This was the first time I made lasagna and it turned out great! I substituted hot italian sausage for the beef and added some crushed red pepper flakes for some kick. It was a hit.
Comments and Reviews 1-10 of 16
zas138 Posted: 01/07/09
JudyWolf Posted: 05/30/09
This is my go to dish for a make ahead meal. It is fabulous. Freezes well. The sauce is a little time consuming but worth the extra effort. I make it in a loaf pan instead of a 13x9. I love the thick slices. I also add a little crushed red pepper to the sauce. Served with bread and a green salad this makes a wonderful meal that the whole family enjoys.
Mechelle Posted: 03/10/10
Great flavor, but a little too dry. Will either add water or marinara sauce next time. Wilting the noodles gave them the perfect texture!
gingit4 Posted: 12/15/09
This is a very basic recipie. To push it to the next level use half ground beef and half sweet italian sausage. Add fennel and anise to get the real italian flavor. You do not have to wilt the noodles if you make this the night before. Layer the dry noodles and when it comes time to bake the following day they will have absorbed liquid from the sauce. A great make ahead dish and I always have it as part of my Christmas Eve buffet.
charoulli Posted: 01/19/10
WOW! I used this recipe and made lasagna for the first time ever and they were a HIT! They are super easy to make and they taste great! Everyone wanted more, and they are already asking me to make it again! The only thing I changed was the slices of cheese on top...I couldn't get mozzarella so I used Edam cheese which also melts perfectly in the oven. I just served this with a green salad. It doesn't need anything more. One thing I did do: I sprayed the foil I used to cover the lasagna with cooking spray because I am sure it would've gotten stuck on the cheese. MM-mm-GOOD!
kateq18 Posted: 03/15/10
Very good, but time-consuming. Next time I will make this the night before, chill it in the fridge for 24 hours, and then pop it in the oven. Otherwise I'll end up eating at 9 p.m.!
thebarbs Posted: 01/12/10
My family loves this! I have added a layer of pepperoni after the frist layer of mozz cheese slices- ever since then my husband beggs me to make it ( which is rare for me!!) Also- instead of making the sauce, I use one jar of Prego traditional and one jar of the Prego tomatoe, garlic and basil.... ITS DELICIOUS!! and makes for great leftovers as well.
grammy2 Posted: 03/02/10
Wonderful classic lasagna recipe. I did double the sauce & after completing all preparation steps, covered the lasagna & refrigerated for 24 hours. Set out on the counter for about 1 hour before baking. This was a hit with my family!! Will definitely make again & again.
shburke Posted: 01/10/11
This is the best lasagna I have ever made. I made it ahead of time and froze it, thawed it overnight and baked it. My family loved it and it will be my go to recipe from now on.
Oliobanjo Posted: 03/21/11
This lasagna has become a family favorite (made three times by my 13 year old son). We use a mix of shredded italian cheeses and we put LOTS of it!
Kippers Posted: 09/15/11
I made this for a family birthday. No leftovers; I think they would of licked the pan it was so good. I used the hot italian sausage and let it sit all day before I baked it. Really yum!
cqdave Posted: 11/20/11
Took longer than I thought. Made more than I thought it would!! Extra for a quick meal later, or for lunch at the office. Next batch goes into foil pans and will freeze. Very tasty. Needs veggies!
LaurenMalbrough Posted: 11/22/11
I made this and thought it turned out great. I swapped out ground beef for ground bison meat to make it a bit healthier, and it was delicious!
Eileenmae Posted: 02/15/13
Will make again. would like to freeze. Has anyone done that? How long to reheat and at what temp.? Thanks for your help.
coloradomamma Posted: 09/25/12
This is a keeper for sure! I had some zucchini from the garden so I actually added a couple of layers of very thinly sliced vegetables. Served this for a party and it made everything so easy! I was able to make it ahead of time and then just pop it in the oven when guests arrived. Made some antipasto platters to munch on while it baked and an hour or so later, voila!
Shendock Posted: 11/15/12
Taste and texture are outstanding. Taste of the sauce is exceptional and soaking the pasta, as opposed to boiling, is certainly easier. Followed the recipe, however added 4-oz water to the sauce. It was very dry from the start and could have used a few more oz - maybe this was because of the brand ingredients I used.