This was very tasty, even using sauce-in-a-jar (though this wasn't the cheap stuff, it's still not homemade). However, I get the idea that this was either intended to be made in two batches or the person writing it out had thrown stuff together without measuring (which is fine) and then guessed how much they used after the fact. One pound of lasagna is a LOT of lasagna, as is 56 oz of pasta sauce. The ricotta mixture in this proportion is not nearly enough, and I'm not entirely sure if drugs were involved in the instruction to layer the bottom of the pan with an extra cup of tomato sauce that wasn't called for in the ingredients list. Whether or not the author intended it to mean you make the first layer out of the sauce you just made or not, that's what I'm going to do in future. The extra tomato sauce just was too much liquid. As it was, my poor Pyrex pan was overflowing, and I still had half the lasagna noodles, to boot. Not a great thing to have left over.
BUT, with a few adjustments -- mainly in the amount of pasta, ignoring that instruction to add tomato sauce out of nowhere, and upping the amount of ricotta mixture -- this is absolutely a good dish.
For what it's worth, I also added a medium-sized zucchini to the vegetables. Added some great texture! Definitely added to the dinner rotation.
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This was very tasty, even using sauce-in-a-jar (though this wasn't the cheap stuff, it's still...