The Big Lasagna

Page: https://cooking.nytimes.com/recipes/1021031-the-big-lasagna

| Course Type: Main Courses

(1 review)

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Recipe Review

This is delicious but fussy. I love a bechamel/white lasagna but not sure how much it added here with the red sauce. The filling is great and egg free. The instructions are clear and the finished product is great. You can make the sauces ahead of course which helps. I added mushrooms. And yes, I added all those onions.

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