Joyce Fahey

I have made this lasagna a few times now and it's always a winner! The secret to it being so good is in the sauce, in my humble opinion. I only altered 3 ingredients. I don't eat beef so I use organic ground turkey. I'm not a big fan of ricotta cheese so I use organic cottage cheese to which I add fresh green onions from my garden and instead of sugar I use 2 Stevia packets. Other than that, I follow the recipe exactly as it's written. I'm making this for a group of friends who share birthdays in July and based on lack of time, I am going to make the sauce 3 nights before I actually assemble the dish. I'm excited to see if giving it a few more days for the flavors to marry takes this dish even further over the top.

I have made this recipe twice now and both times it was the show stopper at the table. It's so easy to make! The key is to reduce the basalmic until it's really thick. I think it's the longer reduction process that really makes the flavor shine here.