Randy Thibodaux returns to the Market after an extended absence. The weather, droughts then freezes, has not been conducive to micro farming. Fresh pasta sheets don't have to be precooked before assembling your lasagna. Better yet, the ingredient flavors meld together more completely. Now that you've eliminated the messy step in lasagna making, you can have lasagna every night of the week using Market ingredients.
Classic lasagna begins with the freshest tomatoes.
Wonderful cheesy taste without the salt of the store-bought variety. Spoon the ricotta between the layers of pasta for a nice smooth layer. For an earthy, exotic lasagna, you can't go wrong with the Conartys' wild mushrooms. Add some fragrant green onions from the LaRues or some fresh rosemary from Creole Cottage Herbs. Melt 2 tbls.