Oh my god this was absolutely amazing! I try to be unbiased about my cooking but even I couldn't stifle the "mmmm, oh my god this is sooooo good" comment after the first bite. My S.O. loved it and couldn't stop raving about the dish. I made some changes as provided by others. I used 1/ 1/4 lb beef, 1 whole medium onion, 6-8 cloves of garlic, substituted chicken stock for the water, omitted salt, used 1/2 cup of fresh basil, omitted fennel since the sausage had fennel in it, 9 lasagna noodles soaked in hot water for 20 minutes, added a dash of nutmeg to the ricotta (next time I might add 2 dashes), used 2 teaspoons of italian seasoning, and made the sauce and ricotta mixture the day before cooking it. I did simmer the sauce for 3 hours but next time I'll probably reduce the time to 1-2 hours. I used a larger pan than the 9X13 to avoid overflow and I'm so glad I did. To assemble lasagna, spread meat sauce in the bottom of a 9x13 inch baking pan or a slightly bigger one to avoid overflow. Arrange 3 noodles lengthwise over meat sauce. Top with mozzarella cheese slices and then Parmesan cheese. Second layer is meat sauce, noodles, ricotta cheese mixture, and Parmesan cheese. Third layer is meat sauce, noodles, mozzarella cheese, and Parmesan cheese. The lasagna fed us for 3 dinners with sauce for 2 dinners between 2 people! 5 days worth of food - not a bad investment at all. Next time I'll double the sauce and freeze the rest for a quick dinner during a hectic week/weekend.
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Oh my god this was absolutely amazing! I try to be unbiased about my cooking but even I...