Whatcha Got Cooking?

Me, I made lasagna. It's something I tackle once every couple of years or so because it is so labor intensive and so very messy.

Every time I make it I get confused. How do the layers go? I have it written down on my recipe but I do not trust it. So I did an internet search and discovered different layering techniques in different recipes. HUH?

I put the noodles on to boil and then read the box. They were no-cook noodles. So I shut the burner off and let them soak in hot water for a while. And then I wondered if I should use runnier sauce and half cooked noodles. How runny should the sauce be? Or should I just let the sauce thicken and the noodles cook? This box had a layering technique listed on the back but no recipe indicating how runny the sauce should be.

I decided just to wing it. I assembled an 8x8 pan for me and Captain Crab and a bread loaf pan for my parents. I ended up with a whole lot of cheese sauce and noodles left over. And I had to s-t-r-e-t-c-h the meat sauce to fit two little pans. What's up with that?

And in a couple of years when I make lasagna again, I will be walking down the same road, not trusting the signposts and stumbling along.

But right now I have one big mess to clean up.