Definitely not as good as the title suggests, in fact it tastes just like every other lasagna I have made but just took much longer to prepare. That being said I was disappointed with the outcome. It's not bad, it's just really not great! As an Italian Mamma Mia, I have made many lasagnas in my day and am still in search of a fantastic recipe; this is really nothing to rave about. I don't understand the 3/4 lb. ground meat and 3/4 lb. mozzarella measurements either; just use one pound of each, it doesn't make any difference. I definitely could not fit a row of 6 noodles in my casserole dish, so use a larger pan if you are following this recipe exactly as written. Also use DeCecco noodles they're very good, 8 to 10 minutes as the recipe states is perfect cooking time. If you are in a hurry it's not necessary to cook the sauce for 1 1/2 hours, you can just heat it up. Shredded mozzarella is much easier than the block, and I suggest letting the lasagna sit longer than 15 minutes after cooking or it will definitely fall apart. Best way for a great cut is to bake it one or two days before, let it sit in the fridge and then reheat, you'll get a nice square neat cut that way. I like the idea of spraying the tinfoil to prevent cheese from sticking,
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Definitely not as good as the title suggests, in fact it tastes just like every other lasagna...