Making lasagna from scratch has been bred into my Italian bones.
Just a few weeks ago I made a white sauce, mushroom and artichoke lasagna.
I used fresh lasagna noodles made from scratch, a rich béchamel sauce and lots of cheese. I sautéed a mix of wild mushrooms with wine and herbs and did the same with frozen artichoke hearts. (I know, that’s cheating but Time Is Money. Or is it Time Is Short? Or Time Waits for No Man? Or Time Will Tell?)
All and all it was a rich and deeply satisfying lasagna. And it only weighed 6.5 pounds.
All and all I was quite pleased with myself (No surprise there!).
So, no sooner had the lasagna finally gone the way of all Italian dishes in our house, than I found myself a few days ago coming across an article on the Web about Easy Ravioli Lasagna.
Of course I just had to try this out. Here’s the entire recipe:
Spread some spaghetti sauce on the bottom of a baking dish.
Layer frozen raviolis on the sauce.
Pour more sauce on the raviolis.
Then cover that with shredded cheese (I used a three-cheese blend).
Repeat layers. I did three.
Top with some Parmesan cheese.
Bake in hot oven for about an hour.
Now right about here I bet you’re waiting for me to tell you that the ravioli lasagna was just as good as the white lasagna.
Well, after giving this as much thought as possible, I have come up with the most honest answer I can offer. The best lasagna was the …. oops. There’s the phone. Have to run. Have a nice weekend.
— LOU
It’s funny that the easy ravioli lasagne is making the rounds again. I think I made that before we got recipes from the Internet. It was fast and easy. But sometimes when you scrimp on time, the end result is …. oops out of time.
— LUCY
Editor’s note: For a really different take on lasagna, see the story at the bottom of the page.