I made this for my family for Christmas dinner ( I always make lasagna for Christmas - you can make it ahead, stay out of the kitchen, and it's red and green!). I browned the meat as suggested (it doesn't say to drain it but I did), mixed the rest of the sauce ingredients separately in a bowl, and then added most of the sauce mix to the meat pot while then simmering about a cup in a separate pot (with browned onions and garlic as well) so when assembling I could do one end vegetarian. Otherwise I followed the recipe exactly except NO FENNEL anywhere so I just left it out. And I used fresh basil, about a third of a cup. I will make this again but I will add garlic to the ricotta mixture - there just wasn't quite enough flavor, but this was almost perfect. I followed another reviewer's suggestion to simply soak the noodles in hot tap water for 20 minutes rather than boiling - PERFECT. Everyone loved it! The vegetarian end for my sister was good, as was the ricotta-free end for my daughter. And I had a little meat sauce left over that I poured over some gluten free noodles for my bestie (can you believe all the proclivities this one dish can cater to, or that I am willing to?? Well it's Christmas, what are ya gonna do?).
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I made this for my family for Christmas dinner ( I always make lasagna for Christmas - you can...