Lasagna

Lasagna was this week's one-potter by request.  For the longest time I didn't believe in making homemade lasagna because Stouffer's is so darn good (and I'm not ashamed to admit I'll still eat those single servings they have if I'm alone).  Once I made a fancy Mario Batali version that involved homemade pasta and a bechamel sauce that nearly killed me- oww my arm!  These days, it's all about my easy little concoction.

What you need:
1. My Brother's Spaghetti sauce
2. Cooked lasagna noodles
3. 2 lbs. ricotta + 4 egg yolks + 1 1/2 cups of Parmesan + salt and pepper
4. 2 cups of mozzarella

Start by making the spaghetti sauce from my previous post.  As that's simmering, cook your noodles.  I suppose you could use those "no boil" noodles, but I kind of hate them.  In my experience, parts always stay crunchy and I miss those old-fashioned crinkled edges.  Mix the 2 lbs. of ricotta with 4 egg yolks (or 3 whole eggs... it doesn't really matter) and 1.5 cups of Parm and some salt and pepper.  Then start assembling!  I've never purchased a rectangle pan large enough, so I swear by those disposable ones you get for $2 at the store.  Plus, you don't have to wash it!  Easy cleanup!  Put some sauce in the bottom so it doesn't stick followed by a layer of pasta topped with the ricotta mixture then mozzarella cheese then sauce.  Repeat and be sure to end with pasta + sauce + the remaining mozzarella.  Bake in a 350 oven for about 30 minutes!

We enjoyed ours with salad and bread.  I'm always too impatient to let the lasagna set properly, so I end up getting a "scoop" of lasagna instead of a perfectly layered square.  It'll look prettier when I have leftovers tonight, I am sure!