The dough was crumbly and needed slightly more water than the recipe called for in order to form the dough ball. I enjoy saying the words "dough hook" and just about drove the husband crazy saying it so many times when the dough hook was in action.
I let the noodles dry on our pasta rack for awhile. I'm really going to have to get much better at remembering/writing down times if I want to keep posting recipes for others to try. The pasta recipe made enough noodles for 2 batches of lasagna, so half of them got wrapped in wax paper, put in a container, and are now enjoying a chilly nap in the freezer.
For the layers, I mashed up the meatballs and blended up another can of tomatoes to add to the sauce. I also cooked some spinach and threw that in the blender as well. For the ricotta layer, I mixed a few spoonfuls of prepared pesto (Central Market prepared foods bar) with the ricotta prior to spreading it on top of each pasta layer. I did not use the traditional bechamel sauce, sad to say, but that will be a project for another time. Steve wanted lots of cheese on top of his lasagna.
For some reason, this lasagna did not firm up in the middle, even after a night of refrigeration. I'm afraid the spinach might have added too much liquid to the sauce portions of the layers. Nonetheless, it was good and a great way to use up the rest of the meatballs.