I love the smell of lasagna in the morning.

Smells like victory.

Not napalm.

I make lasagna in batches, with whole grain noodles, canned tomatoes, a bunch of frozen veggies and whatever else is rotting in the crisper drawer, ricotta, mozzarella, eggs, ground turkey and beef (cooked in water, fat removed), basil, rosemary, garlic, onion and more spinach than you would think possible.

Lasagna is assembled in casserole dishes, into the freezer, and eventually cooked in the oven to at least 160F.

As shown by the temps below, that can take some time (the first one was after 90 minutes in a 350F oven). But it’s better when it all gets to sit around in its own stuff.