Great recipe! On the meat sauce, I followed a compilation of other reviewers’ suggestions: reduced salt and sugar by one-half, subbed fresh basil for dried basil, and kept the fennel seeds. On the ricotta mixture, I went to the Italian supermarket deli counter and got homemade ricotta. The only other modification to the ricotta mixture was a couple shakes of nutmeg to the ricotta. I also increased the mozzarella cheese slices and grated Parmesan cheese to a little over 1 pound each. I also soaked the lasagna noodles in hot tap water for 30 minutes before assembling the lasagna. It’s a great step saver, however, my cooked lasagna seemed a little “dry” because the noodles soaked up more liquids. Next time, I will increase the meat sauce to 2 cups per layer. So, this is how I divided the ingredients: 8 cups of meat sauce divided b 4; lasagna noodles divided by 3; ricotta mixture divided by 2; mozzarella slices divided by 3; grated parmesan cheese divided by 3. This is how I layered the pan starting with the bottom most layer and working to the top: meat sauce/noodles/ricotta/mozzarella/meat sauce/parm cheese/noodles/ricotta/mozzarella/meat sauce/parm cheese/noodles/meat sauce/mozzarella/parm cheese.
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