This was wonderful and a regular in our house, I even make just the sauce for regular pasta because it has such a great garlic/tomato taste! I guess this is intended to make a small lasagna - I made w/ 1 lb. sausage and double sauce, and it was barely enough for 2 small lasagnas. Now I make 4x the amount of sauce and reserve some to have on the side, because even double it was all absorbed by the noodles (which I like but my husband likes more sauce). I also like my lasagna spicier so I double all the herbs/spices.
Options for variations: You can make with no-boil noodles but need to bake 1 hourb at 350 covered instead of 30, plus I'd make sure the edges are submerged in sauce (and maybe add 1/4 c water around edges) or the noodles won't cook all the way through. I have also used diced tomatoes w/ jalapenos for a medium amount of spice, or hot sausage. You can also add spinach and/or other vegetables to the cheese mixture if you like, or add other diced vegetables (red and green peppers, mushrooms, zucchini, squash, olives, etc.) when cooking the sausage.
Thanks for the great recipe!
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