Made lasagna today. Glad to see people think it's better upon reheating, because it took so long to make that I had to eat lunch in the middle of the process, and now I'm not hungry at all. I look forward to having lasagna for dinner and freezing the rest in portions for future meals.

I doctored up a large jar of Victoria tomato sauce (too acidic for my taste on its own; added a dash of baking soda, salt, pepper, sugar, Italian seasoning, parsley, a spoonful of concentrated beef broth base, white wine, and a slug of half & half)...

and I doctored up a tub of ricotta cheese (two beaten eggs, salt, pepper, Italian seasoning, parsley, a slug of half & half) ...

and, persuaded by previous posts, I gave up my idea of tomato sauce only/ricotta sauce only layers, and went with a sequence of tomato sauce/pasta/ricotta, tomato sauce/pasta/ricotta, etc. Topped it with tomato sauce and generous sprinkling of a grated Italian cheese mix and a last dash of Italian seasoning.

Covered with foil, 35 minutes in the oven at 375 deg F, removed foil, turned oven up to 450 deg F, 10 more minutes.

Oh, forgot to mention I used Barilla no-boil noodles, five layers, I think.

It looks fantastic. I'll find out at dinner if it tastes fantastic; I'm optimistic.