeah, you need to have some liquid in the

sauce, and make sure you cook the lasagna for at least 30 minutes.

 

Basically you put some filling down, some sauce, some noodles straight

from the box, and repeat. Top with sauce and bake. Couldn't be easier!

[Guest guest]

I start with sauce, then noodles, filling, sauce noodles filling.. and

I nuke it =) works for me!

 

 

On Tuesday, July 26, 2005, at 12:40 PM, Amy wrote:

>

>

> Basically you put some filling down, some sauce, some noodles straight

> from the box, and repeat. Top with sauce and bake.  Couldn't be easier!

 

 

 

[Guest guest]

> I start with sauce, then noodles, filling, sauce noodles filling.. and

> I nuke it =) works for me!

 

Cool. I'll have to tell my sister, whose husband will only eat

certain things (and she likes a wider variety). She often makes up a

big casserole at thebeginning of the week and that's al he eats (kinda

makes it easy on her, in some ways! :-)

 

My filling is pretty moist. I actually almost never make cheese-mater

lasagna; 99% of the time it's black bean lasagna. It's not the one in

the files though, so I'll dig out the recipe for y'all.

[Guest guest]

That sounds different and yummy.

 

mauitn

 

On Jul 26, 2005, at 11:50 AM, Amy wrote:

> black bean lasagna. 

 

 

[Guest guest]

, Earnie Lumpkins

<elumpkin@s...> wrote:

> That sounds different and yummy.

>

mauitn, it's definitely worth a try, especially if you like Mexican

flavors...