I was very hesitant to make this Lasagna with Meat Sauce from Martha Stewart Living. Why? Because I feel like I already make the best lasagna in the world and to make a different one, especially one that did not require par-boiling noodles OR no-boil specific noodles made me extremely nervous. The result? It was delicious and everyone was pleased, but it wasn’t a replacement for my go-to. See below for a modification to this recipe, and a few additions I stole from my favorite. Whether you make the original recipe in the link below, or add some modifications, you’ll still be left with a great meal that serves many. Enjoy!
How to make it an A+: Next time, I would 100% still par-boil, so you’re not left with a noodle that is a little too mushy and almost grainy. As for the differences that really make my other lasagna recipe stand out: more seasoning in the sauce (including Italian seasoning over oregano, fennel seeds, basic, sugar, and parsley) with a longer simmering time of 1.5 hours, extra sausage, par-boiled noodles, and a more traditional consistency without the addition of milk and as many pureed tomatoes. You’ll be able to have less liquid in the recipe if the noodles are cooked ahead of time.