Classic Lasagna with Meat Sauce

Sorry, no self respecting Italian would use anything with FAT FREE, PART SKIM, LOWER SODIUM, or jar of gravy(sauce). As an old Italian that has been cooking for over 50 years, I was taught by the old country ladies. Use whole milk ricotta, whole milk mozzarello and homemade gravy(sauce). Finally, use equal parts ground beef and Italian sausage, hot and sweet to your taste. Overall though, your recipe is sound with these tweeks. Finally, use regular lasagna noodles, not the no boil kind, and cook noodles until just flexible and dry them off. Remember, they will bake for a while and undercooked noodles won't get mushy.

You'll be a big hit on Khal.com if you post this, man.

This is very tasty! I used the full recipe in an 8”x8”x2” glass pan. I used boil free lasagna noodles and they turned out great. I thought it was going to be too many layers of noodles, but I think it helped to not have soupy lasagna. I also used dried oregano (1tsp). That final 1-2 mins under the broiler made for such a beautiful finish to the top. Would definitely make again!

I got 8 pieces instead of the 6 noted. I used the whole container of ricotta and Mozzarella. I had 8 ounce packages of ground turkey and lean ground beef in the freezer so used all. I added 1/2 chopped onion to the meat mixture. Also needed 7 noodles vs the 6 called for, can't imaging how 6 would have covered the dish/layers. Really good weeknight dinner and pretty easy to put together.

Made this it was delicious 5 stars

I used 9 lasagna noodles and didn't mess with the cutting part.  Fairly easy recipe here that could be 5 stars with some additions.  I did sprinkle some dried basil on the top with broiling and used a little more cheese.  I also added some salt to the ricotta mixture.  Next time I will double the garlic and use more herbs or pesto.  A spinach or zucchini layer would be great too.

I followed the recipe as stated except I did not cut the noodles and only used two layers.  Why go through the trouble of all of the cutting?  I did use 1 pound of ground beef as that is what I had.  It really was nice to be able to make this quickly on a work night.  Took longer than 16 minutes, but not much more and it was enough food for my family of 4 plus leftovers so it definitely serves 6 people.  I will definitely add this to my recipe book.

 Made this recipe exactly as written, and I turned out perfectly.  I loved the fact that the noodle pattern cut down on the amount of noodles I traditionally use.  I will use that trick again!  We had leftovers that made it into lunch boxes the next day, and I was told that it reheated well and tasted just as great the next day.

not a big lasagna fan, but i thought this was the best one i've made!  used an opened pkg with 10 noodles in it.   i think everyone has their own way of laying the noodles…. fit a 10x10 dish.   added 3T pesto (didn't have parsley) to the ricotta mixture, and put fresh spinach between the layers.   i layered the ricotta too, didn't want one big blob in the middle.  put the mozz cheese on top after 30 min baking.   i let it set for 10 min post oven and it was perfect for cutting into squares.   this will probably be my "go to" from now on.  

This is a decent recipe. I am not a fan of ground beef so I used turkey Italian sausage instead. I thought the ricotta filling was a bit bland but I think it may have been the brand I used.

Great taste; you have to really try hard to mess up lasagna! I used 1 pound of ground beef, no boil noodles (skipping the noodle cutting) and put in a 9x13 inch baking pan (2 layers of noodles); came out great. Served with tossed green salad and wheat garlic bread.

Good taste, but took much longer than 16 minutes. And noodle instructions were confusing. I will make again, though as it was quite flavorful.

This was a very good lasagna recipe. I agree that the noodle instructions were confusing. I tried to follow them but then didn't have enough noodles, so had to boil more. I'm glad I assembled the night before. I would just boil enough noodles for your pan.

Excellent! Rather than follow the noodle instructions, I trimmed the noodles and layered them as in a regular lasagna recipe. Worked well! Used 1 tsp dry oregano and 1 tsp parsley as fresh were not at hand. Also worked well! I did put a long piece of foil under the baking dish as some sauce liquid boiled over.( I always make my own sauce). I question the 16 minutes hands-on time...took quite a bit longer but worth the effort. Will certainly prepare again!

We love this lasagna. It is very flavorful and tastes as good as the high calorie version! Instructions are detailed but well worth it.

I made this exactly as described except I doubled the red pepper since we like spice. It was really good! The noodle thing was a little confusing - I wasn't 100% sure where they went though I understood the reasoning. Definitely don't skip the fresh vs dried herbs or broiling at the end. I also normally use no boil noodles but didn't this time.I'm guessing this will be even better as leftovers! Thank you for such great comfort food that let's me stick with my weight loss efforts!