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American Lasagna
Reviews:
April 12, 2002

Wow!! Wonderful flavor! Be sure and simmer the sauce the maximum amount of time. Making the lasagna a day ahead and refrigerating is definitely key to having outstanding flavor! I made this a second time, and used Italian-seasoned turkey sausage, ground in my food processor. What a difference it made - will definitely do that again!! Also note that 1 tsp. dried basil works if you don't have fresh basil on hand, and lowfat ricotta is just fine as well. I bake mine covered with aluminum foil for 20 minutes (then 10 minutes without) to prevent it from drying out. I have made this lasagna several times, and like others, I thought it could use more sauce. I now add an extra 14.5 oz. can of Italian-style diced tomatoes, and increase the spices a bit. PERFECT! Thanks for the recipe!!

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