Happy Holidays and lasanga!

[gategrrl]

I'm making my first lasagna ever from this recipe. I really hope the noodles cook while they're in the oven. Otherwise, we'll have no dinner tonight. It's a small one, at least, so I won't feel like I'm wasting a ton of food if it comes out wrong. I suppose we could just remove the noodles if they come out hard and crunchy instead of full of noodley goodness.

Off to wrap presents.

Tomorrow: two 3-lb turkey breasts (frozen, must defrost tonight) in the slow-cooker with a 1/4 cup of apple juice. Yup. That's all that recipe calls for. Hopefully they won't turn out dry and tough like they usually do when I cook only the breast. 

Comments

[tejas.livejournal.com]

Never tried that. But then, I bake my lasagna covered in foil (and add a touch more liquid for the pasta to absorb). I *have* only partially cooked spaghetti and then tossed in whatever sauce I was using (this is usually when I'm dealing with leftovers) and finished cooking the pasta while the sauce heats. Usually, though, when we're having spaghetti, we're not having a regular sauce. We either toss it with oil, garlic and herbs or a can of tomato sauce with garlic and herbs. Just coats the noodles and makes a nice, quick meal. Only need one pan, too. :-)