This lasagna was my first and it turned out wonderfully as a special dinner for my guy. I used 1 lb. of ground beef, two jars of spaghetti sauce (Muir Glen Organics) plus 1 can of tomato sauce, lots of fresh-pressed garlic, italian seasoning along with the oregano, sliced provolone instead of shredded (plus the mozzarella), low-fat ricotta, onion powder in place of an onion, and no-boil rice noodles. The noodles did mush up a bit, so next time I may either use more or try another brand. I followed the rest of the recipe as written, though I did streamline the process to use fewer dishes. To save time, I prepared the sauce the night before, layered the lasagna in the morning, popped in the fridge and then into the oven in the afternoon. Cooked on 375 for 35 minutes covered, 22 minutes uncovered. This was a fantastic lasagna recipe. Thanks!
Was this review helpful?
7 users found this review helpful
This lasagna was my first and it turned out wonderfully as a special dinner for my guy. I...