Post by null on Jul 4, 2019 6:14:00 GMT -8
I just wanted to follow up on the recipe, process and changes I might make.
Things I would change:
- I boiled water in a pot (Pot #1)
- Poured about 2/3 of the water into a different pot (Pot #2)
- Added tomato powder to both pots
- Added packet of spaghetti sauce (McCormick spice packet) to Pot #2
- Added Oregano to Pot #2
- Added 8 oz of ricotta to Pot #2
- Added matchstick carrots to Pot #2 (I didn't particularly like this addition, but the others did)
- Put oil on the bottom of Fry Pan
- Put a layer of sauce from Pot #1 in the Fry Pan
- Added "no-cook" lasagna layer
- Added a layer of cheese/tomato mixture from Pot #2
- Added "no-cook" lasagna layer
- Added a layer of cheese/tomato mixture from Pot #2
- Added "no-cook" lasagna layer
- Added a layer of cheese/tomato mixture from Pot #2
- Added "no-cook" lasagna layer
- Added a layer of cheese/tomato mixture from Pot #2
- Added "no-cook" lasagna layer
- Added a layer of cheese/tomato mixture from Pot #2
- Added "no-cook" lasagna layer
- Put the rest of Pot #1 on top of (and around) the lasagna stack
- Added sliced cheddar cheese to the top
- Cooked on low (ish) flame for about 20 minutes
Things I would change:
- Make Pot #2 contain only tomato sauce and ricotta, put all the spices and other items into Pot #1
- Bring a sheet of aluminum foil to cover the entire thing while cooking (probably most important thing to do)
- Use shredded Parmesan on top of the entire thing (I used cheddar because that's what we were carrying)
- Let the entire stack sit for 10 minutes before cooking in order to hydrate the no-cook noodles
- Add red-pepper flakes for some spiciness
- Possibly put some vegetarian "beef" crumbles into Pot #2
- Possibly put some spinach into each layer. Of course spinach doesn't travel that well in a backpack.