All Out Lasagna Bolognese and Homemade Ricotta

I cooked this No Holds Barred Lasagna yesterday and it was VERY good, even though we were out of Parmesan cheese.  One of the things that made it really good was home-made ricotta cheese.  It was incredibly easy to make.  You take 2 cups WHOLE milk, 1/4 t. salt, and 2 T. white vinegar, stir 'em together, zap them in the microwave for 4 minutes, then stir for 5-10 seconds until the curds are separate from the whey.  Spoon off the curds into a colander lined with a couple layers of cheese cloth and let drain.  Drain for 5 minutes for something very creamy that you're going to use immediately, drain 15-20 minutes for use in lasagna and ravioli, drain overnight for pastries like ricotta pancakes or gnocchi.