Lasagna has a lot of steps - even more when you make the cheese and pasta from scratch, but it sure tasted good. That said, we once again found ourselves eating dinner at nine at night, so that could have impacted our opinion of the taste...
(Another note to self: when the Little Bug does not start his nap until 3pm and you want him to go to bed at a somewhat reasonable hour, WAKE him up before 5pm or you'll lose even more of your evening than you usually do.)
I started the project the night before, making a gallon/pound of fresh mozzarella. It was easier this time than the last batch, and I think the trick was not over-working the curds. I followed more closely the directions that Kingsolver gave in Animal, Vegetable, Miracle and I really did have it done in 32 minutes, start to finish.
Then in the morning I made, from the mozzarella whey plus one more half gallon of milk, another batch of ricotta. I'll post my thoughts on that separately again, but suffice it to say that this time I got a fair bit more final volume, and the amount was just perfect for my one big tray of lasagna.
In the afternoon,I started both the pasta, and the sauce, and assembled and baked the whole thing later in the day.