Here we are again on another culinary adventure. I’ve always considered myself pretty good at lasagna, but a recent trip to Wisconsin proved I had more to learn. I’ve always seasoned my ricotta mixture with italian seasoning and I even used eggs once upon a time (no more) and pepperoni on top. My bestie opened my eyes to a simple yet beautiful tasting addition to my lasagna. She took a wedge of asiago cheese and a wedge of Parmesan and put them in the food processor before adding it to her ricotta. Muah! No frills, just cheesy simplicity and dear God I will never go back. Her husband loves lasagna just as much as mine so when my husband went on a recent business trip I decided to have a nice, hot lasagna waiting for him when he got home!
Of course this was a perfect opportunity to homeschool a cooking lesson and meet a Webelos cub scout pin requirement at the same time, “Take over a chore from a family member” since I always make dinner.

The pot of meat sauce that he prepared himself went down as the first layer, then sauce, then the beautiful cottage cheese mixture, since I had forgotten that little detail (ricotta) at the store. Cottage cheese is a fine substitute but full fat ricotta cheese is where it’s at.
Layer! Layer! Layer!
Of course I didn’t get a picture of the final beauty because everyone was famished and I forgot😳. It was a hit though and Jacob made all the mmms and more mmmmmmms while he gobbled up more than one slice! Dad was pretty pleased too!
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