Lasagna! Each of these holds just enough for two. I used egg roll wraps again for these because I am lazy and they work very well.The layers were Italian sausage in tomato sauce, plain ricotta with a couple of eggs whipped in, and various shredded cheeses. We ate these right away, the others were portioned and frozen, then sealed in vacuum bags.Kittehs! Mrs J says they have a good crop at the shelter – nearly 30 that are still with their mommas.Smoked chicken, just out of the smoker. No seasonings other than granulated garlic. I bought a case lot of those aluminum pans a couple of years ago and they have proved handy.Ginger Boy has filled out, he’s not as big as Toby but that’s not from lack of appetite.I canned a bunch of tomato soup one year, put it up in quart jars. That is the perfect amount for two servings.
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.