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lasagna help!
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<blockquote data-quote="nvts" data-source="post: 396830" data-attributes="member: 3814"><p>Hi! Lasagna isn't really too tough. First Jena - 4 boxes? Um...one box will easily do a 9x13 pan. Are we feeding an army young lady? <img src="/community/styles/default/xenforo/smilies/emoticons/bigsmile.gif" class="smilie" loading="lazy" alt=":bigsmile:" title="big smile :bigsmile:" data-shortname=":bigsmile:" /></p><p> </p><p>1. get your big pot of water boiling. Salt the water and put some olive oil or vegetable oil in.</p><p>2. take the noodles 1 by 1 and lower them into the pot. Here's the trick: don't put them into the pot right on top of each other, sort of like putting them in one noodle north - south and then the next noodle east - west, so they sort of crisscross one another.</p><p>3. curly edged lasagne doesn't stick together as much as flat edged.</p><p>4. as the noodles start to soften, gently stir them around.</p><p> </p><p>That's pretty much it. It's not too complicated and believe me, you shouldn't be intimidated by it.</p><p> </p><p>One secret that I have is that I flavor the ricotta cheese with parsly some minced onion and garlic powder. I also throw in some mozzarella and an egg in the ricotta so that it stays firm (um, wonder if we're cheese freaks in this house?).</p><p> </p><p>Sorry about the burn - run it under cold water and be careful!</p><p> </p><p>Beth</p></blockquote><p></p>
[QUOTE="nvts, post: 396830, member: 3814"] Hi! Lasagna isn't really too tough. First Jena - 4 boxes? Um...one box will easily do a 9x13 pan. Are we feeding an army young lady? :bigsmile: 1. get your big pot of water boiling. Salt the water and put some olive oil or vegetable oil in. 2. take the noodles 1 by 1 and lower them into the pot. Here's the trick: don't put them into the pot right on top of each other, sort of like putting them in one noodle north - south and then the next noodle east - west, so they sort of crisscross one another. 3. curly edged lasagne doesn't stick together as much as flat edged. 4. as the noodles start to soften, gently stir them around. That's pretty much it. It's not too complicated and believe me, you shouldn't be intimidated by it. One secret that I have is that I flavor the ricotta cheese with parsly some minced onion and garlic powder. I also throw in some mozzarella and an egg in the ricotta so that it stays firm (um, wonder if we're cheese freaks in this house?). Sorry about the burn - run it under cold water and be careful! Beth [/QUOTE]
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