For quite awhile we have been trying different noodles to see which are good and which are crap...but mostly which actually taste like real noodles. It's no secret that as soon as someone asks what my favorite brand is, I immediately say "HEB". With ZERO hesitation.
So I thought, why not explain what I do with them?
This is my local HEB in College Station. Can I just say how awkward it was to take this photo? A woman to my right gave me weird looks, a guy walking across stopped for me to take the photo but realized what I was doing and probably got confused as to why, aaaand the couple that was to the left of me still wasn't sure why I propped the bags. But I did it anyways because I'm excited.
For the first time (that I've found) HEB has their own gluten free lasagna noodles!! My HEB also has fusilli (the cork screw looking one), penne, and spaghetti noodles. So awesome!!
To help out a gluten free part of our family we made a couple casseroles for them to have as freezer meals. I naturally thought of King Ranch Chicken, and Lasagna. Duh. Hence this post.
I have a lasagna recipe that Spens and I have used for a couple years now, it's pretty great. But you could honestly use any recipe you'd like.
Couple tips: 1) check your sauce ingredients unless you're making it from scratch, like we do. 2) blanch the lasagna noodles! For some reason, even though it says no boil, we have found that they bake and reheat better if you blanch them first. Maybe 7-10seconds in boiling water, then layer as you normally would. 3) when you reheat the leftover lasagna, do it in the conventional oven! The microwave just doesn't get it right. Trust me.
I use the penne or fusilli for Alfredo or other pasta dishes. Spaghetti for spaghetti, so on and so on. Sometimes I get real fancy and make Mac and cheese.
Do you have a favorite lasagna recipe? Should I post mine? Happy baking to you!
