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.