I made this last night and it was rather bland. I left out the onion because a friend who was over for dinner can't eat onion-- so perhaps the onion would have made this a winning recipe. I did add one egg to the ricotta for a better consistency, as I do to any lasagna I make, and in addition to all herbs called for in the recipe, I even added fresh oregano, basil, and thyme from my herb garden, along with three crushed garlic cloves. It still didn't have enough flavor. We were all reaching for the salt. Canned tomato sauce, ricotta and pasta, just are pretty bland foods without more added salt, pepper, and herbs-- and I'm not really too crazy about putting a lot of added salt on my food. Also, I went through all my pans looking for a 1-quart baking dish. My 9x5" loaf pan was a 1.5-qt. pan-- and that would have been too small for this recipe. I used a 2-quart instead, but was a bit confused about the 1-quart dish required. I won't be making this again, even with the onion.
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