Lasagna

Lasagna was the first real dish Scott taught himself to make. It’s easy, it’s cheap and filling, and it keeps beautifully in the freezer — all the hallmarks of a great meal for a then-first year law student without a school dining plan. Just a bit of time in the kitchen on a Sunday yielded a real bounty for the coming week — a restorative pasta dish to belly up to with a text book and a highlighter. Or — as is more often the case now — a legal pad and Owen’s washable Crayola crayons.

If you’re pressed for time or haven’t the inclination, feel free to substitute your favorite store bought meat sauce and tomato sauce. It’ll still be immensely satisfying.

Method:

15 oz. ricotta cheese

1 tbl. dried herbs (basil, oregano, or any Italian seasoning you have on hand)

1 egg

4 c. bolognese

2 c. tomato sauce

1 lb. lasagna noodles

1 lb. mozzarella, thinly sliced

1 c. parmesan, shredded

Preheat the oven to 375 degrees F.

Over high heat, bring a large pot of water to a rolling boil and hit it with a rounded palmful of coarse salt. Follow the package’s directions to prepare the noodles. Drain the noodles and lay them side by side on two baking sheets to cool.

In a mixing bowl, combine the ricotta, dried herbs, egg, and a bit or coarse salt and freshly ground black pepper.

Hit the bottom of a 9 x 13 baking dish with about 1/4 c. tomato sauce. Lay 3-4 noodles across the bottom of the pan. Spoon a bit of the ricotta mixture onto the noodles and spread it evenly with the back of a spoon, being sure to reach the edges of the pan. Scatter some parmesan on top before evenly spreading some of the bolognese and tomato sauce.

Continue to build the lasagna layer by layer. For the final layer, top the noodles with the ricotta, parmesan and mozzarella.

Tent the pan with aluminum foil and bake for 15 minutes. Remove the foil and continue to bake until the cheese is lightly browned and the sauce is bubbling, about 30 minutes longer. Be sure to allow the lasagna to rest for 10-15 minutes before cutting.