I've made hundreds of lasagnas all from different recipes because I have never found a recipe that I wanted to make twice. They usually end up with that acidic taste you get from using jarred sauce. An Italian chef told me that only meat, onion, crushed tomatoes, tomato paste, water, and some dried herbs should be used for a traditional meat sauce. So I came across this recipe which met this advice. I would say this recipe is very close to a 5*. I think all it needs is a little more taste. This might be achieved by following Meg Champagne's advice, which is to cook the lasagna the night before and then, on the day of, covering with mozza and cooking another 15 min. I also followed Andrea F's advice and used a hand blender on the cottage cheese mixture to get it to the same consistency as ricotta. Definitely do this because cottage cheese tastes better (and is cheaper) but the consistency of ricotta is better for lasagna.
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