My most memorable foods experience has to be the time I first cooked lasagna. I picked out the pasta while browsing the isles of the supermarket with my family, it was encased in the yellow unbranded boxes that are normally in the Superstore. I planned to make the pasta the same night at home, before-hand I gathered ground beef and some cheese. I loosely used an instruction from the internet , I used the basic rule of lasagna, stack meat, sauce and pasta multiple times in that order. On paper, the plan was sound, but in practice it was terrible, I greatly underestimated how much meat and cheese lasagna took. After stacking the three or four layers the lasagna was about 5 cm thick in length before putting it in the oven. My young naive brain thought the whole thing would grow in thickness as it cooks in the oven. So I cast the underdeveloped lasagna into the oven and the result was tragic. Coming out of the oven,after 20 minutes, the whole thing smelt of near burnt pasta, the sauce wasn’t thick in the slightest and resembled gray more and the layers of lasagna pasta were dryer than the last.But the most disastrous portion of the entire thing was the cheese, it scarcely covered the top layer of the lasagna and beneath that top layer the cheese below it was soaked in the gray-like sauce. It was completely inedible for me and its safe to say that I’ve definitely learned from that mistake.