Hearty Lasagna

This recipe actually made me like lasagna -- all the others I ran across were  too heavy and didn't do anything for me.  No adjustments.

This has been my favorite lasagna recipe for years and years.  It's a bit time consuming, but is easy to break up into smaller steps to make it more manageable.  I made the sauce last night, just cooked the noodles and assembled the dish, and popped it in the fridge for a few hours before baking.  It's great to entertain with, because it can be ready to go ahead of time.  

I added my favorites, red pepper seed and red wine to the sauce.

I grew up in NY with lots of Italian friends whose moms made excellent lasagna... This recipe is on par with the real thing! It is a bit of work, so I always make a double batch so I can freeze some for another meal or two. The portions are very large! I always use the provolone, as I believe the reasoning is that since it's a stronger tasting cheese you use less of it and that keeps the calories down. I use three 28 oz cans of Muir Glen crushed tomatoes with basil instead of the stewed and whole tomatoes to save chopping the tomatoes. Delicious!

This is my favorite lasagna recipe ever! This is a traditional lasagna with a twist. I added basil, oregano, and basil to the meat sauce and to the cheese mixture. I love this recipe. a must try.

This has been my standard Lasagna recipe since it was originally published. We love it at our house. I make it with Italian Sausage.

My Italian husband LOVES this recipe and says the sauce tastes (almost as good) as the kind you spend all day on! Do use the Provalone cheese on the top so you get that nice bubbly topping, but I usually feel free mix 1/2 Provalone with 1/2 fresh grated low-fat part-skim moz for the filling to reduce calories further (you can't even tell!). I add extra Italian spices, extra garlic, and use Italian tomato cans to give it more flavor in the sauce. Also, if you use ground sirloin, you get a leaner base for your tomato sauce / thickens more quickly while you cook. Finally, always, always, always add red wine (a 1/2 cup or so) to your tomato based sauces; the taste is truly much better when you use it! Try any slightly oaky cabernet sav. to get a nice base. You won't believe this recipe is "light!"

This was delicious! This is what a good homemade lasagna should taste like. I didn't have provolone cheese so I used mozzarella. I also divided the recipe between two 8-inch baking pans and put one in the freezer, wrapped and unbaked, and put the other in the frig overnight to let the flavors blend. I baked it the next night for dinner and my husband and I thoroughly enjoyed it. I served it with a green salad, roasted asparagus and garlic bread. YUM!!

I do two things different. I use venison hamburger as I am a hunter and it is very lean. I also add a ton of vegetables to the sauce like zuccini, carrots, celery, green pepper, and mushrooms but follow the rest to a T. It is a very good low calorie substitute to my home made lasagna. A deffinant must try.

This is a family favorite , made over and over.

I made this for the first time tonight, to try out a healthy lasagna for a change...it was a bit time consuming but well worth it! The taste was fantastic! I substituted part-skim mozz for the provolone and didn't use the full amount of parmesan. The sauce was tangy, and I added some red pepper flakes for heat. The only complaint I have was that the sauce was not 'saucy' enough in comparison to other recipes I have made - it was a bit on the watery side, but I believe that can be fixed by draining the tomatoes instead of using the juice. Needless to say, it was very good and my boyfriend gobbled it up! It was nice to 'indulge'!