Truly the BEST lasagna ever! Rave reviews from all! My husband prefers a meatier lasagna, so I used just over 1 lb. of sweet italian sausage and almost 1.5 lbs. of 85% lean ground beef. I used almost a full 1/2 cup of FRESH basil - this makes such a big difference. I also used a little extra italian seasoning. I didn't bother with the parsley, and I only added a little salt to the ricotta mixture, none to the sauce at all. I didn't bother cooking the noodles, instead I let them soften in a bowl of hot tap water while I made the sauce. My layers were as follows: Just enough sauce to cover the bottom, 2 layers of noodles (going opposite directions), a generous layer of the ricotta mixture, a sprinkle of nutmeg over the ricotta, a layer of mozzarella, another layer of meat sauce, and about 1/4 cup of parmesan. Repeat layers and then top with lots of mozzarella and parmesan. I also made this the day before, assembled it and put it in the fridge to let the flavors meld. I took it out of the fridge and let it warm up a bit to room temp (maybe 45 min - 1 hour or so) before I baked it. SO GOOD! This recipe is a keeper....thank you so much for sharing!
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Truly the BEST lasagna ever! Rave reviews from all! My husband prefers a meatier lasagna, so...