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Hello Kraft Community, we are very excited to share some great news with you. As loyal Kraft Community members we have heard your desire to do more fun things in the community and we are happy to announce in January 2010 we will be making some changes so you can connect and share food ideas in more ways than ever!
We want to let you know we will not be transferring the existing discussions to the new enhanced message boards so if there are discussions that you would like to save please make sure to either print them or copy and paste into a document that you can save to your personal files.
We will remind you again before the transition occurs but wanted to let you in on the exciting news!!
If you have any questions on how to do this please contact Customer Care at Contact Us
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Posts:
264
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Re: kraft kichen... Spinach Lasagna
Posted:
Oct 29, 2007 12:51 PM
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I use the eggplant layer in addition to the noodle, but I'm sure you could use a couple of eggplant layers and omit the noodle...... that would be delicious!
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Posts:
1,381
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Re: kraft kichen... Spinach Lasagna
Posted:
Oct 24, 2007 3:56 PM
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> Tomato soup is often a good and milder replacement
> for tomato sauce. But what does it matter? My sister
> in law is coming, she will eat anything, and I am
> prostate with grief. Or, at least annoyed with the
> thought of her spending the weekend.
Maybe there will be another recall on spinach. Tell her that you don't believe in recalls and are making your signature spinach lasagna anyway......she just might stay home.
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Posts:
274
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Re: kraft kichen... Spinach Lasagna
Posted:
Oct 23, 2007 10:33 PM
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I am of the opinion that cottage cheese is a respectable alternative to ricotta cheese. Of course, I am not of Italian persuasion, so maybe I have a less expert opinion. I do find that ricotta cheese, mozzarella and proscuitto ham can easily be substituted with cottage cheese, white American cheese and regular ham or bologna.
Tomato soup is often a good and milder replacement for tomato sauce. But what does it matter? My sister in law is coming, she will eat anything, and I am prostate with grief. Or, at least annoyed with the thought of her spending the weekend.
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Posts:
1,381
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Re: kraft kichen... Spinach Lasagna
Posted:
Oct 23, 2007 7:58 PM
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> I have started adding 1-10 oz box chopped spinach -
> squeezed dry, to my ricotta cheese layer (to which I
> also add fresh grated Pecorino Romano and cracked
> pepper). It's yummy! I've also started adding a
> layer of roasted eggplant (lengthwise thin slices
> brushed with olive oil and sprinkled with salt,
> roasted in the oven until they are soft). It usually
> takes one medium to large eggplant for 1- 9 x 13
> casserole of lasagna.
Do you use the eggplant strips instead of the noodles or in addition to the noodles?
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Posts:
264
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Re: kraft kichen... Spinach Lasagna
Posted:
Oct 15, 2007 2:36 PM
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I have started adding 1-10 oz box chopped spinach - squeezed dry, to my ricotta cheese layer (to which I also add fresh grated Pecorino Romano and cracked pepper). It's yummy! I've also started adding a layer of roasted eggplant (lengthwise thin slices brushed with olive oil and sprinkled with salt, roasted in the oven until they are soft). It usually takes one medium to large eggplant for 1- 9 x 13 casserole of lasagna.
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Posts:
49
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Re: kraft kichen... Spinach Lasagna
Posted:
Oct 13, 2007 8:34 PM
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> My mom always uses cottage cheese instead of ricotta.
> She buys the small curd & does not drain it.
>
> An Italian I knew would shred carrots & zuchinni,
> saute them & add them into her sauce. Apparently
> that is how her grandmother fixed lasagna!
My mom always put cottage cheese in hers too and it just makes me gag! I always take a large tub of riccota, shred. moz. colby jack, a little ched, and some parm. mix all the shreds together, set enough aside to cover the top and mix the riccotta with the rest for the inside layers- yes I love my cheese!! The shred. carrots & zuch, mine usually has that in it too, cause when I make my fresh sauce from the garden to freeze for the year, I make it a basic red with stuff I like to use in anything and I love the zuch in the lasagna, my entire family counts on me to have it when we have our big get togethers-- and gotta have that garlic!!!
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Posts:
274
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Re: kraft kichen... Spinach Lasagna
Posted:
Oct 10, 2007 9:02 PM
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My sister in law smells because she is a woman of inferior breeding and minimal education. She does not bathe properly, nor does she practice proper dental hygiene.
She did like the watery spinach in the soupy lasagna. She is coming back this weekend. I am distraught.
Perhaps if I drink heavily when she's visiting it will be less burdensome.
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Posts:
493
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Re: kraft kichen... Spinach Lasagna
Posted:
Oct 10, 2007 3:07 PM
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I'm more of a classic cheese lasagna girl myself. Putting green things in lasagna just seems wrong to me for some reason. But everyone is different 
I never drain the ricotta, I just mix it up. Sometimes I'll put other cheeses in as well - romano, farmer, whatever I have on hand.
My mom always uses cottage cheese instead of ricotta. She buys the small curd & does not drain it.
If I am to make a vegetarian lasagna, I like to buy different types of mushrooms, then I will saute them & add them to the sauce.
A vegetarian friend of mine puts what she calls "pizza toppings" in her lasagna - onions, peppers, olives, etc.
An Italian I knew would shred carrots & zuchinni, saute them & add them into her sauce. Apparently that is how her grandmother fixed lasagna!
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Posts:
1,381
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Re: kraft kichen... Spinach Lasagna
Posted:
Oct 9, 2007 7:02 PM
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> I hate spinach lasagna. But my silly and rather
> odorous sister in law loves it. So, last time she
> came for a visit, in addition to stocking up on air
> freshener, I made her this concoction. No boil
> noodles, farmer cheese,a large can of spiinach
> (undrained), pre-shredded mozzarella cheese and two
> cans of tomato soup. I added some parsely at the end
> so it would seem fresher.
> I was hoping she would hate it and never visit
> t again, but I'm such a good cook I guess that she
> loved it and wants it everytime she visits. And she
> visits more frequently now. I am not happy about this
> and that is why I hate spinach lasagna.
You poor thing! The undrained can of spinach was brilliant on your part.....how were you to know that she'd take a liking to spinach jooce? Next time she comes, I mite add a heavy dose of red pepper flakes. Or, you could add some meat to the sauce.......day old liver, maybe. ![]:)](http://recipe-board.kraftfoods.com/images/emoticons/devil.gif) BTW, why does your SIL smell?
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Posts:
16
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Re: kraft kichen... Spinach Lasagna
Posted:
Oct 9, 2007 6:39 PM
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> Me neither. I like watery lasagna.
Don't tell rachel ray or she will steal your recipe and call it a lasagnoup
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Posts:
274
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Re: kraft kichen... Spinach Lasagna
Posted:
Oct 9, 2007 6:35 PM
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I hate spinach lasagna. But my silly and rather odorous sister in law loves it. So, last time she came for a visit, in addition to stocking up on air freshener, I made her this concoction. No boil noodles, farmer cheese,a large can of spiinach (undrained), pre-shredded mozzarella cheese and two cans of tomato soup. I added some parsely at the end so it would seem fresher.
I was hoping she would hate it and never visit again, but I'm such a good cook I guess that she loved it and wants it everytime she visits. And she visits more frequently now. I am not happy about this and that is why I hate spinach lasagna.
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Posts:
1,381
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Re: kraft kichen... Spinach Lasagna
Posted:
Oct 9, 2007 3:22 PM
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> Culleen, I also use tomato soup. 2 cans! It's a
> Sandra Lee recipe. And I do not drain the cottage
> cheese.
Me neither. I like watery lasagna.
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Posts:
406
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Re: kraft kichen... Spinach Lasagna
Posted:
Oct 9, 2007 1:48 PM
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Culleen, I also use tomato soup. 2 cans! It's a Sandra Lee recipe. And I do not drain the cottage cheese.
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Posts:
28
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Re: kraft kichen... Spinach Lasagna
Posted:
Oct 9, 2007 12:47 PM
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jen,
You could always put the cottage cheese in a food processor to give it the consistency of ricotta. It packs a lot more calcium and protein and is also lower in fat.
Draining it wouldnt really hurt either.
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Posts:
1,965
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Re: kraft kichen... Spinach Lasagna
Posted:
Oct 8, 2007 9:57 PM
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> I usually use cottage cheese in my lasangne. I've
> never heard of using ricotta. I'll have to give that
> a try.
just a question, do you drain your cottage cheese? i know some of my friends have to strain the cottage cheese b4 using it in recipes. i have always used ricotta and there is a small layer of h2o to drain. i eat alot of cottage cheese and it can be very watery. never used it in lasagna. the texture is so different. i dont think i would like the pebble sized curds in my pasta. i know they would melt to some point. but still.. eee...
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