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World's Best Lasagna
January 12, 2004

What a great lasagna. Thank you John Chandler for this recipe. After reading several of the reviews I did make some minor changes. I increased the ground beef to 1-1/4 lb, reduced the sugar to 1 Tbsp, reduced the salt to 1 tsp and only cooked 9 lasagna noodles. I made the sauce the day before, simmering it for about 5 hours and stored it in the fridge overnight. I assembled the dish the following morning, put it back in the fridge until ready to cook and serve. Cooked at 350, covered with foil, for about 1-3/4 hours and then another 15 minutes uncovered. The 9 lasagna noodles were just right for three layers in a 9x13 pan. This recipe makes twice as much sauce as you need. I froze the rest and will use it to make this recipe again. You reallllly should try this recipe if you are looking for an excellent lasagna.

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