We have had this several times. I'm glad winter is coming so I can fire up the oven and make this again. I read all the reviews including Sophie's update before I began. So: use two larger jars of sauce; use fresh onion and garlic; add the thyme; a 16 oz. container of ricotta is just enough. Buttering the dry noodles with the ricotta: genius. Didn't use the black olives because I didn't have any. One thing I did differently was to cover the lasagna with foil (I think someone else suggested that) for 50 minutes, then put the reserved cheese on it and finished it in the oven for 10-15 minutes more without the foil. Let me just say THANK YOU, SOPHIE! This is the best lasagna recipe. My son has always said Pasta House (St. Louis restaurant) lasagna is the best. When he and his fiancee began moaning as they ate, I knew I had a winner. They ask when I am going to fix this again.
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We have had this several times. I'm glad winter is coming so I can fire up the oven and make...