beldaran:

I’ve been meaning to use the All Edges Lasagna Pan my dad got for me for ages now, and I finally decided that today was the day. I was in the middle of cooking pasta sauce for a different dish and I was like “fuck it, it’s lasagna time” and mixed up some cheese.

It’s baking now, and I’m excited to see how it turns out. Lasagna is one of the best ways I use to get rid of kale during the summer when we’re getting that farm share box, so if this works it’ll be very exciting.

This is a pretty standard lasagna with stewed tomato and meat sauce (with garlic), and ricotta cheese mix (with garlic). If anyone ever tells you to put cottage cheese in any baked pasta dish, immediately shun them and replace that with ricotta. ;p

To make a good cheese mix you just need one smaller tub of ricotta, 1 cup mozzarella, ½ cup of parmesan, 1 egg, basil, oregano, salt, red pepper, and garlic. That can be stuffed into any pasta. I actually made twice as much cheese mix as I needed, and I’m going to use the second half of it for stuffed shells at some point.

I really like this pan, the browning on the cheese is extremely even, much more than I’m used to. Plus edge pieces are the most delicious, and now every piece has at least two edges.

(Also we’ve been saying “snake lasagna, or snasagna” back and forth for like half an hour.)