Lasagna with Sausage Ragù

  • premiern Posted: 03/21/09
    Worthy of a Special Occasion

    THE BEST lasagna. I've made it over 10 times and there's never more than one piece left over for lunch the next day! The changes that I've made are: use 1/2 sausage and 1/2 94% lean ground beef and a combo of Romano and Parmesean cheeses.

  • EclecticCook Posted: 01/14/10
    Worthy of a Special Occasion

    I loved this recipe and would definitely make it again. This was my first time making lasagna and though it took a while it was very easy. I added 1/2 cup less milk to the bachemel because it seemed creamy enough. I also forgot to add the nutmeg! Next time! No sides because of the calories, but I prefer this recipe to the 2009 "redux" version.

  • LouisePearl Posted: 01/09/12
    Worthy of a Special Occasion

    This is delicious, but I'll admit that I miss the cheesy lasagna that I'm used to. The ragu is wonderful, and would be great for a spaghetti dish.


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