Well that went well. Amazingly.
No, seriously, I just made lasagna. For the first time ever, and it was quite tasty. Though, to be fair, I think that my version shared more qualities with a vegetarian deep dish pizza than it did your standard lasagna, but who am I to say what lasagna is supposed to be? I've eaten almost no lasagna in my entire life, and it really just seems like a towering stack of noodles and sauce and cheese and noodles and sauce and cheese and on and on...
I rely mostly on the Wizard's reception of said lasagna, because it is a dish he is far more familiar with than I.
He endorsed it wholeheartedly, and that makes me glow with stupid-girlfriend delight.
Lame confession: I just spent the last 20 minutes trying to make the Gourmet Magazine logo small enough and crisp enough to fit where I typed, "Gourmet". And in MS Paint, because I do not have Photoshop installed on this laptop. I am not that talented.
Next time though, I intend to try something much sexier, like this. Mine actually had swiss chard, mushroom, and ricotta, but it did not have béchamel . Béchamel is sexy. SEXY.
I have no idea where to go from here. I've been discussing lasagna as if it were breasts. Lasagna is not, and will never be, breasts.
You know what?