Has anyone had lasagna lately?
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Made one this weekend for my son's birthday. Full of delicious cheese and beef and sausage and not in any way low calorie. My small 110 gram slice fit into my calories but I'd have loved to have three times that much.
110g slice!! thats miniscule
I eat twice that and still feel I want more lol - but I also fit that into my calories and that what its all about 
(I do make mine as low fat as possible, go easy on the cheese, heavy on the garlic and chilli/herbs, its amazing - and I'm not the only one who things that lol 
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I has lasagne about a week ago, it had a special added ingredient...bacon. Seriously, you all need to try adding bacon to your lasagne. You'll never go back.0
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love it loaded with veggies and half the past (sub zuchinni slices or eggplant for a layer or 2). It's delicious and low calorie!0
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No but I made a lasagna casserole type not too long ago... it was about 800 calories total though so obviously not an every day thing. To be honest, I'm just as satisfied with pasta and meatballs for less calories.0
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I can't remember the last time...but I used to love it! I was diagnosed with Celiac 3 years ago and had to start removing yummy things like lasagna, pizza and pasta from my foods....I don't miss it per se, but I do miss eating something yummy, creamy, gooey....haven't been able to find anything to replace those items yet 0
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Made pumpkin lasagna last night!0
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I make lasagna once a month. For the noodles, I buy whatever I can get my hands on, I'm not really picky. The sauce is where it's at. I start by browning New Johnsonville Italian Sausage in a pot. Then I pour in Contadina sauce and Contadina paste in a 1:1 ratio with 2 tbsp of sugar, some tomato basil seasoning over medium heat, stir for about 30 minutes. For the filling, crack an egg and mix with 1 cup of ricotta cheese and 1 tsp of parsley. Then layer the noodles, the filling, the sauce, some provolone cheese, then noodles, filling, sauce, and mozzarella cheese. Add parmesan and romano to the top with parsley flakes. Bake at 375F for 30 minutes. We took some to my daughter who is a freshman at Baylor, she misses my lasagna.0
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Yes. It was Stouffer's frozen lasagna. Convenient single-serve portion for someone like me who's cooking for one.0
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I make lasagna roles....take a lasagna noodle, put a little sauce down the middle, top with cheese, roll up. Little more sauce on top with a little more cheese and put it in the oven to melt the cheese. Its a lot easier to control the calories.
I've always been curious about these, because I've seen recipes on Pinterest quite a bit. For me, the hardest part of making lasagna is dealing with the slippery noodles, which is why I started using the no boil noodles and baking longer. Rolling those suckers around the cheese filling seems to be a lot more work, but maybe I'm missing something? Is it more difficult to make than the regular layered kind?0 -
On the big bag of M&Ms thread, someone mentioned eating a bag of M&Ms after lasagna. I've been thinking about lasagna ever since.
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We had some a few weeks ago.
OP, I'm trying to understand the point of the question and the other one about M&Ms. Are you looking for recipes? Kindred spirits? Are you trying to give yourself permission to eat foods that you think are questionable? Or are you genuinely curious about others' eating habits?0 -
WinoGelato wrote: »I make lasagna roles....take a lasagna noodle, put a little sauce down the middle, top with cheese, roll up. Little more sauce on top with a little more cheese and put it in the oven to melt the cheese. Its a lot easier to control the calories.
I've always been curious about these, because I've seen recipes on Pinterest quite a bit. For me, the hardest part of making lasagna is dealing with the slippery noodles, which is why I started using the no boil noodles and baking longer. Rolling those suckers around the cheese filling seems to be a lot more work, but maybe I'm missing something? Is it more difficult to make than the regular layered kind?
The layering is what makes lasagna so sublimely good...0 -
WinoGelato wrote: »I make lasagna roles....take a lasagna noodle, put a little sauce down the middle, top with cheese, roll up. Little more sauce on top with a little more cheese and put it in the oven to melt the cheese. Its a lot easier to control the calories.
I've always been curious about these, because I've seen recipes on Pinterest quite a bit. For me, the hardest part of making lasagna is dealing with the slippery noodles, which is why I started using the no boil noodles and baking longer. Rolling those suckers around the cheese filling seems to be a lot more work, but maybe I'm missing something? Is it more difficult to make than the regular layered kind?
The layering is what makes lasagna so sublimely good...
I agree with that, but people rave about these rolls and they talk about how it is so much easier, but to me it doesn't seem like it would be.0 -
I've always been curious about these, because I've seen recipes on Pinterest quite a bit. For me, the hardest part of making lasagna is dealing with the slippery noodles, which is why I started using the no boil noodles and baking longer. Rolling those suckers around the cheese filling seems to be a lot more work, but maybe I'm missing something? Is it more difficult to make than the regular layered kind?[/quote]
Its not as hard as i thought it would be. You just cant put a ton of sauce on them because as you roll it the sauce spreads out. I just use sauce with hamburger and low fat mozzarella cheese on mine. I do the same for my boyfriend and stepson but i add ricotta cheese to theirs....they love them too.0 -
WinoGelato wrote: »WinoGelato wrote: »I make lasagna roles....take a lasagna noodle, put a little sauce down the middle, top with cheese, roll up. Little more sauce on top with a little more cheese and put it in the oven to melt the cheese. Its a lot easier to control the calories.
I've always been curious about these, because I've seen recipes on Pinterest quite a bit. For me, the hardest part of making lasagna is dealing with the slippery noodles, which is why I started using the no boil noodles and baking longer. Rolling those suckers around the cheese filling seems to be a lot more work, but maybe I'm missing something? Is it more difficult to make than the regular layered kind?
The layering is what makes lasagna so sublimely good...
I agree with that, but people rave about these rolls and they talk about how it is so much easier, but to me it doesn't seem like it would be.
Same. If I'm going to take the time to make pasta rolls of an sort, it's going to manicotti. And there is no way I am working my manicotti into a normal day while cutting calories.
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I've always been curious about these, because I've seen recipes on Pinterest quite a bit. For me, the hardest part of making lasagna is dealing with the slippery noodles, which is why I started using the no boil noodles and baking longer. Rolling those suckers around the cheese filling seems to be a lot more work, but maybe I'm missing something? Is it more difficult to make than the regular layered kind?
Its not as hard as i thought it would be. You just cant put a ton of sauce on them because as you roll it the sauce spreads out. I just use sauce with hamburger and low fat mozzarella cheese on mine. I do the same for my boyfriend and stepson but i add ricotta cheese to theirs....they love them too.[/quote]
I might give them a try - but another thing you just said, about them having less sauce, also makes it sound like it wouldn't be as good as regular lasagna to me. The cheesy sauciness is the best part!!!!0 -
Nope. I can't stand it. Ugh.0
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ncboiler89 wrote: »
lol!!!!0 -
I'm just curious. Had a piece today.0
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