recipe reviews for:

American Lasagna

“Lasagna appeals to the eye as well as to the taste buds. Here, ground beef, onion, garlic, basil, tomatoes and a dash of brown sugar make up the sauce, while ricotta, Parmesan, mozzarella, eggs and parsley are the filling for this layered casserole. Prepare up to 2 days in advance, if desired, and chill covered in the refrigerator until ready to bake. Increase the baking time by about 15 minutes.”

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Reviewed: Nov. 4, 2009

Excellent receipe. I substituted regular noodles for gluten free and it was tastey.

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Jen

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Reviewed: Nov. 1, 2009

Made this tonight with ground bear instead of beef and it was great. I followed the recipe the whole way except the meat and will use it again.

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Tonyjoe

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Reviewed: Oct. 18, 2009

My husband and I LOVED this lasagna. This is our lasagna recipe from now on. I didn't even have any parmesan cheese--which could only make it better--and it was still wonderful! Thank you for a great recipe.

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Colleen

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Reviewed: Oct. 14, 2009

My family loves this lasagna! I'm not a big fan of sausage or fennel so this recipe gives me just the flavor I'm looking for. I usually leave the onions out (there are a couple of picky eaters in my family) and the flavor is still excellent.

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csufchef

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Reviewed: Oct. 11, 2009

Adding chicken sausage and using ground turkey makes this even better. I take pride in making this using as many types of cheese as possible. I also use garlic powder, Italian seasonings, spinach, mushrooms, green bell, lots of fresh cracked pepper, tomato sauce, red bell, celery, onion powder, and celery seed. As far as amounts go, it's really up to you. Cooking the garlic, onion, celery, bell peppers, and spices in a bit of olive oil to start the sauce is money!! It always tastes better a few days later! Everyone always wants seconds; this recipe with some tweaking can't be beat.

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jennyfarfar

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Reviewed: Oct. 7, 2009

Wow! What a great recipe! I took the advice of another reviewer and added another 14oz can of diced tomatoes and upped the other ingredients as well. It came out very tasty and not dry at all (which was always a problem). Will definitly keep in the recipe box!

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lybra975

Cooking Level: Intermediate

Home Town: Roanoke, Virginia, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Sep. 28, 2009

30 minutes would have been plenty of time. I made the mistake of taking the advice of other reviewers and cooked it way too long. I got really crusty noodles. One piece of advice I should have taken was to make more sauce. Mine turned out crusty and a little dry. Really delicious taste though, based on that, 4 stars.

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IsisMyCat

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Reviewed: Sep. 23, 2009

Loved it! Refrigerated overnight and cooked 1hr covered, and then 20-25 min uncovered. I definitely like this recipe much better than the "World's Best Lasagna" recipe found on this site. This one is also cheaper and easier to make.

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Melissa B.

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Reviewed: Sep. 19, 2009

WOW!! This recipe is amazing. Trust me, I'm seventeen and I made this recipe with ease! If i can do it, anybody can! (: I took the advice of adding extra tomatoes/spices and only using 9 noodles rather than 12. It turned out absolutely delicious. My boyfriend and my dad both had three servings and gave it five stars! My boyfriend says he will get fat if i keep cooking such delicious food! Also, I didn't bake for an hour. Mine turned out fine after 30 minutes!

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parrsicle

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Reviewed: Sep. 12, 2009

Wow! This was really fantastic. Full of flavor, a hearty meal! Doubled onion, garlic, seasonings (except the brown sugar) & tomato paste and had just the right amount of sauce. I also doubled the Ricotta mix and added a lil 1% cottage cheese. I let this sit in the fridge overnight before baking the following evening. I was really impressed. This recipe's a keeper for sure! Thanks!

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Bacchante

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Reviewed: Sep. 2, 2009

Good lasagna. I used cottage cheese in place of the ricotta, and used spinach lasagna noodles. The top layer was pretty dry, but that's probably my fault. I did feel like the lasagna was missing something, overall, but it went very well with some steamed zucchini and a glass of red wine.

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Ashlou

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Reviewed: Aug. 30, 2009

This recipe is great! Like others I added exta spices and more sauce. I also covered it for the first 30 min of baking. My family loves this!

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MandyT

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Reviewed: Aug. 26, 2009

It taste like a "fresh" staufer's lasagna. I thought the sauce was lacking some, so i threw in half a fresh tomato, chopped. It's not as tasty, though. I would add more spices. simmering is a definate must to get the flavors to meld. Good and easy recipe though.

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TrapY

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Reviewed: Aug. 17, 2009

My faimly loved it! I used sausage instead of beef, and followed the remaining of the recipe as listed. Very good!

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ANGIZ74

Cooking Level: Intermediate

Home Town: Hermitage, Pennsylvania, USA

Living In: Simpsonville, South Carolina, USA

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Reviewed: Jul. 17, 2009

This was the first lasagna I've made in 10 years. I don't like sausage so I never attempted it till I found this recipe which uses ground beef instead. I followed the recipe exactly, and it came out great. The only thing I would change for next time, is to use less meat other than that i wouldn't change a thing.

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tara

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

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Reviewed: Jul. 9, 2009

This is a wonderful recipe. I use ground turkey instead of Ground beef. The Brown Sugar in the sauce give the lasagna a sweet taste, that isn't over the top sweet. Every one in my family loves this, even my dad who is a steak and potato guy(normally he hates Italan).

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Cynthia

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Reviewed: Jul. 9, 2009

My favorite lasagna ever...turns out great every time. I love using only the tomatoes and paste instead of plain sauce. Great!!

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Snulle

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Reviewed: Jun. 30, 2009

I have made this lasagna 3 times and love it. I had to make a few changes...I did half beef and half italian sausage. I also added cottage cheese to my lasagna and removed from the other cheeses. I added a little more sauce than what it calls for. Excellent Recipe

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Amanda

Cooking Level: Intermediate

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Reviewed: Jun. 26, 2009

I wish I would have read the reviews but I was in a hurry so I followed the recipe exactly...definately not enough sauce. Still very good and will be making again using other suggestions to add more paste/sauce.

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Robin Kinnelly

Cooking Level: Beginning

Home Town: Canton, Michigan, USA

Living In: Fort Wainwright, Alaska, USA

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Reviewed: Jun. 11, 2009

Made with 'Katie's Mom's' modifications in another review. Came out looking and tasting like a lasagna. Used ground venison, fresh herbs and sea salt, cause it's what we have on hand. Stayed together when cut and not greasy like my own mother's. Sorry mom.

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