I echo everything positive everyone on this board has already said. There is nothing bad about this recipe. Per suggestions, I added a bit more garlic (4 cloves, minced) and substituted a 1/4 c of red wine (Cab Sauv) for 1/4 cup of water. I liked the idea of adding a 1/4 cup of good EV olive oil instead of the water and might try that next time. I wound up with an extra cup or so of sauce which we used for dipping garlic bread, and I had enough leftovers (I cooked this receipe for my wife & me) to last about 3 days. This lasanga tastes as good reheated as it does fresh. Great work, John. This is my new 'impress the friends' recipe.
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I echo everything positive everyone on this board has already said. There is nothing bad...