We have made this recipe so many times. My husband requests it every Sunday. It's delicious as is, but we did end up using the recommendations of others: We drain the sausage and ground beef (yields almost one cup of grease-yikes! And honestly, we couldn't even tell the difference), triple the crushed garlic, replace the water with our favorite red wine (plus add enough water to rinse out the cans, maybe 3 ounces), and omit the salt in the sauce. During the last 30 min of the simmer I soak the lasagna noodles in hot water. From bottom to top I layer sauce (only a little to keep the lasagna from burning at the bottom of the pan)-lasagna-ricotta-mozzarella-sauce-parmesan-lasagna-ricotta-mozarella-sauce-parmesan-lasagna-sauce(only enough to keep this top lasagna layer from drying out, which has happened to us before)-mozzarella-parmesan. We use shredded mozzarella, as that's usually what we have on hand (ends up being 1 cup per layer) and we do add 1/4 tsp nutmeg to the ricotta mixture. The sauce is absolutely delicious so sometimes we'll do spaghetti one night and make a smaller pan of lasagna the next night. I also make the sauce and freeze it in 1 cup amounts so if another recipe calls for marinara I'm ready! My husband said this is the best lasagna he's ever had. Since he's a huge guy he likes to add a glop of sauce on top of his lasagna as soon as it's served. Perfect!
Was this review helpful?
5 users found this review helpful
We have made this recipe so many times. My husband requests it every Sunday. It's delicious as...