This is a basic recipe for lasagna. I followed the recipe but used both ricotta and cottage cheese, using one jar of Classico Tomato and Basil sauce. I did not add extra salt to the cheese mixture, thinking there would be enough in the sauce, cheese mixture, and salted water to boil the noodles already. I did boil my noodles and so I did not add water to the edges.
I personally felt there was not enough sauce to accommodate 12 noodles (there was enough cheese mixture). Next time, I would definitely add a second jar of sauce or reduce noodles to 9. It was more of lasagna "pie". I guess I missed the addition of oregano (and it lacked salt ironically), but that is a function of the Classico sauce I used, plus I am biased by the two lasagna recipes I have used for years. I did not find the use of spaghetti sauce to be that big of a time saver. It simply saves you from opening a few cans of tomatoes, especially if you "doctor" your jarred spaghetti sauce anyway. I guess I will stick to my two tried-and-true recipes, thus my giving 3 stars for "average", nothing special.
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