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Date: | Sun, 16 Mar 2003 22:21:44 -0600 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
tonight was lasagna night and I want to thank all of you who gave me advice.
I ended up doing what Bev said...
This was her email:
"I hope this is not too late. Just getting ready to do lasagna myself.
Before CD, I never boiled the noodles, and I still don't. I used Tinkyada.
I make my lasagna in the usual way, layering, etc., and NOT cooking the
noodles. I do use a little bit more sauce, cover tightly with foil, raise
my oven rack up one level, bake for an hour & 15 mins. I reduced my oven
temp 25 degrees to 325 for a little slower cooking. The extra sauce and
extra cooking time gives the noodles more time to cook, plus raising the
rack up keeps the bottom from overcooking. Now once in a while sometimes
the bottom row of noodles might feel a little underdone just at an edge or
two, but it is ok. Let cool 15 mins. before cutting into.
Bev
Mansfield, OH"
It was GREAT!!!!!!
Thanks Bev and everyone else... I received SO many versions and methods to
cooking lasagna... who knew there were so many ways! Oh and the bottom layer
was not underdone... it was perfect!
-Tara
* Visit the Celiac Web Page at www.enabling.org/ia/celiac/index.html *
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