18 Comments
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Dec 18, 2021
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Monica's avatar

It's goes into the cheese mixture, written out in step 4 :)

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Rachel Riggs's avatar

If only I could blink, and have a pan of your lasagna before me!!!

There's a nationwide nonprofit org called "Lasagna Love" which will delivery a fresh handmade pan of lasagna to your door. The lasagna is made by a selected volunteer in your area, and you can request one for yourself if you have a special need like a health issue, or just gave birth. You can also put in a request for someone else!

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Eric's avatar

Thanks for sharing this information. I reached out to them for my area.

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Rachel Riggs's avatar

Oh, I'm so glad!! I ordered one for my husband, and the most vibrant 20-something gal showed up on our doorstep with it. She said she makes and delivers two lasagnas per week. It must have weighed 10 pounds and was actually really legit lasagna. I hope you enjoy!!

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lilafayre's avatar

Any thoughts on using fresh pasta sheets instead?

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Rachel Riggs's avatar

If I remember correctly, she noted that they were too soft/mushy for her taste.

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Asarge's avatar

I’ve made this 10+ times and it truly is a very good lasagna!

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Elizabeth Kruska's avatar

I have made this lasagna at least 8 times. I accidentally burned the cover of my book the first time, and I find that hilarious. I’ve done it as-is and it’s so good. I’ve also added a layer of hot Italian sausage and I’ve also added a layer of spinach; sometimes I’ve done both. I’m sort of having a fantasy how to work in a roasted eggplant sometime. Point being, this lasagna is amazing and it’s versatile and when I saw this was the home movie this week I did a happy dance! :)

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Alisha Khanna's avatar

oh! how do you work in the spinach? do you add the to cheese or cook/season and add as a seperate layer?

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Elizabeth Kruska's avatar

I just layer in a layer of fresh spinach (and sometimes herbs if I have them kicking around) between the cheese and sauce. I error on the side of WAY undercooked pasta, so any extra moisture gets absorbed. I think you could also use frozen spinach - thaw and drain really well & mix in with the cheese. I bet that would be delicious!

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Eric's avatar

Do you recommend Parmesan VS Parmigianno?

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Alex Krueger's avatar

Imported parmigiano reggiano is always preferable in any recipe no matter what, but it’s pricey sometimes, so regular parmesan is also fine if you can’t/don’t feel like spending the money

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Tricia's avatar

If you put the mozzarella in the freezer for a spell before grating, it firms up and is much easier to grate.

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maureen's avatar

Could you use fresh lasagna noodles (not the no-bake, but real fresh pasta from an Italian market)?

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justin's avatar

Watching home movies it says 375 degrees the recipe is for 425 here. Does it matter which temp?

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Danila Miranda's avatar

I came here with the same question and since I see no reply since 2021, I’m guessing it’s not a big issue. Somewhere in between?

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Tav's avatar

Can anyone give info on why my sauce tasted sweet? I seasoned it heavily but didn’t add the anchovies, was that the mistake?

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Elaine's avatar

Anyone try to make this with no-boil Banza noodles? Hoping the sauce is so good I won’t notice the texture of the noodle…?

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