I'll admit that I was pretty skeptical of this method of cooking lasagna, but it turned out to be the best lasagna I have ever made, by far. The texture was perfect, the lasagna held itself together well and was easy to serve, and it tasted like Italian heaven. I didn't have any mozzarella (shocking, I know!) so I used cheddar instead, and it was delicious. I used my homemade ricotta (from a few posts ago) and it made it extra creamy and wonderful. I also did three layers of noodles instead of two, as the recipe suggested. We served it with some sautéed zucchini and garlic parmesan breadsticks, and it was a perfect dinner. I can't wait to try it with alfredo sauce and chicken!