Wow. Made this with gluten free lasagne noodles, only 1 lb of mozzarella, and extra basil and it was phenomenal. The sauce came out fantastic and was totally worth the 90 minute simmer. Will definitely make again. We are looking forward to eating the leftovers!
There is a typo in this recipe that calls for 4 eggs and 16 oz. ricotta. That is incorrect. It should be 1 egg and 16 oz. ricotta. Making this recipe as posted causes the ricotta/egg mixture to be soupy. Also, limit the mozzarella to 1.5 pounds.
I tried the recipe as is, and these are my notes from making the recipe and thoughts from other reviews. 1. Some reviews state 60 Oz of ricotta. The recipe calls for 16 oz. This may be an error when planning. The recipe makes 8 servings, so if you type in more than 8 servings for planning, you will be making more than one plan. 2. This is extremely salty as written(1 Tablespoon of salt). I would start with half of that or even only 1 teaspoon next time, and season to preference of you family from there. 3. The recipe basically doubled the cheese and cut the meat in half from the original. We are cheese people too, so my family loved it. 4. Some people said it didn't make enough sauce. As written, mine had more than enough sauce. Their error may have been in that when cooking the sauce for an hour and a half, it states to cook it COVERED. If you cook it uncovered, it may evaporate so there's not enough sauce. Make sure to keep it covered.
I love this lasagna and so does every one I have made this for. I just leave out the fennel in the sauce or if time I'm short on time I use prego and just brown the Italian sausage and mix it together.
So I made this tonight for the first time as a Valentine's Day dinner for my guy. It was super easy and looks delicious! Haven't ate it yet, the only thing is next time I would double the sauce recipe.... This way I could really pile it on, and freeze the rest for spaghetti later in the week. Thank you for sharing.