Mmmm, lasagna. All ooey, gooey, cheesy, tomatoey (yes, that is a word) and full of Italian goodness. What’s better than lasagna? Well, some would say lasagne. It depends on what spelling you are used to. Me, I’ve known it both ways, but I tend to type “lasagne” but I’m thinking “lasagna”. Capisco? Probably not. Oh well. Doesn’t matter because they both taste good.
Growing up, my mom made it with small curd cottage cheese. I’ve never been a fan of the curd, so when I had it with ricotta, I made the switch. I think my aunt might even make it with tomato soup. I’m not going that far, but I do use canned sauce most of the time, along with “no bake” noodles and turkey instead of hamburger. Hardly authentic, I know. But it still comes out ok.
The thing about lasagna is that it doesn’t have to be about tomatoes, meat and cheese. Heck, cheese doesn’t have to figure into the equation at all – although, why would you want to leave it out is anyone’s guess. The Internets are full of folks who put pumpkin, squash, eggplant, and other various veggies instead of meat. Many folks are partial to the bechamel style sauce, instead of ragu. Me, I’m cool with whatever shows up on the plate because I just find the beauty of those stacked sheets of pasta to be soul satisfying. A lovely blogger named Maryann shares many wonderful recipes at Finding La Dolce Vita. Check out her “ricotta and besciamella” lasagna for something far more interesting than cottage cheese and tomato soup. If anyone must know the secret behind the tomato soup version, let me know and I’ll get it to you.
Ooh, gotta go check my dish in the oven right now.