I'll cut to the chase. This lasagna was good; I don't have anything to compare it to other than Stouffers, but it was pretty good. However, I did do things differently.
I grabbed the only ground meat I could find in my freezer, which was 1.45 lbs. I thought 'ahh, what the hell' -- used it all. I could only find the Johnsons Sweet Sausage in the links form, so I used 4/5 of the links, since the the entire 5 are 1.3 lbs.
I omitted the salt, entirely, thanks to a lot of the negative reviews complaining about too much. I'm not much of a salt feen, myself, so I didn't even risk putting any in.
Thanks to other reviewers, I put the noodles in hot tap water (on a side note: my water doesn't get that hot and this still worked) for 30 minutes. Took them out and let them air dry for the duration that it took for me to simmer my sauce. By the time I had to put everything together in my 10x14 dish, they were dry and folding inward -- didn't cause a problem at all.
The problem I did run into was the length of the noodles. Putting them in lengthwise (where the longest side of the noodle is parallel to the longest side of the dish) didn't work, as there was about an inch or two gap. So I put them in horizontally. Worked perfect.
The dish was a little sweet for my tastes, I like a little kick, or just more of a "pasta-y" taste. So, next time I'll use hot Italian Sausage or not add 2 TBSP of sugar. Co-workers loved it!
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I'll cut to the chase. This lasagna was good; I don't have anything to compare it to other...