I think the bottom line, Kathy, is that you've got to remember to pour sauce
in the bottom of the pan first.  Then layer the lasagne as normal and put
another layer of sauce on top.  Then be sure to cover it with foil.  That's
another key element. If you cook it at 375 to 400 for 45 minutes, the
moisture will cook the noodles within the pan (but make sure the foil is
sealed tight).  You take the foil off and continue backing for 15 more
minutes, and that's the standard recipe from the web.  But there's something
different from the one in the book and I just can't think of it.  Nowadays
folks might not want the meat in the sauce, either, for fear of mad cow
disease.

Bullish on Lasagne Lion
----- Original Message -----
From: "Kathy Du Bois" <[log in to unmask]>
To: <[log in to unmask]>
Sent: Tuesday, January 06, 2004 3:09 PM
Subject: Re: Lasagne (was Re: victory and defeat)


> Hey Paul,
> If your recipe really uses the regular noodles, I might be interested in
> it.  Boy, it would bae great not to handle hot noodles!
> Kathy
>
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