Bryan Simmons wrote:
> You can do the no boil thing with the regular noodles, but you have to bake it longer, so I paid the same price for a 12 oz. package of no boil as for a 16 oz. of the regular. I prefer lasagna made with 4% milkfat cottage cheese to that made with ricotta.

we use the no boil type and they work out ok considering
all the other stuff in there. we also use cottage cheese
and skip the ricotta, i'd use other cheeses for the sake
of variety but i have a picky Mom who wouldn't eat it (more
for me? hmm... evil plan...) but seriously, in some
things you can bend a bit to get along and trading one
cheese for others is ok (we usually use a blend of cottage
cheese, shredded colby jack and parmesian cheese for the
layer of filling).

just made a batch recently and it's already gone.


songbird