The lasagne was a great success! I used brown rice lasagne noodles from Grandma Ferdon's. With rice noodles you definitely have to watch the pot. The window of perfect texture is tighter that with wheat noodles. For use in a baked item, definitely do not overcook. Someone who didn't know that the noodles were rice instead of wheat would never have known the difference. Yummy!

My experiments with poato bread last night resulted in a good sturdy dense bread. This stuff is definitely not crumbly and it is moist inside. You actually have to pull it apart to get it to break nextday. That will be fantastic for day trips in the car. I want to perfect the seasoning a little before I post the recipe. I added colby Jack cheese, lots of Mrs. Dash Original seasonings, and salt -  and yet the seasonings still seemed weaker than what I was aiming for. I have noticed that before with potatoes. They seem to absorb seasonings like a black hole. LOL  The addition of the cheese gave the bread a wonderful crust. Fresh out of the oven it 'tapped'. 'Next day cooled' it is giving the bread that sturdy construction. The potatoes I think are what is giving it the nice moistness inside. It is a dense bread, almost akin to a cornbread stuffing in density and moisture.