Best lasagna I’ve ever made. I doubled the sauce recipe because I wanted to add a lb of hot Italian sausage. I used prob around 2/3 of sauce for lasagna and froze the rest. I wanted extra sauce for the lasagna because I knew I was going to use oven ready lasagna (great value, Walmart). I’m glad I did. For the marinara I just used 2 28oz bottles of organic strained tomatoes. I added extra thyme and parsley and garlic. Plus crushed red pepper. For the “mozzeralla”, I used 4c shredded blend of Italian cheeses ( mozzarella, Asiago and others). It was very good. I was concerned the lasagna would be watery or soggy because of strained tomato choice but it was perfect. I used organic small curd cottage cheese I found at grocery outlet and a whole milk ricotta from Walmart. It was good but I’m curious to know what it would be like with only cottage cheese. The texture of the cheese mixture was like a paste. It wasn’t bad tho. I used HUE “chillable red” wine from grocery outlet. It is VERY sweet, tasted like grape juice. Worked well for the sauce.
