I made the lasagna I had so many questions about

[Guest guest]

Last night I took the plunge and made a veggie lasagna. For most of

you this would come easy, but I'm a novice cook who's very critical of

my finished product. I used jarred spaghetti sauce, zucchini, yellow

squash, canned mushrooms, onions, and marinated artichokes for my

veggies. I opted not to use any eggs and it turned out fine. The only

problem I encountered was not cooking it long enough (30 minutes) and

the veggies were a little crisp for my liking. Next time I'll add a

can of tomato sauce to the spaghetti sauce because it seemed like it

needed more sauce. I used a 2 cup bag of mozzerella cheese, but will

go for the 3 cup bag next time. It was very tasty, but I saw a few

flaws in it. The others who ate it thought it was great, but it needs

a little tweeking next time. Thanks to all those who helped me with my

many questions.

[Guest guest]

you can also use ricotta cheese along with the mozzarella. )

 

hugs,

Chanda

-

epidemic0fhate

Thursday, August 03, 2006 3:30 PM

I made the lasagna I had so many questions about

 

 

Last night I took the plunge and made a veggie lasagna. For most of

you this would come easy, but I'm a novice cook who's very critical of

my finished product. I used jarred spaghetti sauce, zucchini, yellow

squash, canned mushrooms, onions, and marinated artichokes for my

veggies. I opted not to use any eggs and it turned out fine. The only

problem I encountered was not cooking it long enough (30 minutes) and

the veggies were a little crisp for my liking. Next time I'll add a

can of tomato sauce to the spaghetti sauce because it seemed like it

needed more sauce. I used a 2 cup bag of mozzerella cheese, but will

go for the 3 cup bag next time. It was very tasty, but I saw a few

flaws in it. The others who ate it thought it was great, but it needs

a little tweeking next time. Thanks to all those who helped me with my

many questions.

 

 

 

 

 

 

 

 

 

Version: 7.1.394 / Virus Database: 268.10.5/406 - Release 8/2/2006

 

 

 

[Guest guest]

Saute your veggies until tender crisp prior to putting in your lasagna and you

won't find them under cooked.

Judy

-

PuterWitch

Friday, August 04, 2006 7:07 AM

Re: I made the lasagna I had so many questions

about

 

 

you can also use ricotta cheese along with the mozzarella. )

 

hugs,

Chanda

-

epidemic0fhate

Thursday, August 03, 2006 3:30 PM

I made the lasagna I had so many questions about

 

Last night I took the plunge and made a veggie lasagna. For most of

you this would come easy, but I'm a novice cook who's very critical of

my finished product. I used jarred spaghetti sauce, zucchini, yellow

squash, canned mushrooms, onions, and marinated artichokes for my

veggies. I opted not to use any eggs and it turned out fine. The only

problem I encountered was not cooking it long enough (30 minutes) and

the veggies were a little crisp for my liking. Next time I'll add a

can of tomato sauce to the spaghetti sauce because it seemed like it

needed more sauce. I used a 2 cup bag of mozzerella cheese, but will

go for the 3 cup bag next time. It was very tasty, but I saw a few

flaws in it. The others who ate it thought it was great, but it needs

a little tweeking next time. Thanks to all those who helped me with my

many questions.

 

-------------------------

 

Version: 7.1.394 / Virus Database: 268.10.5/406 - Release 8/2/2006

 

[Guest guest]

yeah, i forgot to mention i added ricotta, too.

 

 

, " PuterWitch " <puterwitch

wrote:

>

> you can also use ricotta cheese along with the mozzarella. )

>

> hugs,

> Chanda

> -

> epidemic0fhate

>

> Thursday, August 03, 2006 3:30 PM

> I made the lasagna I had so many

questions about

>

>

> Last night I took the plunge and made a veggie lasagna. For most of

> you this would come easy, but I'm a novice cook who's very critical of

> my finished product. I used jarred spaghetti sauce, zucchini, yellow

> squash, canned mushrooms, onions, and marinated artichokes for my

> veggies. I opted not to use any eggs and it turned out fine. The only

> problem I encountered was not cooking it long enough (30 minutes) and

> the veggies were a little crisp for my liking. Next time I'll add a

> can of tomato sauce to the spaghetti sauce because it seemed like it

> needed more sauce. I used a 2 cup bag of mozzerella cheese, but will

> go for the 3 cup bag next time. It was very tasty, but I saw a few

> flaws in it. The others who ate it thought it was great, but it needs

> a little tweeking next time. Thanks to all those who helped me with my

> many questions.

>

>

>

>

>

>

>

 

>

>

>

>

> Version: 7.1.394 / Virus Database: 268.10.5/406 - Release Date:

8/2/2006

>

>

>