I have never made lasagna from scratch before, and this came out perfect! I made two pans: one with ground beef and pork italian sausage per the recipe, and one with ground turkey and turkey italian sausage for the non-red-meat eaters in my family. Both were incredible... my family was very impressed. I made a few modifications to match our taste and convenience needs: My family likes a lot of meat, so I used a full pound of the ground meat and 1.25 pounds of the sausage. I also followed the advice of several reviewers to soak the noodles in the 13x9 pan for 30 min. in very hot water, instead of boiling them completely. One tip: Since you are soaking the noodles in the pan which the lasagna will be baked in, you can lay out the noodles in layers to see how many you need. One of my pans has rounded corners, so I actually needed less noodles. That way there's no waste! I messed up the layers a little on the first one, but no worries because no one noticed. Since I was making this for a special event, I made the sauce and put them together the day before and kept them covered in the fridge overnight. I pulled them out 1.5 hours before baking. I needed to cook them about 20 minutes longer than the recipe states, but that is probably because they were still cool from the fridge. I can't empasize enough how good this recipe is, and well worth the time it takes! This is a recipe to keep!
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I have never made lasagna from scratch before, and this came out perfect! I made two pans:...