World's Best Lasagna
I'm giving this 5 stars because I modified it to my taste - just like a lot of the folks here. I cut waaay back on the salt and sugar (why does it even need sugar? - I'm eliminating it next time, because I could taste it), increased the ground meat, used loads of fresh basil, freshly ground high-quality pepper and got high quality mozzarella and ricotta from a nearby Italian market. Unlike some of you, I think the fennel is extremely important to the recipe - I can really taste it in the final product, and it punches up the herb taste. I had a leftover tomato, so I sliced it up and put it on top of the final tier of mozzarella and sprinkled everything with grated parmigiano-reggiano cheese.
I had a ridiculous amount of sauce left over, but it can easily be frozen and used for pasta (yum!). I realized that if I had a bit of ricotta and mozzarella left over, I could have easily made an additional tier. Ah, well, next time. Oh, and I also use the 'soak your noodles in hot tap water' method - works like a charm every time.
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Mar. 18, 2013