I’ve been resisting making this post for a week and a half, for two reasons:
1) My photos didn’t come out all that well, and
2) My ricotta didn’t come out all that well. I couldn’t get it to set up properly. Cooking from the Market’s buttermilk ricotta is much more reliable for me, and the texture is right, while this was rubbery.
This is the first recipe in Cheesepalooza, though, and I have lots more chances to get it right. Besides, the resulting lasagna was ASTOUNDINGLY good, so hey, success!
Here’s the cheese draining on the faucet:
And here’s the lasagna after I ate all my dinner, went “Oh, shoot! I need a photo!” and put a little more on a plate to photograph.
It was so darn good, we managed to polish off that little more, too. SO good. And way easy, because I only sort of homemade it. You don’t even really need a recipe. What I did was bought four sheets of fresh pasta (two regular, two spinach) and layered them with jarred sauce, the homemade ricotta, and sliced whole-milk mozzarella. I ran out of mozzarella at the end (I used a pound), so I added some shredded cheddar on the top layer. This went together in maybe five minutes, and then I baked it at 350, covered, for about a half hour, then uncovered it and baked until everything was hot and bubbly. SO good!
And now here’s the worst pic of all. This doesn’t do this delicious thing justice, I promise you.
[Edit: Here’s a photo of an old batch of ricotta, made with the recipe linked above:]