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crock pot lasagne: notes
Jun. 25th, 2010 05:30 pmI have been experimenting with transforming oven recipes into things that can go into the crock pot and thus not involve heating up the oven on 90+ degree days at dinnertime. So far, the oven produces better results, but the crock pot options are perfectly edible.
Lasagne notes for next time:
*putting in uncooked noodles is a good thing, but remember that they will expand by perhaps 10%
*yes, I do want to add extra water-- probably to the spaghetti sauce-- to account for the noodles: try maybe 1/2 to 3/4 cup to start?
*preferred cook time on low is probably between 3 to 4 hours. If layering earlier, plan to reduce the cooking time (probably), and make sure you have enough space for the crock pot liner in the fridge before you begin.
*Alternately, an hour or two on high might be worth a try in the interests of melty cheese?
____
Also, most of the pea plants have scorched & died, and the few that remain with peas on them are no longer horribly bitter. So... not sure what that was about. They almost look like someone hit them with herbicide by mistake, but I can't quite see how that would have happened.
Lasagne notes for next time:
*putting in uncooked noodles is a good thing, but remember that they will expand by perhaps 10%
*yes, I do want to add extra water-- probably to the spaghetti sauce-- to account for the noodles: try maybe 1/2 to 3/4 cup to start?
*preferred cook time on low is probably between 3 to 4 hours. If layering earlier, plan to reduce the cooking time (probably), and make sure you have enough space for the crock pot liner in the fridge before you begin.
*Alternately, an hour or two on high might be worth a try in the interests of melty cheese?
____
Also, most of the pea plants have scorched & died, and the few that remain with peas on them are no longer horribly bitter. So... not sure what that was about. They almost look like someone hit them with herbicide by mistake, but I can't quite see how that would have happened.