Freezing lasagna reminds me of when our daughter was in college and we would package up homemade frozen food and fill her freezer. I would bake lasagna and then portion it into small foil pans (don't forget to spray them with Pam). Wrapped them in heavy-duty foil and took them to her frozen so she could reheat them a serving at a time. So that's another freezer option. I now make packets of lasagna roll-ups for the freezer for ourselves. Works much better for serving 2. -Grainlady

Cathy : How did I miss your Message ??? Sherry :This started when I asked my butcher to slice some Sirloin thin for Sandwich Steaks. He sliced them a little too thick for Philly cheese Steaks. Sooooooooo !!!! I used my imagination and came up with this.Not hard to do. Just found the recipe: From Luigis Kitchen Stuffed, Large Roasted Braciole , Surf and Turf. I dont think this has been done before but Im not sure. Here are the Stuffing Ingredients: Seasoned Bread Crumbs, 2 cups, with Garlic powder, 1/3 teaspoon Onion Powder, 1/3 teaspoon Salt and a Pinch of Old Bay Seasoning Parsley Crushed , 1 teaspoon Parmesan Cheese I tablespoon 1 Tablespn. of Pwd. egg, or 1 egg mixed with the 1/2cup water, below 1/3 cup of Onions chopped small and cooked 3 min. in Micro Wave ¼ teaspoon of Black Pepper Mix all these ingredients together well. - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Other Ingredients for the stuffing are; 2 Hardboiled Eggs, sliced. ½ cup of Olives and Capers chopped Mushrooms ( optional ) Cooked Shrimp Pepperoni pieces Also, add whatever you like . Maybe some Provolone Cheese? - - - - - - - - - - - - - - - - - - - - - - - - - - - - - If using regular egg ,mix in here, when cool. In a ½ cup of hot water, mix 1 heaping teaspoon of, Chicken Soup Base and add this to the Bread Crumb mix. Dont mix too much ! And just blend to dampen, Not too wet. Lay one piece of Steak in a large Platter or whatever you choose. The piece in the Photo is about 6 in. X 12 in. Spread all the Bread Crumb stuffing mix on this evenly. Place all the Other Ingredients on the stuffing evenly. I put smaller pieces of the steak under the side and let them hang out for wrapping the Braciole as it is rolled. Lay another large piece ( the same size, as the bottom piece of the sirloin. Start rolling the steak, folding in the side pieces as you go. Hog tie the whole mess very good !!! I Browned this well and put it into the Waterless Roasting Cooker With 1/2 cup of water Now it is Ready, to go in the Oven with the Potatoes It baked 1 ¾ Hours,at 350 deg. The internal temperature went to 160 degrees.

Here's another! And on the same dime: Tofu Pie! Blessings, Jillis! TOFU LASAGNA Ingredients: 1\2 lb. lasagna noodles 2 tbsp. vegetable oil 1 medium onion, chopped 1\2 lb. mushrooms 1 clove garlic, minced 2 tbsp. chopped parsley 1 1\2 lbs. firm or soft tofu, mashed 1\2 tsp. salt 1\2 cup grated Romano cheese 1\4 tsp. pepper 1\4 cup grated mozzarella cheese 3 cups spaghetti sauce Cook lasagna noodles, drain and set aside. Saute onion, mushrooms and garlic in 2 tbsp. vegetable oil. Set aside. In a bowl, mix together tofu, Romano cheese, parsley, salt and pepper. Mix together the sauteed vegetables and tofu mixture. Oil an 8 X 11 baking dish. Place a row of noodles on the bottom of the baking dish. Build layers, alternating the noodles, tofu mixture and spaghetti sauce. Sprinkle a little cheese on top. Cover the dish with aluminum foil. Bake in a preheated at 350"F for 40 minutes. Remove foil. Bake another 10 minutes. Serve. TOFU PIE Ingredients: Pie Filling: 3 diced carrots / 3 diced stalks of celery / 3 diced turnips / 2 diced onions or leeks / 1\2 bunch parsley / 1 small eggplant / 4 Tbsp. veg. oil / 2 or 3 garlic cloves / 1 lb. TOFU / 1 Tbsp. soy sauce

The Italians I have known said that pasta dishes are about the pasta, and the sauce is secondary. I make fresh pasta frequently, now that I have a pasta attachment for my KA mixer. I used to make the dough in the FP, but I have found that it is just as easy to make a small amount (2 -4 servings) in a bowl, and the clean-up is so much easier that it is faster to make it in a bowl. I made lasagna last week-end and spinach fettuccine last week. For lasagna, I make pasta with two eggs, 1/3 cup semolina, 2/3 cup white flour, and 1/4 tsp salt, to start, and knead in more flour as needed. I never add oil to my pasta dough because that makes it too stretchy. I do have to hand crank my old pasta machine to cut the fettuccine, as I have not found it necessary to get the KA attachment for that. I have buckwheat flour in my freezer that I use occasionally to make Japanese soba noodles, but I'm less keen on those. When I make ramen soup (which is also frequently), I often add a few balls of rice noodles, for different texture. Dried pasta can have egg in it, especially the wide Dutch egg noodles that I like to use in soup. I have never used fresh pasta in soup, unless you count the udon noodles that I buy at a Japanese market. They are not that fresh (although not dried) because they have sat on a shelf for a few days. I prefer the texture of dried noodles in soup, but I prefer the texture of fresh noodles when the dish is mostly pasta. If you have good pasta, most Italian will be shocked to see you smother it with sauce. Most of the dried pasta that I use is in a shell shape or corkscrew shape, and I use the latter for salads. I keep orzo on hand to make quick adjustments to recipes.