One of my best friends loves lasagna and his birthday is tomorrow, so I thought I'd make him some. But not just any lasagna, something spectacular. So I found this one and am going to attempt it.
1. I'm planning on using egg roll wrappers and possible rolling a little bit thinner - anyone have any experience substituting them for fresh lasagna noodles?
2. Thoughts on adding spinach and sausage? I like smitten kitchen's addition of spinach, but am trying to figure out how to add a little sausage without making the layers too thick.
3. Any other tips would be greatly appreciated! Thanks.
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