[CnD] Lasagna

Sugar sugarsyl71 at sbcglobal.net
Wed Jun 1 14:49:10 CEST 2016


I've never tried that but you can try what you like and make it your own
Smile and thanks for the ideas
sugar

Knowing your own darkness is the best method for dealing with the darknesses of other people.
-Filled with light, Sugar.


-----Original Message-----
From: Becky McCullough via Cookinginthedark [mailto:cookinginthedark at acbradio.org] 
Sent: Wednesday, June 01, 2016 5:59 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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