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Italian Lasagna
March 26, 2009

I knew this would be a great classic lasagna recipe. It turned out to be the perfect Italian lasagna. All my extended family--many of whom are food snobs--raved over it when I served it for a party. After making it twice, I concluded the following changes made it party-perfect: I pre-cooked the pasta, and if I hadn't, I feel it would have been very dry. I also added one small can diced tomatoes to the sauce, as I learned from the first time I made it, it needed more sauce. I didn't particularly like the bacon, and when it was ommitted, it wasn't quite so heavy that way. Follow the rest as is, and you'll have a winner!

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