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Post by jeremysgirl on Jun 26, 2018 0:26:30 GMT
Hugs leannec...I'm feeling it too. I haven't felt good in a week now and it's 8:30 pm and I am seriously contemplating just going to bed.
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Post by lizzy on Jun 26, 2018 15:00:08 GMT
We had spinach and ricotta lasagna with a spinach and radish side salad. It was okay. Not sure I’ll make sure it again, though. Lizzy, what didn't you like about it? Did you use a red sauce? I'm just curious. Because I just picture this being nice and creamy with a white sauce... Basically the lasagna noodles had ricotta and spinach rolled up inside of them individually, and then the rolled up lasagna noodles were cut into thirds and put in a pan, then covered with the red sauce. It was quite dry and not all that flavourful, so the recipe would need to be altered quite a bit. There definitely was not enough filling and not enough red sauce for the amount of noodles that were in the recipe. I would need to probably triple the amount of filling and at least double the amount of red sauce if I was to make it again. And I’d spread the ricotta on the noodles first and then sprinkle it with spinach, instead of mixing the ricotta and spinach together and putting it on together like the recipe calls for. Some of the rolls had next to no filling and some of the rolls had lots of filling, so it wasn’t very consistent in the way it was done. What I did like about the recipe, however, was the fact that the noodles were all rolled up separately instead of in layers. I really like that twist on traditional lasagne. It didn’t taste bad, it just didn’t taste great for the amount of effort put in. I’ve spent the same amount of time making other things that tasted much better and turned out much better.
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Post by jeremysgirl on Jun 26, 2018 15:07:58 GMT
lizzy I'm wondering if you might prefer using the filling and stuffing those jumbo shells. Then putting red sauce all over the top?
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Post by Delta Dawn on Jun 26, 2018 15:30:40 GMT
Is there such a dish that has big shells stuffed with ricotta, spinach and has a tomato sauce of some sort? I know what I want it to look and taste like but don’t know how to achieve this. Ideas?
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desertgirl
Pearl Clutcher
Posts: 2,646
Jun 26, 2014 15:58:05 GMT
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Post by desertgirl on Jun 26, 2018 15:39:57 GMT
lizzy - I grew up with a mother from Italy and she always stuffed shells instead of the roll-ups for the exact reason you found the recipe lacking. I spent hours and hours stuffing shells, sometimes with a similar mixture to yours and sometimes with bits of herbed pork roast inside, too. At her sister's house, on the Atlantic Ocean, I stuffed them with lobster meat (my uncle was a lobsterman as were his sons later) and the ricotta mixture, leaving out the spinach. For the life of me, I cannot remember the herbs that she put in the lobster shells as her herb garden had a gazillion types. Not that I'd go out and buy a lobster, living in the mountains as I do! It seems extravagant now to use lobster, but my uncle brought them home "free" and pork was not free at the store hahaha. I can still taste them, though.
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Post by lizzy on Jun 26, 2018 15:46:00 GMT
lizzy I'm wondering if you might prefer using the filling and stuffing those jumbo shells. Then putting red sauce all over the top? Yes, this would probably work better than the lasagna noodles. It would definitely stay moist, and the red sauce would cover it a lot better than it did the rolls. Thank you for the suggestion. This would definitely be what I would try if I did make the recipe again. And it was an easy recipe, so I’d really like to make it again.
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Post by Delta Dawn on Jun 26, 2018 15:49:09 GMT
lizzy - I grew up with a mother from Italy and she always stuffed shells instead of the roll-ups for the exact reason you found the recipe lacking. I spent hours and hours stuffing shells, sometimes with a similar mixture to yours and sometimes with bits of herbed pork roast inside, too. At her sister's house, on the Atlantic Ocean, I stuffed them with lobster meat (my uncle was a lobsterman as were his sons later) and the ricotta mixture, leaving out the spinach. For the life of me, I cannot remember the herbs that she put in the lobster shells as her herb garden had a gazillion types. Not that I'd go out and buy a lobster, living in the mountains as I do! It seems extravagant now to use lobster, but my uncle brought them home "free" and pork was not free at the store hahaha. I can still taste them, though. I wish I knew someone who could teach me how to make this! I need this!!!
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Post by lizzy on Jun 26, 2018 16:12:27 GMT
lizzy - I grew up with a mother from Italy and she always stuffed shells instead of the roll-ups for the exact reason you found the recipe lacking. I spent hours and hours stuffing shells, sometimes with a similar mixture to yours and sometimes with bits of herbed pork roast inside, too. At her sister's house, on the Atlantic Ocean, I stuffed them with lobster meat (my uncle was a lobsterman as were his sons later) and the ricotta mixture, leaving out the spinach. For the life of me, I cannot remember the herbs that she put in the lobster shells as her herb garden had a gazillion types. Not that I'd go out and buy a lobster, living in the mountains as I do! It seems extravagant now to use lobster, but my uncle brought them home "free" and pork was not free at the store hahaha. I can still taste them, though. Good idea to add meat for a non-vegetarian option. I know my husband would like them with meat, although he didn’t complain when they didn’t have meat. He actually didn’t think it was all the dry, although it definitely was. The lobster would be very fancy!
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