This is the BEST lasagna recipe I have ever used. I have modified it a little to suit my family's taste- I use 1/2 cup more ricotta, more garlic, and 6 cups of spinach instead of two, a pound of ground meat and an extra cup of sauce (which is only needed because of the added meat) DELICIOUS. I made 6 of these lasagnas for my wedding and received many compliments, I thought people were just being nice, but even still, people comment on how awesome this lasagna was and I have given out the recipe (adjusted as noted above according to my taste) more times than I can count. Like all lasagna, it tastes even better the second day and freezes well. This recipe is definitely a keeper!

Reviewed On: Nov. 17, 2009

I sub garlic powder for garlic salt, and omit the celery salt... This helps reduce the saltiness. I make HUGE batches of this blend and then just mix in the good season's cruet. Some reviewers have mentioned that you don't need water, but I always add the water because it helps to tone down the vinegar flavor a little bit. Last night I used balsamic vinegar and extra virgin olive oil.... I added twice the vinegar as it calls for and the result was DELICIOUS! My husband likes this recipe using lime juice instead of vinegar... we also use lime juice, yogurt and this powder as a marinade for chicken!

Reviewed On: Sep. 19, 2009