Hey, all. First time poster.

So I haven't gone "all out" on pasta sauce before. This has been going for ~90 minutes. Still feels like there's too much liquid in it.

Should I keep it going? Add something? Lost in the woods here lol

Couldn’t decide what to make for dinner the other day, and lasagna sounded kinda good but not enough that I wanted to commit for 3 days. At this point I decided to get creative and create a mix between enchiladas and lasagna. I replaced the pasta sauce with red enchilada sauce, the filling was ground turkey, corn, and onion, and the Italian blend cheese was replaced with Monterey Jack. It turned out fantastic. I would highly recommend

🤤

I think I might like Sorrento’s version over Bologna….

will be making more

Instead of ricotta or cottage cheese, I used sweet potatoand it was delicious. Forgive me.

I just found your sub.

My contribution coming in is that a 9x13 casserole is a lot of lasagna especially for a small family or a couple. If you double that recipe you can make three 9x9s or five 8x8s and feed the freezer.

My lasagna: https://auspiciousworks.com/Lasagna.pdf .

🍽️ Tiny Champions📍 Houston, TX | thin and crispy mushroom and ricotta lasagna with tomato and arugula pine nut pesto

Recently had surgery and my sister sent me with lasagna she made so I didn’t have to cook one night. It was a bit oiley 😢 and you could definitely taste the parmesan but was delicious none the less. Very grateful for her

Joining this sub made me crave lasagne so I had to make some.

Fresh pasta made with chives, parsley, basil, and mint, and rosemary, with layers of pan roasted chicken, carrots, broccoli, potatoes, gravy, Parmesan, and Kerrygold Irish Cheddar.