I don't like to rate a recipe if I change much, but I had to work with items I had on hand. Hoepfully this will help someone else. I made two pans (needed to use up some ingredients), but I used one 15 oz. container of WHOLE MILK ricotta combined with a 6 oz. container of plain Greek yogurt. Only used 1/2 cup parm total, even though I doubled the recipe. I used tomato puree, not paste (about 42 ounces, or a 28 oz can and half of another), and added water until I had enough sauce for both pans (about 5 or 6 cups of water)- keeping in mind that it would reduce some after simmering. Skipped the crushed tomatoes (didn't have any), but stuck with the proportions for the seasonings. I also added chopped mushrooms, chopped black olives, and a minced half of a bell pepper for flavor. For the noodles, I used regular lasagna (NOT no boil) but let them soak in HOT water for about 45 minutes while the sauce was simmering until they were soft and pliable. I assembled the lasagnas, let them sit for almost 30 minutes before baking (to enhance flavors), and then placed them in the oven at 375 degrees UNCOVERED for 40 minutes. I then removed them, added the layer of mozzarella, and baked COVERED for another 25 minutes. This way, it is not soupy, but the cheese doesn't brown or get crunchy at the end. Another tip, let it rest for about 10 minutes before cutting and you will get a cleaner slice. Perfection!
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I don't like to rate a recipe if I change much, but I had to work with items I had on hand. ...