My kitchen sink had ricotta, steamed baby bok choy , garbanzo beans, roasted butternut squash, and 2 week old Christmas ham in it. I used the leftover pasta dough and rolled out three layers of noodles. I like to put a layer in the very bottom--it really contributes to the structural integrity. Make sure to lightly oil the pan first.
I made a sauce of reduced heavy cream and grated Gruyere cheese, saving the bulk of it for the top layer. The layers are thus: noodle, kitchen sink mixture, small ladle of cream sauce, noodle, more kitchen sink, a little more cream sauce, noodle, lots of cream sauce. Bake at 400 for 20-30 minutes or until bubbling and browned on top. If you use commercial lasagna noodles make sure you cook them as directed first. Everybody in the house loved this dish, and nobody died from eating the aged ham. We didn't eat out at all this week, and even though this meant we had Wegman's frozen pizza for dinner one night it made me feel better about spending a third of my paycheck at Costco last weekend.
Maddy and her boyfriend are headed this way for the weekend with requests for Korean food and the "delicious kind" of ice cream in the works. With the predicted temps in the 60's I am hoping for a hike and maybe even the construction of the frames for my future raised bed garden. I am losing sleep thinking about square foot gardening, pest control, composting and the amount of sun my backyard will get come spring. I hope I don't turn into one of those people who try to foist bags of zucchini on my coworkers. Kidding. I totally want to be that person.