In the homespun calculus of cooking, lasagna does not present a terribly difficult equation. But recent attempts at concocting the dish have reminded me that shortcuts make a difference.

Take no-boil noodles, for example. They save time but require liquid. Which also means they require more thought, especially if one uses a recipe meant for boiled noodles, which I did.

In the end, anything made with six cups of cheese is bound to be good. But now that I’ve started this lasagna gig, I’d like to perfect it.

Next time, I’ll make a more liquid-y sauce. That is, after I eat up all the left-over lasagna from this round!

(Photo: Wikipedia)