Wedding Lasagna
Thursday, October 14th, 2010Written by Sonny Quinn
My sister-in-law was getting married. Everything had been set up the night before. It was going to be an outside wedding. There were gorgeous white and yellow roses in large white frosted vases staggered around the yard. Chairs had been set up, and a lovely white lace lead of fabric wove its way around the perfectly manicured yard. The wedding was going to take place at one of the most beautiful parks in Southern Oregon. I was thrilled. I had been chosen to cook for the reception dinner.
I looked through magazines, cook books, but it was not until I watched the cooking channel on satellite TV from www.direct.tv that I found the perfect recipe. What could be better than soft, homemade noodles smothered in rich, garlic infused sauce, mountains of Mozzarella cheese, fresh ricotta mixed with basil and oregano, cottage cheese, fresh zucchini and egg plant, cooked to bubbly, wonderful perfection? Nothing is better than a hot, oozing, melt in your mouth lasagna.
The night before the wedding I had a lot of prep work to do. I painstakingly made the lasagna noodles by hand. I watched as they boiled in a salt and oil mixed water bath. When they were finally finished, I put them aside and began to work on the sauce. After seven hours of cooking, I finally had eight gigantic pans of fresh, homemade lasagna.
The next day after the ceremony, the only thing that received more compliments than the beautiful bride just happened to be my lasagna. It was a wonderful conclusion to an amazing afternoon.