My pan won't fit.........Lorine's Lasagna

My Brillant idea! Hefty EZ Foil Pan? Why? Because I needed to make Lasagna tonight and I know what you’re thinking (the secret ingredient is not BBQ sauce). Weren't you getting worn-out by all of the barbecue?

I've made lasagna tons of times and to be evasive I like Emeril’s Lasagna better. All along I went ahead with my goal, to cook my way through the “Down Home with the Neelys, A Family Cookbook” and by George I'm going to. So that's what I did.

Commissary items: Less expensive than regular grocery chains in the states at times, but here in Japan I’m not so sure all the time. They charge you a surcharge fee, I suppose it’s to send American items to Japan and you tip the baggers because their not on payroll. (Oh how I miss my personal shopper from Vons.com) They would  pick up, bag and deliver to my countertop all for free if I spend $150 bucks, in which I did frequently back home.

• Ground Beef 
•  Minced Garlic
• Crushed Tomatoes (I had a coupon B6G1 Free, coupons at the commissary a re good up to 6 months after they expire. I've never been a coupon clipper before but they pre-clip & bag them for you at FFSC)
• Tomato Paste
• Oregano
• Kosher Salt (I had to drive to Hario Base)
• Ground Black Pepper
• Ricotta Cheese
• Parmesan Cheese 
• Cheddar Cheese 
• Lasagna Noodles (they didn't have "no boil" noodles)

LaLa aka Elephant Store: Depending on the yen conversion at the time, prices are reasonable and the vegetables are usually fresher. I just need to learn how to read Japanese :\. The cashier tells you what you’re buying and the price as its rung up item by item. Afterwards the cashier gives you a few bags to do it yourself. (They have no baggersL). Then everyone goes to a little counter and takes apart everything they just brought so they don’t bring home the cartons. Recycling is VERY BIG here.

• medium onion (very fresh veggies Sasebo is a farming city)
• eggs (less expensive off base and bright yellow it kind of makes you think we have fake eggs back in the states)

There really wasn’t anything to tricky to this recipe or you might say I wasn’t able to screw this one up. All you have to do is brown the meat onion and garlic. Then add the tomatoes, tomato paste and oregano. Walla the meat mixture is complete  (salt and pepper to taste). Then you mix together the rest of the ingredients and then you have the clumpy white mixture you see in lasagna. Layering time, meat, noodles white sauce, cheese, and meat now repeat. After all was said and done my pan was full and just as I was ready to insert this wonderful concoction into my conventional oven, My EZ Foil Pan wouldn’t fit (bad idea not picking up a smaller size). It was time to regroup and then I remember it’s made of foil all I had to doo was pinch in the sides a little. My lasagna was a little deformed but overall successful, I got the pan to fit. Yeah Me!