The lasagna is in the oven. The problem is that it might have to remain there indefinitely.

When BJ and I make lasagna, we really make lasagna. It seems we can’t find a good place to stop. Our lasagna pan (the only thing we use it for) is eight inches deep, and it’s filled to the rim. So a serving is about two inches square.

This time, we made a second pan full in a regular baking dish. It only has two layers. And that dish is about to run over, too.

The reason why, I think, is that we put so much into it. The meat layer mix consists of six pounds of ground chuck, three pounds of sausage (two regular and one Italian), three large onions, a large can of tomato puree, spices, and four jars of spaghetti sauce. It was three-quarters full in a large stock pot. That simmered slowly all night. Just browning the meat took the better part of an hour last night.

Cheese in this creation includes provolone, mozzarella, Parmesan, ricotta, and Romano. There’s a total of about four pounds. No kidding.

Now you see why we don’t make it all that often. I need a crane to get it out of the oven! But it’s sooo good! We’ll be eating it for several days. And yes, it freezes well. Thank Goodness!