Once in a while I feel the need for some good lasagna.
Friday was just such a day.
I don't often make this dish
as it is a rather labor-intensive dish involving
several steps and more than a few dirty pots and pans.
Did you notice Minx watching from the table?
I then decided to add about 1/4 cup of a dry Italian red wine.
The Herbes de Provence were stirred in
before I added salt and sugar to taste.
I allowed this to simmer for about an hour.
It was time to move on to the meats for the dish.
I had planned on adding one pound of ground beef
along with a couple of my homemade pork sausage patties.
Then I saw Rosie Hawthorne's post on lasagna in her blog,
Kitchens are Monkey Business,
so I decided to add the two slices of prosciutto (chopped)
that were left from another dish.
The meats were sauteed until browned
and the fat was drained.
The ingredients for the Ricotta mixture were assembled.
Here I have the Ricotta,
Herbes de Provence
and a couple of egg yolks
(left over from making beef consomme)
I also followed Rosie Hawthorne's advice and added some salt to the Ricotta cheese mixture.
I also grated one pound of mozzarella cheese
and about a cup of Parmigiano-Reggiano cheese.
Allow the dish to rest for at least 15 minutes
This was good, but I know it will be even better