[CnD] Lasagna

Charles Rivard wee1sman at fidnet.com
Wed Jun 1 10:47:05 CEST 2016


No, he won't.  He's dead.  Good sausage, though.  (I just had to be ornery.)




If you think you're finished, you! really! are! finished!!
-----Original Message----- 
From: Becky McCullough via Cookinginthedark
Sent: Wednesday, June 01, 2016 7:59 AM
To: cookinginthedark at acbradio.org
Cc: Becky McCullough
Subject: Re: [CnD] Lasagna

Jimmy Dean would work too.
Becky
----- Original Message ----- 
From: "Teresa Mullen via Cookinginthedark" <cookinginthedark at acbradio.org>
To: <cookinginthedark at acbradio.org>
Cc: "Teresa Mullen" <teresamullen07 at gmail.com>
Sent: Tuesday, May 31, 2016 1:37 PM
Subject: Re: [CnD] Lasagna


You probably could use Johnsonville Italian sausage as well. Those come in
links I believe five of them. Hot or mild Italian sausage

Teresa MullenSent from my iPhone

> On May 31, 2016, at 1:43 PM, Sugar via Cookinginthedark 
> <cookinginthedark at acbradio.org> wrote:
>
> I use the entire package of the hillshire all beef sausage, it feels like 
> a horse shoe
> There is only one size.
> Sugar
> Knowing your own darkness is the best method for dealing with the 
> darknesses of other people.
> -Filled with light, Sugar.
>
>
> -----Original Message-----
> From: Charles Rivard via Cookinginthedark 
> [mailto:cookinginthedark at acbradio.org]
> Sent: Tuesday, May 31, 2016 9:56 AM
> To: cookinginthedark at acbradio.org
> Cc: Charles Rivard
> Subject: Re: [CnD] Lasagna
>
> How much sausage should be used?
>
>
>
>
> If you think you're finished, you! really! are! finished!!
> -----Original Message-----
> From: Sugar via Cookinginthedark
> Sent: Tuesday, May 31, 2016 11:34 AM
> To: cookinginthedark at acbradio.org
> Cc: Sugar
> Subject: Re: [CnD] Lasagna
>
> Sugar’s Lasagna
>
> My Daniel just loves all the beef in it!
>
> Ingrediants:
> 2lbs of lean beef(4%)
> 2lbs of mozarela(saving a cup for topping)
> 1 16oz. Parmesan cheese(kraft in container)
> 1 1lg container(14 ounce-16 ounce ricotta cheese,(brand precious) 1lg egg 
> salt and pepper to taste
> 12 lasagna noodles(boiling 2-3 extras in case one breaks)
> 1 can black, pitted olives
> 1sm. green pepper
> 1sm. red pepper
> 1sm. red onion
> garlic to taste
> (Italian sausage(mild)
> at times I use "hillshire" smoked Italian sausage) salt for boiling water
> 1 med. bottle of "Prego" speghetti sauce (I like to use the roasted garlic 
> with mushrooms) Pam( to spray cassarole dish
>
> Instructions:
> in a rolling boil of hot water, place noodles up to 12 minutes, or until 
> noodles are slightly soften while noodles are boiling, heat and brown meat 
> and sausage, and since I use the 4% lean beef, no need to drain...
> adding veggies, all chopped, continue to stir, then pour entire speghetti 
> sauce in, for a slow simmer(don’t forget to season your beef with your 
> choice of spices) preheat oven at 350 degrees for 15 minutes:
> on a piece of foil, lay out noodles to cool, being careful not to burn 
> your fingers...smile...
> now mix your cheeses, placing all cheeses in a bowl, and the egg, as the 
> egg plays like a glue remember to save at least 1 cup of mozeralla for 
> topping.
> mix all together until a dough like substance, making sure egg has been 
> broken and spread through out mixture.
> Add some pepper to cheese about half a tea spoon, or to taste Now the fun 
> begins!
> 1st layer: your meat sauce
> 2nd: noodles
> 3: cheese
> repeat for 3 layers, being very generous with cheese, as you may have some 
> left over, if that happens, and you have a few noodles left, take all left 
> overs and roll up and place in oven for bit size stuffed noodles.
> the same foil paper you used to place the noodles on, can be used to cover 
> lasagna .
> bake for 35-45 minutes, or until all melted remember your meat has already 
> been browned...
> last 15 minutes, remove foil and let sit for a few minutes more removing 
> out of the oven, to cool for about 10 minutes before sliceing.
>
> Enjoy
> Sugar
>
> Knowing your own darkness is the best method for dealing with the 
> darknesses of other people.
> -Filled with light, Sugar.
>
> -----Original Message-----
> From: Teresa Mullen via Cookinginthedark 
> [mailto:cookinginthedark at acbradio.org]
> Sent: Tuesday, May 31, 2016 9:30 AM
> To: [cookinginthedark at acbradio.org]
> Cc: Teresa Mullen
> Subject: [CnD] Lasagna
>
> Hello everyone
> Does anyone have an easy recipe for lasagna?
> It would be greatly appreciated thanks in advance take care all of you and 
> happy cooking
>
> Teresa MullenSent from my iPhone
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