High Altitude Lasagna Help.

I recently moved to the mountains and I want to make my yummy veggie lasagna, but I'm not sure what adjustments I need to make. I am living at over 8,000 feet above sea level.

Does anyone know if I need to adjust the length of time/amount of liquid I use in the recipe? If so, by approximately how much? I don't usually cook my noodles before I layer them in the pan and I'm worried about them drying out or being too soupy because of the lower boiling point of water here.

Thanks!

 

The tastiest bites delivered to your inbox!

Comments:

Comments are closed

Talk is closed - check out our Facebook and Twitter accounts instead.