This is not what I mean but it was fun to make :)
Most of the time I can pull it off. However there was one time I tried to extend my hamburger meat by adding whole wheat kernels that I had pre-soaked (but not long enough). It was awful. It became extra chewy and kind of gritty. Weird combination regardless, let alone that it was in Lasagna. Lasagna is not supposed to be chewy nor gritty in my book. No one asked for seconds nor could they finish their first helping. It was a silent dinner as everyone looked down at their plates calculating how many bites had to be taken without making me feel bad. Once I tasted it I knew that it was a no go! I had to redeem myself and more importantly I still wanted to find a way to extend my meat. So I researched and found that the secret is using Cracked Wheat!!
|All the cracked wheat has softened and is ready to be added to your meat.|