My husband still thinks he can do it better, but I agree that it is the world's best lasagna! Instead of simmering for six hours, I cooked it for about 45 minutes. Then, I put my sauce in the frige over night and added bay leaves, a lot of garlic, onions and green pepper. Leaving the sauce in the fridge over night let it thicken and suck up all that flavor. For the meet I used hot italian sausage. The heat from the sausage gave the lasagna another dimension. I loved the parmesean on top. I've always used mozarella but it doesn't pack the punch of the parmesean nor does it crisp. I used a layer of noodle to put under the parmasean and it was impossible to cut with a fork. Next time, I will have a sauce layer on top with fresh parsley and a ton of parmesean until the red is covered and maybe broil to finish if the cheese is totally melted and light brown, so that it is crisp and flavorfully crumbly.
Thanks for the recipe!
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My husband still thinks he can do it better, but I agree that it is the world's best lasagna!...