This was my first attempt at lasagna, and it's definitely made the Hall of Fame at our house! I used some of the modifications suggested by others. I soaked my noodles in hot tap water for 20-30 minutes. (You can use your lasagna pan and just dump the water and dry it out before you add more ingredients.) I also didn't add extra salt or add the fennel. I used cans of crushed tomatoes with basil added. (Muir Glen is my favorite brand for canned tomatoes.) And, instead of Italian sausage, I used a roll of Bob Evans sausage with sage. Oh, and I used 1 1/2 pounds of lean ground beef to make the sauce heartier. Here's another thing that worked great: I made a double batch of the sauce and used some of it as a spagetti topper a few nights later. I still had sauce left, so the next day, I added two cans of drained, rinsed kidney beans and cumin, pepper, garlic powder, and chili powder to taste. Voila! Easy chili! I got rave reviews on all three meals, and it couldn't have been easier.
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This was my first attempt at lasagna, and it's definitely made the Hall of Fame at our house! ...