Anonymous wrote:Anonymous wrote:The quality of the ingredients makes a big difference. I like my own lasagna because I use Rao's sauce, ricotta from the farmer's market, and good mozzarella. I'm a snob maybe, but I don't like random lasagna at a PTA meeting or potluck or whatever because people usually use cheaper sugary sauces and cheese that isn't as good. Although if your problem is the texture or the heaviness, that doesn't help. But if it's just the taste, try upgrading your ingredients!
If you want to be a snob, you have to make your own sauce.
Anonymous wrote:Cannot stand it. It is the only thing several friends serve. I always bring a hearty salad so there will be something for me to eat.
Anonymous wrote:The quality of the ingredients makes a big difference. I like my own lasagna because I use Rao's sauce, ricotta from the farmer's market, and good mozzarella. I'm a snob maybe, but I don't like random lasagna at a PTA meeting or potluck or whatever because people usually use cheaper sugary sauces and cheese that isn't as good. Although if your problem is the texture or the heaviness, that doesn't help. But if it's just the taste, try upgrading your ingredients!
Anonymous wrote:Anonymous wrote:Stouffer's frozen lasagna is the food of the gods.
Years ago it was tasty. It has gotten... Not.
Anonymous wrote:I have a trailer park Southern recipe with no ricotta. It is amazing.
Ground beef (from my family farm) and 2 jars of Raos marinara.
Thin Layer of sauce, Barilla no cook lasagna noodles, sauce, layer of mozzarella and Parmesan. Noodles, sauce, layer of Cheddar and Parmesan. Noodles, sauce, mozzarella and cheddar and Parmesan. Sprinkle with parsley. Bake at 350 for an hour. You are welcome.
You can omit the beef if you prefer veggie. It is still really good. I cover it with foil for the first part then remove the foil for the last 15 minutes.
If you dislike runny lasagna or ricotta this will tick your boxes.