Julie Bove wrote:

> And I could do more with the deep foil pans. What is really
> disappointing to me though is to get it prepared or in a restaurant
> and find only two layers of pasta and very little filling. If you
> eat my lasagna, you'll get a small piece and probably a salad
> alongside and you'll still be stuffed.

All quoted! Looks like many cooks nowadays consider lasagne two larg noodles
with something between them and something on top. Next time I'll make
lasagne I'm gonna take a picture

> I do think that lasagna is one thing that is pretty hard to screw up.
> Except that I did do it when I used the no boil noodles. Never
> again! But you can basically put whatever you want in there and
> because there is so much sauce and usually cheese, it all gets
> covered up and nobody will notice a broken noodle or the fact that
> your layers didn't quite come out the way you wanted them to.

Much depends on what you make from scratch: I see you use different
ingredients from me, I use ragu' bolognese which takes hours and if it isn't
very difficult is still isn't that easy. One day or another I'll try a
lasagna with mozzarella and/or ricotta and a tomato sauce
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin