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: 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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JEANNETTE2121

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Reviewed: Jun. 2, 2009

Excellent, I obviously changed the cooking time, as well as changed a few other things after reading other reviews.

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Jill and Scott

Cooking Level: Beginning

Living In: Macomb, Illinois, USA

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Reviewed: Jun. 1, 2009

I make this for every potluck dinner and people always love it!

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MISSCHOPSTICKS

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Reviewed: May 28, 2009

so good. I put the basil and tomatoes ingredients Plus One5-6oz can of tomatoe juice in my slow cooker on high while i cooked the meat added that to slow cooker letting it cook for about 1hr then i did 45 mins in the oven covered w/tin foil and 15 mins uncovered

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brittknight

Cooking Level: Beginning

Home Town: Crestview, Florida, USA

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Reviewed: May 19, 2009

This is GREAT.I made Lasagna first time and it came out perfect.I used oven ready lasagna sheets .Everyone loved it.I am going to make it again tommorow for play date

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maya

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Reviewed: May 17, 2009

I followed the recipe exactly and it came out very well.

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ALISON

Cooking Level: Intermediate

Home Town: Vienna, Virginia, USA

Living In: New York, New York, USA

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Reviewed: May 12, 2009

We love it. I add another can of diced or crushed toms, some more spices, and only 1 lb. beef like another reviewer suggested. ***BUT*** I don't understand why some people are cooking this for 90 minutes. I tried doing that but it was getting really burned at about the 40 minute mark so I pulled it out and it was great although rather well done. Almost all the ingredients are already cooked, why are some people needing to cook this for so long?...can anyone explain the mystery?

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annsheppard

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Reviewed: May 6, 2009

It came out really good..the only thing I would have added to the recipe as its written would be a large can of tomato sauce...I added some wine but otherwise..it came out great!

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ANGELEYES1915

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Reviewed: May 1, 2009

I have never made lasagna before but this turned out GREAT. I used more tomatoes so it wouldn't be dry. I also suggest to boil the lasagna noodles just enough to soften. If you boil them too long they will tear. It was really, really good.

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L.Reid

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

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Reviewed: Apr. 18, 2009

A good lasagna for sure but a little dry. Thanks for the recipe though!

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Lisa

Cooking Level: Intermediate

Living In: Gothenburg, Västra Götalands, Sweden

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Reviewed: Apr. 16, 2009

wonderful, easy, turns out great. I added mild italian sausage with the ground beef and an 8 oz can of tomato sauce, just for moisture. It was a hit. Thank you.

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jthamster

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Reviewed: Apr. 9, 2009

This was my first time making a Lasagna:) I sortof messed up on the noodles but It was a good mistake. I boiled some water than put the noodles in the 13by9 dish and poured the water over it and let it sit for 25 mins. Well The curly part on the edges fell off and the pasta was most of the way done but I liked it this way bec that's usually what I dont like about lasagna. The hard Crispy edges. The meat mixture I used real tomatoes instead of canned, added parm and sadly didnt have tomato paste which would of made sauce alot better:( but added 16oz can of Hunts garlic and herb sauce. The ricotta mix, just added one more egg. Also Keep some sauce aside without meat for the bottom and top. I layered mine noodles, meat sauce, ricotta, mozz cheese. Really fantastic recipe!!

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CookerHooker

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

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Reviewed: Apr. 4, 2009

I love this recipe... I'm sure over time I've done things to make it my own, but it makes a delicious lasagna all on its own.

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Scarlett05

Cooking Level: Intermediate

Home Town: Stonington, Connecticut, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Apr. 3, 2009

I made this and froze it before I cooked it. It turned out great! Had a different taste that was good. Not as good, the next day though.

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JERSEYJOETINA

Cooking Level: Intermediate

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Reviewed: Mar. 27, 2009

Excellent recipe. I give it four stars because I think I need to tweak it just a little. I followed the recipe but left out the sugar as per other suggestions, doubled the diced tomatoes and put in more garlic. The problem I had was I divided it in two pans, so there didn't seem to be enough meat or ricotta mixture. I have family coming soon and I'll make the 9 x 13 pan and I'm sure it'll be perfect. I'm so excited about this recipe, I've been looking for years for a "perfect" lasagna and I think this is it. THank you.

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derrygirl1

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Reviewed: Mar. 9, 2009

This lasagna was a huge hit at my husband's birthday party. Previous reviewers are right about cook time; mine took an hour covered plus 15 minutes uncovered. I thought the sauce quantity was just right, but next time I'd make a little extra just in case. I added red pepper flakes for kick. The one thing I didn't like was the brown sugar, which made the sauce sweet (obviously). If you like sweet sauce, it's fine, but I don't. If you don't like sweet, eliminate the sugar. Otherwise, recipe turned out AMAZING!

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