Making lasagna in my family has alway been a big event. In my family it takes two days to make a pan of the cheesy perfection. The sauce is alway made the day before, then the next day is when you start to build and stack sauce, noodles, ricotta, noodles, sauce, noodles, ricotta, noodles, sauce, noodles, ricotta, noodles, sauce,… Then it was all topped off with meatballs and or Italian sausage or just shredded mozzarella cheese before it is baked.
I made lasagna for dinner yesterday and again I was disappointed by the type of lasagna noodles that I use.
I like the wavy type that is ridged to hold the sauce and the fillings. I don’t profess to know all about the different type of pasta, but I do know that only certain pasta are made for certain ingredients and recipes. For instance, for a spaghetti dinner with a tomato sauce, you wouldn’t use Angel Hair pasta. There is a reason for all the different shapes and sizes.
But, I moved on. I only had a small container of ricotta cheese so I only made a two layer lasagna.