WOW! So very good! Best lasagna I've ever had, and my mom's recipe is amazing (ricotta). The sour cream is key, don't sub this! I changed the recipe to use what I had on hand and reduced the servings to 6, although I still was able to make a 2-layer lasagna in a 7X11 dish and a 3-layer lasagna in a bread pan to freeze. Soaked noodles in hot water in sink for too long, about 45 minutes, made them noticeably chewy but didn't ruin dish, will do for 15 minutes next time. I browned venison with chopped: med. onion, 3 cloves garlic, can of mushrooms, and sprinkled with garlic powder. Used veggie pasta sauce, added 1/2 small can of tomato paste to thicken, 2 cans original Rotel, no parsley, double the basil. This sauce looked quite runny, but definitely thickened up nicely after 30 minute simmer. Followed sour cream sauce as directed but cut salt by 2/3, per other reviewers recommending to leave out all together. Added pepper until speckled throughout. This sauce was VERY runny, I thought I did it wrong, but assembled anyway as directed. Added 7 minutes to cook time at directed temp. Ready in 2 hours. This was delicious. My 2 yo has been fighting me for days on just about everything and inhaled this with a happy dance. Can't wait to have next day and from frozen. Will update.
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WOW! So very good! Best lasagna I've ever had, and my mom's recipe is amazing (ricotta). The...