Total TimePrep: 45 min. Bake: 35 min. + standing
This lasagna taste like it sat overnight! I've made this numerous times. Excellent!! I added a small can of fire roasted tomatoes and double the ricotta and added 2 eggs instead of one Yummy
I think the secret to a firm lasagna is to prepare with dry noodles (cook, but lay on paper towel to get the water off) and your sauce must be thick! Cook, 1/2 way, let it set in fridge and heat and serve the next day,
I'm not going to lie. I picked this recipe because of the picture??. I made no changes. The consistency and flavor were a perfect blend. Not too tomato-y and no overbearing ricotta taste as in some other recipes I have tried. My teen who is a very picky eater loved it! I believe he used the word "killer". Score!
This lasagna was amazing!! I wanted a combination of sausage and ground beef and I like it meatier, so I cooked up about 1 ? of each, combined them and froze half for next time I want to make a meat sauce. The only other change I made was adding Italian seasoning and some parmesan to the sauce. The no bake noodles are a big time saver. This dish is definitely a keeper!