AWESOME!! Based on other's reviews, I made a few changes. I made my own sauce, by combining 28oz sausage flavored pasta sauce with 8 oz tomato sauce, 2T brown sugar, 1 onion, 3 cloves garlic, 1lb ground steak, 1lb sweet sausage, 1/2lb portabello mushrooms, frozen spinach, bell pepper, oregano, basil and fennel. The sauce took almost a day to cook down to I made it the day before. It made enough for 2.5 (9x13) pans of lasagna. I soaked the noodles for an hour in hot water instead of boiling them. Again after reading others reviews, I used the following for the cheese mix: 8oz cottage cheese, 8oz whole milk ricotta, 2 eggs, a dash of nutmeg, 1/2lb mozarella, 1/2lb provolone. The setup did not fill the pan but smoothed out during baking. After baking 45 min and removing the foil, I topped with romano cheese - a stronger flavor then parmesan. When topping with romano, I was shocked to see so much liquid in the pan, but after baking without foil and allowing the lasagna to rest, the liquid was gone. All who ate this raved and asked for the recipe. Definitely a keeper - Thanks Bob.
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