BeckyC5830
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BeckyC5830 said:I should've clarified that I wanted to put the Lasagna in the microwave, not the oven.
Anyway, I did it and it was wonderful! Used four layers of noodles, sauce, boca crumbles and cheese sauce -- it was excellent. Microwaved covered on high 15 minutes -- next time I will check it around 13 minutes. Then I let it set for 15 minutes while my Garlic Bites baked -- they were good too.
babywings76 said:Can I ask a dumb question? What are Boca crumbles and where can I find them?
BeckyC5830 said:Here's the recipe I made up for the DCB Quick Lasagna.
No Boil Lasagna Noodles
1 can 26.5 oz Hunts Spaghetti Sauce Traditional
1 pkt of Boca Crumbles
8 oz. of LF Ricotta Cheese
1/4 c. Fresh Parmesan Cheese - Shredded/Grated
1 Slightly Beaten Egg
1 t. Italian Seasoning
2 c. Shredded Mozzerella Cheese
Heat up Spaghetti Sauce and Boca (Soy) Crumbles on the stove or in microcooker.
Mix in Batter Bowl Ricotta, Parmesan Cheese, 1 1/2 c. Mozz Cheese, Italian Seasoning and slightly beaten egg.
With Kitchen Spritzer lightly spray the DCB. Put 1/2 cup of Spaghetti Sauce with Boca Crumbles on the bottom of the DCB. Arrange two lasagna noodles on top (may have to break them up to fit, but don't overlap them) Spread 1/4 of the cheese sauce on top, then add 1/4 of the Sauce on top. Repeat layers with noodles, cheese, sauce. The top layer has the cheese mixture, remaining sauce and the remaining Mozz. Cheese. Cover put in Microwave -- start checking around 13 minutes. The Lasagna is done when the noodles are soft. Let sit covered for 10 minutes.
baychef said:Well, I am feeling dumb right along with you..no, even dumber. I have a 40 year food service career and I am asking this question!!!
babywings76 said:Can I ask a dumb question? What are Boca crumbles and where can I find them?
BeckyC5830 said:I see someone else answered, but Boca is a Soy Protein. The product I used is Boca Meatless Ground Burger -- looks just like fried crumbled ground beef, but it is very low in fat -- 0.5 gram per 1/2 cup serving. I always have some on hand in the freezer. I love using it in Chili, Lasagna, Sloppy Joes, etc. I am not a vegetarian, I just know that these are tasty and are healthier for my family and me. And my family always tell me whatever dish I put them in is really good, but they can't put their finger on it, and I never reveal my secret as they would stop eating whatever they are enjoying.
Let me know how your versions turn out!
ChefBeckyD said:I use Boca Crumbles quite often....they are really good. We also like Boca Burgers for a really quick meal. DH even requests them for his lunch quite often!
No, the Deep Covered Baker is designed to be used with no-boil lasagna noodles. Regular lasagna noodles require boiling before use, which can be messy and time-consuming. No-boil noodles can be used directly in the Deep Covered Baker, saving time and effort.
The Deep Covered Baker can accommodate up to 3 layers of lasagna, depending on the size and shape of your noodles and the depth of your ingredients. It is important to leave some space at the top of the baker for the lasagna to expand during cooking.
No, the no-boil noodles will absorb moisture from the sauce and other ingredients as they cook, so there is no need to add extra liquid. Make sure to evenly spread the sauce and other wet ingredients between the layers of noodles.
Yes, the Deep Covered Baker is versatile and can be used to make a variety of lasagna recipes, including vegetarian ones. Simply substitute your preferred vegetarian protein and vegetables for the meat in the recipe and follow the same instructions for layering and cooking.
The cooking time for lasagna in the Deep Covered Baker will vary depending on the ingredients and size of the lasagna. On average, it takes about 45 minutes to 1 hour for the lasagna to cook through. It is important to check the internal temperature of the lasagna using a meat thermometer before serving to ensure it has reached a safe temperature of 165°F.