Everything was ready now.
Raizen stood in front of the table, surveying his nearly-complete work like a general before battle.
Tomato sauce - thick and fragrant, the surface glossy with olive oil and studded with flecks of basil.
Béchamel - smooth and creamy, resting under its cloth, still warm.
Pasta sheets - thin and imperfect, laid out on the flour-dusted towel, slightly uneven but whole.
Vegetables - mushrooms and spinach, tender and seasoned, glistening with oil and lemon juice.
Cheese - a generous pile, freshly grated, the pieces soft and ready to melt.
The baking dish sat in the center of the table - a deep, rectangular ceramic pan, its interior glazed and smooth.
The cookbook lay open beside it, instructions clear and unambiguous:
"Layer as follows: thin layer of tomato sauce, pasta sheet, more sauce, vegetables, béchamel, cheese. Repeat until dish is full. Top with extra cheese. Bake at 375°F for 35-40 minutes until golden and bubbling."
