I wouldn’t recommend making lemonade from bottle lemon juice, but if you have no other options, make a standard simple syrup (1 C. water, 1 C. sugar, boiled together for three minutes), and starting with two tbs. of syrup and 1 tbs. of lemon juice to 8 oz. of water, experiment until you find a proportion that pleases you. Using sparkling water or making a flavoured lemonade may make up for the bottled lemon juice.
The best site on the net for free knit dishcloth patterns is The Dishcloth Boutique.
I have no idea how to write to the cast of The Practice.
This is Secret Mojo’s Family Lasagne recipe – he gave it to me to enable the come-uppance of a particularly troublesome to knit dishcloth, and it is quite good. I’m not sure why you thought a knitting blog would have a lasagne recipe, but here you are.
1 lb. italian sausage – I like half sweet, half hot.
1 lb. canned tomatoes – a 28 oz can of crushed tomatoes works well.
4 large cloves garlic, minced, or 1 tsp. garlic powder
1/4 cup fresh parsley, minced or 1 tbs dried parsley
1 Tbsp. basil
1 tsp. salt
12oz tomato paste
COTTAGE CHEESE SAUCE:
3 cups cottage cheese
2 eggs, beaten
1 tsp. salt
1/2 tsp. pepper
1/2 cup fresh parsley, minced or 2 Tbsp. dried parsley
1/2 cup parmesan cheese
1 lb. mozz. cheese, shredded
1 lb lasagne noodles.
TO MAKE MEAT SAUCE:
Brown sausage then add next six ingredients. Simmer 30 min or till thickens. While sauce is simmering, pre-cook lasagne noodles.
TO MAKE COTTAGE CHEESE SAUCE
Mix in large bowl: cottage cheese, beaten eggs, salt, pepper, parsley flakes, and parmesan cheese.
IN A 9×11 CASSEROLE PAN:
Layer (bottom to top):
noodles, cottage cheese, meat sauce, mozzerella cheese. Repeat.
Add one last layer of noodles and top off with meat sauce and mozzerella cheese.
Bake 45 min to 1 hour at 350 degrees. Cool for at least 15 minutes before cutting. Enjoy!