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World's Best Lasagna
Reviews:
November 09, 2006

Excellent and Authentic recipe! A little more work and ingredients, but well worth it. Use FRESH basil for more flavor - I use about 1/2 - 2/3 cup fresh chopped basil. It cooks down and is sooo aromatic. The mix of sausage and beef is sublime, so no need for more salt. I always add a dash of nutmeg to the ricotta mixture (an old italian secret!). I usually make this a day ahead for the flavors and herbs to meld in the fridge then let it sit at room temperature for about 1 hour before baking. Have made for company too, and always get RAVES on it's authenticity. Great, winter comfort food and feeds a lot of people. Another tip for lasagna makers - no need to wash another pot to boil noodles. Soak raw, hard noodles in a large bowl of very hot tap water for 20-30 min. Noodles won't be cooked but soft, and can complete it's cooking in the oven. I learned this from a caterer - try it!

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