Unless you plan on having a heart attack or ruining the lasagna via the foil, salt and grease; PLEASE heed this changes.
- DRAIN the meat after you brown it with the onions. Also, if you want to add mushrooms, green peppers, or any other veggy ~ you can add them when browning or when the sauce begins; either way.
Salt, there is waaaaaaaaaaaay too much salt in this recipe. You already have salt in the sausage and noodles; and most of all, the cheese!!!! I use 1.5 tablespoons FOR TWO lasagnas!!!!!
Secondly, you will have extra sauce. If you want it to be EVEN for a typical 9 x 14 dish; change the servings for 10 servings instead of the original 12. I actually make two 9x14 lasagnas at a time, so I make it for 20 servings total.
Third: IT DOES NOT need the sugar.... this is an old school habit that is not needed. If your tomatoes are bitter, this makes sense.... but if they are not, OMIT IT!
To save you some time, if you plan to add spinach, blanch it, remove all the moisture you can, and blend in with your ricotta mixture.
I don't use sliced mozzarella, I use grated; which per the measurements, is about right. I top with provolone and allow guests to add parm on top if they so desire. If you do not have a deep baking dish, DO NOT TOP WITH FOIL UNTIL AFTER YOU remove the foil halfway through cooking, otherwise you'll have a sticky mess! Make this recipe earn it's name!
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Unless you plan on having a heart attack or ruining the lasagna via the foil, salt and grease;...