For whatever reason our local supermarket has been out of the no-boil lasagna sheets for weeks. I admit that I have used them almost exclusively for the past few years. They save time and they turn out OK, but when faced with a shortage, I decided to dust off the pasta maker and make my own pasta sheets. Sure, making pasta dough requires a little planning ahead and a lot of kneading (my wrists are still sore!), but making lasagna with freshly made pasta yields a more delicate dish than one made with any store bought brand. It’s definitely worth it. Any lasagna recipe should work with fresh pasta as a substitute: just roll the dough to the thinnest setting and cook the sheets briefly in boiling water. I alternated layers of spinach and ricotta with tomato sauce and mozzarella and it actually bakes in about half the time than if I had used the no-boil sheets. Maybe I’ll keep the pasta maker handy for a while.