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Took pork chops out of the freezer for dinner tonight, I was going to use up the generic shake and bake I had left in the pantry only to see that it has traces of tree nuts in it. Daughter has a newly found tree nut allergy, so into the garbage that went. Hopped online and came across this recipe, going to try it out!
This recipe is PHENOMINAL! I’m baking a wedding cake with it right now. It’s fluffy and moist and beautiful with a great flavor. I used the typical sub for cake flour (flour + corn starch) and it’s perfect.
I was very impressed with this dish as a lower calorie alternative to lasagne. In addition to fresh basil I added some dried herbs and plenty of seasoning. I also added some beef stock and an extra tin of toms. Without these additions I think it could’ve been rather bland and dry. Will definitely cook it again, thank you.
Help! I have made this cake twice now following the recipe step by step. Both times it has overflowed in the oven and also takes twice as long to bake. What am I doing wrong?! After it is baked through, it’s a mess, but it tastes so I’d really like to bake it successfully at least once. 
Hi, its me again….i put my cake to bake but i had a question that when you mix in the milk and the cider vinegar, is the milk supposed to curdle as mine did….plus i added in bit more milk….will it affect the cake?
Hi I am wondering if this cake can hold up if I’m wanting to add a fondant unicorn horn and ears. This will be for my daughter’s first birthday party. I wanted an easy recipe that also tastes great and I found this. I plan on making two cakes in total. Thanks
The time to make it is based on the minimal simmering time. Simmering for 1 to 4 hours allows the sauce to develop more flavor. You could skip simmering all together, but the flavor won’t be as far developed. I recommend simmering for at least 1 hour.
I ended up trying hot pork Italian sausage instead of the plain ground pork in my first attempt at making this lasagna. I also assembled the lasagna the night before I baked it, and kept it in the fridge over night. I let the lasagna sit at room temp about an hour before I baked it and then upped the cooking time by 15 minutes, including a few minutes under broil, to brown the cheese a bit. It was my opinion, and that of my whole family, that this was the best lasagna we’ve ever had. Thanks so much for such a great recipe!
On the quest to create wholesome, flavorful meals, there’s often one serious hurdle: time. But whether you want a meal you can leave alone to slowly cook during the day or while you run errands, slow cookers have you covered. Plus, they save energy and lower the risk of burning food. This is one recipe that even the not-so-culinary-blessed can partake.
In the bottom of a 9 by 13-inch deep-dish baking dish, add a couple ladlefuls of sauce and spread out in an even layer. Arrange a layer of the lasagna noodles to completely cover the sauce. Spread 1/3 of the ricotta mixture over the pasta. Place a layer of pasta going in the other direction as the first layer (this will give a little more stability). Spread a light layer of sauce on the pasta and sprinkle 1/3 of the sausage over the sauce, repeat this process with 1/3 of the mushrooms and zucchini. Sprinkle a layer of mozzarella and some of the remaining Parmigiano-Reggiano over the veggies. Repeat these layers until all the ingredients have been used up or the pan is full. Be sure that there is a layer of pasta on top covered with sauce and sprinkled with mozzarella and Parmigiano. Cover with foil.
Many recipes require some ingredients, such as eggs and butter, to stand at room temperature for a specified time. This extra time allows the butter to blend more easily with other ingredients; eggs at this temperature will give your cake more volume. (For food safety reasons, don’t leave the eggs at room temperature for more time than specified in the recipe).