Anyone ever go the other way and make the noodles?
That's sort of on my to-do list.....not lasagna though. I'm going to make some homemade ravioli soon, probably with some kind of seafood stuffing and a pink/vodka sauce.
Anyone ever go the other way and make the noodles?
In keeping with the "No-Boil Lasagna" theme, has anyone tried using wonton wrappers?
Anyone ever go the other way and make the noodles?
I'm guessing you just threw this recipe out there without having ever tried it. Yes?
Because I have it in the oven right now & it's been a screw-fest from point one. Definitely needed TWO jars of pasta sauce, & may find out that I may have needed three.
Please don't post recipes like this unless you've tried them. Thanks in advance.
If it turns out edible, I'll definitely post back with an amended actually workable recipe.
Americans learned about Italian food from the poor immigrants who came to our shores in the late 1800s and early 1900s. Most of the Italian restaurants they started served inexpensive dishes based on tomato or "red" sauce, such as spaghetti with meatballs or sausage, meat or cheese ravioli, lasagna, and pizza, which other Americans came to love....Also why meat balls are considered italian sauce. No one does meat balls sauce here. It was a way to do a worker's lunch but now we would get pasta on one dish and meat balls in another.....
Anyone ever go the other way and make the noodles?
it sure as hell is gonna cost you a lot more than a lasagna!
Actually, Tuscan Chef, you're incorrect.
"Pasticcio" is an operatic musical term.
The Italian "Pastitsio" is a "pie" in which pasta & sauce are contained in a pastry crust.
The Greek "Pastitsio" is a layered pasta dish using small tubular pasta, meat, & a bechamel sauce.
So Lasagna is not a "pasticcio" or a "pasticcio". It's simply Lasagna.
The greek pastizio comes from italian pasticcio. Pasticcio is used when you make pasta with bechamel in the oven. Pastitsio is not Italian. So whenever someone uses pasta like maccheroni or ravioli in the oven, to me belongs to pasticcio cathegory and not to the lasagna cathegory. But it's semantic. The food is the same
well, this thread brought me out of the closet... lol...I had wanted to say two things, but the posts are gone...so on to comment #2
for at least 25 years I have made lasagna with regular noodles, since long before I had even heard of no boil lasagna pasta. I just make sure I add some water around the edges of the casserole and cover the dish while cooking. But what I do most often is to use up my home canned lasagna sauce that sometimes comes out too thin, this works perfect..
You got your reply BC. You were uncivil and your post was pulled.Isn't that something when posts are deleted without any warning or explanation. Gotta love it. Well, all I can say is, just believe in whatever gets left up. LOL!!!