Comments on: real life test kitchen: healthier lasagna

By: Marilyn

Marilyn — Fri, 09 Nov 2007 19:53:38 +0000

I make my lasagna with Tinkada lasagna noodles made with brown rice. I’ve tried many brands and they are the best brown rice noodles (some don’t cook well at all) and taste almost exactly like regular pasta, and in a lasagna, you’d never taste the difference. Just add a little grapeseed oil to the water to prevent sticking.

By: Angela M.

Angela M. — Thu, 25 Oct 2007 18:59:53 +0000

Hi Caitlyn — yes that’s right, add the can of tomato puree after the meat has cooked and is no longer pink. I used whole wheat lasagna noodles — and even though the box’s instructions told me to boil, I didn’t. I followed the recipe and just had them soak in the pan with very hot tap water while the rest of the dish was being prepared. I was worried they’d be a little chewy, but in the end they worked out with just the right texture.

By: caitlyn

caitlyn — Thu, 25 Oct 2007 18:43:14 +0000

This looks delicious! Thank you for the link — I have printed the recipe already.
The directions don’t say anything about the 1 can of tomato puree listed in the ingredients; I’m assuming that you added it with the ground sirloin? Also, do you think the recipe would work with no-boil lasagna noodles?
Thanks again!

By: Kristyn

Kristyn — Wed, 24 Oct 2007 16:36:27 +0000

Im glad to hear your review. I have this recipe marked to make in my mag but was feeling a bit skeptical regarding the flavor. I thought I would just mark it to remind myself to make my usual lasagna. But now I think I will give it a try. Thanks!

By: Mary T

Mary T — Wed, 24 Oct 2007 16:35:45 +0000

SO making this!