Boy it has been a long, long, looooong time since I’ve made lasagna, and I would like to thank the #365Recipes project for giving me an excuse to bring it back into my life, even if momentarily.
As you may know, I have been steadily cutting meat out of my diet in favor of a vegetarian (even sometimes vegan) way of life. I know I will never be 100% vegetarian or vegan, at least not in the very near future – I do still love meat, particularly red meat. I just think that my instances of eating meat will become less and less over time, gradually, most likely, to none at all. But I am not quite there yet, and I just can’t envision a ‘plain’ lasagna, as much as I love cheese. So here you have my meat consumption for the week in the form of a serving at dinner the other night and a few servings for lunches this week.
This is another one of those recipes that I dug out of the archives. I used to make lasagna all the time when I was first learning how to cook – so often, in fact, that I went to a store to buy one of those countertop glass canisters that was tall enough to hold the curly lasagna noodles! But lasagna is a labor of love, and things like moving and college and career paths and pets and a baby gradually nudged lasagna off my weekly menu plans.
I couldn’t even tell you where this recipe originally came from, but I can tell you that I have modded it quite a lot over the years. I do recall the original recipe calling for big cans of diced tomatoes, which work just fine if you like a runny red sauce. Once I discovered crushed tomatoes I switched to using those. I believe I also upped the tomato paste content because I love a thick, meaty red sauce. And the ricotta mixture has been modified to use only egg yolks instead of full eggs, because egg yolks alone result in an amazingly creamy ricotta layer that makes this lasagna just heavenly.
Lasagna is not an easy dish to photograph. Professionals will let the lasagna cool down almost entirely before cutting into it and putting it on a plate to properly display all the delicious layers. Who has time for that? I want to eat my lasagna when it’s hot, and one of the things you should know about this food blogger is that she eats what she cooks, so seconds after a photo is snapped, she is shoving that food into her face!
I don’t let my lasagna “cool” or “come to room temperature”. Pffft. I like to photograph food the way it’s going to be eaten. I don’t know anyone who waits till it cools down.
This is all a nice way of saying, excuse the photo, just trust me and make the recipe. Have I ever let you down?
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