This a really good lasagna- And the first time I made one myself! I would omit the zucchini next time. Many said this was somewhat bland or needed more seasoning, so I seasoned to taste. The sauce I used a few more cloves of garlic, increased the spices (added marjoram, thyme, chili flakes, bay leaf & rosemary), used ground pork (worked well enough since it's a white meat- I would drain off the fat a little more next time though) and since the recipe called for 7.5 cups of liquid total, I divided it as such: 1 can diced, spicy tomatoes (with onions & seasoning), 1 cup tomato gravy (made with fresh tomatoes & bacon grease- had leftover from another recipe/meal), 1 cup spicy tomato sauce, 2 cups tomato paste & 2 cups water + beef bouillon cube. I forgot to mention that along with the meat portion, I had added the remains of a pack of cremini mushrooms. I only cooked it for roughly 45 minutes as the sauce had reached a consistency that I liked. I opted to boil my butternut squash after peeling and dicing for roughly half an hour, then mashed with a little butter and seasoned with sage, salt, garlic powder & pepper. Instead of simply wilted the spinach we opted to crisp them a bit and used 2 bags of fresh spinach. Opted for low-fat cottage cheese instead if ricotta and used low-fat mozzarella. Baked as directed, but you need deeper than a 9x13 and there will be leftover sauce (little bit). I seasoned the mixture with S&P. We served it with "Herb Spread for French Bread" from AR.
Was this review helpful?
6 users found this review helpful
This a really good lasagna- And the first time I made one myself! I would omit the zucchini...