tag:blogger.com,1999:blog-6253491906239765027.post3132382913361928560..comments2017-01-10T06:54:17.238-07:00Comments on All Things Debra: Freakin' Awesome LasagnaDebrahttp://www.blogger.com/profile/03964068056153090737noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-6253491906239765027.post-64613790856021044042009-05-15T09:05:00.000-06:002009-05-15T09:05:00.000-06:00Your recipe is very similar to mine, but I thought...Your recipe is very similar to mine, but I thought I would pass on some clues I had a friend tell me. 1.) If you use lowfat cottage cheese instead of Ricotta, it makes the dis lower in fat, and I don't think it changes the flavor at all. 2.) Buy "Oven Ready" lasagna noodles, and they don't have to be pre-cooked! You just layer then in as you normally would, and bake. The oven-ready noodles (easily found at Wal-mart) come out soft and perfect with out the pre-cooking step! 3.) (Even though I don't like to eat them) Toss a small can of mushrooms into the spagetti sauce mixture for the added flavor. 4.) Try using 1/2lb of sausage and 1/2lb ground beef for a little extra kick! 5.) Add parmesean cheese in with the cheese mixture. And 6.) Bake the night before for abotu 30 min, refridgerate over night, and back for another 30 min the next night before serving. It seems to help the flavors blend more.<br /><br />Just some thoughts. Hope you don't mind me sharing...<br /><br />I haven't tried the pepperoni in my lasagna before...I will try that soon. Thanks for the idea!Courtneyhttps://www.blogger.com/profile/17180316446292847145noreply@blogger.com