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| I have tried to freeze partially and fully cooked pasta with less than satisfactory results. I saw a recipe recently that called for using uncooked lasagna noodles in the layers of meat, sauce and cheese. Supposedly when baked, the pasta cooked adequately and absorbed excess moisture from the dish.
Has anyone tried this? If so, how did you like the results? Thanks for your input.
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Follow-Up Postings:
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| I never cook pasta for lasagna whether freezing or cooking immediately. Just make sure to put a little sauce in the bottom of the pan (under the pasta) and cover tightly to bake. I use the regular lasagna (not the more expensive no-boil) and it always come out perfect! I also don't boil macaroni for casseroles...just cover & bake until tender. |
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- Posted by cookingrvc (My Page) on Mon, Sep 2, 02 at 10:19
| I use the ronzoni no-bake pasta for our lasagna. Comes out great. However, I always freeze already cooked lasagna (leftovers), thaw, and reheat. BTW, here the traditional family recipe we use. I also have a recipe for gravy (sauce) and meatballs if anyone would like it. Sue LASAGNA Either roll home-made lasagna sheets, use the no-boil lasagna from the store, or boil up a bunch of lasagna noodles and use those. Filling: -Batch of small meatballs (use your favorite meatball recipe, just make them tiny (1/2") - 4 to 5 C. Gravy (sauce) Mix ricotta, 3 eggs, grated Romano (or Parmesan), parsley, and 12 oz grated mozzarella. If mixture looks dry, add the 4th egg. It shouldn't be runny, but should be very thick.
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- Posted by MOgardener (My Page) on Mon, Sep 2, 02 at 21:06
| Thank you both for your comments. Both the mozzarella and ricotta cheeses were homemade from our own goats' milk. Now how about a recipe for your sauce? |
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