SOOOOO AMAZING! A little labor intensive and costly but totally worth it. I followed this with just a few minor changes. First of all, I always double the recipe and make 2 of these, one to keep in the freezer and one to cook right away. This way when my hubby and I are having a craving for this, it is already made without any work. Also, when I make this it looks like a bomb went off in the kitchen so it is nice to only have to clean up once. Anywho, I use fresh basil instead of dried. I use italian parsley instead of regular. I also added an extra 8 oz. of ricotta bc my hubby and I like alot of cheese. Also use fresh grated parmesan. I got 18 slices of mozarella on the thinnest slice from the deli. I did the layers slightly different than the instructions said. I did 1 1/2 cups of the sauce first, then 3 noodles, 1 cup of sauce, 3 more noodles, 1/2 ricotta mixture, 6 mozarella cheese slices, 1 1/2 cups sauce, 1/4 cup parmesan, then repeat all layers and top with last 6 mozz slices and 1/4 cup parmesan. Then I let it sit in the fridge for 1 day to meld, take it out and let it sit at room temp for 1 hour and then bake. On the frozen one, I let it thaw for 24 hours at room temp before baking. I also use the meat sauce recipe as my go to sauce recipe for spaghetti, it is so tasty!
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