Aug 21 2011
This lasagna recipe came from a happy accident in my kitchen – it was originally supposed to be Spinach & Ricotta Cannelloni, not lasagna. But however, something happened with the original sauce with spinach and I had made for it. By the time it came to actually give the cannelloni a go again, I was so fed up with the thing I tried to figure out the fastest thing I could do with the ingredients I had in front of me, so that I could feed the two hungry little faces staring up at me. This is what I came up with, and it’s one of the best pasta dishes I’ve ever had (in my humble opinion.)
I originally kept the pasta laid out in the dish in large rectangles because again, at that point it was just easier than cutting them out. And I figured, you have to slice them when they come out of the oven anyway so, why not just slice the entire thing when you do that? I think it actually helped the lasagna, and made for nicer pieces that were evenly layered throughout, instead of everything sagging out the sides like it sometimes does when the sides are left open.
This did start as one of my flops when I first started the dish. But it just proves that even when things go wrong in the kitchen, you can still usually make them right.