Lasagne on a budget
i'm making lasagne and I don't have any spinach for adding green but I do have frozen kale. Would this be weird to use?
I'm making the lasagne with chipotle peppers, yellow onion, and italian sausage. Mozzerella, riccotta, parmesan, and asagio cheese.
I don't have any more money!
I love kale, but it might contribute a cabbage-y flavor that might not work so well with your other ingredients. You've got plenty of flavor in there already: I would omit it. If you do decide to use it, be sure to cull and discard the toughest stem-ends.
But try posting this query on the Home Cooking board: http://chowhound.chow.com/boards/31 You'll get many useful responses from more experienced home cooks.
There are two types: boil and no-boil. The no-boil are usually stiff, very smooth, thin and brittle rectangular sheets. You just layer your stuff and pop it all in the oven. Boil-first noodles are thicker and often ridged, with a wavy edge, and usually take 8-9 minutes. Just take a sheet out with tongs, snip off a bite, taste test, and return for another couple minutes if it's still too raw; repeat as necessary till they're still slightly firm to the tooth. Good luck!