“Typical lasagne is a sum of its parts. Sauce is thin and reminiscent of tinned tomatoes that are not from Italy. Bechamel has no flavour but reminds me of potatoes. For A better ragu sauce please review Lynn Rosetto Kasper’s cookbooks to improve this lasagne.”
“This lasagne is always welcome on the table. I keep the large size for when visitors drop in. The small is perfect for two people. Comfort food ready to go in the oven.”
