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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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