I took the advise from others and only added a teaspoon of salt, used 1 lb of ground beef instead of 3/4, only used 9 noodles and did it in 3 layers instead of 2. I also used one pound of mozzarella instead of 3/4 so I could put more on final top layer. I would recomend using fresh parmesan cheese (not the stuff in the can). I read that a lot of people had a lot of leftover sauce, just add way more to the layers. There was a comment on how to save time by putting the noodles in hot water for 30 minutes without boiling, but what I found out from doing that is the noodles do not "plump" up enough to reach the end of the pan and therefore you do not get the rest of the ingredients on the noodles. I also added about a cup of cottage cheese to the ricotta mixture and also omited the salt in there, not sure if it mattered but this recipe is a keeper for sure. Also, I dont like mine really crispy on the top so I covered it for 40 minutes and then uncovered it for 10 minutes.
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I took the advise from others and only added a teaspoon of salt, used 1 lb of ground beef...