This was good. I made it as directed except for cutting the salt from 1 Tbsp. to 1 tsp. and omitting the fennel seeds (didn't have any). I also added a 10 oz. package of chopped spinach to the ricotta just to get a healthy veggie in there. I simmered the sauce all day and it was very tasty. There is some leftover and it will make a great meat sauce for pasta. Some of the amounts in this recipe seem very off though (starting with the 1 Tbsp. of salt!). There was lots of leftover meat sauce, and I even layered a bit more than the 1 1/2 c. for each layer since that wasn't quite enough to cover the area. At the same time though, the ricotta mixture seems way too little. I could barely get two layers and they were spread super thin! I would definitely increase the ricotta, double it, or add in an equal amount of cottage cheese if you are worried about too much fat. Also, the 1 lb. of mozzarella seemed to be too much. I used a lb. but it was very mozzarella-y. 10-12 oz. would have been fine. So, my warning to you is that you will have leftover sauce (no biggie since it freezes so well), but you should adjust the cheeses, more ricotta, less mozzarella in my opinion. I used the 12 lasagna noodles, overlapping them a bit as shown in the video, but you could easily do the usual 9 (3 layers of 3) for a 13 x 9 in. pan.
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This was good. I made it as directed except for cutting the salt from 1 Tbsp. to 1 tsp. and...