I've been making this lasagna recipe for 30 years now; sometimes I use ricotta layer, sometimes not depending on who its being served to. Agreed there needs to be more sauce for a 9x13 pan but I just multiply the ingredients to accomodate. As well I add about 1/2 cup pasta water to the sauce; it thickens as it cooks when paste is used. I too put a small amount of sauce on the bottom of the pan to prevent the noodles from drying out. Now, for those of you having trouble with the cook time, it shouldn't take more than 45min tops to bake this unless of course you've refrigerated it the night before. I never cover mine with foil, it will obviously take longer to cook when you do that. The cheese on top gets nice dark golden brown and its bubbling over at 30min at 375 degrees. The times at the side of the recipe refer to TOTAL cook time; sauce + noodles + bake time. Try baking first without foil then cover if its getting too brown for your liking. Great recipe, don't mess with it
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I've been making this lasagna recipe for 30 years now; sometimes I use ricotta layer,...