Excellent recipe do not pass this one up! however a few changes need to be made....use 1 teaspoon of salt and 1 tablespoon of sugar. Now a few changes I recommend you make, add a pinch of nutmeg to the ricotta mixture. use 3/4teaspoon of fennel (do not omit the fennel as other reviewers have suggested). I increased the ground meat to 1 1/4lbs as well. I used 1pound of sliced mozzarella cheese and 1 pound of shredded cheese with 8oz of the shredded cheese on the top layer and sprinkled the other 8oz on top of the sliced mozzarella. i also added 8oz of baby Bella mushrooms to the sauce the final 30minutes of simmering. i simmered this for 6 hours and did not cook the noodles, i simply put them in a pan of hot tap water for 20 minutes, they will not be cooked but will be fine once you bake it, plus the uncooked noodles will suck the some of the moisture out of the lasagna leaving it firm and amazing. I also used Romano cheese instead of Parmesan. also i highly recommended that you go to an Italian store an get your ingredients there, especially the Ricotta and your sauces (paste, sauce and crushed tomato). Let this lasagna sit in the refrigerator over night and then let it sit on the counter 1hour before you bake it. I baked it at 350 for 40minutes covered and 15minutes uncovered, then let it sit for 10 minutes before serving and it will come out amazing. Next time I might add some jalapeno or chipotle peppers to the sauce mixture for a little bit of a bite for personal taste.
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Excellent recipe do not pass this one up! however a few changes need to be made....use 1...