Meal No. 215: Lasagna for a Crowd

After a picture-perfect weekend of sunny days and temps in the low 60s, today has turned gray and cold and the birds and squirrels are going crazy around the feeders as though a winter storm were imminent. But what we'll have is a couple of days this week with a lot of rain and chilly temps, but nothing like what's crossing the country to the north and west of us here in Winston-Salem.

2:30 pm. The house smells great right now because of the Americanized bolognese
that's simmering on the cooktop. In a little while, I'll be using it to assemble a huge pan of lasagna for the five or six of us who will be sitting down to an early dinner.


3:35 pm. The lasagna is assembled and is about to be covered in foil and sent into the oven to bake half of its total time. Then, a little after 4 pm, I'll remove the foil and let it finish baking.


4:30 pm. The cooked lasagna comes out of the oven and gets to set up and rest for about 15 minutes. In goes the garlic loaf to toast so that dinner may be served.


4:50 pm. All that great-smelling food got my belly hitched into a high-geared state of anticipation once the meal was served up.


6:20 pm. With the pasta sleepies coming on me fast, and the house quiet and me again in solitude, and a belly full of delicious lasagna...I'd call the evening meal a pleasant and complete success.

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"World's Best Lasagna," by John Chandler (Dallas, TX). Found online at AllRecipes.com.