I love this recipe! We usually make this at least once a month. It makes a ton of leftovers to use for lunches, and it tastes even better leftover. I follow the recipe almost exactly as is, except I only use a teaspoon of salt (I found it to be to salty the first time we made it), and I use shredded mozzarella instead of sliced. It's also great with whole wheat lasagna noodles if you want to make it a bit healthier. The sauce for this recipe is amazing! I use the same sauce recipe when I make spaghetti, baked ziti, and chicken parmesan. I just leave out the fennel and add mushrooms for the spaghetti, and leave the meat and fennel out for chicken parmesan.
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I love this recipe! We usually make this at least once a month. It makes a ton of leftovers to...