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. 29, 2012

I've been making this lasagna for ten years. I started out making the sauce, but eventually switched to using 4 cups of my own meat sauce, which I usually have in the freezer. I follow the recipe for the rest, sometimes adding a few layers of fresh spinach when I assemble it. My husband and I have a special fondness for this lasagna - I first made it to impress him while we were in college, and now our three young sons gobble it up, too. Thank you, Ethelmertz!

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Alice

Reviewed: Mar. 5, 2012

excellent - although it is a LOT of work and money for a lasagna!

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2 users found this review helpful

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sundream04

Reviewed: Feb. 26, 2012

Great recipe! I added a jar of tomato sauce in addition to the paste and chopped tomatoes.

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Javajem

Reviewed: Feb. 23, 2012

First time making this Lasagna, best I have ever tasted and it wasn't runny! :-)

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Bryan4Ever

Reviewed: Feb. 19, 2012

I have been making Lasagna for 35 years. I am of Italian descent. NEVER have I baked it for 1 1/2 hrs! I assemble my lasagna like it says in this recipe & leave out the last topping of mozzarella for later. I then cover it loosely with foil for 35-40 min, then uncover it and add mozzarella to the top, bake another 10 minutes till the cheese is melted and bubbly. If you bake this for 1 & 1/2 hrs, you are definitely overbaking it!!!! Let it rest for at least 1 hour to let it set into layers before slicing & serving it.

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Reviewer:

gobomel

Cooking Level: Expert

Reviewed: Feb. 15, 2012

I have to say that I am so glad to finally find a lasagna recipe that isn't like eating spaghetti. It can hold its shape and looks beautiful when you cut into. I can use a spatula to get it out of the pan instead of a ladle. There isn't so much sauce that its over powering all that cheese flavor. I make the entire recipe but then cut it in half. I make it in an 11 x 7 baking dish and freeze the remaining. It's done in 30 minutes and tastes excellent left over.

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jgastler

Reviewed: Feb. 8, 2012

I love this recipe! It was actually the first lasagna recipe I'be ever tried, and I don't want to try another one! I've made it twice- once with ricotta cheese and another time with cottage cheese instead. Both ones were fantastic. I did add more sauce as people have suggested. I also only put in 1 lb of meat. I only had to cook the lasagna for 30 minutes as the recipe says. Then again, I cooked everything before so it was really just in the oven to melt the cheese. I would reccomend this recipe to anyone!

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8 users found this review helpful