finaledition
Pearl Clutcher
Posts: 4,896
Jun 26, 2014 0:30:34 GMT
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Post by finaledition on Mar 1, 2016 2:40:53 GMT
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Post by scrappintoee on Mar 1, 2016 2:41:47 GMT
Yummmy recipes, everyone!!! Now I'm craving lasagne!!!
I prefer to make a homeade tomato / meat sauce that simmers forever, but otherwise, my fave jarred sauce is Prego....with ground beef, fresh garlic, lotsa oregano, and basil added.
I just recently changed 2 things with mine, and some friends went insane over my new addition of thinly sliced CREAM cheese---something I wanted to try on a whim, and loved it. I throw it onto the layer of cottage cheese, beaten egg, mozzerella, garlic, basil & oregano. DH does NOT like my new addition of cream cheese, so I make half of the pan without it.
I also changed from all mozerella on top to mostly ** provolone**....same with frozen pizza. For my ****Washington, DC / Maryland / Virginia peeeps ***** I learned about using Provolone on pizza from "Ledo's" ----one of my family's and all-time FAVE pizzas !!!!! OMG, I regularly crave "Ledo's " and "Grotto Pizza" in Rehoboth Beach, Delaware !!!!!!
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Post by scrappintoee on Mar 1, 2016 2:56:06 GMT
I've also made mine a few times with zucchini instead of noodles. Yummmmmyyy, but I really missed the good ole' regular noodles, and DH asked me nicely if I could stop replacing things with veggies ....I had also replaced the roasted potatoes in one of our FAVE dishes with cauliflower...that WAS just as yummy, and I definitely don't need to eat potatoes OR pasta! Sometimes I make 2 different versions since DH doesn't like the veggie versions....he is SO spoiled
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sweetpeasmom
Pearl Clutcher
Posts: 2,594
Member is Online
Jun 27, 2014 14:04:01 GMT
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Post by sweetpeasmom on Mar 1, 2016 3:10:43 GMT
Huh! Guess what we had tonight? I am just now seeing this too.
Anyways, I got this tip from my friend and it's great! Get the no boil noodles. Then I followed the directions on the back of the box.
I use Ragu sauce, 1 package of ground turkey, 1 package of ground Italian sausage and mozzerella. Now, I will say I need to use ricotta but I'm cheap. So I've used cottage cheese. I planned on using ricotta tonight but Aldi didn't have it. So, do all this and follow the directions for putting it together on the back of the box.
How'd yours turn out?
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StephDRebel
Drama Llama
Posts: 6,668
Location: Ohio
Jul 5, 2014 1:53:49 GMT
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Post by StephDRebel on Mar 1, 2016 3:24:43 GMT
Yummmy recipes, everyone!!! Now I'm craving lasagne!!! I prefer to make a homeade tomato / meat sauce that simmers forever, but otherwise, my fave jarred sauce is Prego....with ground beef, fresh garlic, lotsa oregano, and basil added. I just recently changed 2 things with mine, and some friends went insane over my new addition of thinly sliced CREAM cheese---something I wanted to try on a whim, and loved it. I throw it onto the layer of cottage cheese, beaten egg, mozzerella, garlic, basil & oregano. DH does NOT like my new addition of cream cheese, so I make half of the pan without it. I also changed from all mozerella on top to mostly ** provolone**....same with frozen pizza. For my ****Washington, DC / Maryland / Virginia peeeps ***** I learned about using Provolone on pizza from "Ledo's" ----one of my family's and all-time FAVE pizzas !!!!! OMG, I regularly crave "Ledo's " and "Grotto Pizza" in Rehoboth Beach, Delaware !!!!!! Funny, I used half mozzarella and half provolone because we love ledos! Ha
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Post by pjaye on Mar 1, 2016 3:26:34 GMT
The typical Aussie version is quite different, we use a béchamel sauce and no ricotta, our fresh lasagne pasta sheets are large and flat one would cover a standard baking dish. This is the sort of recipe I would use: LINK
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Post by hollymolly on Mar 1, 2016 3:55:55 GMT
peabay and peasapie here you go: Spaghetti Squash LasagnaIt makes the best leftovers, too, and I am not normally a fan of leftovers. The spaghetti squash produces a lot of liquid in the bottom of the pan the longer it sits, so I try to pat it dry before adding the layers. It's relatively healthy, and seriously so delicious.
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Post by Basket1lady on Mar 1, 2016 5:07:46 GMT
I got nothing. I buy Stouffer's. Shhhh... this is my secret recipe as well. The big pan that's party sized? Pop it out of the foil pan and put it into your own lasagna pan. Bake as directed, serve with a fresh salad and garlic bread. It's foolproof, easy, delicious, and cheaper than making it yourself. It's one of my quick meals (Stouffer's makes lasagne in different sizes to feed a different number of people.) And I cook my own beans for chili, make my own meatballs, etc. But this one is just better than I can make.
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Post by penguin on Mar 1, 2016 5:34:17 GMT
I don't use ricotta in mine. I use a mix of hot and mild Italian sausage, onions, garlic and peppers. I like to mix yellow, red and green peppers so it's pretty. I make marinara and use gluten free lasagna which you don't have to boil. I also use a pound of mozzarella and lots of parmesan. It's a lot of work, but it's worth it!
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Post by monklady123 on Mar 1, 2016 10:52:23 GMT
I'll offer my suggestion again... frozen from Costco. I feel like I'm going to go that route in two weeks and try to claim it as my own! Lol While it's still frozen take it out of the foil pan that it comes in and switch it to your own pan. Bake. Done. eta: I see that Basketlady had the same idea above. Great minds.... and all that.
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Post by peasapie on Mar 1, 2016 12:46:26 GMT
peabay and peasapie here you go: Spaghetti Squash LasagnaIt makes the best leftovers, too, and I am not normally a fan of leftovers. The spaghetti squash produces a lot of liquid in the bottom of the pan the longer it sits, so I try to pat it dry before adding the layers. It's relatively healthy, and seriously so delicious. Thanks so much! I'm looking forward to trying it!
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Post by anxiousmom on Mar 1, 2016 13:00:48 GMT
I feel like I'm going to go that route in two weeks and try to claim it as my own! Lol While it's still frozen take it out of the foil pan that it comes in and switch it to your own pan. Bake. Done. eta: I see that Basketlady had the same idea above. Great minds.... and all that. No Costco for this country bumpkin, but I recently visited the big city relatives who served us a precooked/prepared chicken alfredo dish that I am pretty sure was better than anything I could ever produce. If I had a costco close by, I would totally put that shit in my own dish and claim it as my own.
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