Re: [CnD] Lasagna

[Sugar via Cookinginthedark]

Good thing about recipes like mine is that you can make it your own recipe
Enjoy good cooking!
Sugar

Knowing your own darkness is the best method for dealing with the darknesses of 
other people.
-Filled with light, Sugar.


-Original Message-
From: Teresa Mullen via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, May 31, 2016 11:38 AM
To: [cookinginthedark@acbradio.org]
Cc: Teresa Mullen
Subject: Re: [CnD] Lasagna

You probably could use Johnsonville Italian sausage as well. Those come in 
links I believe five of them. Hot or mild Italian sausage

Teresa MullenSent from my iPhone

> On May 31, 2016, at 1:43 PM, Sugar via Cookinginthedark 
>  wrote:
>
> I use the entire package of the hillshire all beef sausage, it feels
> like a horse shoe There is only one size.
> Sugar
> Knowing your own darkness is the best method for dealing with the darknesses 
> of other people.
> -Filled with light, Sugar.
>
>
> -Original Message-
> From: Charles Rivard via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, May 31, 2016 9:56 AM
> To: cookinginthedark@acbradio.org
> Cc: Charles Rivard
> Subject: Re: [CnD] Lasagna
>
> How much sausage should be used?
>
>
>
>
> If you think you're finished, you! really! are! finished!!
> -Original Message-
> From: Sugar via Cookinginthedark
> Sent: Tuesday, May 31, 2016 11:34 AM
> To: cookinginthedark@acbradio.org
> Cc: Sugar
> Subject: Re: [CnD] Lasagna
>
> Sugar’s Lasagna
>
> My Daniel just loves all the beef in it!
>
> Ingrediants:
> 2lbs of lean beef(4%)
> 2lbs of mozarela(saving a cup for topping)
> 1 16oz. Parmesan cheese(kraft in container)
> 1 1lg container(14 ounce-16 ounce ricotta cheese,(brand precious) 1lg
> egg salt and pepper to taste
> 12 lasagna noodles(boiling 2-3 extras in case one breaks)
> 1 can black, pitted olives
> 1sm. green pepper
> 1sm. red pepper
> 1sm. red onion
> garlic to taste
> (Italian sausage(mild)
> at times I use "hillshire" smoked Italian sausage) salt for boiling
> water
> 1 med. bottle of "Prego" speghetti sauce (I like to use the roasted
> garlic with mushrooms) Pam( to spray cassarole dish
>
> Instructions:
> in a rolling boil of hot water, place noodles up to 12 minutes, or until 
> noodles are slightly soften while noodles are boiling, heat and brown meat 
> and sausage, and since I use the 4% lean beef, no need to drain...
> adding veggies, all chopped, continue to stir, then pour entire speghetti 
> sauce in, for a slow simmer(don’t forget to season your beef with your choice 
> of spices) preheat oven at 350 degrees for 15 minutes:
> on a piece of foil, lay out noodles to cool, being careful not to burn your 
> fingers...smile...
> now mix your cheeses, placing all cheeses in a bowl, and the egg, as the egg 
> plays like a glue remember to save at least 1 cup of mozeralla for topping.
> mix all together until a dough like substance, making sure egg has been 
> broken and spread through out mixture.
> Add some pepper to cheese about half a tea spoon, or to taste Now the fun 
> begins!
> 1st layer: your meat sauce
> 2nd: noodles
> 3: cheese
> repeat for 3 layers, being very generous with cheese, as you may have some 
> left over, if that happens, and you have a few noodles left, take all left 
> overs and roll up and place in oven for bit size stuffed noodles.
> the same foil paper you used to place the noodles on, can be used to cover 
> lasagna .
> bake for 35-45 minutes, or until all melted remember your meat has already 
> been browned...
> last 15 minutes, remove foil and let sit for a few minutes more removing out 
> of the oven, to cool for about 10 minutes before sliceing.
>
> Enjoy
> Sugar
>
> Knowing your own darkness is the best method for dealing with the darknesses 
> of other people.
> -Filled with light, Sugar.
>
> -Original Message-
> From: Teresa Mullen via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, May 31, 2016 9:30 AM
> To: [cookinginthedark@acbradio.org]
> Cc: Teresa Mullen
> Subject: [CnD] Lasagna
>
> Hello everyone
> Does anyone have an easy recipe for lasagna?
> It would be greatly appreciated thanks in advance take care all of you
> and happy cooking
>
> Teresa MullenSent from my iPhone
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
>
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> https://www.avast.com/antivirus
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>
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[CnD] Lasagna recipe for Teresa

[Allison Manzino via Cookinginthedark]

Hi Teresa and all,

I thought I'd share my lasagna. Well, truth be told, it's from all recipes.com. 
I use it all the time, I make it every year for my husband's birthday and he 
loves it. I hope you enjoy it as much as I do. I live in Spain, and use  my 
kitchen scale  to measure everything in grams. They use the metric system over 
here. Hence why it says ounces, pounds and grams.

Allie
Linda's Lasagna

Rating : 3.5 stars  Servings : 8

This recipe has been in our family for years.


1 pound or 1 kg lean ground beef
1 chopped onion
2 6-ounce cans or 340 grams tomato paste
1 14.5 ounce can or 453 gr. crushed tomatoes
2 cups water
1 tablespoon oregano
2 teaspoons garlic powder
2 teaspoons salt
¼ teaspoon black pepper
1 tablespoon sugar
12 ounces 340 grams cottage cheese
½ cup grated parmesan cheese
1 egg
9 lasagna noodles
1 pound or 453 gr. shredded mozzarella cheese
Procedure:
In a large skillet over medium heat, cook beef and onion. Cook beef until brown 
and onion is translucent.Cook onion until translucent. Drain ground beef. In a 
large saucepan, combine beef, and onion with tomato paste, crushed tomatoes, 
water, oregano, garlic powder, salt, pepper and sugar. Cook over medium heat 
until mixture comes to a boil. Reduce heat to low and simmer 1 hour. While 
sauce is simmering, blend cottage cheese, Parmesan and egg until smooth. Set 
aside. Bring a large pot of lightly salted water to a boil. Add pasta and cook 
for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F 
(175 degrees C). Spread 1 cup of sauce in the bottom of a 9x13 inch baking 
dish. Cover sauce with 3 noodles. For the first layer, top noodles with 
one-third of the sauce and top with half of the mozzarella cheese. For the 
second layer, Place three more noodles and cover with sauce and the cottage 
cheese mixture. For the last layer top with the three remaining noodles, and 
remaining sauce. Bake in preheated oven 30 minutes. Sprinkle remaining 
mozzarella on top and bake 15 minutes more, until golden and bubbly.

Sent from All My Recipes application.



Enviado desde mi iPhone
My birds are winged blessings, they help me soar!


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Re: [CnD] Lasagna

[Teresa Mullen via Cookinginthedark]

You probably could use Johnsonville Italian sausage as well. Those come in 
links I believe five of them. Hot or mild Italian sausage

Teresa MullenSent from my iPhone

> On May 31, 2016, at 1:43 PM, Sugar via Cookinginthedark 
>  wrote:
>
> I use the entire package of the hillshire all beef sausage, it feels like a 
> horse shoe
> There is only one size.
> Sugar
> Knowing your own darkness is the best method for dealing with the darknesses 
> of other people.
> -Filled with light, Sugar.
>
>
> -Original Message-
> From: Charles Rivard via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, May 31, 2016 9:56 AM
> To: cookinginthedark@acbradio.org
> Cc: Charles Rivard
> Subject: Re: [CnD] Lasagna
>
> How much sausage should be used?
>
>
>
>
> If you think you're finished, you! really! are! finished!!
> -Original Message-
> From: Sugar via Cookinginthedark
> Sent: Tuesday, May 31, 2016 11:34 AM
> To: cookinginthedark@acbradio.org
> Cc: Sugar
> Subject: Re: [CnD] Lasagna
>
> Sugar’s Lasagna
>
> My Daniel just loves all the beef in it!
>
> Ingrediants:
> 2lbs of lean beef(4%)
> 2lbs of mozarela(saving a cup for topping)
> 1 16oz. Parmesan cheese(kraft in container)
> 1 1lg container(14 ounce-16 ounce ricotta cheese,(brand precious) 1lg egg 
> salt and pepper to taste
> 12 lasagna noodles(boiling 2-3 extras in case one breaks)
> 1 can black, pitted olives
> 1sm. green pepper
> 1sm. red pepper
> 1sm. red onion
> garlic to taste
> (Italian sausage(mild)
> at times I use "hillshire" smoked Italian sausage) salt for boiling water
> 1 med. bottle of "Prego" speghetti sauce (I like to use the roasted garlic 
> with mushrooms) Pam( to spray cassarole dish
>
> Instructions:
> in a rolling boil of hot water, place noodles up to 12 minutes, or until 
> noodles are slightly soften while noodles are boiling, heat and brown meat 
> and sausage, and since I use the 4% lean beef, no need to drain...
> adding veggies, all chopped, continue to stir, then pour entire speghetti 
> sauce in, for a slow simmer(don’t forget to season your beef with your choice 
> of spices) preheat oven at 350 degrees for 15 minutes:
> on a piece of foil, lay out noodles to cool, being careful not to burn your 
> fingers...smile...
> now mix your cheeses, placing all cheeses in a bowl, and the egg, as the egg 
> plays like a glue remember to save at least 1 cup of mozeralla for topping.
> mix all together until a dough like substance, making sure egg has been 
> broken and spread through out mixture.
> Add some pepper to cheese about half a tea spoon, or to taste Now the fun 
> begins!
> 1st layer: your meat sauce
> 2nd: noodles
> 3: cheese
> repeat for 3 layers, being very generous with cheese, as you may have some 
> left over, if that happens, and you have a few noodles left, take all left 
> overs and roll up and place in oven for bit size stuffed noodles.
> the same foil paper you used to place the noodles on, can be used to cover 
> lasagna .
> bake for 35-45 minutes, or until all melted remember your meat has already 
> been browned...
> last 15 minutes, remove foil and let sit for a few minutes more removing out 
> of the oven, to cool for about 10 minutes before sliceing.
>
> Enjoy
> Sugar
>
> Knowing your own darkness is the best method for dealing with the darknesses 
> of other people.
> -Filled with light, Sugar.
>
> -Original Message-
> From: Teresa Mullen via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, May 31, 2016 9:30 AM
> To: [cookinginthedark@acbradio.org]
> Cc: Teresa Mullen
> Subject: [CnD] Lasagna
>
> Hello everyone
> Does anyone have an easy recipe for lasagna?
> It would be greatly appreciated thanks in advance take care all of you and 
> happy cooking
>
> Teresa MullenSent from my iPhone
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
>
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> This email has been checked for viruses by Avast antivirus software.
> https://www.avast.com/antivirus
>
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> http://acbradio.org/mailman/listinfo/cookinginthedark
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>
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> http://acbradio.org/mailman/listinfo/cookinginthedark
>
>
>
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> https://www.avast.com/antivirus
>
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Re: [CnD] Lasagna

[Sugar via Cookinginthedark]

I use the entire package of the hillshire all beef sausage, it feels like a 
horse shoe
There is only one size.
Sugar
Knowing your own darkness is the best method for dealing with the darknesses of 
other people.
-Filled with light, Sugar.


-Original Message-
From: Charles Rivard via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, May 31, 2016 9:56 AM
To: cookinginthedark@acbradio.org
Cc: Charles Rivard
Subject: Re: [CnD] Lasagna

How much sausage should be used?




If you think you're finished, you! really! are! finished!!
-Original Message-
From: Sugar via Cookinginthedark
Sent: Tuesday, May 31, 2016 11:34 AM
To: cookinginthedark@acbradio.org
Cc: Sugar
Subject: Re: [CnD] Lasagna

Sugar’s Lasagna

My Daniel just loves all the beef in it!

Ingrediants:
2lbs of lean beef(4%)
2lbs of mozarela(saving a cup for topping)
1 16oz. Parmesan cheese(kraft in container)
1 1lg container(14 ounce-16 ounce ricotta cheese,(brand precious) 1lg egg salt 
and pepper to taste
12 lasagna noodles(boiling 2-3 extras in case one breaks)
1 can black, pitted olives
1sm. green pepper
1sm. red pepper
1sm. red onion
garlic to taste
(Italian sausage(mild)
at times I use "hillshire" smoked Italian sausage) salt for boiling water
1 med. bottle of "Prego" speghetti sauce (I like to use the roasted garlic with 
mushrooms) Pam( to spray cassarole dish

Instructions:
in a rolling boil of hot water, place noodles up to 12 minutes, or until 
noodles are slightly soften while noodles are boiling, heat and brown meat and 
sausage, and since I use the 4% lean beef, no need to drain...
adding veggies, all chopped, continue to stir, then pour entire speghetti sauce 
in, for a slow simmer(don’t forget to season your beef with your choice of 
spices) preheat oven at 350 degrees for 15 minutes:
on a piece of foil, lay out noodles to cool, being careful not to burn your 
fingers...smile...
now mix your cheeses, placing all cheeses in a bowl, and the egg, as the egg 
plays like a glue remember to save at least 1 cup of mozeralla for topping.
mix all together until a dough like substance, making sure egg has been broken 
and spread through out mixture.
Add some pepper to cheese about half a tea spoon, or to taste Now the fun 
begins!
1st layer: your meat sauce
2nd: noodles
3: cheese
repeat for 3 layers, being very generous with cheese, as you may have some left 
over, if that happens, and you have a few noodles left, take all left overs and 
roll up and place in oven for bit size stuffed noodles.
the same foil paper you used to place the noodles on, can be used to cover 
lasagna .
bake for 35-45 minutes, or until all melted remember your meat has already been 
browned...
last 15 minutes, remove foil and let sit for a few minutes more removing out of 
the oven, to cool for about 10 minutes before sliceing.

Enjoy
Sugar

Knowing your own darkness is the best method for dealing with the darknesses of 
other people.
-Filled with light, Sugar.

-Original Message-
From: Teresa Mullen via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, May 31, 2016 9:30 AM
To: [cookinginthedark@acbradio.org]
Cc: Teresa Mullen
Subject: [CnD] Lasagna

Hello everyone
Does anyone have an easy recipe for lasagna?
It would be greatly appreciated thanks in advance take care all of you and 
happy cooking

Teresa MullenSent from my iPhone
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Re: [CnD] Lasagna

[Teresa Mullen via Cookinginthedark]

Thanks it is greatly appreciated and they both sound so good!!

Teresa MullenSent from my iPhone

> On May 31, 2016, at 1:09 PM, Susie Stageberg via Cookinginthedark 
>  wrote:
>
> Here is my tried-and-true lasagna recipe. Easy? Well, I thin k it's easy 
> because I have been making it for years.
>
> Mama’s Lasagna
>
> For the sauce:
>
> 1 pound ground beef (or turkey, or sausage)
> 1 tbsp. dried parsley
> 1 tbsp. dried basil
> Salt and pepper to taste
> 2 cans (14 oz. each) crushed tomatoes
> 2 cans (8 oz. each) tomato sauce
>
> Brown the meat and stir in the rest of the sauce ingredients. Simmer slowly 
> uncovered one hour, or until thickened, stirring occasionally.
>
> Meanwhile, cook 6 lasagna noodles; drain them and set them aside. Shred 16 
> ounces of mozzarella, or buy it pre-shredded.
>
> In a medium bowl, beat an egg. Stir in 3 cups cream-style cottage cheese (or 
> ricotta), a pinch of salt, a pinch of pepper, 2 tbsp. dried parsley, and ½ 
> cup Parmesan cheese. Stir well; set aside.
>
> Heat the oven to 375. Spray a 9 by 13 pan with cooking spray. In the pan, 
> make layers (the correct number), beginning with noodles, then cottage 
> cheese, then meat sauce, then mozzarella. End with mozzarella.
>
> Bake 30 minutes, or until it’s all bubbly and the house smells yummy. This 
> will serve 6 to 8, and it’s even better reheated.
>
>
>
>
> Susie
>
>
> -Original Message-
> From: Teresa Mullen via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, May 31, 2016 11:30 AM
> To: [cookinginthedark@acbradio.org]
> Cc: Teresa Mullen
> Subject: [CnD] Lasagna
>
> Hello everyone
> Does anyone have an easy recipe for lasagna?
> It would be greatly appreciated thanks in advance take care all of you and 
> happy cooking
>
> Teresa MullenSent from my iPhone
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
> ___
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> http://acbradio.org/mailman/listinfo/cookinginthedark
>
>
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Re: [CnD] Lasagna

[Susie Stageberg via Cookinginthedark]

Here is my tried-and-true lasagna recipe. Easy? Well, I thin k it's easy 
because I have been making it for years.

Mama’s Lasagna

For the sauce:

1 pound ground beef (or turkey, or sausage)
1 tbsp. dried parsley
1 tbsp. dried basil
Salt and pepper to taste
2 cans (14 oz. each) crushed tomatoes
2 cans (8 oz. each) tomato sauce

Brown the meat and stir in the rest of the sauce ingredients. Simmer slowly 
uncovered one hour, or until thickened, stirring occasionally.

Meanwhile, cook 6 lasagna noodles; drain them and set them aside. Shred 16 
ounces of mozzarella, or buy it pre-shredded.

In a medium bowl, beat an egg. Stir in 3 cups cream-style cottage cheese (or 
ricotta), a pinch of salt, a pinch of pepper, 2 tbsp. dried parsley, and ½ cup 
Parmesan cheese. Stir well; set aside.

Heat the oven to 375. Spray a 9 by 13 pan with cooking spray. In the pan, make 
layers (the correct number), beginning with noodles, then cottage cheese, then 
meat sauce, then mozzarella. End with mozzarella.

Bake 30 minutes, or until it’s all bubbly and the house smells yummy. This will 
serve 6 to 8, and it’s even better reheated.




Susie


-Original Message-
From: Teresa Mullen via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, May 31, 2016 11:30 AM
To: [cookinginthedark@acbradio.org]
Cc: Teresa Mullen
Subject: [CnD] Lasagna

Hello everyone
Does anyone have an easy recipe for lasagna?
It would be greatly appreciated thanks in advance take care all of you and 
happy cooking

Teresa MullenSent from my iPhone
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Re: [CnD] Lasagna

[Charles Rivard via Cookinginthedark]

How much sausage should be used?




If you think you're finished, you! really! are! finished!!
-Original Message-
From: Sugar via Cookinginthedark
Sent: Tuesday, May 31, 2016 11:34 AM
To: cookinginthedark@acbradio.org
Cc: Sugar
Subject: Re: [CnD] Lasagna

Sugar’s Lasagna

My Daniel just loves all the beef in it!

Ingrediants:
2lbs of lean beef(4%)
2lbs of mozarela(saving a cup for topping)
1 16oz. Parmesan cheese(kraft in container)
1 1lg container(14 ounce-16 ounce ricotta cheese,(brand precious)
1lg egg
salt and pepper to taste
12 lasagna noodles(boiling 2-3 extras in case one breaks)
1 can black, pitted olives
1sm. green pepper
1sm. red pepper
1sm. red onion
garlic to taste
(Italian sausage(mild)
at times I use "hillshire" smoked Italian sausage)
salt for boiling water
1 med. bottle of "Prego" speghetti sauce
(I like to use the roasted garlic with mushrooms)
Pam( to spray cassarole dish

Instructions:
in a rolling boil of hot water, place noodles up to 12 minutes, or until
noodles are slightly soften
while noodles are boiling, heat and brown meat and sausage, and since I use
the 4% lean beef, no need to drain...
adding veggies, all chopped, continue to stir, then pour entire speghetti
sauce in, for a slow simmer(don’t forget to season your beef with your
choice of spices)
preheat oven at 350 degrees for 15 minutes:
on a piece of foil, lay out noodles to cool, being careful not to burn your
fingers...smile...
now mix your cheeses, placing all cheeses in a bowl, and the egg, as the egg
plays like a glue
remember to save at least 1 cup of mozeralla for topping.
mix all together until a dough like substance, making sure egg has been
broken and spread through out mixture.
Add some pepper to cheese about half a tea spoon, or to taste
Now the fun begins!
1st layer: your meat sauce
2nd: noodles
3: cheese
repeat for 3 layers, being very generous with cheese, as you may have some
left over, if that happens, and you have a few noodles left, take all left
overs and roll up and place in oven for bit size stuffed noodles.
the same foil paper you used to place the noodles on, can be used to cover
lasagna .
bake for 35-45 minutes, or until all melted
remember your meat has already been browned...
last 15 minutes, remove foil and let sit for a few minutes more
removing out of the oven, to cool for about 10 minutes before sliceing.

Enjoy
Sugar

Knowing your own darkness is the best method for dealing with the darknesses
of other people.
-Filled with light, Sugar.

-Original Message-
From: Teresa Mullen via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, May 31, 2016 9:30 AM
To: [cookinginthedark@acbradio.org]
Cc: Teresa Mullen
Subject: [CnD] Lasagna

Hello everyone
Does anyone have an easy recipe for lasagna?
It would be greatly appreciated thanks in advance take care all of you and
happy cooking

Teresa MullenSent from my iPhone
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Re: [CnD] Lasagna

[Nicole Massey via Cookinginthedark]

For anyone who wants to do the "Epic Gourmet" version of this, replace the 
noodles with bacon that's been interlaced and fried into a lattice. These types 
of recipes also often double the meat amounts too. Not for the faint of heart.

-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, May 31, 2016 11:35 AM
To: cookinginthedark@acbradio.org
Cc: Sugar 
Subject: Re: [CnD] Lasagna

Sugar’s Lasagna

My Daniel just loves all the beef in it!

Ingrediants:
2lbs of lean beef(4%)
2lbs of mozarela(saving a cup for topping)
1 16oz. Parmesan cheese(kraft in container)
1 1lg container(14 ounce-16 ounce ricotta cheese,(brand precious) 1lg egg salt 
and pepper to taste
12 lasagna noodles(boiling 2-3 extras in case one breaks)
1 can black, pitted olives
1sm. green pepper
1sm. red pepper
1sm. red onion
garlic to taste
(Italian sausage(mild)
at times I use "hillshire" smoked Italian sausage) salt for boiling water
1 med. bottle of "Prego" speghetti sauce (I like to use the roasted garlic with 
mushrooms) Pam( to spray cassarole dish

Instructions:
in a rolling boil of hot water, place noodles up to 12 minutes, or until 
noodles are slightly soften while noodles are boiling, heat and brown meat and 
sausage, and since I use the 4% lean beef, no need to drain...
adding veggies, all chopped, continue to stir, then pour entire speghetti sauce 
in, for a slow simmer(don’t forget to season your beef with your choice of 
spices) preheat oven at 350 degrees for 15 minutes:
on a piece of foil, lay out noodles to cool, being careful not to burn your 
fingers...smile...
now mix your cheeses, placing all cheeses in a bowl, and the egg, as the egg 
plays like a glue remember to save at least 1 cup of mozeralla for topping.
mix all together until a dough like substance, making sure egg has been broken 
and spread through out mixture.
Add some pepper to cheese about half a tea spoon, or to taste Now the fun 
begins!
1st layer: your meat sauce
2nd: noodles
3: cheese
repeat for 3 layers, being very generous with cheese, as you may have some left 
over, if that happens, and you have a few noodles left, take all left overs and 
roll up and place in oven for bit size stuffed noodles.
the same foil paper you used to place the noodles on, can be used to cover 
lasagna .
bake for 35-45 minutes, or until all melted remember your meat has already been 
browned...
last 15 minutes, remove foil and let sit for a few minutes more removing out of 
the oven, to cool for about 10 minutes before sliceing.

Enjoy
Sugar

Knowing your own darkness is the best method for dealing with the darknesses of 
other people.
-Filled with light, Sugar.

-Original Message-
From: Teresa Mullen via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, May 31, 2016 9:30 AM
To: [cookinginthedark@acbradio.org]
Cc: Teresa Mullen
Subject: [CnD] Lasagna

Hello everyone
Does anyone have an easy recipe for lasagna?
It would be greatly appreciated thanks in advance take care all of you and 
happy cooking

Teresa MullenSent from my iPhone
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Re: [CnD] Lasagna

[Sugar via Cookinginthedark]

Sugar’s Lasagna

My Daniel just loves all the beef in it!

Ingrediants:
2lbs of lean beef(4%)
2lbs of mozarela(saving a cup for topping)
1 16oz. Parmesan cheese(kraft in container)
1 1lg container(14 ounce-16 ounce ricotta cheese,(brand precious)
1lg egg
salt and pepper to taste
12 lasagna noodles(boiling 2-3 extras in case one breaks)
1 can black, pitted olives
1sm. green pepper
1sm. red pepper
1sm. red onion
garlic to taste
(Italian sausage(mild)
at times I use "hillshire" smoked Italian sausage)
salt for boiling water
1 med. bottle of "Prego" speghetti sauce
(I like to use the roasted garlic with mushrooms)
Pam( to spray cassarole dish

Instructions:
in a rolling boil of hot water, place noodles up to 12 minutes, or until 
noodles are slightly soften
while noodles are boiling, heat and brown meat and sausage, and since I use the 
4% lean beef, no need to drain...
adding veggies, all chopped, continue to stir, then pour entire speghetti sauce 
in, for a slow simmer(don’t forget to season your beef with your choice of 
spices)
preheat oven at 350 degrees for 15 minutes:
on a piece of foil, lay out noodles to cool, being careful not to burn your 
fingers...smile...
now mix your cheeses, placing all cheeses in a bowl, and the egg, as the egg 
plays like a glue
remember to save at least 1 cup of mozeralla for topping.
mix all together until a dough like substance, making sure egg has been broken 
and spread through out mixture.
Add some pepper to cheese about half a tea spoon, or to taste
Now the fun begins!
1st layer: your meat sauce
2nd: noodles
3: cheese
repeat for 3 layers, being very generous with cheese, as you may have some left 
over, if that happens, and you have a few noodles left, take all left overs and 
roll up and place in oven for bit size stuffed noodles.
the same foil paper you used to place the noodles on, can be used to cover 
lasagna .
bake for 35-45 minutes, or until all melted
remember your meat has already been browned...
last 15 minutes, remove foil and let sit for a few minutes more
removing out of the oven, to cool for about 10 minutes before sliceing.

Enjoy
Sugar

Knowing your own darkness is the best method for dealing with the darknesses of 
other people.
-Filled with light, Sugar.

-Original Message-
From: Teresa Mullen via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, May 31, 2016 9:30 AM
To: [cookinginthedark@acbradio.org]
Cc: Teresa Mullen
Subject: [CnD] Lasagna

Hello everyone
Does anyone have an easy recipe for lasagna?
It would be greatly appreciated thanks in advance take care all of you and 
happy cooking

Teresa MullenSent from my iPhone
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[CnD] Lasagna

[Teresa Mullen via Cookinginthedark]

Hello everyone
Does anyone have an easy recipe for lasagna?
It would be greatly appreciated thanks in advance take care all of you and 
happy cooking

Teresa MullenSent from my iPhone
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Re: [CnD] The Perfect Cooker

[Charles Rivard via Cookinginthedark]

Can you supply us with the name of the cooker?  It's sort of hard to know if 
we've tried an unspecified product.





If you think you're finished, you! really! are! finished!!
-Original Message- 
From: gail johnson via Cookinginthedark

Sent: Monday, May 30, 2016 4:16 PM
To: cookinginthedark@acbradio.org
Cc: gail johnson ; blindlik...@yahoogroups.com
Subject: [CnD] The Perfect Cooker

The other night Hank saw an infomercial about this cooking appliance.
You're supposed to be able to cook one-pot meals and grains.
Anyone tried one?
The 3-cup capacity is $20.00 and the 5-cup is $30.00.
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Re: [CnD] Vague recipes

[Charles Rivard via Cookinginthedark]

You're absolutely right.  I've come across recipes that call for a package 
of noodles.  There are different sized packages.





If you think you're finished, you! really! are! finished!!
-Original Message- 
From: John McConnell via Cookinginthedark

Sent: Monday, May 30, 2016 4:56 PM
To: cookinginthedark@acbradio.org
Cc: John McConnell
Subject: [CnD] Vague recipes

Hello:

We have the Casserole Classics cookbook in Braille.

In Vol. I. we did the chicken and dressing casserole.

The recipe called for cans of soups, evaporated milk, and even half cans of
ingredients.

My point is, there were no can sizes given. Therefore, I had to guess.

The final instructions were to bake at dg425 for about 25 minutes, or "until
golden brown." I frankly, due to our oven temperature, increased the baking
time.

When people who are blind/visually impaired create a recipe, especially for
those of us who also like to cook.

They should be more explicit, specific in regard to exact ingredients.

Just my opinion.

Thank you.

Regards,



John and Carol McConnell



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Re: [CnD] peeling onions

[Mike and Jenna via Cookinginthedark]

Hi,

I have a good onion peeler. My wife lol.

-Original Message-
From: Kimsan via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, May 29, 2016 6:16 PM
To: cookinginthedark@acbradio.org
Cc: Kimsan 
Subject: [CnD] peeling onions

What do people use to peel onions? Is there any sort of automatic onion peeler 
that will do the trick?

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