Finished? Go back to chefmal's Mals Classic Lasagna

• These are the spices I used. I know it's better to cook with fresh but I use what I have on hand, and let's be real: dried herbs aren't that great after six months.
  by chefmal
• Yes, you should spice your ricotta. Plopping plain cheese in there straight from the tub is uncreative, bland and gross. The egg acts as a binder to keep it from gooing everywhere when it's hot. I use this trick with stuffed shells too.
  by chefmal
• I like to brown my garlic first to bring out the flavor. It makes the sauce better for it.
  by chefmal
• Tammy is incorrigible when it comes to cheese. She was like "one for me, one for the bowl..."
  by chefmal
• I think I mentioned this before, didn't I? Great trick to getting tomato paste out of the can is opening both ends, taking one lid off and using the other to push it through like a syringe? Then all that's left is a bit on the sides which you can easily
  by chefmal
• While the sauce is simmering, feel free to get the meat ready. You can even add onions to this if you want, it would marry in wonderfully.
  by chefmal
• It's very important to put a thin layer of sauce down in the pan first before you add noodles; this will keep the bottom from sticking or burning.
  by chefmal
• The bottom layer, about to be smothered with the top layers.
  by chefmal
• This is my beauty before we popped it into the oven. Some people put tin foil over it, but there's no need. Everything in it's already cooked for the most part, so all that you need to do is brown the top.
  by chefmal
• The first heavenly piece. Take a good look at it- this is my triumph; proof that any emotional turmoil can be overcome. Isn't it beautiful?
  by chefmal