"Made this lasagna, but since not everyone loves a lot of mushrooms, I sauteed zucchini, onions, red and yellow bell peppers, then used half the mushrooms in the recipe sauteed in olive oil and garlic. Mixed all the veggies together, added 1/4 c. beef stock and chopped parsley, then followed Giada's recipe for sauce and assembling. . It was a big hit and will be making it again. Any novice cook should know how to adjust SALT, I doubt you would ever use 2 TBSP salt in any recipe other than boiling water. Way to go Giada.

Elisa S. Murrieta, CA