We love to mix things up here. After a summer feast of Korean barbecue, we follow that up with Italian for dinner. Lasagna, to be exact. This slightly modified recipe comes from Ina Garten's book, Barefoot Contessa Family Style. After having now served it twice, I know it is a winner. Unlike her version, which uses turkey sausages, we used regular pork sausages for that added richness and scattered the top with fresh mozzarella for that unbeatable stringiness it provides.
Lasagna isn't really all that complicated as it may seem. Yes, there is that layering process of sauce, pasta, and cheese; however, this recipe is really almost fool-proof. For one, you don't even have to boil the lasagna sheets. Instead, you place the pasta sheets in a pot or bowl of really hot water for 20 minutes until you are ready to assemble the lasagna. After that, the layering process is a snap, especially if you get the tomato sauce and ricotta cheese mixture ready to go.
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