The first time I made ricotta cheese, it was a mistake. I was trying to make mozzarella, but for whatever reason my cheese never came together. When I tasted the curds, I realized that what I had was a really creamy ricotta-ish cheese. Now I make it whenever I have some milk nearing its toss-out date. <br /> <br />Fresh ricotta's fine for baking, but for this recipe I wanted to highlight the flavor and creaminess of the just-made cheese. This lasagna isn't served hot and gooey from the oven – it relies on the warm noodles and roasted tomatoes for warmth, though it's a fine idea to heat under the broiler before serving, to melt the mozzarella. <br /> <br />It's great served warm or at room temperature, but as with any fresh pasta, it doesn't refrigerate particularly well. If you don't have a pasta roller, don't have time to make fresh pasta, and can't find any fresh lasagna noodles, use the oven-ready sheets and boil until tender (the ruffled pasta is a bit thick for this recipe – the more delicate oven-ready sheets work better here). <br /> <br />Makes four approximately 4" squares of lasagna.

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