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: Mar. 18, 2008

This is the best lasagna! Every time I make it- it is demolished! Very easy to make and very tasty!

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chloedogs

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Reviewed: Feb. 23, 2008

A perfect lasagna with a few alterations. I am not a fan of dry lasagna, so I doubled the sauce and used about 2/3 of it to make the dish. I also added grated carrot to the sauce and decreased the amount of sugar. I used a combination of ground beef (1/3 lb) and spicy italian sausage (1/3 lb). I'm allergic to wheat so I used Tinkyada rice lasagna noodles (available at Whole Foods) in place of traditional lasagna noodles. They tend to absorb a lot of liquid and become mushy so I boiled them for less time and relied on the extra sauce to cook them through. Great lasagna can still be enjoyed by those of us who are gluten-intolerant. Everyone loved it!

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devolution587

Cooking Level: Expert

Home Town: Bellevue, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Feb. 15, 2008

This is the first time I have ever made lasagna from scratch and it turned out wonderful! Although, you do need to add an extra can of tomato paste or diced tomatoes if you want sauce on your top layer. I also added a little more garlic. I baked it for 30 minutes and it was warm but not hot, so i put it in the oven for 30 more minutes and it was perfect!

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MissBoo

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Feb. 10, 2008

This is the best Lasagna recipe . I have had this recipe for years . I got it in the grocery store sales add .I'm glad to see it's on here for everyone . I made the world's best lasagna too and my family liked this better . I used more cheese than it called for because we love cheese .

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creole mama

Cooking Level: Expert

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Reviewed: Jan. 24, 2008

This was very good. But for anyone who is planning on making it - please (as others here have suggested) make a little extra sauce. And DO NOT USE the oven ready noodles. I did it to save a little time. Mistake. Unless you have enough sauce to cover all of the noodle the ends stick out and are as hard and brittle as can be. Oh well. I would like to make this again. I will not use 12 noodles if I do. Another reviewer suggested 9. That would be perfect. Also, if you like ricotta cheese (I love it) you may want to buy the 2lb. container instead of just a pint. Maybe use half of that. The sauce was yummy. I think it needs to be a little spicier. Of course that's a personal preference. I will definitely try to make this again.

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Tara76

Cooking Level: Intermediate

Home Town: Eldersburg, Maryland, USA

Living In: Hummelstown, Pennsylvania, USA

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Reviewed: Jan. 24, 2008

I thought this was good and very easy. My family loved it. I thought it would have had a bit better taste with 1/2 hamburger 1/2 italian sausage. I also did used crushed tomatoes instead of canned but did everything else exactly. Next time I will also try cottage cheese instead of Ricotta cheese.

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pionergirl

Cooking Level: Intermediate

Home Town: Overland Park, Kansas, USA

Living In: Centerview, Missouri, USA

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Reviewed: Jan. 23, 2008

This came out very dry, and I don't believe there is enough meat, or cheese filling to actually cover the dish. I would increase the liquid, and up the amount of beef, and cheese mixture.

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KLEE02

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: Jan. 9, 2008

Loved it! I followed a couple of other reviews it turned out perfect. Big hit with the in-laws so it will be made again! Thanks - Kimberly

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Kimberly

Cooking Level: Intermediate

Home Town: Weaverville, North Carolina, USA

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Reviewed: Jan. 6, 2008

The best lasagna I've ever tasted, and I have had many requests for the recipe.

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Belly

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Reviewed: Jan. 2, 2008

I made it as-is and loved it. Hubby did not. We figured out it was the ricotta cheese, so I halved the amount and replaced it with mozzerella. Plus I have to puree the tomatoes so there are no chunks, but he loved it the second time!

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TREEGRL97

Cooking Level: Expert

Home Town: Franklin, Wisconsin, USA

Living In: Oak Creek, Wisconsin, USA

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Reviewed: Dec. 16, 2007

Found it to be too soggy - lasagna tasted much better the next day when reheated in the oven. Will try looking for a better recipe.

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Cupcake

Cooking Level: Intermediate

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Reviewed: Dec. 16, 2007

This is my favorite lasagna recipe. I have been making it for about a year now. I do change a few things....I use crushed tomatoes instead of diced; substitute cottage cheese (8 oz) for the Ricotta; use 1 Tbsp onion powder instead of an onion (personal preference...a texture thing); and MOST IMPORTANTLY... add 6 oz cream cheese to the egg/cheese mixture. The cream cheese is key. It adds such a great depth and flavor. I have received many comliments on this including one friend who said it was better than "----" (A very popular Italian restaurant known for their salad and breadsticks). Thanks for a great recipe!

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Jeanette

Cooking Level: Intermediate

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Reviewed: Dec. 15, 2007

A definite "go to" recipie for a crowd! I make the following minor modifications: 1.) Use l lb. of ground beef, and 1/2 lb. of ground italian sausage. 2.) Use cottage cheese instead of ricotta. I think the ricotta can be a little too dry at times. 3.) You can use no-boil lasagna noodles and save some time. 4.) Do not forget the brown sugar. It cuts the acidity of the tomatoes and is critical. 5.) Use extra mozzarella cheese whenever it is called for! I get rave reviews for this every time I make it!

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MSJ1501

Cooking Level: Expert

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Reviewed: Dec. 12, 2007

Wonderful comfort food. Have made this many times-and never change a thing! Thanks :)

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YOYO78

Cooking Level: Intermediate

Home Town: Kenner, Louisiana, USA

Living In: Hermitage, Tennessee, USA

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Reviewed: Dec. 11, 2007

This is a favorite recipe of mine. Highly recommended!!

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kwin59

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Reviewed: Nov. 27, 2007

Excellent recipe! I like this one better than the "World's Best Lasagna" found on this site.

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Mother of Four

Cooking Level: Intermediate

Living In: Springville, Utah, USA

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Reviewed: Nov. 21, 2007

I love spending a whole day making this recipe, but what takes me long is making homemade lasagna noodles. It is so worth it to have fresh pasta. Sometimes I will invite my guests to come over early to help me make the pasta and then let them relax while I finish the lasagna. In the end it is ALWAYS worth the wait.

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smithsihp

Cooking Level: Expert

Home Town: North Miami Beach, Florida, USA

Living In: Seattle, Washington, USA

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Reviewed: Nov. 12, 2007

Great! My family loved it. Will surely make again.

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Kerri

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Reviewed: Nov. 11, 2007

Wonderful recipe. My husband loved it, he even had his picky bandmates over and they finished off an entire pan. I'm keeping this one for regular use.

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Shannon

Cooking Level: Intermediate

Living In: Rexburg, Idaho, USA

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Reviewed: Nov. 10, 2007

I have been making this recipe for well over 3 years now, and it is absolutly wonderful. No changes to the recipe at all. It is my family's favorite dish - and everyone that comes for dinner that has it loves it too!

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