Another thing I do sometimes is use Italian sweet sausage in place of hamburger for my meat or mix the two, OMG what a flavor!
I have found with the no-bake noodle recipe (and you don't have to buy special noodles, the regular Muellers work just fine) You do need to cook it a bit longer than what the box says, otherwise they are a little tough or underdone, at least in my oven. Otherwise, I can't tell a difference and it is much easier to assemble.
Maybe I'll give them a try again, sometime when the family is away for the day and can't see the box. I told my mom and aunt about these noodles and got a look from them like I'd grown two heads. We have a lot of Italians in our family and by using these noodles I committed the worse crime against cooking. I love my aunts way of cooking, big Italian family, her saying while she cooks, "a little wine for the food, a lot of wine for the cook", she's some character, full of laughter, wonderful person and cook.
I just use the regular 'ole Muellers. I tried the "special" no-bake noodles once and didn't like them either. There is a recipe on the back of the Muellers box that my family really likes. You use whatever sauce you like, but you mix the ricotta w/an egg and 1/2 cup of parmesan cheese. Then of course, the mozzarella, I use way more than the recipe calls for because I like it ooey, gooey & cheesy. 8) I'm going to try the wine next time!:mrgreen: Growing up my mom used cottage cheese too <<shudder>>.
I've done that too, If I can't find just seasoned ground pork, I'll buy some sweet italian link sausage ( I really like using a brand that Lowes Foods carries, Cannegliosi) and take the casings off and fry it up. It has great seasonings in it for use in lasagna!
Haven't thought to look at Lowes, thanks. I usually get my ground sweet Italian sausage at Harris Teeter, don't have to mess with the casing. But now that I know about this at Lowes I don't have to make plans to go out of my way to Harris Teeter, wish we really had a HT closer to us.
Tassy, Where did you find your dish? When I finally put mine all together, it stands-at the least-3 inches. I used to have a 4" baking dish & it was GREAT, but don't have one anymore :cry: . Frogger
I found it at a pottery show a few years ago. Last year I saw the same potter at the show, and she didn't have anything similar to the previous year. But... with over 60 artisans there (mostly pottery) you might find someone with something similar if you go. http://www.danfinch.com/openhseA.htm
I grew up on the cottage cheese too. My mom also substituted swiss cheese for the mozzarella. To save prep time I do not boil the noodles, and don't buy the special noodles. The adjusted recipe calls for water to be added to the sauce, I add extra sauce instead. Definitely must follow the specific instructions for cooking, otherwise the noodles will not come out right. Below is the recipe I got off the muellers box. There is another recipe on the muellers box that calls for mixing egg, parmesan and mozzarella into the ricotta, so I substituted that instead of the plain ricotta. I use leftover spaghetti sauce that I made the week before/or froze. If I don't have that available I use the canned spaghetti sauce, it's cheaper and has less sodium. Delicious Quick Lasagna Prep Time:5 Minutes Cook Time:70 Minutes Serves: 12 Ingredients: 8 ounces Lasagne 32 ounces prepared spaghetti sauce 1 container (15 ounces) Ricotta cheese, divided 12 ounces shredded Mozzarella cheese, divided 1/4 cup grated Romano or Parmesan cheese Directions: Preheat oven to 375°F. Place small amount of spaghetti sauce in a greased 9x13-inch baking pan. Place three strips of uncooked lasagna, lengthwise, spread with 1/3 spaghetti sauce, 1/3 Ricotta and Mozzarella cheese; repeat layering process twice. Sprinkle Romano cheese across top. Cover and bake for 30 minutes, remove cover and continue baking an additional 30 minutes. Let stand 10 minutes before cutting.
ewwww.... I had to make a face at the thought of substituting swiss for mozzarella... totally different taste and consistency... I've never just used plain ricotta either.. I've always use a big container of ricotta, mix in 2 eggs, 1/4 cup parm. cheese, a little fresh cracked black pepper, minced garlic and even throw in a handful of mozzarella.
You made me laugh... I had to LOL after I posted my post, and then when I flipped back to the thread, there was your post. I had thought how wrong you would think it was too... ROFLMAO... great minds think alike, or we're just both bored at work this morning...LOL :mrgreen:
I do the same with my ricotta, use freshly graded mozzarella even though it's expensive the flavor it gives to the mix is unbelieveable. I couldn't even consider swiss as a substitute. Would it even be considered Italian after that?
I always thought lasagna was gross, I never knew it could be so much better with the right ingredients.
I think I would have grown up thinking it was gross too with cottage cheese and swiss cheese....but people have budgets, and for some to make it traditional may be a bit expensive.. and maybe they try to cut corners and substitute items to make it more affordable. I know, I would venture to guess between meat, cheese, sauce & noodles, I spend more than $20 to make a pan of lasagna, Probably closer to $25 even.
I think I'm going to try and make my first ever pan of lasagna. I've always made the Stoffer's. Y'all cross your fingers and hope I don't kill the family. :twisted:
Your right about the cost, but when I think in terms of how many meals my family gets with the one dish it's not really that bad. My girls and me are little eaters, one piece each with one slice of garlic bread and salad we're good to go, hubby has seconds but what's left is good for lunches and another dinner for us. A steak dinner cost more for my family.
