Lasagne in the new pan

The secret to delicious lasagne

12 oz fresh Ricotta

2 eggs

a handful of minced herbs (rosemary, oregano, basil)

Blend that up and layer it with:

Bolognese Sauce (I make mine with a pound of ground beef, a half pound of ground mild Italian sausage and a quart of my pasta sauce from the freezer or a jar of Classico in a pinch.)

Fresh lasagne sheets (It says to boil them a minute and then dunk in ice water.  I never do.)

Chunks of fresh mozzarella (You can use grated mozzarella for more even coverage, but I like to bite into the chunks.  Personal preference.)

Bake (in my new stoneware Le Creuset dish) about 40 minutes until everything is bubbly.  You can cover the edges with foil to avoid over-browning.

Let sit 10-15 minutes to firm (which is just long enough to toast up some garlic bread!)

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