The first time I saw lasagna prepared, it was at my friend Scarlett’s house in the mid-1990s. As she pulled all those noodles from the boiling water and placed them neatly on waxed paper, I was impressed and intimidated. Was there not an easier way?
This is so satisfying.
One of the things I love about this recipe is its versatility. It makes a lovely entrée or a sumptuous side, and it even steps in as a sauce when the pasta is omitted.
When Mark was a boy, his mom always started her roast early on Sunday morning so that it was ready by the time they got home from church. She learned from her mom that a long, low oven temperature yields a truly tender roast.
Roasting a turkey at the typical 325°F takes forever and it ties up the entire oven right when it is needed for other things (like pies). All those hours under heat takes its toll, and you’ll frequently find yourself saying “Well… I think the breast turned out a little dry”.