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.

--Bryan

On Sun, 22 Nov 2020 13:53:20 -0800 (PST), 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.
>
> --Bryan

But the no-boil variety are significantly thinner, which I prefer.

Graham wrote:

> On Sun, 22 Nov 2020 13:53:20 -0800 (PST), 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.
> >
> > --Bryan
> But the no-boil variety are significantly thinner, which I prefer.


Rather like a French Letter, Graham...!!!

8-D

--
Best
Greg

On 11/22/2020 6:05 PM, Graham wrote:
> On Sun, 22 Nov 2020 13:53:20 -0800 (PST), 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.
>>
>> --Bryan
>
> But the no-boil variety are significantly thinner, which I prefer.
>
I've never tried the no-boil lasagna noodles. Maybe one of these days;
I have a package of regular ones in the pantry I would need to use up
first. I honestly couldn't tell you if they are exceptionally thick. I
haven't made lasagna in years.

I do plan to make your seafood lasgana. When I found fresh sole fillets
at the supermarket (it's a rare thing in the Southern US) and had Sole
Piccata in mind, I also said to myself "I need to set aside a sole
fillet for Graham's seafood lasagna recipe." I'm sure the regular
lasagna noodles will work fine.

Jill

On Sun, 22 Nov 2020 18:22:21 -0500, jmcquown wrote:

> On 11/22/2020 6:05 PM, Graham wrote:
>> On Sun, 22 Nov 2020 13:53:20 -0800 (PST), 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.
>>>
>>> --Bryan
>>
>> But the no-boil variety are significantly thinner, which I prefer.
>>
> I've never tried the no-boil lasagna noodles. Maybe one of these days;
> I have a package of regular ones in the pantry I would need to use up
> first. I honestly couldn't tell you if they are exceptionally thick. I
> haven't made lasagna in years.
>
> I do plan to make your seafood lasgana. When I found fresh sole fillets
> at the supermarket (it's a rare thing in the Southern US) and had Sole
> Piccata in mind, I also said to myself "I need to set aside a sole
> fillet for Graham's seafood lasagna recipe." I'm sure the regular
> lasagna noodles will work fine.
>
> Jill

I've ben getting the ingredients together for the xmas tradition but still
have to get more sole.

On 2020-11-22 6:05 p.m., Graham wrote:
> On Sun, 22 Nov 2020 13:53:20 -0800 (PST), 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.
>>
>> --Bryan
>
> But the no-boil variety are significantly thinner, which I prefer.
>

I never boil lasgana noodles. I will have to take your word on the
no-boil being thinner. It has been a long time since the one time I
tried them. I just use the regular pasta, thin the sauce a little and
cook it covered for an extra few minutes before taking the top off to
finish it. The pasta always turns out nicely.

On Sunday, November 22, 2020 at 5:22:28 PM UTC-6, wrote:
> On 11/22/2020 6:05 PM, Graham wrote:
> > On Sun, 22 Nov 2020 13:53:20 -0800 (PST), 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.
> >>
> >> --Bryan
> >
> > But the no-boil variety are significantly thinner, which I prefer.
> >
> I've never tried the no-boil lasagna noodles. Maybe one of these days;
> I have a package of regular ones in the pantry I would need to use up
> first. I honestly couldn't tell you if they are exceptionally thick. I
> haven't made lasagna in years.
>
> I do plan to make your seafood lasgana. When I found fresh sole fillets
> at the supermarket (it's a rare thing in the Southern US) and had Sole
> Piccata in mind, I also said to myself "I need to set aside a sole
> fillet for Graham's seafood lasagna recipe." I'm sure the regular
> lasagna noodles will work fine.

With something like seafood, one wouldn't want to cook seafood for too
long. For beef, they seemed like a timesaver, but I found them
disappointing. I'll use up the rest as top noodles, but go back to regular
ones. I don't mind the minimal difference in cost, but they just weren't
right.

For seafood, you'll just have to skip the shortcut of not having to boil those
big things in a big pot.
>
> Jill

--Bryan

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

"songbird" wrote in message ...

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

===

Come on lass, get on with another batch or there will be more than a !
))))))))))))))))))))))))

Ophelia wrote:
....
> Come on lass, get on with another batch or there will be more than a !
>))))))))))))))))))))))))

ha! i'm male.


songbird

"songbird" wrote in message ...

Ophelia wrote:
....
> Come on lass, get on with another batch or there will be more than a
> !
>))))))))))))))))))))))))

ha! i'm male.


LOL It don't matter) Sorry ))))))

On Mon, 23 Nov 2020 00:43:09 -0500, songbird >
wrote:

>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

Frozen raviolis makes a wonderful lasagna.

On 11/23/2020 4:16 PM, Sheldon Martin wrote:
> On Mon, 23 Nov 2020 00:43:09 -0500, songbird >
> wrote:
>
>> 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
>
> Frozen raviolis makes a wonderful lasagna.
>
Uh, Sheldon... ravioli is *not* lasagna.

Jill

On 14:09 23 Nov 2020, songbird said:

> Ophelia wrote:
> ...
>> Come on lass, get on with another batch or there will be more
>> than a !
>>))))))))))))))))))))))))
>
> ha! i'm male.
>
>
> songbird

Ophelia gets my gender mixed up too.

On 21:16 23 Nov 2020, Sheldon Martin said:

> On Mon, 23 Nov 2020 00:43:09 -0500, songbird
> > wrote:
>
>>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
>
> Frozen raviolis makes a wonderful lasagna.

Frozen raviolis make thawed raviolis then cooked raviolis. No more.

On Monday, November 23, 2020 at 5:02:42 PM UTC-6, Pamela wrote:
> On 21:16 23 Nov 2020, Sheldon Martin said:
>
> > On Mon, 23 Nov 2020 00:43:09 -0500, songbird
> > > wrote:
> >
> >>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
> >
> > Frozen raviolis makes a wonderful lasagna.
> Frozen raviolis make thawed raviolis then cooked raviolis. No more.

Ah, but there is more to the story. Once thawed, you can boil them, but you
can also coat them in breadcrumbs and fry them. Then they're called
"toasted ravioli," even though they're fried, not toasted. It's a St. Louis thing,
but even folks here don't know why they're called toasted when they're
actually fried.
https://en.wikipedia.org/wiki/Toasted_ravioli

They're actually really good, assuming they're made with good raviolis, and
in St. Louis, you can buy really good ravioli, filled mostly with beef, veal,
parsley, and a little bit of spinach and breadcrumbs.

--Bryan