By Laurel and Marty Princeworth | Beacon contributors
At least one pound mammal-derived flesh, browned
32 ounces lasagna noodles (two boxes), loosely pre-par-boiled
45 ounces spaghetti sauce, or similar-tasting sauce
31.3 ounces ricotta; no more, no less (estimate)
2 1/2 small tubs cottage cheese, rinsed and drained
Parmesan-shake
Bags of mozzarella
Grill
Bay leaf (optional/largely irrelevant)
Mix cheeses in a bowl. Using immense non-melting container, intermittently pre-layer noodles, sauce, cheese-in-bowl and flesh-stuff. Cover with foil product. Preheat grill to 350 degrees. If you’re using a charcoal grill, wait until coals “look hot,” in a glowing fashion. Cook for 45 minutes, until done. If not done, cook longer. Serve with bread-related side dish. Discard grill.
Serves: 8-11 or 12.
Nutrition information: U.S. daily requirement/minima: Vitamin-Fat: 79%; Carbo-nutrates: 45%; Sodium-glucozoid: 59%; Seventeen percent: 17%.
