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: Dec. 10, 2008

this makes a tasty lasagna. like others i doubled almost everything in the sauce except for the brown sugar, ground beef & tomato paste (i used 3 cans).

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shirls121

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Reviewed: Nov. 24, 2008

I have made this many times in the past year.... I love it! Actually I made 2 extra and put them in the deep freezer... It is really good the next day.. Took another reviewers advise and did not cook the noodles, just soaked them in hot water for 15 minutes and let them finish cooking in the oven!!! My favorite Lasagna... ***I have cheated a few times and just "doctored" up some store bought Kroger brand traditional canned sauce... It was good, but if time permits I prefer to follow this recipe from start to finish!!!

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dena67212

Cooking Level: Intermediate

Living In: Wichita, Kansas, USA

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Reviewed: Nov. 15, 2008

I've tried lots and lots of lasagnas, but my husband has NEVER went on and on and on about how deliciouse this one was. I used Aylmers roasted garlic diced tomatoes and fresh whole wheat pasta noodles to make it easier. I doubled the recipe and I'm so happy I got to freeze one. This is the only lasagna recipe I will use from now on! Thanks, Ethelmertz!

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sizzlin'incanada

Living In: Georgetown, Ontario, Canada

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Reviewed: Nov. 13, 2008

Delicious! My husband and I make this for our friends all the time! It definitely makes enough to share! The only thing I do different is add a (14oz) can of diced tomatoes (get the flavored kind if they have it so it will add more spices). We also add 3-4 cloves of garlic...this dish is huge so you need a little more. Also, I usually get 2 lbs of ground beef (the more meat the better for us). This will definitely fill up a 9 x 13 and sit on top...but I have never had any problems with it running over. I cook mine for 20 minutes uncovered and then 60 minutes cover with foil (make sure you spray the foil so it doesn't stick). It always comes out PERFECT!

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AChalmers

Cooking Level: Expert

Living In: Savannah, Georgia, USA

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Reviewed: Nov. 11, 2008

My brother made this one for a family reunion and it fed all os us and it was verry yummy. Don't count calories because it won't matter. Verry good!

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CARRIELYNN1

Cooking Level: Intermediate

Home Town: Elizabeth, Colorado, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: Oct. 31, 2008

EXCELLENT!! Getting ready too make this again realized I had'nt rated it yet. I did use extra garlic, itialian sausage in place of ground beef, & used a mixture of parmesan, asiago & ramono grated cheeses. YUM

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2 yummy

Cooking Level: Intermediate

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Reviewed: Oct. 27, 2008

Great classic recipe for lasagna. I added just a bit less brown sugar as I don't really like sweet sauces. Used italian seasoning rather than dried basil, tasted great. I added about 2 cups of water to the tomato paste and diced tomato.

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MrsNorrisIntheKitchen

Cooking Level: Intermediate

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Reviewed: Oct. 20, 2008

This is one of our family's all time favorite meals. This was our 4th year serving it to our son's soccer team and the boys always rave about it. The only changes I make: 1 pound ground chuck and a half pound of pork sausage, and always use no-bake noodles.

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Michelle

Cooking Level: Intermediate

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Reviewed: Oct. 13, 2008

This is my go-to recipe whenever anyone is coming over because it always tastes FABULOUS and can feed the tribe. I usually make it with turkey to make it a little healthier, and use cottage cheese instead of Ricotta. Make sure to get stewed tomates that are marinating in basil and oregano for an extra kick of flavor.

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Regina Reed

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

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Reviewed: Oct. 12, 2008

I normally don't like Lasagna. But this was the best I ever tasted. I thought it was going to be hard to make. It was a piece of cake. Thanks so much to the Chefs that take the time to put these wonderful receipes on here. Thanks again

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rose01105

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Reviewed: Oct. 7, 2008

This recipe is absolutely heavenly! My friends and family members always beg me to make it more often. I also find it convenient that I can make it ahead and freeze it for when I need a meal that feeds a crowd in a pinch.

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missouricooking

Cooking Level: Intermediate

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Reviewed: Sep. 20, 2008

This was awesome! I can't believe I made it! The only changes I made was doubling the garlic and adding more sauce. Based on previous reviews, I also added sauce to the bottom of the pan which I think helped. My husband scarfed it down and was asking for seconds before I could even ask if he liked it. I can't wait to have the leftovers!

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Janda

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Reviewed: Sep. 18, 2008

No matter who I make it for, they all scarf it right down. I add additional herbs to my liking, but otherwise, I follow the recipe exactly. A quote from a friend who ate a piece of the lasagna: "i went to get another bite and realized i had finished it. and it literally felt like the saddest moment of my life"

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akmeister

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Reviewed: Sep. 4, 2008

This was really good. My whole family loved it and my husband stated it stated like his mother's recipe.

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Michelle

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Reviewed: Aug. 23, 2008

I've been making this lasagna recipe for a couple of years now and it always comes out great. It feeds a lot of people and is definitely a crowd pleaser. The only change I make is to add less brown sugar than 2 tablespoons. I don't like the sauce to be so sweet. Other than that, this is a great recipe to keep going back to.

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Nicolee4

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Reviewed: Aug. 22, 2008

dont like the in your face taste of the tomato paste so next time i will use tomato soup. I also decided to add some spinach next time I make it but this recipe is a keeper!

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hermie

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: Aug. 7, 2008

This lasagna is the best I've ever eaten. My family LOVES it. I've made it several times for friends who have new babies or just because and everyone always raves about it. I've been told this is the best lasagna ever so many times that I feel like a chef. :) I'd suggest adding one 15 oz can of tomato sauce to make the meat mixture less dry. Also, I use one 14 1/2 oz can of diced tomatoes with the basil, oregano mixture already added and one plain. I then add the spices the recipe asks for as well. It's not too much spice. It's just right. Also, like others have said, it requires more cooking time in my opinion. I use an aluminum pan to bake it in, cover the lasagna with non-stick aluminum foil (non-stick side down) and bake at 350 for an hour. Then, I remove the foil and bake for another 20 minutes. This recipe is best when you make it and refridgerate it overnight to bake the next day. Yummy!

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christi1975

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Reviewed: Jul. 28, 2008

This recipe was really easy to follow. i made double the recipe and also added Italian sausage to my sauce this gave it an extra kick. This recipe is DELICIOUS!!!!!!!

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kchevis

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Reviewed: Jul. 28, 2008

I've made the recipe serveral times now with the addition of fresh mushrooms. I also added spinach to the ricotta. Just make sure you squeeze out the excess water before mixing it with the ricotta. This is a keeper.

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Holland

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Jul. 23, 2008

This is definitely our favorite. I make a few of them at once and freeze them with cooking directions on the tin foil. Then I always have something on hand for some one in need, or a new neighbor or if I'm running late. Delicious. Thanks for the recipe!

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