A good lasagna recipe 3560

Elaine, some noodles need to be cooked, and some don't. Here in upstate NY, there's only one brand that explicitly says it doesn't need to be cooked: Barilla. The recipe on their box works every time, as long as you follow it, and MAKE SURE YOU SEAL THE FOIL TIGHTLY. It's not only the sauce that moistens the noodles, but also the steam that's trapped under the SEALED FOIL. I don't know where you live, but there has to be a brand like Barilla.

Once you've tried their recipe and gotten it down successfully, try adding layers of spinach, washed and then throroughly dried. Remove the fattest stems and put a 1" layer in the center of the lasagna buttembly. During cooking, that 1" layer will shrink to maybe 1-4", but it'll still add to the dish.

Another: Peel eggplant, and slice 1-4" thick. Preheat oven to the highest possible temp. Dip eggplant slices in egg-milk mixture (3 eggs beaten, maybe 1-4 cup of milk) and then seasoned bread crumbs. Place on baking pan, bake 3 minutes with the rack in the CENTER OF THE OVEN, flip them over, 5 more minutes. STAY RIGHT BY THE OVEN - DO NOT WALK AWAY. I don't know what the max temp of your oven is. You need to be there so if it smells like the eggplant is burning, you can get it out fast. Let the slices cool for a 1-2 hour. Layer the baked, breaded eggplant at the center (vertically) or higher in the lasagna buttembly.

I did both of these things in the same lasagna last week. It enchanted 2 teenagers and 2 adults. Absolutely delicious.

Someone will probably come along here and tell you that eggplant slices need to be salted so that some mythical "excess liquid" drains out of it before you can use it for whatever purpose. Those people are sending their messages from a dark opium den somewhere in the Far East, and may be completely (but politely) ignored. The eggplant preparation I've described required no such thing. The high oven temperature drives out any of the ficbreastious moisture.