I thought about making a lasagna with a bechamel sauce to carry the cheese but went with ricotta instead. Why mess with a good thing? I mixed a couple of eggs with the ricotta, a package of chopped spinach, a little shredded mozzarella, and a fair handful of Parmesan. The tomato sauce was from a jar I canned last summer, with some crumbled and browned Italian sausage. I had a loaf of fresh mozzarella to layer over the top. Worked out nicely, had a good flavor, and this time I managed to wait a little while before I plated a serving so it held together better than my usual.We bought a set of these individual sized casseroles so I made a Mrs J sized portion for her. I like the looks of the dishes and I’m going to do a mac & cheese in them one of these days.