Lasagna, fresh out of the oven, is amazing on a cold winter evening. Especially with some bread to sop up the remains when you’re done wolfing it down.
I wish I could say that lasagna was quick to make. It’s easy, but as we’ve discussed with other Italian dishes this month, it isn’t quick — you have to prepare the tomato/meat sauce and the ricotta mix, then assemble all of the layers, then bake it for about 45 minutes. But it is so worth it! Especially when you can customize it to your liking.
Take note in the recipe on the options for pasta: a couple of them will save you a lot of time and effort.
Recipe here.
Enjoy,
Kevin
