I can’t wait for it to cool off enough to make lasagna! And if you don’t mind, how did you make ricotta? It’s obscenely expensive here, and I love it in a wide variety of things.

 

I’ve also put hot dogs on my grocery list; I’ve got some hot dog chili my brother-in-law made.

 

Tonight was “what do I have in the cupboard” night since I forgot to take anything out of the freezer. Gnocchi and baby purple potatoes with bacon in garlic scape pesto (bought in Maine from someone’s porch). Yum!

 

Hi Felix,

I used the recipe from Epicurious but I had to double it to make the amount of lasagna I made. I will copy and paste it. 

 

RICOTTA CHEESE

YIELDMakes about 2 cups
INGREDIENTS[/h2]2 quarts whole milk1 cup heavy cream1/2 teaspoon salt3 tablespoons fresh lemon juice[/ul]Special Equipmentlarge sieve, fine-mesh cheesecloth[/ul][/ol]
 
PREPARATION[/h2]Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl.Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.Pour the mixture into the lined sieve and let it drain 1 hour. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days.[/ol][/ol]