Cathy : How did I miss your Message ??? Sherry :This started when I asked my butcher to slice some Sirloin thin for Sandwich Steaks. He sliced them a little too thick for Philly cheese Steaks. Sooooooooo !!!! I used my imagination and came up with this.Not hard to do. Just found the recipe: From Luigis Kitchen Stuffed, Large Roasted Braciole , Surf and Turf. I dont think this has been done before but Im not sure. Here are the Stuffing Ingredients: Seasoned Bread Crumbs, 2 cups, with Garlic powder, 1/3 teaspoon Onion Powder, 1/3 teaspoon Salt and a Pinch of Old Bay Seasoning Parsley Crushed , 1 teaspoon Parmesan Cheese I tablespoon 1 Tablespn. of Pwd. egg, or 1 egg mixed with the 1/2cup water, below 1/3 cup of Onions chopped small and cooked 3 min. in Micro Wave ¼ teaspoon of Black Pepper Mix all these ingredients together well. - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Other Ingredients for the stuffing are; 2 Hardboiled Eggs, sliced. ½ cup of Olives and Capers chopped Mushrooms ( optional ) Cooked Shrimp Pepperoni pieces Also, add whatever you like . Maybe some Provolone Cheese? - - - - - - - - - - - - - - - - - - - - - - - - - - - - - If using regular egg ,mix in here, when cool. In a ½ cup of hot water, mix 1 heaping teaspoon of, Chicken Soup Base and add this to the Bread Crumb mix. Dont mix too much ! And just blend to dampen, Not too wet. Lay one piece of Steak in a large Platter or whatever you choose. The piece in the Photo is about 6 in. X 12 in. Spread all the Bread Crumb stuffing mix on this evenly. Place all the Other Ingredients on the stuffing evenly. I put smaller pieces of the steak under the side and let them hang out for wrapping the Braciole as it is rolled. Lay another large piece ( the same size, as the bottom piece of the sirloin. Start rolling the steak, folding in the side pieces as you go. Hog tie the whole mess very good !!! I Browned this well and put it into the Waterless Roasting Cooker With 1/2 cup of water Now it is Ready, to go in the Oven with the Potatoes It baked 1 ¾ Hours,at 350 deg. The internal temperature went to 160 degrees.

I made lasagna with fresh noodles this morning. It was always a challenge to make the noodles fit the pan and get them in without tears. Freshly made is much easier! The noodles were used without boiling first. DH and DS liked it. I thought the noodles had a bit of the taste of flour. next time I'll baptize them by emersion before layering the lasagna. I didn't cover the pan; perhaps I should have done. DS said I could make a 'ton' of money opening a restaurant in the Village where he goes to college-no one makes anything like this or this good. Oh sure, I got up at 6:15a I'd never get food on the table in a restaurant :-) Thanks for the help from all of you. And, Ann, thanks for help with pasta making. This was the third try. It is much nicer to feed my family when I make everything.

Some love them, some don't. I've thought about trying them but don't see the need. I use good quality regular noodles and put them in dry. I've thought about giving them a quick rinse in hot water to soften them up to ease the assembly but I doubted it would be much, if any, easier. First time I made lasagna in the Nesco I didn't cook the noodles. Best lasagna I ever made. Haven't boiled them since. At times I make a "one pot spaghetti" too where I don't cook the spaghetti noodles. When I took the microwave cooking class they made a hotdish where you didn't cook the noodles. It's a myth to think you must cook pasta noodles all the time. The only trick to using dry noodles, whether "no boil" or regular is to be sure it's well-coated (covered) with sauce and not sticking out. I just press down on them to compact everything. That also helps make the cheese "glue" the layers together.

There are some very dry, high quality, Italian dried lasagna noodles that I've tried that really require boiling. Or, I should say, you can put the pasta in dry, but it'll soak up all the moisture, giving you a dry lasagna unless you use a lot of very thin sauce. The best way I've found is to use fresh pasta, if possible, or the regular dry boxed like DeCecco, Barilla or Ronzoni. My experience with no bake pasta is that it's like those flat sponges that pop up when wet. It's no easier than regular boxed pasta and has a weird flavor and texture. THE TRICK: Before you lay out all your ingredients (but after they're prepared), fill a baking dish with hot tap water and soak the pasta until pliable. Don't pack them in so they don't stick together. It'll take about 10 minutes. You can do it in your lasagna pan, then lay the pasta out on a towel. You can use your fingers to kind of squeegee the pasta if the water clings. This sounds a lot more complicated than it is. It's just softening the noodles so you can wrap the sides, and so it won't wick away all the water, without all the mess and aggravation of boiling. Unless you leave them in the water way too long, they don't get waterlogged and make the lasagna wet, like boiled noodles can. I always bake immediately. Eggs in the ricotta (one per pound) are the secret to lightness and stability. They help keep the whole thing from going soupy and slide-y. It's probably overcaution, especially as my eggs are less likely to have salmonella as the ones from the big factory farms, but still... If I'm planning to reheat the whole lasagna, I'll only cook it until it's set, and at a lower temperature to keep down the browning. For reheating, I set it out to take the chill off (or thaw) and bake at the same time and temperature it's meant to cook at originally. You can test the middle with a small knife or fat skewer. Pull it out and feel if the metal got hot and if the residue is at a good temperature. I've never had the pasta go mushy in the freezer, but in a casserole style lasagna, it isn't al dente either. It can still be firm, but will be completely yielding. That happens during the first bake. The kind of lasagna that you make by stacking a single portion on a plate can be al dente. :) BUT, I don't make soupy lasagna. It doesn't leak all over the place when cut. Perhaps the pasta would get mushy if there were a ton of loose liquid in it. If that's case, unless you want to wrap the pan, don't bother wetting the pasta. You can use regular pasta dry out of the package, and let it soak up the excess liquid. Good luck! Lasagna generally freezes beautifully.