It went well!
I followed the “recipe” mostly as I wrote it (well, because I was following my own instructions :) I put the diced tomatoes into the mini crock pot with some of the jarred sauce to see if it would cook some, but I did not start them early enough, so they were just warm.
I went light on the red pepper flakes, since I was cooking for someone who couldn’t handle really spicy foods. So, it was just kinda spicy.
I found out during the cooking that I had not bought Italian seasoning yet, so the seasonings were garlic salt, pepper, and Ms Dash Spicy Seasonings. So, the sauce was not the best, but still yummy.
I had to break the lasagna noodles in half to fit both in the water to boil as well as the pans. I ended up using two disposable 2lb. foil loaf pans, which held all of the sauce that I made. I ended the top layer with sauce, then covered the pans for transport.
After removing from the fridge, I placed the pan, uncovered, in a 400 degree oven. 350 would have been safer, but we were hungry :) It took about 30 minutes to get hot, at which time I topped it with two slices of mozzarella cheese. Another 10 minutes for the cheese to melt, and it was done! And delicious.
These lasagnas also freeze well. You can cook them from a frozen state, just cook at 300 to 350 until hot, then top with cheese. Might take 45 minutes to an hour, so check on it at 30 minutes,t hen about every 10 after. Once hot, top with cheese, and bake until cheese is melted.
Enjoy!