I have raved about the Bakers Edge here before, but not until yesterday did I fully realize its capabilities. It can honestly say it really out did itself yesterday.
Last night we ventured on to recipe I wasn’t sure about—lasagna. I have never been one for lasagna—probably because it always seems really soggy and wet, which just isn’t my style. However, this recipe called for unccoked noodles and the Bakers Edge. Since it’s carb loading week, how could I pass that up?
Alex found some whole wheat Ronzoni lasagna noodles that fit the narrow pan perfectly, and then picked up some fat free ricotta, low fat mozzarella, ground turkey meat, sauce and basil and we got to work.
Sauce!
Noodle!
Ricotta Mix!
Sauce again and then sprinkle the cheese!
Repeat until it looks like this.
Top with cheese Fresh Direct wrongly packaged in your groceries. Thanks, Beth Choat! It was delicious!
Bake for 60 minutes.
Eat until you pass out.
Ok, so it turned out perfect and I don’t think we had anything to do with it. I think we owe it entirely to the dry noodles and the Bakers Edge which kept all the lasagna goodness in bake-able shapes. I definitely recommend trying this out sometime.
