This is the only recipe I ever use for lasagna, and my family likes it even better than the lasagna from Olive Garden or our local Italian restaurant. I only make a couple of minor changes - I use Ricotta instead of Cottage Cheese, and I add about a half pound of Italian sausage in with the ground beef. I cook the onions in with the meat. Once I get that started, I go ahead and heat the other ingredients for the sauce, then add the meat and onions as soon as they are done. I usually make a double batch of the sauce, and freeze the other half to use later as spaghetti sauce, or for a quick batch of lasagna. I have used regular lasagna noodles as well as oven-ready noodles, and my family couldn't decide which they like better. That made the decision easy for me - oven ready is SO much easier! Sometimes I make this the night before (steps 1-5) and bake it just in time to eat. I think it is even more flavorful that way. If I am taking this dish somehere like my mom's house, I will bake it for 30 minutes before I leave home, then, after I get there, I will sprinke the remaining mozzarella cheese on top and bake the final 15 minutes. That works great too!
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This is the only recipe I ever use for lasagna, and my family likes it even better than the...