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: Sep. 21, 2007

This was really good. But I think next time I need a MUCH bigger pan!

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SilverXeno

Cooking Level: Intermediate

Living In: Valrico, Florida, USA

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Reviewed: Sep. 15, 2007

Used already made sauce, But all my friends loved it. Too bad I didn't make enough for them to have seconds. Will be making this over and over again. My first attempt at cooking and it was wonderful. Thanks so much.

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ejfremp

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Reviewed: Sep. 15, 2007

We loved it.

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CALLIEW

Cooking Level: Expert

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Reviewed: Sep. 13, 2007

Pretty good recipe. Easy to make. I am a total noob at cooking trying to score some points with the wife and it turned out great. The sauce is excellent!

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Reviewer:

MrTorso

Cooking Level: Beginning

Home Town: Miami, Florida, USA

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Reviewed: Sep. 11, 2007

YUM! This is what lasagna is supposed to look and taste like! I loved the thick and meaty sauce. As another reviewer mentioned, this actually holds its shape when you cut it - unlike many lasagnas that leave you with a watery puddle of sauce in the middle of the pan! I made only very minor tweaks to the recipe - added a drizzle of olive oil to the meat sauce while it was simmering, used a parm/romano/asiago blend instead of regular parmesan, and I also saved some of the mozzarella cheese to add over the top layer of noodles/sauce. Made the night before, then baked it covered for 40 minutes, uncovered for 10. Perfect!

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VHAFT99

Cooking Level: Expert

Living In: Elburn, Illinois, USA

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Reviewed: Sep. 8, 2007

I made it for a dinner following my son's baptism and the entire family loved it.

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Shannon

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Reviewed: Sep. 8, 2007

I used this recipe as a guideline. I used 1 1/2 cups of parmesan cheese. I like a cheesy lasagna. It turned out great and even held together a lot better than some lasagnas I've had. I also added frozen spinach to the cheese mixture and it was delicious. A very versatile recipe that can accommodate most vegetables you might want to add.

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Lily

Cooking Level: Intermediate

Living In: Davos, Graubunden, Switzerland

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Reviewed: Sep. 2, 2007

Very good recipe! I did alter it just a little bit. I used Italian sausage because my family likes it better than ground beef in their lasagna. I added lots more garlic, and some Italian seasoning to the meat. I also added some sphagetti sauce to the mix because I did not think the tomato and paste mix was creamy enough. I also took the advice of some other reviewers and covered the bottom of my pan with a thin layer of spaghetti sauce so the noodles would not get hard. I also baked covered for about 45 minutes and uncovered for 25 minutes. This was a simple and delicious recipe! Thanks so much!!!

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StephanieV

Cooking Level: Expert

Home Town: Carrollton, Texas, USA

Living In: Coppell, Texas, USA

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Reviewed: Aug. 31, 2007

This is so yummy! My family is not big on Lasagna but they all went crazy for it! I've already been asked to make it again. I did the suggested changes of adding more diced tomatoes, increasing the spices, and putting some of the ricotta cheese on top. It was perfect! I served it with Roasted Italian Squash and Zuchini.

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Love2Cook

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Aug. 14, 2007

FANTASTIC! I used ground turkey instead of beef and added about 4 ounces of sliced mushrooms, but otherwise followed the recipe exactly. LOVE IT!

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THENEWTRICIA

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Carrboro, North Carolina, USA

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Reviewed: Aug. 5, 2007

This was my first time making lasagna, and this is a great starter recipe. I did add an extra 14 oz can of diced tomatoes, as my boyfriend likes his lasagna on the "saucy" side. I also doubled the garlic and used a huge onion. Next time I will add even more garlic and experiment a little with different spices to get exactly the flavor I am looking for. All in all, very easy and and an easy recipe to modify to suit your tastes.

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KBURRILL16

Cooking Level: Intermediate

Home Town: Greenville, Wisconsin, USA

Living In: Hortonville, Wisconsin, USA

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Reviewed: Aug. 1, 2007

I made this for company, and it was well received. The only thing I would suggest is don't forget the salt! I cut it back to 1/2 tsp because of the high sodium content of the recipe, but it just wasn't enough. It still turned out pretty good, though. Thanks!

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kja303

Cooking Level: Intermediate

Home Town: Tuscaloosa, Alabama, USA

Living In: Kernersville, North Carolina, USA

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Reviewed: Jul. 28, 2007

Awesome recipe!!

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emilytaterbug

Cooking Level: Expert

Living In: Jackson, Mississippi, USA

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Reviewed: Jul. 26, 2007

This recipe was just wow. I did change it up a bit by adding some spices like nutmeg (1/4 tsp), cayenne pepper (1/2 tsp) and italian seasoning (1 tsp). Before browning the beef, I seasoned it with salt, pepper and a little bit of sugar. Also instead of diced tomatoes, I just added tomate sauce and 1/2 cup of pasta water into the sauce. For the cheese, just to make it healthier, I used cottage cheese to reduce the fat content. This will now be my lasagna recipe from now on! Just delicious.

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Reviewer:

Tracey

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Reviewed: Jul. 26, 2007

All I can say is that this is super yummy. Next time Im going to add Itailan Sausage to it. To make it more meaty. But came out wonderful!

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Jen W

Cooking Level: Intermediate

Home Town: Simi Valley, California, USA

Living In: Durham, North Carolina, USA

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Reviewed: Jul. 25, 2007

This recipe is awesome! I do 1 pound of lean hamburger meat and 1/2 pound of italian sausage and it is wonderful! YUM!

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JEREMYANDSHELLY

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Reviewed: Jul. 20, 2007

Perfect as is... I used turkey burger to make it a little healthier. Couldn't tell a difference at all!

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jnicole527

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Reviewed: Jul. 19, 2007

This has become a household recipe. I make one recipe exactly as listed and another half recipe using only veggies. For a half recipe, I saute 1/2 lb mixture of sliced mushrooms and peppers. Add 3 cups fresh spinach and the rest of the sauce ingrediants, everything else as listed. We love it.

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breimer

Cooking Level: Expert

Home Town: Morden, Manitoba, Canada

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Reviewed: Jul. 18, 2007

This recipe is great! I made a few changes: replaced the ground beef with ground turkey, used dried oregano, basil, bay leaves, parsley and thyme instead of fresh herbs, no brown sugar, prepared tomato sauce, and I added the parmesan to the ricotta and egg mixture, plus used it like another layer in the dish. This is great with garlic bread and a salad. Yum yum!!

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