Website: The New York Times

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Recipe Reviews

24th April 2017

jenncc

This is an excellent variation on my usual (red sauce) lasagna. Loved the rich, creamy texture and crispy edges. I added dollops of pesto on top as well as using a little sharp cheddar in addition to the parmesan. Last but not least I used "no boil pasta" as called for, and unlike the recipe advised, did not boil them (the author suggests boiling until pliable). Came out great!

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