S’moresagna

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8 thoughts on “S’moresagna”

    1. I thought I saw 30 min at 350?
      I made this with a nephew a week ago (who begged me on a vacation to Colorado)…but I didn’t have a deep enough foil lasagna pan to make it three layers—so I learned somethings:
      1) high altitude baking *sucks*
      2) grease the foil pan ‘gently’ with shortening (he sprayed it with Pam, but I don’t think it was enough, bc the stuff STUCK big time)
      3) cut the S’moresagna into squares while it is still hot/warm.

      I am getting ready to make it here in Oklahoma (ha, not too far above sea level!) and see how it turns out and send it to him, I will let you know what happens.

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