bworthey wrote:
> "Paco's Tacos" > wrote in message
> news2lgi.5003$bj5.277@trndny07...
>>
>>> Hmm, I dunno. I usually use about 1 - 1 1/4 lbs. of bulk sweet
>>> sausage for
>> a 9"x13" pan. 1.5 lbs. would be "extra meaty", but I don't think
>> excessively so.
>>
>> But, if the OP is seeking precision, weigh the meat after it's
>> cooked and drained and divide by 10, then weigh each portion. Me,
>> I'd "eyeball" it.
>
> Ah, so weigh all the meat, and then just divide by the number of pans
> I need (10) in this case, that makes senese. So, I also gotta try
> and figure out how much onion and bell pepper to add to the mix as
> well, but I'll probably eye-ball that too. I would probably eye-ball
> it, except I have specific amounts of stuff coming, and time
> constraint to deal with, and I'm spending someone elses money on
> this, so, trying to be as precise as possible with it.
>
> Thanks!
>
> B-Worthey

I don't know if I'd use bell peppers in lasagna, but maybe that's just me.
I find that bell peppers tend to overpower the delicate flavors of a sauce.
Roasted red peppers I could see instead of green bells. What does anyone
else think?

kili