It's lasagne time!

[ppfuf]

Waiting for files to finish downloading is one of the most boring aspects of my job. That, and installing/uninstalling/reinstalling the product over and over again.

I'm going to make some lasagnas this weekend. I need to take one to my BrotherInLaw Rik when we go to visit him next weekend, so I'm going to do the sausage experiment I've been putting off. I've explored most of the lasagna parameters, but I've neglected variations on the meat layer. The last batch, which turned out very well, contained Italian sausages from the Tasty Salty Pig Parts People. I can't get those for this weekend, sadly they have no retail outlet, so I'm going to try some chicken/basil/sundried tomato sausages from Schaub's Meat Fish and Poultry. I got another kind of sausage from them, but I can't remember what it is now. I'll get some Hot Italian Sausage from Dittmer's and perhaps I'll check the meat counter at Whole Foods too. I've never made a lasagna with chicken sausage before, I hope it works as it would make feeding the nonporky people easier.

Yes, "making lasgane" means making 6-9 pans of lasagne. I have a big freezer.

3 minutes remaining.

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[ppfuf.livejournal.com]

Baked the lasagne with chicken/basil/sundried tomato sausages from Schaub's this week. It turned out well, although a little on the bland side. The sausages were ok, but slightly overwhelmed by the mushrooms. For a non-pork lasagne, I think the Aidell's sausages were much better. This lasange also had leeks, and those were very good. I also liked the goat chevre in the ricotta layer. We'll keep those changes.
I packaged up at least six servings in foodsaver bags and froze them to take to MomInLaw's.