This is an excellent recipe as is, but the second time around I made a few changes: First, I substituted a mixture of beef, pork and veal instead of using just plain hamburger. I, too, used fresh basil, and added a couple dashes of dried oregano. About 10 minutes before the sauce was ready, I added a few tablespoons of heavy cream to add some richness. I increased the fennel seed by about a teaspoon. Finally, I always use the no-boil lasagna noodles - they're a tad thinner and taste more authentic. This is a keeper and it will definitely be repeated in my menu during the autumn and winter.
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This is an excellent recipe as is, but the second time around I made a few changes: First, I...