Sorry, I don't have an answer to your question, except to just cook it till it's done. LOL. I'm not sure there is a rule. If you were going to make half of that lasagne, I would use an 8x8 pan and probably cook it for the same amount of time. I typically double recipes, and find that it doesn't take twice the time, but a little more than the regular time.
But the real reason I'm commenting is about the 365 no boil noodles. I find that if, after constructing the lasagne, you put about 1/2 cup of water around the pan, then put the foil on really tight, the noodles cook a lot better.
And I'm from Stanford and am not a wussie. I like it HOT!
Gradmommy: hey! Thanks for the wisdom -- I'll definitely try that water trick if I ever make that lasagna again. Also, way more spices.
Also: I just checked out your blog, and, dude, way awesome. You (and your hubby, natch) are so invited to my next cooking-fest, if you want.
(Also, you don't happen to know any nice gentle iyengar-ish yoga studios around here, do you? The Stanford offerings are all way too hard for me...)
Wow, that is a lot of cheese. I second gradmommy; cook at same temp, but for slightly less time. Just keep checking it.
This Helen character seems to have her head on straight.
I may be compelled to make this (though I only have 3/4 lb pig belly at the moment).
Ben, you don't read my own blog! I've caught you: I linked to the bacon candy a while ago! Shame. Shame. Shame.
Caught out! I hang my head.
When you say around here, you mean around Stanford? Cause I have a friend who owns a studio in Menlo Park called Be Yoga. She does vinyasa (flowing) classes, but offers different levels. The early morning ones are easier than the evening ones. And her prices are very reasonable - $8 a class for students.
Oh, that's Lisa's studio! I know her, vaguely (we have overlapping social circles, she's on my facebook friends list, etc). I never even considered her studio, because her SAY classes are reputed to be so hard... thanks.
Dammit. Now I how the inquisition song stuck in my head. It'll be days before I'm free of that.
You're welcome.
Re the lasagna: Don't make a smaller amount! What you should do, instead, is make a full recipe, then put it in the fridge to firm it up. Once it's good and firm,* take it out of the refrigerator and slice it into 1-2 serving chunks. Remove each chunk from the pan (with a spatula**) and set it on a piece of foil. The first piece will be very hard to remove, but later pieces will get easier. The wrap the single-serving lasagna in the foil. Do not try to save foil on this step. You want that sucker well-wrapped. Then put the single serving lasagna hunks in the freezer. If you want to be extra-careful abotu freezer burn, you can put it in a heavy-duty plastic bag first. Now, you'll have a single serving of yummy home-made lasagna available to you whenever you want (until you run out of lasagna); just defrost it in the microwave (AFTER REMOVING THE FOIL)like a TV dinner for whenever you want. You can also just pull one out and bring it in for lunch (put it in a sealed container first!) and defrost it in a microwave at school.
I sometimes make a giant amount of lasagna so I can always have a good meal available for lunch or dinner when I'm too tired or busy to cook something new.
*: how firm? Firm enough that it sticks together enough for you to remove it in pieces/slices.
**: It may take some trial and error to find the right size of spatula for this job. However, spatulas are just about the most useful and cheap pieces of kitchenware. So if you don't have a few different spatulas, you should probably just go out and get some.
ZOMG. That's awesome. Thank you.
(... I've been meaning to buy a microwave anyway.)
I got my microwave from Amazon.com for $69. It's not the best, but it does the job, eventually. See also, Target and check the weekly advertisements. I got my toaster oven for $20 there.
Dude, you have a car. Let's go to Target.
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