In my opinion, that is how we should spell lasagna over here in America! The two times I traveled to Italy, the locals pronounce their famed dish of ricotta glory in a lovely accent with all the right emphasis on all the right syllables. The words just roll off their tongues: lasagna, fettuccine, antipasto, ricotta (I’m currently saying these out loud with a terrible Jersey accent and making silly hand gestures…)
I digress…so guess what we made last weekend and continue to enjoy this week…lah-zahhh-nya! I even let Richie into the kitchen because lasagna is his specialty. All I had to do was cook the noodles, grate the cheese, and spread Richie’s sauce in between they layers. Easy enough for me!
We topped ours with a sprinkling of Parmesan cheese, but more mozzarella would be good on top too! Bake at 350 for 45 minutes covered with tinfoil, remove the foil and brown the cheese for 5 – 10 minutes or until bubbly
So what do you do with a whopping 10 lasagna noodles leftover? Make lasagna roll-ups for even MORE leftovers! We didn’t have any ricotta or mozzarella leftover, but I did find some spicy turkey sausage hiding in the freezer and some shredded colby jack cheese, hmm that sounds like a good combo:
Lasagna does take a while to prep and then make, but in the end it’s totally worth it because we got 3 full meals out of the tray of lasagna and probably about a meal and a half out of the lasagna roll-ups (yet to try them so I’ll let ya know if they’re good!)
So what are we having tonight? NOT LASAGNA! Chicken Tortilla Soup that’s been cooking in the slow cooker all day, recipe tomorrow!
Do you make lasagna? If so, what is your favorite type: veggie or meat??