Lasagna is delicious but I consider myself to have respectable motor skills and I still feel like serving lasagna can be a silly exercise in futility. I'm sure someone has built an entire episode of a sitcom around a dinner party ruined by lasagna (there are like 200 channels, it's probably happened.) Also, I don't eat every meal with 7 other people, and if I was you can be sure there would be carnivores and vegetarians in the mix. It's time to re-engineer this dish.
My version uses a ramekin to hold a stack of saucy deliciousness between layers of handmade pasta. Don't let the pasta worry you, it's easier than it should be and so much nicer than the dried stuff.
Step 1: Ingredients
For the Pasta:
1 cup flour
1/2 tsp salt
1-2 tbsp water
The fillings are a place to express creativity and/or use up some leftovers. My fillings were...
1 package ricotta (about 14 ounces)
1-2 cups shredded mozzarella
1-2 cups fresh spinach - I used some fresh leftover spinach that I had washed, dried and frozen in a freezer bag - about 2 cups that I diced, feel free to substitute pre-packaged frozen
Italian Sausage - browned and crumbled
Sliced Mozzarella for the top
The ramekins I used hold about 10 ounces.