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Sometime back I read that one could make a lasagna using GF noodles without
precooking them but with using extra liquid.  I'm not from the expert  cooks,
so would love to know  the exact amount of liquid to use.  I  want to make a
very simple one using Ragu and crumbled beef.  I usually use  1 lb of
mozzarella, 1 lb of ricotta, one lb of ground meat.  How much sauce  should I use
without cooking the noodles?  Any help would be  appreciated.  RC

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