Egg Roll Wrapper Lasagna
I don’t remember where I first saw this tip but they really do work very well. I do remember the chef saying, “after all, they’re just thin sheets of pasta”. These wraps are 8″ square.I peeled them off two at a time for the first layers but tried to separate them better when it looked as though they would run short. Setting the tray outside to take advantage of the evening chill to help set the lasagna, it cooled enough by bed time to slice cleanly. I lost count as it was assembled but I think there are four layers. It went sauce – wrap -sauce -spinach, ricotta, and Parmesan mix – crumbled sausage – wrap, repeated until I ran out of wraps. It finished with a generous layer of shredded mozzarella atop the last of the ricotta mix and sausage.It baked at 350 for nearly an hour, covered. I took the lid off for the last 10-15 minutes.