This is a great base recipe for lasagna when made as written. I prefer a less dry lasagna so I added an additional can of tomatoes to the sauce, you can add water if it cooks down too thick. I also prefer to use a mix of mozzarella and provolone cheeses and I use fresh shredded parmasan. I used to boil the noodles, but now my go-to brand is Barilla and their very thin flat no-cook lasagna noodles are so easy, if you make your sauce in advance you can put this together in 10 minutes and bake in 60-75 minutes, which makes this something I can make on a weeknight. And yes, occasionally I used jarred sauce for this very reason.
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This is a great base recipe for lasagna when made as written. I prefer a less dry lasagna so...