I really wanted to like this recipe, especially since it took me over an hour to prep. I used all fresh veggies, used a very garlicky homemade pasta sauce, and cut back on the egg and ricotta (per other reviews), but that was all I could taste. All of those wonderful vegis and sauce were completely masked by ricotta. It did seem to mellow out as reheated leftovers though. Just a general lasagna tip, some people mentioned just using uncooked noodles. My mother used to always make her lasagna with uncooked noodles the night before and let it sit in the fridge--it gives even the edges that may not get a lot of sauce action time to absorb a little liquid. That is what I did and the noodles were just perfect, not mushy or too hard. I may try this recipe again, just cut way back on the ricotta and egg.
Was this review helpful?
4 users found this review helpful
I really wanted to like this recipe, especially since it took me over an hour to prep. I used...