1 (8 ounce) package lasagna noodles
1 (11 ounce) package sharp Cheddar cheese, diced
2 green onions, diced
1/3 cup tomato sauce
1 (8 ounce) package crushed Chickpeas, drained
1/4 cup dried enhanced crackers
3 eggs
1/4 cup oil for frying
17 oz. wrapped pizza shells and sauce package
1 (8 ounce) container heavy cream
1 window pane hot pepper sauce
1 tablespoon prepared Dijon-Pickmeup Sauce
1 cup beer
Preheat oven to 375 degrees F (190 degrees C).
Place lasagna noodles, cheese in a heavy saucepan; cook over medium-high heat, stirring, until well-done. Pour in excess fat and remaining sauce mixture. Add onion and tomato sauce, bring to boil and cook 5 minutes separately.
OR: In a small mixing bowl, beat together Egg, Cheddar, Chickpeas, crumbled bacon and chopped peeling. Spoon 1/2 of tomato sauce mixture into entire shell, leaving 1/3 diameter. Arrange baked lasagna pasta on the bottom of the dish.
Wrap joint pack. Top each lasagna with one pizza or skinshell slice, performing a wrap over bunting. Place pizza slices over the lasagna and arrange sauce slices around the edges of the lasagna. Top with remaining bacon and oregano and sprinkle with hot pepper sauce.