Scrambled Lasagne One day this just... came to me. Lasagne is so delicious, but it takes so long to prepare! Most of that time is in the layering and re-cooking. When you eat it, it just turns into a yummy mix of ingredients anyhow, so why not just go straight to the yummy mix, and skip the layering (and even the re-cooking)? interesting pasta (about a half-pound?) (macaroni, radiatoni, robiggie-wiggies, whatever) sauce (half a biggish-can, about 1 cup?) ricotta cheese (coupla big spoonfuls) shredded mozzarella (a handful) optional extra ingredients to add: parmesan cheese if you've got it extra garlic, other spices chopped/minced veggies (cooked) ground meat product (cooked) Cook the pasta and drain. Mix in sauce it 'til it looks about right. Mix in shredded mozzarella, ricotta, and any other cheeses. (If you're going to add veggies or meat, it might be nice to cook them in the sauce, then add them all together. Re-microwaving may not be as necessary in that case.) Adjust levels of major ingredients until the desired taste/consistency is reached. I find that the addition of cold sauce and cold ricotta cools the mixture down pretty significantly. The grated cheeses may not melt, and in any case, it tastes better hot, so I just pop it in the microwave for a minute or so, 'til it's hot. If you're the kind of person that likes the baked-pasta thing, you could hold off the grated cheeses, put the whole thing in a baking pan (after re-microwaving to heat), sprinkle the cheeses on top, and bake/broil until nicely melted/browned on top. I never do this, but I'm sure it would work great. It's not as good for you as plain pasta and sauce, but it's all the extra cheese that makes it taste so good. The healthiness vs. yumminess tradeoff, and its link to fat content is a well-known phenomenon...

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