A good lasagna (by my standards) can be hard to find. This one worked for me better than any I have tried, which is why it gets the five stars. I didn't really change anything - made more sauce, used more garlic and oregano, dried basil instead of fresh, but that's about it. (I froze the leftover sauce for a smaller lasagna in the future.) I made the same cheese mix quantity - though I sprinkled the top with mozzarella instead of parm (I think too much parm makes lasagna a bit bitter - and I love parm!). I liked this mix, because ricotta alone can be a pain to spread - the eggs made it much more creamy/spreadable. Some folks recommend using less beef. I think it depends upon how meaty you like your lasagna. I used a whole pound because I wanted to get rid of it before it went bad, then I added approx. a half pound of mild Italian sausage. I don't remember thinking this was too much meat when I ate it. Next time, I'll try only sausage, and probably use hot rather than mild Italian.
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