Stouffer's Lasagna

[Anonymous]

There are a lot of options between stouffers and homemade. If you are in Maryland, try Vace’s. DC, Vace or Litteri. In VA, The Italian Store.

[Anonymous]

PS the vace one definitely isn’t spicy. But I think if they want Stouffers, great. I’m just saying ease-wise there are a lot of frozen lasagnas available.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Pitiful OP.. You must not like these people. Who would serve that trash to guests. Two layer lasagna is the easiest thing in the world to make. I just got home from an all day flight from the west and made one. It is called " miracle lasagna". Use a 13x9" pan. Pour tomato sauce on the bottom of pan. Line up three uncooked noodles. Add another layer of sauce. Line up three slices of mozarrella cheese Add another set of noodles. Repeat sequence of sauce + cheese. Cook at 375 degrees for 35 minutes. Cover with aluminium foil when cooking.

Once it is cooked, I sclice up into nine pies and line up two squares on top of each other which gives me 3 double layer squares and one square gets 3. Tastes as good as any restaurant.

That sounds like Depression lasagna, not miracle lasagna. Stouffer's would be better.

Ha! I'm inclined to try PP's two-layer lasagna recipe just to see how it turns out, though. It seems like it would be pretty noodle-heavy and flat. Maybe add some cottage cheese or ricotta in there with it and a layer of eggplant.

[Anonymous]

Anonymous wrote:I really this is a troll post. If you are so lazy to cook a strugglers lasagna for company, why on earth would you take the time to post about it? Does not compute.

Is this an auto-correct, or intentional?

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:My mid-western dad moved to be closer to us last year and has dinner with us every night. We eat MUCH differently than he is used to, and I can tell it bothers him so about once a month I pop one of these lasagnas in the oven with salad and garlic bread and he is in HEAVEN. He looks forward to that lasagna all month I think lol.

Cute! We are in a similar situation - moved closer to Midwestern ILs. So I’m trying to cater to their tastes a little when they are guests of ours. If it were up to me it would be salmon and lots of vegetables, with a very dark chocolate something for dessert. But I’m not a guest and it’s not my birthday, so it’s going to be store bought lasagna and a funfetti ice cream cake topped with Cool Whip. Speaking of which, Cool Whip is another item I’ve never ever bought… for PPs who think I’m a lazy troll, I’m spending all my normal prep time looking up recipes and driving to stores looking for these products I don’t usually buy! And I’m still not 100% sure this Cool Whip dessert I’ve brainstormed is going to work.

I wouldn’t spread the Cool Whip (and you know I’m pronouncing it “hwhip” in my head like all decent people do) on top. Just serve it on the side, but do thaw it as the other PP suggests. Otherwise it has a more ice cream like consistency and doesn’t look as pretty.

I’m planning to bake a funfetti cake, layer it with ice cream, and cover the whole thing with Cool Whip and sprinkles before freezing. I’ll let it sit out for a few minutes before slicing and serving.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:My mid-western dad moved to be closer to us last year and has dinner with us every night. We eat MUCH differently than he is used to, and I can tell it bothers him so about once a month I pop one of these lasagnas in the oven with salad and garlic bread and he is in HEAVEN. He looks forward to that lasagna all month I think lol.

Cute! We are in a similar situation - moved closer to Midwestern ILs. So I’m trying to cater to their tastes a little when they are guests of ours. If it were up to me it would be salmon and lots of vegetables, with a very dark chocolate something for dessert. But I’m not a guest and it’s not my birthday, so it’s going to be store bought lasagna and a funfetti ice cream cake topped with Cool Whip. Speaking of which, Cool Whip is another item I’ve never ever bought… for PPs who think I’m a lazy troll, I’m spending all my normal prep time looking up recipes and driving to stores looking for these products I don’t usually buy! And I’m still not 100% sure this Cool Whip dessert I’ve brainstormed is going to work.

I wouldn’t spread the Cool Whip (and you know I’m pronouncing it “hwhip” in my head like all decent people do) on top. Just serve it on the side, but do thaw it as the other PP suggests. Otherwise it has a more ice cream like consistency and doesn’t look as pretty.

I’m planning to bake a funfetti cake, layer it with ice cream, and cover the whole thing with Cool Whip and sprinkles before freezing. I’ll let it sit out for a few minutes before slicing and serving.

That’s likely to work, kind of like that delicious shortbread crust/chocolate pudding/Cool Whip dessert of my childhood.

[Anonymous]

Anonymous wrote:Pitiful OP.. You must not like these people. Who would serve that trash to guests. Two layer lasagna is the easiest thing in the world to make. I just got home from an all day flight from the west and made one. It is called " miracle lasagna". Use a 13x9" pan. Pour tomato sauce on the bottom of pan. Line up three uncooked noodles. Add another layer of sauce. Line up three slices of mozarrella cheese Add another set of noodles. Repeat sequence of sauce + cheese. Cook at 375 degrees for 35 minutes. Cover with aluminium foil when cooking.

Once it is cooked, I sclice up into nine pies and line up two squares on top of each other which gives me 3 double layer squares and one square gets 3. Tastes as good as any restaurant.

This sounds disgusting. I'd rather have stouffer's.

[Anonymous]

Anonymous wrote:Stouffers lsasagna is great all on its own. Just cook it as ia ans serve frm there. You're not tricking anyone into thinking its homemade.

Serve salad, garlic toast andd maybe a couple artichokes.

Never had frozen lasagna I could be tricked for home made.

[Anonymous]

I find homemade lasagna hard and a huge PIA. Am I the only one?

I make the red sauce, I make a béchamel, I sauté the onions, carrots, and celery and add that to the red sauce. I shred cheese. I parboil the noodles. I brown the ground beef. By the time I’m assuming I’ve dirtied 4 pans and have a huge mess to clean up. I hate making it and reserve it for maybe once per year

[Anonymous]

Anonymous wrote:I find homemade lasagna hard and a huge PIA. Am I the only one?

I make the red sauce, I make a béchamel, I sauté the onions, carrots, and celery and add that to the red sauce. I shred cheese. I parboil the noodles. I brown the ground beef. By the time I’m assuming I’ve dirtied 4 pans and have a huge mess to clean up. I hate making it and reserve it for maybe once per year

It’s because you’re making all the components! But yes I agree, even with me buying the sauce, I have to cut zucchini into “noodles” and bake them, shred a bunch of cheese, cook meat in a separate pan, cut and chop vegetables, sauté kale… and then add in the baking dish and there are just so many dishes to wash too. It’s a major PITA. I think if you’re buying sauce, dumping it in with shredded cheese and raw noodles, I guess it’s not hard, but I don’t see that it’s any better than buying a frozen lasagna with natural ingredients.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Pitiful OP.. You must not like these people. Who would serve that trash to guests. Two layer lasagna is the easiest thing in the world to make. I just got home from an all day flight from the west and made one. It is called " miracle lasagna". Use a 13x9" pan. Pour tomato sauce on the bottom of pan. Line up three uncooked noodles. Add another layer of sauce. Line up three slices of mozarrella cheese Add another set of noodles. Repeat sequence of sauce + cheese. Cook at 375 degrees for 35 minutes. Cover with aluminium foil when cooking.

Once it is cooked, I sclice up into nine pies and line up two squares on top of each other which gives me 3 double layer squares and one square gets 3. Tastes as good as any restaurant.

This sounds disgusting. I'd rather have stouffer's.

+1. Stouffer's lasagna is klassy, but it will at least have some flavor compared to "miracle lasagna".

[Anonymous]

Anonymous wrote:I find homemade lasagna hard and a huge PIA. Am I the only one?

I make the red sauce, I make a béchamel, I sauté the onions, carrots, and celery and add that to the red sauce. I shred cheese. I parboil the noodles. I brown the ground beef. By the time I’m assuming I’ve dirtied 4 pans and have a huge mess to clean up. I hate making it and reserve it for maybe once per year

I don't think it is hard, but it is a PIA and is a multiple hour production. I don't make béchamel. I just use mozzarella cheese. So I guess I have a few less steps than you!

Folks if you are going to make lasagna with jarred sauce, you might as well just buy a frozen one, like stouffers. Try it. You might decide it isn't too bad.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:My mid-western dad moved to be closer to us last year and has dinner with us every night. We eat MUCH differently than he is used to, and I can tell it bothers him so about once a month I pop one of these lasagnas in the oven with salad and garlic bread and he is in HEAVEN. He looks forward to that lasagna all month I think lol.

Cute! We are in a similar situation - moved closer to Midwestern ILs. So I’m trying to cater to their tastes a little when they are guests of ours. If it were up to me it would be salmon and lots of vegetables, with a very dark chocolate something for dessert. But I’m not a guest and it’s not my birthday, so it’s going to be store bought lasagna and a funfetti ice cream cake topped with Cool Whip. Speaking of which, Cool Whip is another item I’ve never ever bought… for PPs who think I’m a lazy troll, I’m spending all my normal prep time looking up recipes and driving to stores looking for these products I don’t usually buy! And I’m still not 100% sure this Cool Whip dessert I’ve brainstormed is going to work.

I wouldn’t spread the Cool Whip (and you know I’m pronouncing it “hwhip” in my head like all decent people do) on top. Just serve it on the side, but do thaw it as the other PP suggests. Otherwise it has a more ice cream like consistency and doesn’t look as pretty.

I’m planning to bake a funfetti cake, layer it with ice cream, and cover the whole thing with Cool Whip and sprinkles before freezing. I’ll let it sit out for a few minutes before slicing and serving.

I’m a baker, and this work as well as you hope. The reason is that if you bake your own cake and use butter, butter just doesn’t have the right mouthfeel when it’s cold. Maybe if you use a box mix that calls for oil it might be okay. But I am a person who loves making things from scratch and having the best ingredients but for ice cream cake? Carvel. Or look for a recipe that uses cookie crumbs or something like that instead of actual cake.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Pitiful OP.. You must not like these people. Who would serve that trash to guests. Two layer lasagna is the easiest thing in the world to make. I just got home from an all day flight from the west and made one. It is called " miracle lasagna". Use a 13x9" pan. Pour tomato sauce on the bottom of pan. Line up three uncooked noodles. Add another layer of sauce. Line up three slices of mozarrella cheese Add another set of noodles. Repeat sequence of sauce + cheese. Cook at 375 degrees for 35 minutes. Cover with aluminium foil when cooking.

Once it is cooked, I sclice up into nine pies and line up two squares on top of each other which gives me 3 double layer squares and one square gets 3. Tastes as good as any restaurant.

I know you are probably trolling, but I’m actually serving this food because I DO like them and want them to be comfortable.

You are fine OP. Ignore them.

x1000 Have a great time, OP. What you're planning sounds lovely. Ignore the trolls.

[Anonymous]

You are very thoughtful, OP, and I’m sure they’ll love this meal.