Lasagna

Page: https://cooking.nytimes.com/recipes/9530-lasagna?action=click&module=RecirculationRibbon&pgType=recipedetails&rank=1

| Course Type: Main Courses

(1 review)

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Recipe Reviews

Hmmm, everyone enjoyed this however it is more work than I usually put in for a lasagna. I also thought there was too much meat for my tastes. Making the meatballs then chopping is a great way to insure the meat is not overcooked, but next time I will make less (half it or leave out the sausage altogether). Also I made this over three days - the meatballs and sausage one day, the ricotta mixture the next, and assembled the day it was to be served. I used dry noodles this time and it was fine but I would like to try with fresh if I make this again.

(edited 9th July 2024) (0) comment (0) useful  

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