Lasagna happens to be one of my favorite dishes. It is hard to resist those steamy, gooey layers of tender pasta, tangy-sweet-tomato-y sauce, and rich, mild cheese. When made with fresh pasta (which I showed you how to make yesterday) it is out of this world.
When we had goats I made my own ricotta and once in awhile even the mozzarella – but that was a few years ago. The point is that the more fresh ingredients you toss in there the better it is going to be. Fresh basil, fresh pasta, a good quality ricotta cheese… well that is the foundation for a perfect dinner. Continue reading