The best lasagna I ever had was from a little Italian restaurant in NYC. One of the things that distinguished it was that it wasn't seasoned in a way that was overwhelming - you could enjoy the separate flavors of tomato, pasta, cheese and herbs. This is very similar to that recipe. It's delicious-not at all like Stouffers, but also not super spicy. I added 1TB of mixed Italian spices- not just oregano- and real minced garlic instead of garlic powder, but those were my only changes. My husband and I both loved this recipe. We both enjoy super spicy foods- but we appreciated the subtler flavors of this lasagna. Update: the one thing I would have to add is that you may find that you need more sauce or you will have a dry lasagna- so adding a little more water, a jar of tomato sauce- or just having some prepared spaghetti sauce on the side when it comes time to layer would be helpful.
And maybe its just me, but the layering instructions could be more clear - like sauce, noodles, sauce, cheese, noodles- etcetera.
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The best lasagna I ever had was from a little Italian restaurant in NYC. One of the things...