|What kind of supermarket lets you pose the pasta in with the|
cheese for pictures? The unwitting kind.
1 lb Lasagna (Normally I'm all for pasta substitutions, but it's not a good idea here. For incredibly obvious reasons)
8 oz Ricotta Cheese
8 oz Mozzarella Cheese
4 oz Parmesan Cheese
4 oz Mascarpone Cheese
1 bag Spinach
2 TBSP Olive Oil
3 Eggs (I'm seriously getting tired just writing all of these damned ingredients.)
1 large can Crushed Tomatoes
1 pint Crimini Mushrooms
1 standard-issue Onion
1/2 cup of fresh Basil
2 cloves Garlic
1 tsp dried Oregano (Seriously, when will it stop?)
1/2 tsp ground Thyme
1/2 tsp Black Pepper
An unspecified amount of Salt (And that's it! Hooray! I need a nap)
Woo! As parenthetical me may have pointed out, that there is an intimidatingly large butt-load of ingredients. But it's worth it! Still, for the more timid, and/or lazy, and/or busy of you out there, I'll say this: If you use a store-bought pasta sauce, you can ignore all the ingredients listed after the Eggs. Also, thanks, because now the fictional grandmothers hate you even more than me. I hope you like vaguely racist cannoli.
Now then, the first step is to bring a large pot of water to a boil, and then add in a somewhat large person's pinch of salt. Then add in your lasagna noodles, a couple at a time. You want the water to be boiling every time you add in more noodles. Depending on your pot, you may have to wait for part of the noodle to soften, so that you can bend it and submerge the whole noodle. Cook your noodles, drain them, and toss them in 1 TBSP of your oil to keep them from sticking together while you put everything else together.
|I know it's a lot of tedious steps. But you'll end up with|
this lava lamp of cheese and awesome. Hang in there.
If uncontrollable salivating lasts longer than 4 hours,
consult a medical professional.