This turned out quite good. My son always said my Lasagna was the best (similar to this but with ground beef). Then my children became vegetarian and my lasagna was made with vegetables--no meat. I didn't like my lasagna --too runny. So, this looked good. I went through all of the reviews, every one! What amazes me is the amount of salt. Every major health issue is affected by salt--weight, heart disease, blood pressure, cancer, high cholesterol --you name it. I thought it was a typo but it became clear that it wasn't. I am reminded of a TV program about health food that warned-- if it has the sugar reduced --salt is added. If sugar is reduced--salt is added. I use NO salt if I use any processed foods (ei., sausages, canned vegetables etc.) and in general cooking then only as much as 1/2 or 1 tsp. I tell my guests that I don't use salt so they can use their own discretion. Back to the recipe--I am very pleased with all the suggestions made--I used the pinch of nutmeg. I made it the day before and did no cooking other than to brown the meat, onions, and garlic.. put it together to sit in the fridge for 24 hours. I did not cook my noodles--they went from the box to the pan. I thought for sure I didn't have enough cheeses (wrong) I used all fresh herbs from my garden so increased the amount except for the fennel seeds which I think I would increase in the future or use anise as well. I ended up like so many others with about 2 cups of sauce left over. I w
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