"karen" > wrote in message
oups.com...

> Good recipe but it seems like tons of work.

Not as much work as you might think. Lasagne is one of the most versatile
things you can make and the variations are infinite. And, certainly, by
doing a double batch of the sauces, you make the second lasagne quite
quickly and easily. Or make both lasagne at the same time and freeze the
second in serving-size portions. You have many options.

Of course, you also don't have to make put the entire lasagne together on
the same day, if you find the task overwhelming (and for you folks who are
snickering in the background, cut it out -- many-ingredient and multi-step
recipes are intimidating to a lot of people). The meat sauce can be made
and stuck into the fridge a day or two before until you're ready to use it;
ditto the white sauce.

If you don't want to make a white (or a mornay [cheese]) sauce, you can
often buy it in boxes in the dairy case (it goes against my lasagne-making
ethic [but, then, I also don't use a white sauce in my lasagne], but it's
what my husband does for his, and it turns out quite nicely -- not like
mine, but still very tasty). Don't forget to add some nutmeg.

If you don't want to pre-cook the pasta, you can buy a type that doesn't
require pre-cooking in either fresh or dried form (if you're using the dried
form, you might want to skip the flour in the meat sauce -- a bit of extra
moisture wouldn't be out of place to help hydrate the pasta). Read the
package.

So don't give up -- try it. You'll probably find that, if you go about the
process in a methodical manner, you'll be just fine.

Oh, and one more thing. Please quote a bit of what you're replying to --
the vagaries of Usenet propagation are still with us, and your comments can
end up hanging alone in the open air, so to speak, completely out of
context.

-j