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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.  

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Egg Roll Wrapper Lasagna

20170216_080340-1600x1200I 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.20170215_165815-1600x1200I 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.  20170215_205851-1600x1200Setting 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.20170215_205919-1600x1200It baked at 350 for nearly an hour, covered.  I took the lid off for the last 10-15 minutes.