I used this recipe last week for my FIRST EVER lasagna experiment. I brought it to work for a team potluck and it was literally devoured in minutes! Multiple people told me this was literally the BEST lasagna they've ever eaten. Not too bad for someone who's never made this dish ever in her life!! I followed what many others suggested - left out the additional salt completely (I can't imagine what it would have tasted like with it! blegh!) and also doubled the ricotta/egg mixture. I think there must have been a typo or something on that... because when I clicked the 'Add recipe to grocery list' option on the Allrecipes phone app, the list told me to buy *TWO* 16oz containers of ricotta (which I did) but what I got back home and started cooking, I noticed the actual recipe only said one. But thankfully for other peoples reviews, I noticed many said the one 16oz container wasn't enough... So I'm VERY glad I decided to use both & 2 eggs! It was totally perfect. I didn't cook the noodles beforehand - just left them in the pan with steaming hot water while I cooked the sauce. Also didn't use fennel seeds because I didn't have any on hand, so I used cumin seeds instead. Doubled the amount of garlic (because I love it!). Only simmered the sauce for about an hour, because I knew I was just going to assemble the lasagna that night and cook it in the morning, so it had all night for all the flavors to sink in while in the fridge. :) 150% DELICIOUS!!! You're crazy if you don't try this!
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I used this recipe last week for my FIRST EVER lasagna experiment. I brought it to work for a...