It’s a process. I start with mis en place on Christmas morning. I chop the meatballs and sausages, make a huge batch of ricotta filling. And on and on. I made 3 kinds of lasagna. In the pic below, the first one is spinach (my sister Mary K and her husband made like 762 quarts of tomato sauce this year, and I used some for the spinach batch), then comes chicken bolognese, followed by the meatballs and sausage.
It’s a process that takes time but it’s easy, forgiving, and the results were spectacular. I’m not bragging. I owe it all to Tony Caccamise, Christopher Kimball who showed me the proper way to make bolognese, and Debbie Borkin who gave me the spinach lasagna recipe.