Dash!!!!!!!!!!!!!!!!!!!!! :drinker:

^^^That's an oxymoron is my case^^^

Don't you get a beer at the end when you finish?

Yep.

Oh, Kate, try to make the lasagna with bechamel sauce instead of ricotta - true Italian style. I have a recipe if you want it....so good.

http://www.foodnetwork.com/recipes/food-network-kitchens/lasagna-bolognese-recipe/index.html

Kate, here is the one I use for lasagna - it's amazingly good and tastes like a true Italian style - No ricotta here. I found this one because I generally only make a marinara sauce - but, for lasagna you need a meat sauce so I went with this one. Most recipes use ricotta so I looked long and hard for this one.

My tweaks are

1) Adding extra meat
2) Add basil and parsley to the mix
3) Omitted any salt because you really don't need it - has tons of flavor as is
4) Cook the meat sauce all day - with the parmesan rind in it
5) Used the whole can of tomato paste (not really sure why they do it this way, it seems strange) - Must be some way of thickening
6) Double fresh herbs in place of dried if that's what you are using.
7) Puree the tomatoes
8) You can use no boil noodles to save an extra step if you need to.

Both the meat sauce and bechamel freeze for future needs.