Thread: Fiber Gourmet lasagna noodles

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These noodles are no boil, but have a chewy, sort of starchy al dente
quality that's more like regular lasagna noodles used dry, not pre
cooked. I've been spoiled by the Barilla no boil lasagna noodles that
Evelyn tipped me off to years ago, they're tender and very thin and
light, like fresh pasta. These are not like those.

These noodles have the fiber subtracted for the lab's calorie count, but
about half of fiber is digested. I don't know if they calculated that
way or not.

These are small, ridged pieces, so it takes two of them across for a
9x13 pan. I use a very thick filling, and only a bottom and top noodle
to save carbs, so these can make a very neat serving size to lift out.

There are 16 of these little rectangles in the box, so they're saying
that a serving 4 of them, which is about a 9x2.5" serving.

Barilla, by comparison, has 36 net carbs in three full sized lasagna
noodle sheets with much better taste and texture, and I only use two,
one top and one bottom, so 24 in a third of a pan, which is a humongous
serving.

I'll use the other box of FiberGourmet, but won't buy them again. I
still have their spaghetti, and they make elbows, which might be nice
for mac and cheese now and then, but I'm so over it, I doubt it.

This pasta is not bad at all, just not nearly as good a lasagna noodle
as Barilla.

Have a timer set for my post meal bg... I was 88 pre meal. Had a small
amount of red wine, though, which really prevents spikes, but not the
hours late ones, so I'll keep testing.

I make a mean lasagna, though, it was very good! :-)

Susan

x-no-archive: yes

On 2/2/2012 8:01 PM, Susan wrote:

> Have a timer set for my post meal bg... I was 88 pre meal. Had a small
> amount of red wine, though, which really prevents spikes, but not the
> hours late ones, so I'll keep testing.
>
> I make a mean lasagna, though, it was very good! :-)

I spiked from 88 to 149 in one hour.

I never see much of any rise with red wine, but I also don't normally
eat any kind of starch dish or pasta.

Susan

x-no-archive: yes

On 2/2/2012 8:08 PM, Susan wrote:

> I spiked from 88 to 149 in one hour.
>

30 minutes later, I'm at 110.

A really good lesson about manufacturer claims and about testing at 1
hour, not two, to find the peaks and to learn how to avoid them.

Susan

x-no-archive: yes

On 2/2/2012 8:32 PM, Susan wrote:
> x-no-archive: yes
>
> On 2/2/2012 8:08 PM, Susan wrote:
>
>> I spiked from 88 to 149 in one hour.
>>
>
> 30 minutes later, I'm at 110.
>
> A really good lesson about manufacturer claims and about testing at 1
> hour, not two, to find the peaks and to learn how to avoid them.
>
> Susan


BG climbed back up to 123-134 range in the next couple of hours, til I
fell asleep.

Those are DEFINITELY not low impact carb noodles for ME.

Susan

On 2/2/2012 12:48 PM, Susan wrote:
> x-no-archive: yes
>
> http://www.fibergourmet.com/Lasagna.aspx
>
> planning to try these tonight, probably.
>
> The web site has nutrient data and outside lab analysis posted.
>
> Kosher certified, Wendy!
>
> I make my lasagna with whole milk Polly-O ricotta, browned and drained
> Italian sausage, chopped spinach and a lot of mozzarella and shredded
> parmesan cheese in the filling.
>
> Susan

Let us know how it tastes, please, Susan. We haven't been having any
success with Dreamfields lately. He did tolerate it well in the past,
but no longer. I never could deal with the inulin. Gave me awful gas.
If this stuff tastes good, I'll send for some.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On 2/3/2012 7:52 AM, Susan wrote:
> x-no-archive: yes
>
> On 2/2/2012 8:32 PM, Susan wrote:
>> x-no-archive: yes
>>
>> On 2/2/2012 8:08 PM, Susan wrote:
>>
>>> I spiked from 88 to 149 in one hour.
>>>
>>
>> 30 minutes later, I'm at 110.
>>
>> A really good lesson about manufacturer claims and about testing at 1
>> hour, not two, to find the peaks and to learn how to avoid them.
>>
>> Susan
>
>
> BG climbed back up to 123-134 range in the next couple of hours, til I
> fell asleep.
>
> Those are DEFINITELY not low impact carb noodles for ME.
>
> Susan

So much for that stuff!

We have been doing well with small portions of Barilla whole wheat
pasta. One ounce dry per person and I take a little more and give him a
little less. Of course he can bolus for the carbs, but I still try to
keep his meals in the lower carb range.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

x-no-archive: yes

On 2/3/2012 4:03 PM, Janet Wilder wrote:

> So much for that stuff!

That's what I say! I ate the filling and the cheese off the top for
lunch today. Damn good filling, too! :-)

>
> We have been doing well with small portions of Barilla whole wheat
> pasta. One ounce dry per person and I take a little more and give him a
> little less. Of course he can bolus for the carbs, but I still try to
> keep his meals in the lower carb range.
>

Janet, IIRC, semolina is supposed to be less glycemic, though everyone
is different. In any case, Barilla lasagna no boil noodles are 40 grams
carb for three whole sheets (I use only two layers, so 1/3 off that)
which is 1/3 of a 9x13 pan... If one uses two layers, and eats half the
width of the pan, the noodles aren't that big a deal at all.

And Evelyn was right; nothing comes close to how good they are.

I'd think the long, slow, delayed, lasting spikes from these fiber blend
pastas can be so unpredictable for someone like your husband to bolus
for. Inulin does a number on me, too, but not in Dreamfields... it just
spiked me late and long.

As for taste, these lasagna noodles, anyway, didn't come close to the
texture or taste of Dreamfields or Barilla no boil lasagna, which is
fabulous, tender and like fresh.

So far, the only one I have zero probs from is Carba Nada, can't say
why, and I'm sure that can change, too.

Susan

x-no-archive: yes

On 2/3/2012 4:24 PM, Susan wrote:

> Janet, IIRC, semolina is supposed to be less glycemic, though everyone
> is different. In any case, Barilla lasagna no boil noodles are 40 grams
> carb for three whole sheets (I use only two layers, so 1/3 off that)
> which is 1/3 of a 9x13 pan... If one uses two layers, and eats half the
> width of the pan, the noodles aren't that big a deal at all.
>
> And Evelyn was right; nothing comes close to how good they are.
>
> I'd think the long, slow, delayed, lasting spikes from these fiber blend
> pastas can be so unpredictable for someone like your husband to bolus
> for. Inulin does a number on me, too, but not in Dreamfields... it just
> spiked me late and long.
>
> As for taste, these lasagna noodles, anyway, didn't come close to the
> texture or taste of Dreamfields or Barilla no boil lasagna, which is
> fabulous, tender and like fresh.
>
> So far, the only one I have zero probs from is Carba Nada, can't say
> why, and I'm sure that can change, too.
>

I should add that I had red wine, and even if I cheat with a dessert or
have bread with a meal, red wine keeps my bg close to 100-108 at one
hour, never a rise. I cannot account for how fast a rise I got, in
addition to the late rise. Should be one or the other, no? And not at
all with the wine, though I had very little of it, maybe 3 oz.

Susan

On Fri, 03 Feb 2012 16:24:52 -0500, Susan <[email protected]> wrote:

>x-no-archive: yes
>
>On 2/3/2012 4:03 PM, Janet Wilder wrote:
>
>> So much for that stuff!
>
>That's what I say! I ate the filling and the cheese off the top for
>lunch today. Damn good filling, too! :-)
>
>>
>> We have been doing well with small portions of Barilla whole wheat
>> pasta. One ounce dry per person and I take a little more and give him a
>> little less. Of course he can bolus for the carbs, but I still try to
>> keep his meals in the lower carb range.
>>
>
>Janet, IIRC, semolina is supposed to be less glycemic, though everyone
>is different. In any case, Barilla lasagna no boil noodles are 40 grams
>carb for three whole sheets (I use only two layers, so 1/3 off that)
>which is 1/3 of a 9x13 pan... If one uses two layers, and eats half the
>width of the pan, the noodles aren't that big a deal at all.
>
>And Evelyn was right; nothing comes close to how good they are.
>
>I'd think the long, slow, delayed, lasting spikes from these fiber blend
>pastas can be so unpredictable for someone like your husband to bolus
>for. Inulin does a number on me, too, but not in Dreamfields... it just
>spiked me late and long.
>
>As for taste, these lasagna noodles, anyway, didn't come close to the
>texture or taste of Dreamfields or Barilla no boil lasagna, which is
>fabulous, tender and like fresh.
>
>So far, the only one I have zero probs from is Carba Nada, can't say
>why, and I'm sure that can change, too.
>
>Susan


I still haven't found anything to beat Barilla no boil lasagna sheets.
They are so easy to use and the taste is very good. I think you do
it right.... lots of filling. Hubby won't eat sausage of any kind, so
if I use meat in my lasagna, it is usually ground turkey cooked up
with sauce into a thick ragout.

I tried using tofu instead of ricotta cheese in the past in Lasagna.
It was OK! Didn't taste as good, but it was protein.

Evelyn

x-no-archive: yes

On 2/9/2012 10:17 AM, Evelyn wrote:

> I still haven't found anything to beat Barilla no boil lasagna sheets.
> They are so easy to use and the taste is very good. I think you do
> it right.... lots of filling. Hubby won't eat sausage of any kind, so
> if I use meat in my lasagna, it is usually ground turkey cooked up
> with sauce into a thick ragout.

Honestly, the FiberGourmet is so much thicker, they could make it
low(er) carb just by making it as thin as Barilla no boil noodles.
I still have a box of it; I wonder, too, if the long cooking vs. a 6
minute boil for the FG spaghetti (I always cook several minutes less
than instructions say to) makes the lasagna so glycemic. I'll try the
spaghetti one of these days.

>
> I tried using tofu instead of ricotta cheese in the past in Lasagna.
> It was OK! Didn't taste as good, but it was protein.

If I want tofu, I eat it. I don't want anything but good, gooey cheeses
and meat and spinach in my lasagna! :-)

Susan

On Thu, 09 Feb 2012 10:26:21 -0500, Susan <[email protected]> wrote:

>x-no-archive: yes
>
>On 2/9/2012 10:17 AM, Evelyn wrote:
>
>> I still haven't found anything to beat Barilla no boil lasagna sheets.
>> They are so easy to use and the taste is very good. I think you do
>> it right.... lots of filling. Hubby won't eat sausage of any kind, so
>> if I use meat in my lasagna, it is usually ground turkey cooked up
>> with sauce into a thick ragout.
>
>Honestly, the FiberGourmet is so much thicker, they could make it
>low(er) carb just by making it as thin as Barilla no boil noodles.
>I still have a box of it; I wonder, too, if the long cooking vs. a 6
>minute boil for the FG spaghetti (I always cook several minutes less
>than instructions say to) makes the lasagna so glycemic. I'll try the
>spaghetti one of these days.
>
>>
>> I tried using tofu instead of ricotta cheese in the past in Lasagna.
>> It was OK! Didn't taste as good, but it was protein.
>
>If I want tofu, I eat it. I don't want anything but good, gooey cheeses
>and meat and spinach in my lasagna! :-)
>
>Susan


I use real, good quality, whole milk ricotta cheese, egg, spinach, and
romano cheese, barilla no boil lasagna sheets, whatever good quality
sauce I have on hand, either home made or occasionally jar sauce, and
lots of very good quality mozzarella cheese. If I include meat, it
is either ground beef or ground turkey cooked in some sauce. Usually
I would either use meat or spinach, but not both together.

Evelyn

On 2/9/2012 12:29 PM, Evelyn wrote:
> On Thu, 09 Feb 2012 10:26:21 -0500, Susan<[email protected]> wrote:
>
>> x-no-archive: yes
>>
>> On 2/9/2012 10:17 AM, Evelyn wrote:
>>
>>> I still haven't found anything to beat Barilla no boil lasagna sheets.
>>> They are so easy to use and the taste is very good. I think you do
>>> it right.... lots of filling. Hubby won't eat sausage of any kind, so
>>> if I use meat in my lasagna, it is usually ground turkey cooked up
>>> with sauce into a thick ragout.
>>
>> Honestly, the FiberGourmet is so much thicker, they could make it
>> low(er) carb just by making it as thin as Barilla no boil noodles.
>> I still have a box of it; I wonder, too, if the long cooking vs. a 6
>> minute boil for the FG spaghetti (I always cook several minutes less
>> than instructions say to) makes the lasagna so glycemic. I'll try the
>> spaghetti one of these days.
>>
>>>
>>> I tried using tofu instead of ricotta cheese in the past in Lasagna.
>>> It was OK! Didn't taste as good, but it was protein.
>>
>> If I want tofu, I eat it. I don't want anything but good, gooey cheeses
>> and meat and spinach in my lasagna! :-)
>>
>> Susan
>
>
> I use real, good quality, whole milk ricotta cheese, egg, spinach, and
> romano cheese, barilla no boil lasagna sheets, whatever good quality
> sauce I have on hand, either home made or occasionally jar sauce, and
> lots of very good quality mozzarella cheese. If I include meat, it
> is either ground beef or ground turkey cooked in some sauce. Usually
> I would either use meat or spinach, but not both together.
>
> Evelyn


You all made me think of a dish I learned from my mom who was also
diabetic. She would mix well-drained chopped spinach with the usual
lasagna cheeses and spread it on one, cooked to just soft, lasagna
noodle then roll it up. A little bit of sauce on top and bake it until
the cheese is done, maybe 30 minutes. The sauce will continue to soften
the noodle.

There is one noodle per serving. Along with a big salad it's a great way
to enjoy some lasagna without all the carbs.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

x-no-archive: yes

On 2/9/2012 1:29 PM, Evelyn wrote:

> I use real, good quality, whole milk ricotta cheese, egg, spinach, and
> romano cheese, barilla no boil lasagna sheets, whatever good quality
> sauce I have on hand, either home made or occasionally jar sauce, and
> lots of very good quality mozzarella cheese. If I include meat, it
> is either ground beef or ground turkey cooked in some sauce. Usually
> I would either use meat or spinach, but not both together.

I know what you mean, but after I did it once with sausage, I'm hooked
on spinach in lasagna, and love that it adds to the nutrient value, too.

I mix the ricotta with plenty of shredded mozzarella and shredded
parmesan, plus 2 extra large eggs.

Sausage and greens are traditionally served together (broccoli rabe,
often, or kale in Portuguese dishes), and they have a natural affinity
in lasagna, too.

I never leave out the meat, unless someone veggie is eating with us.

I went many years without buying jarred sauce, but I've gotten lazier,
and good jarred sauces have become readily available, thankfully. :-)

Susan

On Thu, 09 Feb 2012 12:58:38 -0600, Janet Wilder
<[email protected]> wrote:

>On 2/9/2012 12:29 PM, Evelyn wrote:
>> On Thu, 09 Feb 2012 10:26:21 -0500, Susan<[email protected]> wrote:
>>
>>> x-no-archive: yes
>>>
>>> On 2/9/2012 10:17 AM, Evelyn wrote:
>>>
>>>> I still haven't found anything to beat Barilla no boil lasagna sheets.
>>>> They are so easy to use and the taste is very good. I think you do
>>>> it right.... lots of filling. Hubby won't eat sausage of any kind, so
>>>> if I use meat in my lasagna, it is usually ground turkey cooked up
>>>> with sauce into a thick ragout.
>>>
>>> Honestly, the FiberGourmet is so much thicker, they could make it
>>> low(er) carb just by making it as thin as Barilla no boil noodles.
>>> I still have a box of it; I wonder, too, if the long cooking vs. a 6
>>> minute boil for the FG spaghetti (I always cook several minutes less
>>> than instructions say to) makes the lasagna so glycemic. I'll try the
>>> spaghetti one of these days.
>>>
>>>>
>>>> I tried using tofu instead of ricotta cheese in the past in Lasagna.
>>>> It was OK! Didn't taste as good, but it was protein.
>>>
>>> If I want tofu, I eat it. I don't want anything but good, gooey cheeses
>>> and meat and spinach in my lasagna! :-)
>>>
>>> Susan
>>
>>
>> I use real, good quality, whole milk ricotta cheese, egg, spinach, and
>> romano cheese, barilla no boil lasagna sheets, whatever good quality
>> sauce I have on hand, either home made or occasionally jar sauce, and
>> lots of very good quality mozzarella cheese. If I include meat, it
>> is either ground beef or ground turkey cooked in some sauce. Usually
>> I would either use meat or spinach, but not both together.
>>
>> Evelyn
>
>
>You all made me think of a dish I learned from my mom who was also
>diabetic. She would mix well-drained chopped spinach with the usual
>lasagna cheeses and spread it on one, cooked to just soft, lasagna
>noodle then roll it up. A little bit of sauce on top and bake it until
>the cheese is done, maybe 30 minutes. The sauce will continue to soften
>the noodle.
>
>There is one noodle per serving. Along with a big salad it's a great way
>to enjoy some lasagna without all the carbs.


I have a recipe for a totally different kind of lasagna, and this one
uses cream cheese and spinach. The noodles are also rolled up as you
describe. Here's the recipe, but WARNING! I have no specs on it as
to what it will do to your BG. It is absolutely delicious, by the
way.

Cream cheese Spinach Lasagna

1 pkg frozen chopped spinach
(or you can use fresh, cooked and drained)
1 pkg cream cheese (softened)
1 egg
¼ cup chopped onion
¼ cup grated Romano cheese
2 cloves minced garlic
1 cup of shredded Mozzarella
1 jar of prepared tomato sauce
12 cooked lasagna noodles

Note: this can be rolled into individual rollatini's or it can be
layered as described below.
If you layer it, it is best to double the quantities above.

1. Boil noodles till done, or use fresh lasagna sheets
2. Cook spinach according to directions and squeeze dry
3. Chop onions and mince garlic.
Place in microwave for a minute to cook
4. With a mixer, blend till smooth, the following; Softened cream
cheese, egg, grated cheese. Then add spinach, garlic & onion. Fold
together well.
5. Pour some spaghetti sauce in bottom of pan, then add a layer of
noodles
6. Spread a thin layer of filling and sprinkle it with mozzarella
7. Repeat layers as needed
8. Finish with a layer of noodles, sauce and mozzarella
9. Bake at 300 for 3/4 hour - allow to cool a bit before serving

On 2/9/2012 5:20 PM, Evelyn wrote:
> On Thu, 09 Feb 2012 12:58:38 -0600, Janet Wilder
> <[email protected]> wrote:
>
>> On 2/9/2012 12:29 PM, Evelyn wrote:
>>> On Thu, 09 Feb 2012 10:26:21 -0500, Susan<[email protected]> wrote:
>>>
>>>> x-no-archive: yes
>>>>
>>>> On 2/9/2012 10:17 AM, Evelyn wrote:
>>>>
>>>>> I still haven't found anything to beat Barilla no boil lasagna sheets.
>>>>> They are so easy to use and the taste is very good. I think you do
>>>>> it right.... lots of filling. Hubby won't eat sausage of any kind, so
>>>>> if I use meat in my lasagna, it is usually ground turkey cooked up
>>>>> with sauce into a thick ragout.
>>>>
>>>> Honestly, the FiberGourmet is so much thicker, they could make it
>>>> low(er) carb just by making it as thin as Barilla no boil noodles.
>>>> I still have a box of it; I wonder, too, if the long cooking vs. a 6
>>>> minute boil for the FG spaghetti (I always cook several minutes less
>>>> than instructions say to) makes the lasagna so glycemic. I'll try the
>>>> spaghetti one of these days.
>>>>
>>>>>
>>>>> I tried using tofu instead of ricotta cheese in the past in Lasagna.
>>>>> It was OK! Didn't taste as good, but it was protein.
>>>>
>>>> If I want tofu, I eat it. I don't want anything but good, gooey cheeses
>>>> and meat and spinach in my lasagna! :-)
>>>>
>>>> Susan
>>>
>>>
>>> I use real, good quality, whole milk ricotta cheese, egg, spinach, and
>>> romano cheese, barilla no boil lasagna sheets, whatever good quality
>>> sauce I have on hand, either home made or occasionally jar sauce, and
>>> lots of very good quality mozzarella cheese. If I include meat, it
>>> is either ground beef or ground turkey cooked in some sauce. Usually
>>> I would either use meat or spinach, but not both together.
>>>
>>> Evelyn
>>
>>
>> You all made me think of a dish I learned from my mom who was also
>> diabetic. She would mix well-drained chopped spinach with the usual
>> lasagna cheeses and spread it on one, cooked to just soft, lasagna
>> noodle then roll it up. A little bit of sauce on top and bake it until
>> the cheese is done, maybe 30 minutes. The sauce will continue to soften
>> the noodle.
>>
>> There is one noodle per serving. Along with a big salad it's a great way
>> to enjoy some lasagna without all the carbs.
>
>
> I have a recipe for a totally different kind of lasagna, and this one
> uses cream cheese and spinach. The noodles are also rolled up as you
> describe. Here's the recipe, but WARNING! I have no specs on it as
> to what it will do to your BG. It is absolutely delicious, by the
> way.
>
> Cream cheese Spinach Lasagna
>
> 1 pkg frozen chopped spinach
> (or you can use fresh, cooked and drained)
> 1 pkg cream cheese (softened)
> 1 egg
> ¼ cup chopped onion
> ¼ cup grated Romano cheese
> 2 cloves minced garlic
> 1 cup of shredded Mozzarella
> 1 jar of prepared tomato sauce
> 12 cooked lasagna noodles
>
> Note: this can be rolled into individual rollatini's or it can be
> layered as described below.
> If you layer it, it is best to double the quantities above.
>
> 1. Boil noodles till done, or use fresh lasagna sheets
> 2. Cook spinach according to directions and squeeze dry
> 3. Chop onions and mince garlic.
> Place in microwave for a minute to cook
> 4. With a mixer, blend till smooth, the following; Softened cream
> cheese, egg, grated cheese. Then add spinach, garlic& onion. Fold
> together well.
> 5. Pour some spaghetti sauce in bottom of pan, then add a layer of
> noodles
> 6. Spread a thin layer of filling and sprinkle it with mozzarella
> 7. Repeat layers as needed
> 8. Finish with a layer of noodles, sauce and mozzarella
> 9. Bake at 300 for 3/4 hour - allow to cool a bit before serving


Did you give us a different recipe? This one has layers of noodles, not
rolled up ones.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Thu, 09 Feb 2012 15:43:48 -0500, Susan <[email protected]> wrote:

>x-no-archive: yes
>
>On 2/9/2012 1:29 PM, Evelyn wrote:
>
>> I use real, good quality, whole milk ricotta cheese, egg, spinach, and
>> romano cheese, barilla no boil lasagna sheets, whatever good quality
>> sauce I have on hand, either home made or occasionally jar sauce, and
>> lots of very good quality mozzarella cheese. If I include meat, it
>> is either ground beef or ground turkey cooked in some sauce. Usually
>> I would either use meat or spinach, but not both together.
>
>I know what you mean, but after I did it once with sausage, I'm hooked
>on spinach in lasagna, and love that it adds to the nutrient value, too.
>
>I mix the ricotta with plenty of shredded mozzarella and shredded
>parmesan, plus 2 extra large eggs.
>
>Sausage and greens are traditionally served together (broccoli rabe,
>often, or kale in Portuguese dishes), and they have a natural affinity
>in lasagna, too.
>
>I never leave out the meat, unless someone veggie is eating with us.
>
>I went many years without buying jarred sauce, but I've gotten lazier,
>and good jarred sauces have become readily available, thankfully. :-)
>
>Susan


Yes, they finally have! I love sausage but hubby doesn't. Another
reason I make it meatless is that I often have vegetarian relatives or
friends over, so it is good to have a lasagna in the freezer at the
ready. Usually I pair it with an eggplant parmesan, a big green
salad and crusty Italian bread, and then everybody is happy. I skip
the bread or eat one very tiny piece.

Evelyn

On Thu, 09 Feb 2012 17:24:20 -0600, Janet Wilder
<[email protected]> wrote:

>On 2/9/2012 5:20 PM, Evelyn wrote:
>> On Thu, 09 Feb 2012 12:58:38 -0600, Janet Wilder
>> <[email protected]> wrote:
>>
>>> On 2/9/2012 12:29 PM, Evelyn wrote:
>>>> On Thu, 09 Feb 2012 10:26:21 -0500, Susan<[email protected]> wrote:
>>>>
>>>>> x-no-archive: yes
>>>>>
>>>>> On 2/9/2012 10:17 AM, Evelyn wrote:
>>>>>
>>>>>> I still haven't found anything to beat Barilla no boil lasagna sheets.
>>>>>> They are so easy to use and the taste is very good. I think you do
>>>>>> it right.... lots of filling. Hubby won't eat sausage of any kind, so
>>>>>> if I use meat in my lasagna, it is usually ground turkey cooked up
>>>>>> with sauce into a thick ragout.
>>>>>
>>>>> Honestly, the FiberGourmet is so much thicker, they could make it
>>>>> low(er) carb just by making it as thin as Barilla no boil noodles.
>>>>> I still have a box of it; I wonder, too, if the long cooking vs. a 6
>>>>> minute boil for the FG spaghetti (I always cook several minutes less
>>>>> than instructions say to) makes the lasagna so glycemic. I'll try the
>>>>> spaghetti one of these days.
>>>>>
>>>>>>
>>>>>> I tried using tofu instead of ricotta cheese in the past in Lasagna.
>>>>>> It was OK! Didn't taste as good, but it was protein.
>>>>>
>>>>> If I want tofu, I eat it. I don't want anything but good, gooey cheeses
>>>>> and meat and spinach in my lasagna! :-)
>>>>>
>>>>> Susan
>>>>
>>>>
>>>> I use real, good quality, whole milk ricotta cheese, egg, spinach, and
>>>> romano cheese, barilla no boil lasagna sheets, whatever good quality
>>>> sauce I have on hand, either home made or occasionally jar sauce, and
>>>> lots of very good quality mozzarella cheese. If I include meat, it
>>>> is either ground beef or ground turkey cooked in some sauce. Usually
>>>> I would either use meat or spinach, but not both together.
>>>>
>>>> Evelyn
>>>
>>>
>>> You all made me think of a dish I learned from my mom who was also
>>> diabetic. She would mix well-drained chopped spinach with the usual
>>> lasagna cheeses and spread it on one, cooked to just soft, lasagna
>>> noodle then roll it up. A little bit of sauce on top and bake it until
>>> the cheese is done, maybe 30 minutes. The sauce will continue to soften
>>> the noodle.
>>>
>>> There is one noodle per serving. Along with a big salad it's a great way
>>> to enjoy some lasagna without all the carbs.
>>
>>
>> I have a recipe for a totally different kind of lasagna, and this one
>> uses cream cheese and spinach. The noodles are also rolled up as you
>> describe. Here's the recipe, but WARNING! I have no specs on it as
>> to what it will do to your BG. It is absolutely delicious, by the
>> way.
>>
>> Cream cheese Spinach Lasagna
>>
>> 1 pkg frozen chopped spinach
>> (or you can use fresh, cooked and drained)
>> 1 pkg cream cheese (softened)
>> 1 egg
>> ¼ cup chopped onion
>> ¼ cup grated Romano cheese
>> 2 cloves minced garlic
>> 1 cup of shredded Mozzarella
>> 1 jar of prepared tomato sauce
>> 12 cooked lasagna noodles
>>
>> Note: this can be rolled into individual rollatini's or it can be
>> layered as described below.
>> If you layer it, it is best to double the quantities above.
>>
>> 1. Boil noodles till done, or use fresh lasagna sheets
>> 2. Cook spinach according to directions and squeeze dry
>> 3. Chop onions and mince garlic.
>> Place in microwave for a minute to cook
>> 4. With a mixer, blend till smooth, the following; Softened cream
>> cheese, egg, grated cheese. Then add spinach, garlic& onion. Fold
>> together well.
>> 5. Pour some spaghetti sauce in bottom of pan, then add a layer of
>> noodles
>> 6. Spread a thin layer of filling and sprinkle it with mozzarella
>> 7. Repeat layers as needed
>> 8. Finish with a layer of noodles, sauce and mozzarella
>> 9. Bake at 300 for 3/4 hour - allow to cool a bit before serving
>
>
>Did you give us a different recipe? This one has layers of noodles, not
>rolled up ones.


You can roll it or layer it, depending on how many people you plan to
serve, and how much time you have. I usually make it for a crowd and
double the quantities above and layer it for convenience. The
original recipe was made rolled. Notice it called for twelve lasagna
noodles. Nowadays I make this with the Barilla no boil noodles and
layer it in the usual way.

The original recipe called for all the noodles to be laid side by side
slightly overlapping each other, and then the filling spread over it,
then the whole thing is rolled up like a big jelly roll. This is
quite a trick, but it really looks nice if you can manage it.

It is a really different and delicious kind of a lasagna. My son
loves it and always asks for it.

Evelyn

x-no-archive: yes

On 2/9/2012 6:34 PM, Evelyn wrote:

>
> Yes, they finally have!

Consumer Reports testers rated Giada's sauce best, Batali's second best,
and a local company, Vincent's Clam Bar third. Haven't had them yet.


Susan

Susan <[email protected]> wrote:
: x-no-archive: yes

: On 2/9/2012 10:17 AM, Evelyn wrote:

: > I still haven't found anything to beat Barilla no boil lasagna sheets.
: > They are so easy to use and the taste is very good. I think you do
: > it right.... lots of filling. Hubby won't eat sausage of any kind, so
: > if I use meat in my lasagna, it is usually ground turkey cooked up
: > with sauce into a thick ragout.

: Honestly, the FiberGourmet is so much thicker, they could make it
: low(er) carb just by making it as thin as Barilla no boil noodles.
: I still have a box of it; I wonder, too, if the long cooking vs. a 6
: minute boil for the FG spaghetti (I always cook several minutes less
: than instructions say to) makes the lasagna so glycemic. I'll try the
: spaghetti one of these days.

: >
: > I tried using tofu instead of ricotta cheese in the past in Lasagna.
: > It was OK! Didn't taste as good, but it was protein.

: If I want tofu, I eat it. I don't want anything but good, gooey cheeses
: and meat and spinach in my lasagna! :-)

: Susan

Only two choices hn tryign o tmake it kosher. Either tofu as "cheese" or
vegetarian, which is my usual choice, a.s usig eggplant and/or zuchinni as
"noodles" and lots of lovel ricotta adn mushroome etc.

Wendy