I made lasagna tonight and boiled WAY too many noodles. What can I do with the rest?!
I made lasagna tonight and boiled WAY too many noodles. What can I do with the rest?
Answers: slice them up and eat them with butter and grated parm cheese. yummy! they'll keep for about a week, so you can eat them as snacks or lunch thorughout the week. Cut them up and freeze them and down the road make spegetti. Smear spaghetti sauce on them and chop up some chicken and you'll have the best chicken-noodle wrap!
(I just made that up off the top my head but it sounds pretty good!) Make pasta salad, or home made mac and cheese why not make a pasta salad with the rest?
add your tomatoes,some diced sharp cheese,onions,green bell pepper if desired as well as some diced cukes.
add mayo ,salt,pepper to taste.
also you could try your own Italian dressing.
you'll need a med size container to mix ingred.in.
add 1/4 cup of vinegar
1/4 cup of water
1/2cup of veggie or olive oil
and some Italian seasoned or oregano
sake all ,well together and top off your salad !
YUMMIE.......
also you could take the rest of the noodles and make some hamburger helper .
God bless! I would just discard them. They aren't worth the effort otherwise. You could try making some kinda wrap with em.....brown some beef or chicken.....then drain the meat.....add a jar of your favorite pasta sauce....and some mushroom....place on edge of noodle and wrap up...add to a baking dish.....and reserve a little of the meat and sauce mixture to put on top once your have enough made...sprinkle with shreded mozz cheese.....bake in oven at 350 till cheese is melted...sounds yummie to me!!!
Maybe ill make that tomorrow night!
haha thanks! get some chicken boil it and shred it, saute some onions, bell peepers and tomato's add the chicken. Make a white sauce or mushroom sauce (get a can of cream of mushroom, one of golden mushroom and a little pack of heavy whipping cream stir all together.
Roll the chicken in the lasagna pasta and set them in a Pyrex, add the sauce and stick it in the oven.
Add some grated cheese and serve. Try this,
Fry 2 lbs hamburger drain, add 1 packet taco seasoning,
take a noodle and place a couple Tablespoons of mixture on one end and roll up place in bake dish pour one jar taco sauce over noddles crush a bag of Frito's over sauce {Optional} and top with taco cheese bake at 350 for 30 to 40 minutes. Serve with Mexican rice. Before you bake you can cover with foil and freeze if you want it later You could try making lasagna rolls:
Sauce:
2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1 1/4 cups whole milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Pinch ground nutmeg
Lasagna:
1 (15-ounce) container whole milk ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 tablespoons grated Parmesan
3 ounces thinly sliced prosciutto, chopped
1 large egg, beaten to blend
3/4 teaspoon salt, plus more for salting water
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil
12 uncooked lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella (about 4 ounces)
To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.
Preheat the oven to 450 degrees F.
Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamelsauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside. 1 lb. med. peeled & deveined shrimp
3 tbsp. real butter
8 oz. mushrooms, sliced
3 med. garlic cloves
1/2 tsp. dried rosemary, crumbled
Freshly ground pepper
1/2 c. heavy whipping cream
Salt to taste
2 oz. Bel Paese cheese, cut into sm. cubes (if unable to find Bel Paese cheese, you can substitute garlic & herb Alouette cheese)
1/4 c. chopped fresh parsley
Melt butter in a heavy, large skillet over a medium low heat. Add garlic and mushrooms and a generous amount of fresh grated coarse black pepper. Cook until mushrooms exude their juices, stirring occasionally, about 5 minutes. Add shrimp and cook until they are starting to turn pink. Add cream and shrimp until sauce thickens slightly, about 3 minutes. Season with salt. Chop it up and put it in a homemade soup