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! :)
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!
We All Have Layers, Just Like This Lasagna
If you put the mozzarella in the freezer for a spell before grating, it firms up and is much easier to grate.
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! :)
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!
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…?
Can anyone give info on why my sauce tasted sweet? I seasoned it heavily but didn’t add the anchovies, was that the mistake?
Watching home movies it says 375 degrees the recipe is for 425 here. Does it matter which temp?
Could you use fresh lasagna noodles (not the no-bake, but real fresh pasta from an Italian market)?
Do you recommend Parmesan VS Parmigianno?
I’ve made this 10+ times and it truly is a very good lasagna!
Any thoughts on using fresh pasta sheets instead?