Quick Sausage and Mushroom Lasagna

Very funky thing happened....

I tried adding that recipe to my Epi recipe box, and what I got was Mediterranean Chicken Salad!

Whazzzz up?

 
I've thought that for a while>>>

and I guess it hasn't changed in the past year or so.

We always thought they hired the local HS kids while they were on vacation...and when they left, the whole thing went to h*ll in a handbasket!

 
It seems to me, everytime a website is updated, it's less user friendly. Fine Cooking just did a

re-do and when I used the print function for a fairly short recipe it took two pages to print it with a huge Fine Cooking at the top and lots of superfluous content.

 
I've made this twice, Curious, and it's very good and easy. I cut the recipe in half, ...

and made a few adjustments:

First of all, cut all quantities in half except for the sausage, and use 8 Barilla no-cook noodles.

I used 1 lb. of sweet Italian Sausage, not hot. I browned the sausage alone, then drained to get rid of the fat, then sauteed the veggies in EVOO.

I, too, sliced my own mushrooms.

I used a 24-oz. jar of Bertoli Vineyard Marinara Sauce.

Prepare the lasagna in an 8 or 9-inch square baking pan. Use two noodles for each layer of the lasagna. These noddles have such a great flavor and texture!

Cover and bake as directed. Very good, and made a lot. DH thought it was the best lasagna I've made. (I think this was because he loves Italian Sausage).

 
Indeed! Why do they have to make it so difficult to print out a recipe?

So many times, I'll go to the "printable" page, hit print and end up with such a minuscule font that even a magnifying glass wouldn't help.

What are they thinking?????

I've pretty much given up trying to print the page- I just do a C&P into wordpad so I can adjust the font size and eliminate all of the garbage.

 
You must log in or register to reply here.
Back
Top