The Moot Times UCalgary Law
By Megan Goldie
I don’t know about the rest of you, but I’m in full end of winter, seasonal-affective “whatever” mode, and that calls for a casserole.
1 box lasagna noodles 1 tub ricotta ~ 500g
3 cups shredded mozzarella
½ cup shredded parmesan or Romano cheese
1 jar pasta sauce
2 tbsp Italian seasoning
Break each lasagna noodle in half and boil for the recommended time minus 3 minutes (or, if you like your noodles very soft, full time)
Drain noodles and set aside
In a bowl combine ricotta, parmesan, 1 cup of mozzarella, and Italian seasoning
Spoon a large dollop of cheese mixture onto a lasagna noodle, roll noodle around mixture, and place in an oven-safe dish
Repeat until you run out of cheese
I usually have some noodles left over. You can layer them on top of the noodle rolls or cover them with mozzarella and bake for what my kids call “lasagna crackers”
Cover with pasta sauce and remaining 2 cups of mozzarella (more if you like it really cheesy)
Bake at 375° for 30 minutes
Make Mrs. Donoghue proud, and chase your cares away with a ginger beer, plus a little extra.
2 oz Vodka
¾ cup ginger beer
½ oz lime juice
Pour Vodka, ginger beer, and lime juice over ice and stir.
Garnish with lime, mint, and a gummy snail*
* I found these. They come from Germany and were going to cost me $124. I decided that if I bought them, I would fail the “reasonable person” test, so I made my own with gummy worms.