I made this lasagna last weekend and it was very great! However I did make a few changes right from the start. I used 1 teaspoon of fennel seeds along with 1 small chopped up onion and two cloves of garlic when cooking the meat. I also thought the 3 eggs to one 15 ounce container of ricotta and parmesan cheese was too runny so I added another 6 ozs of ricotta, plus a teaspoon of nutmeg to the mixture. When layering, I also added slices of provolone to the layers! Since I wasn't cooking the lasagna til the next day, I didn't boil the noodles. After completing the lasagna, I covered it and placed in the fridge til the next day. Cooked it covered for 30 mins and uncoverd for the rest of the indicated time. It was so delicious and will be my lasagna recipe for years to come!

Reviewed On: Jul. 12, 2009