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American Lasagna
July 02, 2003

I believe this is a great basic recipe. I made several modifications to fit my tastes (adding mushooms, increasing spices, using turkey instead of beef), but that versitility only increases the value of the recipe in my mind. Others have commented on the dryness and that concerned me a bit. I didn't find it dry at all and have a couple of observations that I didn't see in other reviews. First, the recipe isn't clear whether the tomatoes should be drained or not. Do NOT drain them, use the juice in the sauce. Second, use cooked noodles. Uncooked dry or fresh noodles (I used fresh) will absorb water from the sauce and make the finished product drier. I suspect the same is true of the oven ready product I have never used. Third, I did end up adding a half-cup of water to be sure, but this will depend on how you simmer and personal tastes. I think adding about this much red wine as some others suggest could add flavor and the needed moisture. I gave it only four stars because of the discrepancy on cooking times (it needs 1 1/2 hours, not 30 min) and not being clear on retaining the juice in the diced tomatoes. Otherwise, I think it's a great and very adaptable recipe. Thanks, Rosemary.

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