This recipe was excellent! As with all recipes, I like to tinker and "play around" with my food. I did not use a 9x13 pan; I broke out my 16" x 12" x 3¾ roasting pan. Call me crazy but it worked perfectly, and all of these ingredients start to become really heavy. It's nice to have a big pan with big handles.
Because I tried out Barilla's "no boil" lasagna noodles (went through 1-1/2 boxes, breaking them to fit the pan), I realized it definitely needed more sauce, so I used two 28oz cans of crushed tomatoes with basil and one 28oz can diced tomatoes. I left out the salt, tomato sauce, tomato paste, black pepper, fennel and water.
I used 32oz ricotta that I mixed with 1tbsp parsley and two well-beaten eggs. For the shredded cheese, I used two 16oz packages of the 4-cheese shredded Italian blend made by Sargento. To be honest, I would double the shredded cheese.
Cooked the meat exactly as directed and did not drain. The sausage grease does add great flavor and helps prevent the lasagna from sticking (lasagna isn't a low calorie dish anyway. Live a little!).
Baked it for an hour at 350 and left the foil off the top for another 10 minutes.
Would DEFINITELY make this again :) but with regular lasagna noodles. If you use the no-boil noodles, definitely add another 28oz can of crushed/diced tomatoes and adjust spices accordingly to taste. I already have it saved.
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This recipe was excellent! As with all recipes, I like to tinker and "play around" with my...