Walls are lath and plaster and home his 45 years oldWant to insulate interior and exterior walls for better heating and air conditioning costs.
I usually assemble this w/ raw lasagna noodles, cover w/ foil to bake, remove foil and add more cheese the last 15 minThe noodles cook in all the sauce and under the foilJust saves a step and dirtying a potOR you could stand up the lasagna noodles in a large 2-quart pitcher, spray real lightly w/ Pam, and add super-hot tap waterLet sit 10-15 min then assemble LASSGNA Salt 1 package lasagna noodles 1 1/2 pounds lean ground beef 1 medium yellow onion, finely chopped 1 teaspoon minced garlic 1 tablespoon dried oregano 2 cans tomato soup 2 tablespoons apple cider vinegar Nonstick cooking spray 2 cups cottage cheese (small curd) 2 cups shredded mozzarella cheese Bring a large pot of water to a boil and add saltBoil noodles according to package directionsDrain and arrange in casserole (see below)While noodles are boiling, brown beef in a large frying pan over medium-high heat, adding chopped onion, garlic and oregano to meat as it cooksWhen meat has browned, drain off fat and then add tomato soup and apple cider vinegarSimmer for 20 minutesPreheat oven for 350 degrees FSpray a medium casserole dish with a nonstick cooking sprayLay noodles lengthwise across bottom of casserole dishSpread a layer of cottage cheese over top of noodlesAdd a layer of meat mixture, then cover with mozzarella cheese and repeat for a total of 3 layersFinish with a layer of cheese and bake for 30 minutes or until bubblingRemove from heat and let stand for 5 minutes before cutting and serving-Sandra Lee, Semi-Homemade Cooking
1brown hamburger meat 2add meat sauce, I use ragu 3then in separate bowl mix , cott chz, ricotta, 2 eggs, parm chz and mozzarella4boil noodles, 5in 9 by 13 pan, lay noodles, i usually use 3 on each layer,, then ricotta mix, then your meat sauce, and continue doing this until at the topBake covered at 350 degrees for 30 minthen uncover and add 2 cups mozz chz and bake until chz is meltedADDITIONAL TIPS: I also add veggies to mine, like onions, bell, peppers, and mushroomsand on top pf my chz I melt pepperoni's.
I have two commentsFirst, if you follow LYN'S advice, you may very well do structural damageThe insulation he's talking about is meant to be blown into the wall cavity BEFORE the walls are finishedThey spray on a layer about 1/2 to 1 thickOnce it expands, they trim the excess off with a large tool that resembles an old misery whipI think probably cellulose fiber is going to be your best bet for the wallsThe contractor drills small (relatively) holes in the exterior into the air space and blows cellulose fiber insulation inNo itch, and DOES NOT support combustionAlso consider the atticYou will have to install vents to allow air flow when you insulate your attic, which needs to be done in order to get the most bang for your buck and to eliminate any possible moisture problems.
well.i love lasagne! there are many methods to do it.so i am letting u in my secret!!!! 1)never cook the pasta!!!!!! it will cook in oven with all the rest of the ingredients!!!! otherwise it will be overcooked!! 2)u dont need to butter the dish!!! all the sauce that falls from the side will make sure that the base stays moist thus will not stick!! 3)i always do a layer at a time.pasta,sauce + cheese,pasta, ricotta,pasta, spinach ham, pasta so on 4)i always put white sauce (besciamel) on top top it wit any red sauce left from the mixture!!! 5) IF u think that result is abit too dry.?? sprinkle some milk on top of all put in hot oven to bake!! hope u like it as much as i do.
Quick answers: DONT PRECOOK THE PASTA! It will cook with the other stuffOtherwise, it will be chewyDont butter the pan! No the sauce and ricotta cheese mixtures go in alternating layersYes, you mix the eggs with ricottaRead belowThis will make the best lasagna you have ever had3/4 pound lean ground beef 1/2 cup minced onion (optional) 2 tsp garlic salt or powder 1 (28 ounce) can crushed or diced tomatoes 2 (6 ounce) cans tomato paste 2 (6.5 ounce) cans canned tomato sauce 1/2 cup water 1 1/2 teaspoons dried basil leaves 2 teaspoons Italian seasoning 1 tablespoon salt 1/4 teaspoon ground black pepper 4 tablespoons parsley 12 lasagna noodles 16 ounces ricotta cheese 1 egg 1/2 teaspoon salt 3/4 pound mozzarella cheese, sliced 3/4 cup grated Parmesan cheese 1/4 cup merlot or burgundy wine (best ingredient!!) Directions: 1Preheat oven to 3502Cook ground beef3Mix 1 cup premade sauce (I prefer bertolli marinara) with a can of tomato paste and can of diced tomatoes with the merlow4Add onion, garlic salt, water, basil, italian seasoning, salt, pepper, parsley and meat5Stir and set aside6Mix eggs and ricotta with the tsp of salt7Set asidePREP 8Pour sauce mix in pan until the bottom is coated9Layer pasta9Spread a coat of the ricotta cheese mixture over the pastaSprinkle a thin layer parmesan cheese and mozzerella cheese over the cheese mixture10Repeat this process another timePour sauce, put on pasta then add ricotta11For the last layer, put on shells, coat with sauce then ricotta cheese mixture last for a finished look12Make sure to put aluminum foil over the lasagna as it cooks13Cook until pasta is tender, usually about 30- 40 minutes.
