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Chef John's Lasagna
February 22, 2016

Except for using Romano instead of Parmesan cheese, I followed this recipe to the letter and made it for the first time this past weekend. It came out perfectly and beautifully. After you have assembled it all and just before putting it in the oven, it may seem as if there is too much liquid in the pan. Don't worry. It cooks off. I used six lasagna noodles per layer, and that seemed to be plenty. After taking our portions, I let the tray sit overnight covered with foil in the fridge. Then I cut the lasagna in equal portions, wrapped them in plastic wrap, and put them (bagged) in the freezer. It's a lot of work up front, but well worth it; and now we have ten easy-to-heat meals left. (Oh, I did add a little red wine to the sauce.)

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