I made this quite some time ago, but I never did rate it. Like many, I used ricotta cheese instead of cottage cheese. The noodles don’t need to be cooked in the pot of water all the way; they’ll cook some in the oven too. Remember to let the lasagna “rest” for 10-20 minutes after cooking; this will allow the ingredients to bond together and will help keep the lasagna from falling apart when it is cut into. One reviewer suggested that this lasagna be baked for 30 minutes the day before serving and on the next day, topped with the suggested mozzarella and baked for an additional 15 minutes. I did this and the lasagna ended up being lukewarm in the middle and was not as hot as it should have been. Although I think this was good advice, I believe the lasagna needs to come to room temperature prior to baking for the remaining 15 minutes; otherwise, the amount of time it will spend in the oven won’t be sufficient to raise the temperature from cold to piping hot. Still, the lasagna got wonderful reviews from everyone who ate it. My fiancé suggested cooking the boxed store-bought lasagna since he thought that the taste of the store-bought stuff would not be easily beaten (he wasn’t attempting to insult my cooking or anything :). I am happy to say that this lasagna proved him wrong! Thank you for a fabulous recipe!
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