gah, KOSHER SALT!

i threw together a lasagna today because i like cheese and i like tomatoes and in a lasagna they make beautiful music together. because i am a barefoot contessa fangirl, i immediately deferred to her turkey lasagna recipe (i had made it twice before and it is Delicious! i puffy heart her). with all the ingredients at my side i started piecing the lasagna together.

we don't have a pan that fits her full recipe so i made one square pan's worth and one bowl's worth, freezing the square one. i popped the little one in the oven and when it came out, dug my eager little fork in its flesh.

it tasted fine, but a touch...salty. what did i do wrong? i did remember looking at my 1/4 tsp measuring spoon and feeling doubtful that my math skills could successfully bring me to figure out how many of those quarters went into 1.5 tsp (6, right?), but running through a quick pie graph in my head, the numbers seemed to check out. scanning the recipe, i realized my problem. THE CONTESSA USES KOSHER SALT! of course. i used darn table salt, which is normally lovely and iodized, hurrah, but it is also noticeably saltier than its kosher counterpart. (analogies drawn here.)

of course, the more i ate the saltier it got. GAH GAH GAH. so now i am a crossroads. i have one salty lasagna in the freezer, getting more frozen by the second, and one baked, hanging out on the counter. i've been trying to google solutions to my salty problem, hopefully finding some sort of solution that will make it all better, but it seems that the only solution is to remake those salty parts, and mix it all in to neutralize the whole bunch. but i'm worried because i'm not sure exactly how oversalted the first batch was, and what if i do it wrong (my skills really stop at pie graphs) and i'm left with two doses of oversalty materials? i really don't think i could go on.

sulking.