What's for supper?

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I made 'Egg Roll Lasagna' tonight for supper. I love egg rolls. I hate to take all of the time to make them and then fry each individual one. I seen something advertised last week, and I *googled* egg roll lasagna and this came up. The hoisin sauce made the casserole so good. I substituted pork for the chicken, but mainly followed the directions. Have you ever made this? Here's something for the health-conscious eater: Egg Roll Lasagna Start to finish: 1 hour 10 minutes (40 minutes active) Servings: 6 1 tablespoon cornstarch 2 tablespoons water 2 teaspoons toasted sesame oil 2 cups chopped scallions (about 2 bunches) 2 tablespoons finely chopped fresh ginger 2 tablespoons finely chopped garlic 1 pound boneless, skinless chicken thighs, cut into 1/2-inch cubes 2 cups coarsely chopped mushrooms 1 cup grated carrots 16-ounce package coleslaw mix (shredded cabbage) 1 tablespoon rice wine vinegar 1/2 cup plus 1 tablespoon hoisin sauce, divided 8 egg roll wrappers 2 teaspoons toasted sesame seeds Preheat oven to 400 degrees. Coat a 7-by-11-inch (or similar shallow 2-quart baking dish) with cooking spray. In a small bowl, mix the cornstarch with the water, then set aside. In a large nonstick skillet, heat the sesame oil over high. Add the scallions, ginger and garlic and cook, stirring constantly, until fragrant, about 2 minutes. Add the chicken, mushrooms and carrots. Cook until the vegetables begin to soften, about 4 minutes. Add the coleslaw mix and vinegar and cook, stirring constantly, until the cabbage begins to wilt and become translucent, about 4 minutes. Push the mixture to the edge of the skillet. Stir the cornstarch mixture to recombine and pour into the center of the skillet. Stir into the vegetables thoroughly, then cook for about 1 minute. Transfer the mixture to a bowl. Stir in 1/2 cup hoisin sauce. Place 2 egg roll wrappers over the bottom of the prepared baking dish. Spread with a third of the vegetable mixture (about 2 cups). Cover with 2 more egg roll wrappers, then spread with half of the remaining filling. Top with 2 more egg roll wrappers, then spread the remaining filling over them. Top with the two remaining wrappers. Spray a piece of foil with nonstick cooking spray and tightly cover the dish. Bake for 20 minutes. Uncover and brush with he remaining 1 tablespoon hoisin sauce. Sprinkle with toasted sesame seeds. Replace the foil and bake for 10 minutes more, or until the casserole bubbles at the edges and is heated through to the center. Serve, or let cool completely before covering tightly with foil and plastic wrap, then refrigerate or freeze.