LOVE this recipe. It's very customizable too; I usually make a three-layer lasagna, I always use shredded mozzarella instead of slices, and I love add-ins like mushrooms for the meat sauce. Making your own sauce does take extra time and honestly you could use canned sauce and get a perfectly good result. But it's not that hard to get it on the stove and check it occasionally if I'm doing other chores around the kitchen anyway. It's important to use the sweet Italian sausage to get the best flavor. I hate pre-boiling the noodles, so I usually either soak the noodles in hot tap water for a few minutes or don't cook them at all, leave the sauce a little watery, then build the lasagna and stick it in the fridge overnight for the noodles to absorb moisture and soften up. Then I cook it for dinner the next day!
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LOVE this recipe. It's very customizable too; I usually make a three-layer lasagna, I always...