Using lasagna noodles in things other than lasagna?

alisonNovember 19, 2007

I find myself with three boxes of lasagna noodles -- and I'm only moderately fond of lasagna.

Help me think outside the casserole pan -- how else can I use these? (Food-related, of course; I've already set aside a couple to use as skiis for my cats when we get some snow....)

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I see long vegetables (SHUT UP EVERYBODY) like zucchini, eggplant, sliced lengthwise, and a bread-crumb/pine nut stuffing...boil the noodles first, lay 'em out, stack the veggies lengthwise, fill, roll, place them end up in a pan. Tomato sauce?

    Bookmark   November 19, 2007 at 11:16PM
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Pirogie Casserole. I don't have a receipe but you can find many by googling. Basically, layer onions sauteed in butter, lasagna noodles, mashed taters mixed with shredded cheese in a 13x9 baking dish at 350 until heated through. Cover with foil if it starts to brown.

    Bookmark   November 20, 2007 at 11:14AM
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Ninja throwing noodles for those unwanted holiday guests?

    Bookmark   November 20, 2007 at 11:40AM
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I guess this really isn't outside of the casserole dish but you can make a million different types of rollups with the noodles.

Just parboil the noodles and then spread each noodle with your filling of choice and roll up. Place in a casserole dish (sorry!) and cover with an appropriate sauce.

For your fillings and sauces consider things that would be used in crepes or raviolis.

A ricotta /spinach / proscuito stuffing with an Alfredo sauce

A ham and cheese filling with a bechamel sauce

A chicken /mushroom/ creamy filling with a Mornay sauce

A wild mushroom mixture with a brown sauce

    Bookmark   November 20, 2007 at 1:10PM
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Break em up and use them in soups?
Noodle Pudding?

    Bookmark   November 20, 2007 at 1:58PM
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Make breakfast-------

Diane's Home Cookin Chapter: Brunch & Breakfast Specials

Bacon & Egg Lasagne
12 cooked lasagne noodles
1 # bacon , cut into 1 in Strips
( 1/3 c bacon drippings)
1 cup chopped onion
1/3 cup flour
½ tsp. Salt
1/4 teaspoon Pepper
4 cups milk
12 hard boiled eggs, sliced
2 cups shredded swiss cheese
1/3 cup grated parmesan
2 tablespoons Chopped fresh parsley
. In lrg skillet cook bacon until crisp ;drain ,reserving 1/3 c.
drippings-set aside. Cook onion in drippings until tender. Add S & P
and flour-stir until smooth & bubbly-gradually add milk; cook, stirring
constantly, until mixture boils & thickens.

Heat oven to 350 degrees-lightly grease a 13 x 9 in baking dish. Spoon
a sm amt of white sauce into dish. Divide ingredients into thirds &
make 3 layers=noodles ,bacon, cheese, eggs & sauce-repeat for 3 layers.
Sprinkle with parmesan. Bake for 25-30 min. Remove from oven-sprinkle
with parsley & let stand 10 min before serving.

    Bookmark   November 20, 2007 at 2:15PM
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I make rollups like chase mentioned. I just get out the old crepe cookbook and use the filling and sauce recipes I like. My favorite is spinach and baby shrimp with newburgh sauce.

    Bookmark   November 20, 2007 at 5:47PM
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I had been wondering if you could use them in Marilyn's lasagna soup. I started to break some up when I made this soup last week but decided to use wagon wheel pasta instead. I'd be interested to hear if anyone else has used broken lasagna bits.

Lasagna Soup

1 pound ground beef (sirloin or chuck)
1 large onion; chopped
5 cloves garlic; minced
4 cups beef broth
15 oz. can crushed tomatoes
15 oz. can diced tomatoes
1 can CampbellâÂÂs tomato soup
1 teaspoon dried basil
4 oz. fresh baby spinach leaves
1 tablespoon extra-virgin olive oil
1 1/4 cup mafalda pasta (mini lasagna noodles)
Salt and pepper to taste
1 cup shredded mozzarella cheese
1/4 cup freshly grated parmesan cheese

Brown ground beef in a large soup pot over medium heat. Add onions and continue to cook until onions are tender, stir in garlic and sauté for another minutes. Add broth, tomatoes, soup and basil; bring to a simmer and cook covered for 30 minutes to blend flavors. Meanwhile cook pasta until al dente, drain and toss with olive oil. Add spinach and pasta to the soup and simmer uncovered until spinach wilts, 1 or 2 minutes. Taste soup and season with salt and pepper.
To serve, place 1/4 cup mozzarella cheese in the bottom of bowl and ladle hot soup on top to melt cheese. Garnish top with parmesan cheese and serve immediately. Serves 4 generously.
Recipe inspired by Lasagna Soup from Cuisine at Home magazine.

    Bookmark   November 20, 2007 at 7:25PM
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Or you could break them up, cook them and mix with salad greens, veggies and Italian dressing.

    Bookmark   November 21, 2007 at 12:59AM
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the infamous butternut squash lasagne...
Not really "different" but still, different...

Butternut Squash Lasagna

For squash filling
1 large onion, chopped
3 tablespoons unsalted butter
3 lb butternut squash, peeled, seeded, and cut into 1/2-inch pieces
1 teaspoon minced garlic
1 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons chopped fresh flat-leaf parsley
4 teaspoons chopped fresh sage
1 cup hazelnuts (4 oz), toasted, loose skins rubbed off with a kitchen towel, and coarsely chopped

For sauce
1 teaspoon minced garlic
3 tablespoons unsalted butter
5 tablespoons all-purpose flour
5 cups milk
1 bay leaf (not California)
1 teaspoon salt
1/8 teaspoon white pepper
For assembling lasagne
1/2 lb fresh mozzarella, coarsely grated (2 cups)
1 cup finely grated Parmigiano-Reggiano (3 oz)
12 (7- by 3 1/2-inch) sheets no-boil lasagne (1/2 lb)

Make filling:
Cook onion in butter in a deep 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 10 minutes. Add squash, garlic, salt, and white pepper and cook, stirring occasionally, until squash is just tender, about 15 minutes. Remove from heat and stir in parsley, sage, and nuts. Cool filling.

Make sauce while squash cooks:
Cook garlic in butter in a 3-quart heavy saucepan over moderately low heat, stirring, 1 minute. Whisk in flour and cook roux, whisking, 3 minutes. Add milk in a stream, whisking. Add bay leaf and bring to a boil, whisking constantly, then reduce heat and simmer, whisking occasionally, 10 minutes. Whisk in salt and white pepper and remove from heat. Discard bay leaf. (Cover surface of sauce with wax paper if not using immediately.)

Assemble lasagne:
Preheat oven to 425°F.
Toss cheeses together. Spread 1/2 cup sauce in a buttered 13- by 9- by 2-inch glass baking dish (or other shallow 3-quart baking dish) and cover with 3 pasta sheets, leaving spaces between sheets. Spread with 2/3 cup sauce and one third of filling, then sprinkle with a heaping 1/2 cup cheese. Repeat layering 2 more times, beginning with pasta sheets and ending with cheese. Top with remaining 3 pasta sheets, remaining sauce, and remaining cheese.
Tightly cover baking dish with buttered foil and bake lasagne in middle of oven 30 minutes. Remove foil and bake until golden and bubbling, 10 to 15 minutes more. Let lasagne stand 15 to 20 minutes before serving.

Cooks' note (not Bizzo's)
 Filling and sauce can be made 1 day ahead and kept separately, covered and chilled. Bring to room temperature before assembling.
Makes 6 servings

    Bookmark   November 21, 2007 at 8:49AM
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How about apple lasagna? It is kind of like a streusel. I made it once and it was very good especially for breakfast. There are lots of recipes online.

    Bookmark   November 21, 2007 at 11:24AM
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I have cooked them, then laid them on a cutting board and sliced with a knife into long noodles. Toss them into a bowl of cold water as you cut to keep them from sticking together.

Make your sauce in a wide pan, and when it is ready toss in the well drained noodles. Toss around until they are coated in sauce and heated through. Rustic, and very good served with lots of black pepper and freshly grated parmesan or romano cheese (depending on the sauce used).

You could also break them in pieces and cook them in chicken broth to make "chicken and sliders" - just thicken the 'gravy' a bit after the noodles are cooked and add shredded cooked chicken.

    Bookmark   November 21, 2007 at 6:31PM
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