Growing up we definitely did the "cottage cheese instead of ricotta" to the point where for a good long while I thought that's just, what you used in lasagna in general. I think we'd always richen/thicken it up by adding some egg yolk to it, though, so it wasn't as watery but was still (maybe? technically?) healthier than going full-fat ricotta
I'm old enough that ricotta wasn't something sold where I grew up, so cottage cheese mixed with egg was part of the recipe. I bet if I check my parents' old cookbooks, the recipes would specify cottage cheese.
We live so far from the opulence that are your grocery shopping options that we play a different game. Here in Coral Bay, St. John US Virgin Islands we play "Love City Surprise." We go to Love City Mini Market and walk the aisles looking for something quick to make for dinner. One difference is that here where we can see another country from our front porch (for real), prices are 50% higher. But, the results can end up close to your solution. Chef Boyardee, leftover mystery meat, and shredded cheese is just fine at the end of a long hot day.
As someone who has been to Saint John multiple times, you live in an excellent place. That said, "Love City: For When You're Too Drunk To Get To A Different Grocery Store" seems relevant.
One of my mom's favorite dishes to make as she got older was called Can Can. It was a can of chicken meat, a can of chicken gravy, a can of potatoes, and a can of mushrooms. She would heat it all up and serve it up in a bowl. I turned my nose up the first time she told me about it but truthfully it was pretty good.
what if you made a roux with the noodle juice? and added some dried h-h-herbs? the idea of adding in some no-bake noodles could help but not sure how to make them play nicely with the canned ones
i do remember the cottage cheese being significantly less wet in mom’s - i don’t think she drained it so not sure if it’s a brand thing or just the 80s/90s cottage cheese.
You couid have had a much better-tasting lasagna with a lot less trouble using this idea: at least two layers of a single ply of uncooked lasagna pasta , jarred marinara sauce, and shredded cheese in a baking dish. Start and finish with a layer of the lasagna pasta. Pour one cup of water in gently (do not stir!), seal tight with tinfoil, bake. If you want to get really fancy you could intersperse a layer of burger meat (real beef or vegan-fake) and a layer of some ricotta mixed with an egg.
Growing up we definitely did the "cottage cheese instead of ricotta" to the point where for a good long while I thought that's just, what you used in lasagna in general. I think we'd always richen/thicken it up by adding some egg yolk to it, though, so it wasn't as watery but was still (maybe? technically?) healthier than going full-fat ricotta
The answer to why Sandra Lee called the corn nuts acorns is probably the usual answer with her: She was probably drunk off her ass.
Maybe you should have thrown one of the cans into the blender so it could thicken the rest of the sauce?
you realize i would have just chugged that
Pasta smoothie pop up!
I'm old enough that ricotta wasn't something sold where I grew up, so cottage cheese mixed with egg was part of the recipe. I bet if I check my parents' old cookbooks, the recipes would specify cottage cheese.
We live so far from the opulence that are your grocery shopping options that we play a different game. Here in Coral Bay, St. John US Virgin Islands we play "Love City Surprise." We go to Love City Mini Market and walk the aisles looking for something quick to make for dinner. One difference is that here where we can see another country from our front porch (for real), prices are 50% higher. But, the results can end up close to your solution. Chef Boyardee, leftover mystery meat, and shredded cheese is just fine at the end of a long hot day.
As someone who has been to Saint John multiple times, you live in an excellent place. That said, "Love City: For When You're Too Drunk To Get To A Different Grocery Store" seems relevant.
One of my mom's favorite dishes to make as she got older was called Can Can. It was a can of chicken meat, a can of chicken gravy, a can of potatoes, and a can of mushrooms. She would heat it all up and serve it up in a bowl. I turned my nose up the first time she told me about it but truthfully it was pretty good.
what if you made a roux with the noodle juice? and added some dried h-h-herbs? the idea of adding in some no-bake noodles could help but not sure how to make them play nicely with the canned ones
i do remember the cottage cheese being significantly less wet in mom’s - i don’t think she drained it so not sure if it’s a brand thing or just the 80s/90s cottage cheese.
You couid have had a much better-tasting lasagna with a lot less trouble using this idea: at least two layers of a single ply of uncooked lasagna pasta , jarred marinara sauce, and shredded cheese in a baking dish. Start and finish with a layer of the lasagna pasta. Pour one cup of water in gently (do not stir!), seal tight with tinfoil, bake. If you want to get really fancy you could intersperse a layer of burger meat (real beef or vegan-fake) and a layer of some ricotta mixed with an egg.
oh yes, but i hate myself