My fiancee said "best thing you've ever made" Modifications from the original were: 1. replaced sweet sausage with HOT 2. used 3 tbsp dried parsley 3. Shredded mozarella and parmesan 4. Soaked noodles in extra-hot tapwater for 30 minutes. replaced the hot water after 15 minutes 5. Added 3-finger pinch of nutmeg to the ricotta mix 6. Wine instead of water (Cab-Merlot) 7. used whole pound of beef 8. used diced tomatoes instead of tomato sauce. Made a bit chunkier :) Next time I will. . . . 1. Add hot peppers (serrano chilis?) to complement the hot sausage and kick it up a notch 2. Reduce the salt (too much) 3. Fresh parsley 4. Add fresh tomatoes to the top after cooking 20 minutes. 5. Top with whole cloves of garlic. 6. Get 1/2 again more ricotta sauce and noodle in order to make a second lasagna to freeze. I had more sauce than other ingredients. . . . . but there are worse problems to have. In conclusion, it's not a difficult recipe, but it is time-consuming. I'm cooking for my fiancee and I. The two of us will likely eat this recipe for the rest of the week, so if you're a 20-something looking for a cook-it-once-on-Sunday-and-eat-it-all-week-meal, go for it! *********************** As an uber-easy appetizer we wrapped garlic with olive oil in tin foil and baked that at the same time. We pulled it out 10 minutes before the lasagna was done. Next time I'll add some italian spices and salt. I think it would be good to put a lemon wedge in there, to

Reviewed On: Jul. 20, 2008

I was looking for a base for my first cheese sauce and found this. I served it over lemon-pepper swordfish and linguine. I used basil instead of nutmeg and a few different types of parmesan instead of gorgonzola. I started the swordfish too soon and ended up not having the time necessary to allow the sauce to reduce enough. I compensated by adding extra cheese. It turned out pretty good, but a little bit too cheesy. I think this is a pretty good base. From my experience, the quality of this sauce will rely on the quality of the cheese.

Reviewed On: Apr. 20, 2008