The Best Lasagna Recipe

you know, i think i've figured out how this book works now. it's not claiming that this is the best lasagna; it's claiming that it's the best lagagna recipe. it tells you straight out that this is not as good as the lasagna that italian mothers would spends 1o hours making, thus making it a special occasion dish only. they want the best recipe for today's cooks, a lasagna that one could make any day of the week. the book itself is called The Best New Recipe. so, how is the best lasagna recipe? well, for starters, you can't take good pics of lasagna. er, scratch that; i can't take good pics of lasagna. also, i'll admit to making a modification. i'm trying not to make any modifications when trying these recipes, but this time i had to. the recipe calls for that meat loaf mix of ground beef, ground pork, and ground veal that you see in the grocery stores. well, i didn't see any yesterday. so, i used italian sausage instead, and cut back on the onion & garlic. it doesn't change the technique any, though. then, i messed up. this recipe--actually, all lasagna recipes, call for layers of noodles, meat sauce, a ricotta & egg mixture, and cheese. i wasn't thinking and dumped my mozzerella into my ricotta mixture and started stirring them together before i realized my boo-boo. oops. too late. now, it's not such a huge then because those two layers are next to each other anyway, except for the final top layer which has mozzerella, not ricotta. so i had to top with shredded parmesan instead. speaking of cheese, the recipe calls for hand-shredded (not pre-shedded) whole milk (not part-skim) mozzerella, but states that the taste of the ricotta mixture isn't affected if you use low-fat ricotta. the recipe also calls for the addition of heavy cream to the meat mixture for a richer sauce, and no-boil noodles to help save on time. so, the verict? this might very well be the best lasagna recipe. it's damn good, and you can easily put it together on a weeknight (if you allow enough time for the 55 minutes of baking plus an extra 10 minutes of cooling before slicing). thumbs up!