I assembled two pans of lasagna this week. I did not precook the pasta. I put about two pounds of browned fresh sausage and ground beef into a jar of Prego. I put about a cup of chopped parsley from my front porch into the ricotta and egg mixture. Everything layered up beautifully. Cooked one pan the next day sealed with foil then added parm and mozzarella and baked just till the cheese melted.
Damn but it was dry.
I still have the second uncooked pan in the fridge. What can I do to improve it? Just put more juicy tomato sauce on top? Add water/wine? Thanks in advance for any help you can offer.