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American Lasagna
Reviews:
November 06, 2005

This is now going to be the lasagna recipe I use from now on. The only change I made was I used a mixture of half ricotta cheese and half cottage cheese instead of all ricotta. I refrigerated it overnight before baking it as the recipe author suggests and added 15 minutes to the baking time indicated in the recipe however I found that the edges were starting to burn before the center was done. If you're refrigerating the lasagna overnight before baking it I suggest covering it with aluminum foil for the first 20 minutes of baking and baking it at 350 rather than 375. That way the center can heat up without the edges burning first.

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