This was really, really flavorful! I made it exactly as written, with only a few modifications: I reduced the pepper to only 1 tsp. and I prepared it in the morning and it sat in the fridge until it was ready to bake.
One thing I read in other reviews was the problem with the ricotta cheese spreading. I found something that was really helpful. Just spread the ricotta onto the dry noodles, before you layer them. It makes it very easy. I used three noodles for each layer and came out using about 8 oz. of ricotta cheese, as called for.
Also, I was a tad leery of the olives, because I'm not a big fan. But they really weren't overpowering in this recipe and I didn't even notice them as I ate.
I covered it for the first 45 minutes of baking, then I put the rest of the mozzarella on top and baked it uncovered, for another 15 minutes. The pasta was perfectly tender and it was an excellent recipe. This lasagna may become my 'go to'! So delicious!
Was this review helpful?
30 users found this review helpful
This was really, really flavorful! I made it exactly as written, with only a few...