I was skeptical when I decided to make this,I favor my own lasagna recipe over anything Ive ever had at a restaurant and certainly made from frozen. But I wanted to give it a shot since there were SO MANY rave reviews.
I followed the many recommendations of increasing the amount of ricotta. I doubled in and I should have only done a total of 24 ounces instead of 32.
Here are the changes that I made:
1 full pound of lean ground beef in addition to the 1 pound of Italian sausage.
Dried minced onion to replace fresh. Omitted the fennel, Italian sausage has plenty.
Doubled the amount of tomato sauce since I had a bit more meat to work with.
I DID NOT reduce the 1 tbsp of salt, you need this for flavor. It will not alter the taste, unless you add too much and or garlic salt, onion salt, broth or anything else that has added salt. Also, if you boil your pasta, do not salt the water.
I added 3 tbsp white granulated sugar instead of 1, since I added more tomato sauce I had to add more sugar to balance the acid.
Used dried parsley flakes in the ricotta instead of fresh, also added a dash of nutmeg (sounds odd but its great!), you can also omit salt here as well.
I used oven ready lasagna shells. Next time I will use regular lasagna and I will not boil NOR soak in water. If the assembled lasagna has enough sauce which I LOVE, the pasta will cook to al dente in the extra sauce. It comes out perfect! Used all shredded mozzarella.
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I was skeptical when I decided to make this,I favor my own lasagna recipe over anything Ive...