But, my wife said it was worth it. Cooking from scratch takes forever when you are actually ‘cooking from scratch’. I made vegetable lasagna with yellow crookneck squash, zucchini, purple eggplant. I started the sauce and pasta from scratch. Thank goodness I didn’t have to grow the vegetables. I’ll leave that to the locals.
The sauce was made with San Marzano canned tomatoes, red wine, garlic, oregano and honey.
The pasta is hard to work with in sheets this big. I boiled them in a low roasting pan to keep them from sticking together. All-in-all it came out pretty good.