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. 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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REDNECKWOMAN

Cooking Level: Expert

Home Town: Staley, North Carolina, USA

Living In: Asheboro, North Carolina, USA

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Reviewed: Nov. 7, 2007

A very good, basic sauce. As others suggested, I only used 1/2 lbs. hamburger, and I added a splash of red wine. Used 1 tbls. dried basil as I did not have fresh. Also added a 14 oz can of tomatoes, and only used one can of tomato paste. Made no changes to sugar/salt amounts. It turned out great!

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angela

Cooking Level: Intermediate

Home Town: Estacada, Oregon, USA

Living In: Olympia, Washington, USA

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Reviewed: Nov. 7, 2007

I make this at least once a month. My family absolutely loves it. I use canned spaghetti sauce though to save time. The recipe in itself takes a while to make, but it is well worth it. I can honestly say that the leftovers are the best part!!

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Racheal Day

Cooking Level: Expert

Home Town: Birmingham, Alabama, USA

Living In: Panama City, Florida, USA

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Reviewed: Nov. 7, 2007

This lasagna recipe isn't an instant pre-made sauce lasagna, but the taste and health benefits are WELL WORTH IT! I have subsituted the brown sugar for 2 tablespoons all natural honey and gotten the same effect. For my husband and I, this recipe makes a huge amount, so I like to put it into two smaller baking dishes. I bake one to eat then and freeze one for later use. This method also makes a good "homemade yet quick lasagna" gift for a friend who has just had a baby or otherwise can't cook. They'll love you for it!

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RASHELLY

Cooking Level: Intermediate

Living In: Elkhart, Indiana, USA

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Reviewed: Nov. 5, 2007

The sauce was WONDERFUL! Everyone loved it. I will be using this as my red sauce recipe from now on. The lasagna turned out great...next time I will add in more cheese.

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Whitney

Cooking Level: Intermediate

Home Town: Mansfield, Ohio, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Oct. 29, 2007

It was good, no different than other lasagna recipes I have tried in the past.

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MAK8CE

Cooking Level: Expert

Living In: Saint Louis, Missouri, USA

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Reviewed: Oct. 28, 2007

I add about 3/4 of a package of frozen spinach to the ricotta mixture. Takes a little more time than some other lasagna recipes but is well worth it. Love this recipe and my boyfriend gets very excited when I make it.

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Reviewer:

bee

Cooking Level: Intermediate

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Reviewed: Oct. 26, 2007

the best

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Cooking Level: Intermediate

Home Town: Springfield, Oregon, USA

Living In: Troutdale, Oregon, USA

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Reviewed: Oct. 15, 2007

I rated this 5 stars only if you make double sauce. Otherwise it would be a 4. I've made it both ways and it is a little too dry without the extra sauce. When I doubled the sauce it was perfect. One of the best lasagnas I've ever had.

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Tracy95

Cooking Level: Intermediate

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Reviewed: Oct. 9, 2007

Yum! I'm not a huge fan of lasagna, but this was so good. Had to sub a couple of ingredients because I didn't have them all. I used 1 can of tomatoe paste and 1 14 oz. can tomato sauce. Then I added about half a jar of prepared spaghetti sauce just on the top layer because it looked a little dry.

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Mallery

Cooking Level: Intermediate

Living In: Noblesville, Indiana, USA

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Reviewed: Oct. 5, 2007

The recipe I always use. I divide into smaller pans, cook one and then freeze the other for an easy weeknight dinner!

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flygirl0125

Cooking Level: Expert

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Reviewed: Oct. 1, 2007

This was ok. I followed the directions exactly for the sauce (ok, so I added crushed tomatoes instead of diced), but the flavor was too sweet. I added garlic salt to even it out. I added about 6 oz of additional water based on other reviews stating the lasagna was too dry, and it still ended up dry for me. I precooked the noodles to be sure they weren't going to soak up any extra moisture. I may try this again, but adding another container of crushed tomatoes and with some revisions to the spices. I cooked mine for a little less than an hour, next time I think I'll cut that back to between 30-40 minutes. I'd say you definitely don't need to cook more than that unless you're preparing this ahead of time and will be storing it in the fridge.

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smllover

Cooking Level: Expert

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Reviewed: Sep. 28, 2007

This recipe is one of the best I have made for Lasagna. I added another small can of petite diced tomatoes and one small can of hunts tomato sauce, two more cloves of garlic and more oregano. It turned out great! I also baked it at 380 for 30 minutes, then covered it for an additional 20 minutes at the same temp. I would recommend this to everyone!!!

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wvmineengr

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Reviewed: Sep. 26, 2007

The best lasagna recipe! Layer sauce on the bottom of the baking dish first and use oven ready noodles if your in a time crunch. Next time, I will try this with whole wheat noodles for extra nutrition. I also used one full container of cottage cheese in place of the ricotta.

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nlspear

Cooking Level: Expert

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Reviewed: Sep. 24, 2007

This is an excellent recipe. All of my family liked it. It is a "make again" recipe. I used fresh garden tomatoes instead of canned ones. Great as is!

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KATHRYNSPARK

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Reviewed: Sep. 23, 2007

I have made this recipe several times. I also use the sauce for when I make stuffed shells and spaghetti. This is a wonderful and easy recipe! Thank you.

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Kelly Confer

Cooking Level: Expert

Home Town: Howard, Pennsylvania, USA

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Reviewed: Sep. 22, 2007

I have made this recipe numerous times for friends and they love it. I used this recipe the first time I ever made lasagna and it was easy and delicious.

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