Oh lasagna, you ooey gooey saucy hot mess of flavor! I love you so! I often think of Garfield and try to achieve a lasagna that even he would go nuts over. It’s taken a long time but I feel as if I’m getting a little closer to my goal with each try.
Lasagna seems a simple enough idea until you try it. Honestly, it’s pretty involved. Expect to use practically every pan you own. Also plan on at least one hour of prep and one hour to cook. On the bright side, there is often leftovers, depending on how many you are feeding. Lasagna is kind of funny in that it’s one of those meals that actually tastes better reheated after a day in the fridge. The layers seem more defined and congealed, especially that pesky ricotta.
Which brings me to my first rant: ricotta. Ugh, I’ve had so many ricotta fails, it’s silly. And if the ricotta sucks, the dish sucks. I’ve poured over so many recipes and they all do it different. Some say include it in every layer, some say every other layer. Does it go before or after the sauce? What do you mix with it? How do you just make it work??? I’ve tried a bunch of different techniques and have found 3 critical pointers:
1. Dry out your ricotta. If it’s too wet, it will make your lasagna sloshy. To accomplish this I spread the ricotta on a plate and put a couple of paper towels over it for an hour or two. It’s surprising how much water is in the cheese. I replaced the towels a couple of times each layer was well soaked after 15 minutes! When I started to work with the cheese, I noticed a significant difference in the texture.
2. Only have 1 layer of ricotta. Many recipes say there should be a ricotta layer in between each set of noodles. This becomes ricotta overkill and typically results in a mushy lasagna.
3. Rev up your ricotta! I like to add pesto and parmesan to brighten up an overall basic flavor.
And that’s just the cheese!!
Let’s move on to meat…. pork!! Every time, pork pork pork!! I was raised with an understanding that anything Italian and meaty should be made with ground beef. Wrong!! Ground pork is where it’s at. The flavors are richer. Now I still do like a little beef so I do a 50/50 mix. But seriously, if you’re not using pork, your selling yourself short. You don’t even need to get fancy Italian seasoned pork! I love using the plain breakfast style ground pork.
And finally, the layers! The real key to making an epic lasagna, is figuring out your layer order. Each bite of lasagna should be that perfect blend of meat, sauce, noodles, and cheese. If the layers aren’t correct, the whole dish falls apart in my opinion. After extensive research and oh so much trial and error, I am happy to present my go to, fool proof, fail proof technique to layering lasagna:
The full recipe is also include below!
How to Layer Lasagna:
In a 9×13 pan, spread a thin layer of sauce.
Next lay out your first layer of noodles and cover with meat sauce.
Add a generous layer of mozzarella.
Then another layer of noodles topped with all the ricotta blend.
Sprinkle with more mozzarella to help it bind.
One more layer of noodles and add the rest of the sauce… and don’t put the last cheese layer on yet! You heard me! You are going to cook the lasagna without the epic top cheese layer first!! Cover it with foil, cut a few vents and bake for 30 minutes.
Take the pan out and remove the foil. Doesn’t that layered look just make you drool?
Now put on that epic last layer of mozzarella cheese! And don’t skimp! You shouldn’t see any sauce under that layer! I like to add a little garlic salt and parmesan to the top for extra flavor.
Bake for another 20-30 minutes until cheese is browned and bubbly.
Enjoy!!
Love Italian inspired cuisine? Check out these recipes!
The Best Damn Fettuccine Alfredo on Earth
Sinful Chicken Alfredo Lasagna
- 1/2 lb beef
- 1/2 lb pork
- 1 tbsp each: oregano, basil, rosemary (or 3 tbsp of an Italian blend of herbs)
- 1/2 yellow onion chopped
- 4 garlic cloves chopped, divided
- 9 lasagna noodles boiled al dente
- 2 cans of your favorite marinara sauce (roughly 48 oz)
- 1 16 oz container ricotta
- 4 tbsp pesto
- 1 egg
- 1/2 cup parmesan shredded
- 4-5 cups mozzarella shredded (or a blend of Italian white cheeses)
- About an hour before cooking, spread out ricotta on a plate and place a couple paper towels over it to soak up some of the moisture.
- Preheat oven to 375.
- Prepare lasagna noodles according to package directions.
- In a skillet crumble and cook beef, pork, onion, herbs, and 2 diced garlic cloves.
- While beef is cooking, add 2 cans of marinara sauce to a large sauce pan and warm up.
- After beef and pork is cooked through add to marinara sauce, do not drain.
- Simmer until you are ready to assemble lasagna.
- In a bowl mix ricotta, egg, pesto, 2 diced garlic cloves, and parmesan cheese.
- Now it's time to layer your lasagna!
- In a 9x13 pan, spread a thin layer of sauce.
- Next lay out your first layer of noodles and cover with meat sauce.
- Add a generous layer of mozzarella.
- Then another layer of noodles topped with the ricotta blend.
- Sprinkle with more mozzerella.
- One more layer of noodles and add the rest of the sauce... and don't put the last cheese layer on yet! You heard me! You are going to cook the lasagna without the epic top cheese layer first!! Cover it with foil, cut a few vents and bake for 30 minutes.
- Take the pan out and remove the foil.
- Now put on that epic last layer of mozzerella cheese! I like to add a little garlic salt and parmesan to the top for extra flavor.
- Bake for another 20-30 minutes until cheese is browned and bubbly.
368
0
Pingback: Host Favorite Recipes and Crafts - Daily Dish Magazine
My family loves lasagna, but I’ve never added pesto. I’ll definitely give that a try since I usually have pesto on hand for their veggies. Thanks for sharing on Merry Monday.
Pingback: 10 Epic Cheese Recipes for National Cheese Day! | The Ramblings of an Aspiring Small Town Girl
OMG!!!! This looks amazing and seems fairly simple if not time comsuming, lol. Will definitely try this next week! Thank you.
Thanks Cheryl! I hope you love it!
Hi
Thanks for the amazing recipe… this is my first time making lasagne and it turned out delicious. My husband and my guests enjoyed it… Thanks again
Fabulous!
Wow, that’s a mighty big claim, but it does look mouthwatering!! Love all the hints, too. Thanks for linking up with us at Throwback Thursday! Have a great Memorial Day Weekend!
Mollie
Frugal Hausfrau recently posted…Simple American Style Soused Chicken
Pingback: Throwback Thursday # 41 - 4 Sons 'R' Us
I will take 2 pans to go please! I have been craving Lasagna for months now. Looks like it is time to try your yummy recipe. Thanks for sharing. Pinned!
Susan recently posted…Frosted Coffee Nibbles
Is the pork breakfast sausage?
Yes ma’am.
Pingback: Meatball and Tortellini Bake - The Ramblings of an Aspiring Small Town Girl
Looks delish to me !!!
Great tips!!! Thank you & this will be on my table before the end of the week! Yummm
Awesome Aimee! Enjoy!
Have you ever tried adding a couple tablespoons of brown sugar to the sauce? It really adds to the flavors.
When I make my own marinara, I sure do! I couldn’t agree more!
My Boyfriend is a foodie….I’m always looking for great recipes that satisfies him…..I made it….He Loved it….Thanks.
Yay! That is always great to hear. I’m so glad you enjoyed it! Cheers!
Pingback: 30+ Garlic Lover's Recipes - The Ramblings of an Aspiring Small Town Girl
I agree with everything but the sugar, i do not like sweet sauce. My hubby and i both are Italian, he of course does none of the cooking, he just eats it 🙂 Your recipes look amazing thank you so much for sharing. CIAO
Thanks Mary!
I totally agree. I’m trying to cut back on sugar but it’s sounds great otherwise. Will have to try
Oh yeah…. This looks like the perfect lasagna!
Kris ~Big Rigs ‘n Lil’ Cookies recently posted…Gardening is Hard Work. But…
Just made this tonight for my daughters birthday. Can’t wait to bake it up tomorrow! YUM!
Awesome! I hope everyone loves it!
Would be nice to hear from people who have made it. I agree. It sounds great. Would anyone want to follow up with results more than one comment?
I just made this last night and my husband and I both loved it! I used 1lb sweet Italian sausage instead of mixing ground beef and ground pork, and then just added a dash of oregano to the sauce to taste (instead of the herb mixture). Otherwise, I followed the recipe pretty much exactly. The tip about straining the ricotta with paper towels is definitely a winner. I always hesitate to cook with ricotta, but this made a huge difference. I also loved the idea of mixing in pesto for added flavor. Make sure the pesto you use is ground up really well, otherwise you’ll bite into a few rogue pine nuts, which isn’t necessarily a bad thing, but it is sort of unexpected! Seriously – very good. A bit time-consuming, but mostly very easy. This will be my go-to from now on.
I agree!!! We all know it looks good but that’s not the point of a review!! So here’s my review…I made this tonight for my Dad’s birthday and we loved it! My Dad even had seconds and he’s pretty hard to please. I did leave out the pesto because we forgot to buy some and didn’t have time to make it but I did add Basil to the Ricotta cheese mixture. This one will now be my go-to Lasagna recipe. Oh and the best part, I typically don’t care for Lasagna! Enjoy!
Thanks Jojo! I’m glad you and your dad loved it!
Do you leave the foil off after adding the top layer of cheese?
Yes thanks for asking.
can you use the noodles you don’t have to boil first?
I have not but others have and the results have been good.
I have used the no boil noodles and didn’t care for them. I found their texture to be kind of gritty. I also don’t like ricotta cheese so I use drained cottage cheese.
Also, try crumbling cooked bacon on top of the last layer of cheese. Everything is better with bacon.
I made this tonight and it came out great. It’s my first time making lasagna, not as hard as I thought it would be 🙂
That’s great Amanda! I’m glad it turned out good! Cheers!
Made this for myself and boyfriend last night. I always split it into two pans and eat one now and freeze one for a quick meal next week. He said this was by the best lasagna we’ve had to date. So flavorful (which I really think has to do with the ricotta – I added some basil pesto that I had around) and the way that it’s layered differently than I’ve ever done. I think he gave me four compliments about the lasagna while he was eating it. Best damn lasagna around
That’s awesome to hear Keilah! I’m glad you enjoyed it!
Delicious!! Just curious….tomato pesto or basil pesto?? I chose tomato as I am new to using it in recipes.
I use basil but I’m sure tomato would be tasty as well. Hope you enjoy!
Made this last night for my family. We all agreed that it was the BEST damn lasagna EVER!!! We didn’t do the pesto but I did add a little bit of old cheddar. The flavors were so incredible! I have never made it with ricotta before! Thank you so much, I will never make another lasagna again!!!! We all loved it!
That is wonderful to hear! I’m so glad you liked it! Thank you for sharing 🙂
Great tips! I made this for an extended family gathering and it was a hit.
Awesome! I’m glad you enjoyed it!
I’m going to try it today. I want more meat and spinach. How should I add this to the layers? Thanks!
I would chop the spinach and add to the sauce. Simmer it for a bit before putting together the lasagna. As for the meat, I wouldn’t put more than an additional half pound. Hope this helps!
I found your recipe on pinterest and thought I would give it a try. I made my own sauce but followed your other directions. Best tip ever was putting the paper towel over the ricotta cheese. My hubby loved it and he is picky…this recipe is a keeper..thank you
That’s great Jackie! I’m so glad you liked it!
Can I use no boil lasagna noodles?
I honestly have never tried. If you do, please share how it went. Thanks so much!
how much lasagna noodles needed for this recepie
I usually boil 9-12
I finally tried this last week and my husband and I agree it’s the best damn lasagna in the world and your garlic bread is also to die for. Thanks again for sharing!!
Yay! Thank you Cheryl! I’m glad you enjoyed!
Pesto in the ricotta, pat dry the ricotta, just one layer of ricotta, top layer of cheese last 30 min of cooking — these are genius tips! Can’t wait to make this next week. Thank goodness for pinterest and stumbling upon this awesome recipe!
I’m glad you think so, Jeannette! Let me know how it goes!
Recipe sounds great. Friend told me cook noodles half time as they finish in oven and absorb some excess moisture. Have not tried it. If using cottage cheese instead of ricotta ( have it on hand, no ricotta) would you do same thing to it as your ricotta? Will do it your way next time but will use cottAge cheese.
I would place the cottage cheese in a colander and let the liquid drip out for a bit. Enjoy!
I made this today using ground venison and ground venison sausage (that’s ALL) we eat as my husband n I are avid hunters. I ran out of mozzarella so I grated some smoked gouda on top……Best dang lasagna ever!!
Awesome! Those substitutions sound fantastic! Cheers!
I have to agree …. this was the BEST DAMN LASAGNA !! I have made lasagna many many times and this is by far the BEST !! I think your idea of drying out the ricotta on paper towels definitely made a difference along with ‘FLAVORING” it up. THANKS !! 😉
Awesome Cindy! Thanks for stopping by. I’m glad you enjoyed!
I just prepared this lasagne… cant wait to put it in the oven. As a chef I enjoy trying different techniques. I WELCOME ANYTHING THAT LOOKS GREAT AND SOUNDS INTERESTING!!! Cant wait to see how this pans out. IM SO EXCITED… thos a family of 5, my husband is the pickiest og eaters… if he approves. This new recipe will replace my “blah” old one.
Yay! I hope it went well!
Sure was…. making it again as we speak…. had to double back for the recipe… lol
C u can teach n old dog. New tricks draining cheese brilliant game changer I use sweet Italian sausage only no casings THANKS !! Trip 2. Grocery store 2night I will b in lasagna heaven lol
CANDI
As far as the herbs, did you use dried? I know that they pack more of a punch than fresh so I wanted to ask before I added them in. Thanks so much!
Fresh when I have them, I prefer that as well. But I’ve used dried too and it came out just fine.
I made this last night and will confirm that this is THE BEST LASAGNA EVER! So much flavor in every bite! My fiance, who is a picky eater, was drooling over it! Thank you for sharing. 🙂
Thank you Aysun! I’m so glad you enjoyed it!
Your recipe looks fantastic and I can’t wait to try it. Can the lasagna be assembled the night before or morning of and refrigerated before cooking? Thanks!
Yes! I’ve done that a few times.
We had this for dinner tonight. OMG it was fabulous! I used ground turkey since that’s what I had, but otherwise I followed the directions exactly. The family loved it! Thank you for sharing!!
I just made this lasagne, and wow! Drying the ricotta is such a great idea. I followed this recipe exact, and it came out great. I used basil pesto, and that adds a phenomenal flavor. My kids also enjoyed it, so this will be a go to meal.
That’s awesome Steve! I’m glad you enjoyed!
I also live in Buckley and have for almost 35 yrs. Love your lasagna recipe. Will try it soon. Will look up more of your recipes as I love to cook.
Excellent Janet! I’ve only been here for 5 years but can’t imagine living anywhere else! Cheers!
Thank you so much for this step by step. I made this lasagna last night for a dinner party and it was a hit! It came out perfect. Was a little nervous it would be dry because I used oven ready noodles. But it was the perfect amount of cheese, sauce and meat. Can’t wait to make it again!
That’s great to hear! I’m glad your guests enjoyed it!
Did you still dry out the ricotta while using the oven ready noodles? I wondered if they needed the moisture from the ricotta?
Yep. I dried out the ricotta just like the recipe said. It still had some moisture left but it was just the right amount.
Made this, didn’t have any pesto. But it was delicious. Thanks for the great recipe.
Can this lasagna be made ahead and frozen to enjoy at a later date? If so, should I bake the lasagna before freezing or freeze after only assembling it? Thank you.
Great questions Kim! I’ve frozen them before after assembling them. Baking after freezing takes a bit more time, at least another 30 minutes but it still comes out great! I would not recommend freezing after baking but it does fine in the refrigerator for several days after making. Hope this helps.
I made this today. It was awesome! The only difference I did was to use hot italian pork sausage and no beef. I like the bite of a good quality hot Italian sausage which I can find easily here in Philadelphia. I liked the idea of taking the moisture off the ricotta cheese. It really firmed up the final results. Thank you for the recipe!
Love that you went hot! I bet it was delicious!
Is it possible to use the oven ready lasagna noodles? The package says to cook at 425 degrees but the recipes says 375 degrees?
I’ve never tried it, Jessica. If you try it, please post how it goes!
Jessica
I followed this recipe with the oven ready noodles. Still tastes great! Just make sure you cover the top noodles with enough cheese and sauce, especially the side. Otherwise you’ll have dry, crunchy noodle pieces.
Awesome Kathy! Thanks for the feedback!
I’m definitely going to have to try this recipe how , It’s so simple and look so good!!! , thank you for sharing the tip about the drying out the ricotta cheese !!! 🙂
This is the one I’m going to do for Christmas dinner:) And I love adding spinach!
Do you think it would freeze well? I’ll probably make two.
Absolutely!
I plan on making lasagna for Christmas Eve this year. We’re hosting all of my in-laws at the house and I really wanted something I could make ahead to cut down on the mess in the kitchen and last minute stress. Did my trial run of this recipe last night and – wow. It was really fantastic! I don’t even love lasagna this much and it was awesome. Thank you so much!
That’s awesome Rachel! Merry Christmas!
Sounds good and if you really want to push it over the top, make your own ricotta. Absolutely no comparison to the store bought stuff. Seriously. It’s worth the effort. I cringe at the thought of using store bought now. Let me know if you take the plunge.
I’m intrigued! Do you have a recipe you could share?
Pingback: National Hard Candy Day | National Eats 365
Can I make this in aluminum pan?
Yes!
If I don’t have pesto would I just add the ricotta and top with mozzarella? Or do I season it with anything and then add mozzarella??
It should be fine plain.
Looks and sounds amazing! I love that you use lots of tomato sauce, and the addition of pesto is brilliant! Making for special family dinner tonight, thanks for the recipe!
I plan to make your lasagna for Christmas Eve two days ahead of time. I will keep it refrigerated until Christmas Eve and bake it that day using the non cooked noodles. Do you see a problem with this? Thank you!
I worry that 2 days might turn the noodles to mush. I think 24 hours would be ok though.
Thank you! That’s what I was thinking. I will put it together one day before. Can’t wait to make it. I will let you know what my family thinks.
Please do! Merry Christmas!
Great looking recipe! Have been making lasagna for many many years now and I have a secret that I use and love. My lasagna is a family favorite and has replaced the traditional ham dinner this year, by request. My tip? I buy regular lasagna noodles however I never boil them. I place the hard noodles into my layers and make sure every part (corners especially) are cover with the sauce & cheese. With the noodles covered and the length of the baking time in oven – these noodles cook up to perfection every single time. I love the texture it adds to my lasagna!! Give it a try…it may or may not be to your liking, however it works fabulously for us!! Merry Christmas!
I’m intrigued Patti, I will definitely have to try! Thanks for the tip.
If I use dried herbs, should I use less than 1 TBSP each? Thanks! I look forward to making it.
Yes. About 1/2 each should be fine.
Thank you!!
Pingback: The Best Damn Fettuccine Alfredo On Earth!!! - The Ramblings of an Aspiring Small Town Girl
Pingback: Best Recipes of 2016 - The Ramblings of an Aspiring Small Town Girl
Ready to roll making the night before and refrigerating. Any suggestions on adjusting cooking time coming out of the refrigerator to the oven? Try to bring close to room temp before cooking?
Nah, just let her rip!
I made this for Christmas Eve and it was wonderful! I prepared the noodles and layered everything the day before. Then I just popped it in the oven before all my family came over. It was a huge hit! Thanks!
Just made this tonight and it is absolutely yummy!!! Very simple to make and I couldn’t stop going back for more!
Haha! That is always my problem! I’m so glad you enjoyed it! Cheers!
Truly the Best Damn Lasagna on Earth ?
Awesome lasaña… best recipe ever!
I made this tonight… It’s literally the best damn lasagna I’ve ever had…. My husband request that we have it at least once a week…. I also did the paper towel on the ricotta several times and was blown away at how much water I got out of it…. Thank you for this amazing receipe!!
You are so welcome Wendy! I’m so glad you enjoyed my recipe!
I’m just using ground pork. I’ve read that others on here have used Italian sausage. Which is better? My lasagna is in oven now and I can’t wait to try!
I prefer plain sausage. I hope you enjoyed the dish!!
I made this and have never received more compliments about a dish I’ve made. I don’t know what it is about it but it’s SO good. Maybe the rosemary in the sauce? Maybe the pork? Perhaps the garlic salt with the cheese? The pesto ricotta? Whatever it is, it works. Really really really well. Amazing!!!!!
That’s awesome Amanda! I’m so glad you enjoyed my recipe. Cheers!
My bff sent me this last night because she knows how much I love lasagna. I’d like to give it a go, but I’m worried about the amount of food. It’s just me and the hubz and he’ll probably only eat one or two servings. Any suggestions on how I can cut the recipe down or break it into two pans so I can freeze one? Thx.
I bet you could split it right down the middle in two 8×8 inch pans. That would be pretty easy. Half the pasta, cheese, and sauce in each.
Hello!!! i recently fell in love with cooking and have been trying all the new recipes i can find!! this may be a stupid question, but i don’t have a lasagna pan so i bought a foil one from the local supermarket. Only problem is this pan looks HUGE!! the sign at the store said lasagna pan, but looking at it, the dimensions are 13x9x2. Again i am new to this so I’m not sure if this is a normal size for lasagna!! 🙂 i cannot wait to try this recipe!!!
Hi Tiffany! Those dimensions are correct! When you get a chance you should purchase a Pyrex 9×13 pan. I live out of mine! So many great meals happen in a 9×13 pan.
I made this last night for company and everybody RAVED about it! Drying the ricotta and adding pesto is brilliant! I used half ground Angus and half mild Italian sausage (removed the casings). Also substituted oven-ready gluten free lasagne noodles for the regular. There were a couple of little pieces leftover that I can’t wait to take for lunch! Thank you for sharing!
I’m so glad you enjoyed it!
I just made this tonight, but used grilled zucchini and yellow squash instead of noodles (low carb). It was amazing! So flavorful! Loved these tips, who knew I was doing it wrong all these years! ?
Love that you used squash instead of noodles! Great tip!
Do I need to spray my Pan with no stick spray
Nope the sauce keep it from sticking.
If I split this recipe into 2 smaller pans, should I decrease the amount of time I bake it for? If so, any suggestions?
I would try about 20 minutes less. But if the cheese isn’t browned and the sauce isn’t bubbly, give it the extra 20 minutes.
Recipe looks great! Two questions… would this hold up if I prepared it a night before and baked it the day of? My only concerns are it getting soggy if I do. Also, about how many people would you say this recipe serves?
It serves about 8. I’ve made it in the morning and allowed it to sit for 6-8 hours before baking and it was fine but I’ve never done it overnight.
Okay great, thanks!
I made this tonight and it was outstanding. I did not use pork as I did not have any. I now know what I’ve been doing wrong. I finally got the results of what I am looking for when I make lasagna, thanks to your recipe. Only layering one layer with the ricotta makes a huge difference. Thank you for sharing.
Awesome Donna! I’m so glad you enjoyed it!
Great recipe and tips. I used the hot sausage instead of pork. I will keep and make again
I am 80 y/o so you know I have made a lot of lasaega in my life,but this wasn’t like anything I had made before. It was as advertised. It is wonderful. The only thing I did different was add about a half cup of red wine to the sauce as it simmered. I had my daughter and her wife for dinner and they and me all had to have seconds. I am anxious to try some of your other recipes. I am an old lady in the gold country of Northern California. Live on a ranch and we produce EVOO.
That is wonderful to hear Earlenne! How lovely it must be living on a ranch full of olives! I envy you. Thanks for stopping by. Keep me posted on the other recipes you try.
Can I make this in a aluminum pan? If so do I need to adjust the time &temperature ?
I’m sure you can. The time and temp settings should be the same. Enjoy!
This was really good!…not mushy or watery. My husband liked it, and he’s not a lasagna fan. Used four cheese Italian blend shredded cheese on top…..so good!
Hi, I am making a large aluminum pan (same as 2 1/2 pans) to use with chafing / sterno.
Is the baking time increased or the same?
Also, does the lasagna get dry at all from baking with vented foil for 30 min, then another 30 min uncovered with the cheese on top?
Making this for a party tomorrow 🙂
Thanks!
I’ve never cooked it with sterno but would allow for extra time just to be on the safe side. I’ve never had the lasagna dry out on me yet 😉 enjoy your party!
I made this tonight (Monday) and put it in the freezer to serve on Friday. I did not add the extra of cheese before I put in the freezer. What would be my instructions on cooking this. I also made a mistake while assembling this, even after reading the directions several times . I cooked nine noodles & layered two layers instead of the three you called for . Did I ruin it before I even cooked it. ? My 3 young grandkids are coming to visit & they are picky eaters, but I know they should love this
Sometimes I only make it with two layers. I’m sure it will be fine. I would pull it out of the freezer Thursday and put it in the fridge to thaw. Then just follow the normal cooking instructions. Enjoy!
Oh thank you so much for answering so promptly & positively. Now I can sleep better tonight knowing it’s all ok .
I know exactly how you feel! Glad I could help.
Oh my!!! I was craving lasagna a few days ago and bought the ingredients that I normally do for my lasagna…I checked on Pinterest for a different recipe than my own and yours is the first one that popped up. With your title I was curious. THANK YOU so much. Your steps and tips did make this the best damn lasagna ever. I made it for my family last night and I was so excited when I plated the lasagna and it held completely firm. That has never happened for me…it definitely was the ricotta and the layering. Thank you so much!!
Isn’t that awesome? So glad you love it!
Is this a recipe I could prep and put into a pan in the morning and then throw in the oven later that night?
Yes! Just put it in the fridge! I do that all the time.