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Post by nightsinge on Aug 28, 2006 18:14:26 GMT -5
I'm craving lasagna, and thinking about trying to make a core one with ww noodles, ff ricotta, ff mozarella and broccoli and/or spinach.
Has anyone tried this yet? Have a recipe already? If not, I'll post my results when I make it...
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Post by Tina on Aug 29, 2006 2:37:19 GMT -5
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Post by nightsinge on Aug 29, 2006 11:02:41 GMT -5
SO sorry! I had scanned the recipes site here but didn't think to look at previous pages. Duh... 
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Post by chicagobeth on Sept 9, 2006 5:17:27 GMT -5
Hey Night - I make it all the time and it is a great thing to make a big pan of and then wrap the cut pieces individually and freeze them. I generally use the no boil WW lasagna noodles and follow the directions with light/low-sodium tomato sauce, FF mozzerella, FF ricotta, sauted veggies such as mushrooms, onions, peppers, zuchini, summer sqaush, etc. Really anything on hand. It's very tasty and it's great to have them to pop in the microwave when I feel like having something hot for lunch or if my DH is working late and I'm solo for dinner.
Hope you give it a try!
-Beth
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Post by nightsinge on Sept 10, 2006 12:43:55 GMT -5
Thank you! I did! It was great, but soupy and not thick enough sauce.
The sauce I can remedy by adding tomato paste to the tomato sauce. Do you think ff cottage cheese comes out soupier than ff ricotta? I haven't found the latter yet.
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Post by chicagobeth on Sept 10, 2006 15:58:06 GMT -5
I've never used the cottage cheese so I don't know. Glad you tried it!
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Post by Tina on Sept 12, 2006 4:41:15 GMT -5
Do you think ff cottage cheese comes out soupier than ff ricotta? I haven't found the latter yet.
My mom always used cottage cheese, but mixed an egg with it. You might try draining it, too. My Italian friends recommend even draining ricotta (but never use anything except full fat  |
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Post by nightsinge on Sept 12, 2006 18:36:04 GMT -5
Thanks for the tips. Will try it again tonight!
I found a local ff "soft" cheese that the label says can be used in lasagna and as a replacement for ricotta. Interested in seeing how it works. Cheers!
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Post by katelight on Sept 13, 2006 6:21:48 GMT -5
I use cottage cheese in my lasagna, with an egg and parm.cheese. Also letting the dish sit about 10to15 minutes before cutting it helps to thicken everything up. I never pre cook the noodles. Just use regular ones and cover with foil to bake. They don't get mushy yet are always cooked through.
Katie
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