Reviewed: Mar. 6, 2012

The lasagna is a hit every time I make it and the sauce is my go-to spaghetti sauce. Delicious!

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Reviewer:

sam4poly

Home Town: Portland, Oregon, USA

Reviewed: Oct. 3, 2010

This is a wonderful recipe. I cut it 1/2. Using 1 lbs of italian sausage and 1 lbs of ground beef. I didn't have a green pepper but I had a fresh red pepper, fresh mushrooms and garden fresh basil. I served with garlic cheese bread and my guests just raved loved it. I have enough ingredients left to make the 2nd one. I think I will make it today and freeze it. Delicious.

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6 users found this review helpful

Reviewer:

QueenKey

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Sparta, Michigan, USA

Living In: Oklahoma City, Oklahoma, USA

Reviewed: Oct. 23, 2009

This is the first time I've made lasagna and I am so happy to say that it turned out amazing. Absolutely delicious.

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5 users found this review helpful

Reviewer:

Karie

Cooking Level: Beginning

Home Town: Foley, Alabama, USA

Living In: Fort Meade, Maryland, USA

Reviewed: Aug. 8, 2009

I have made this several times and consider it the best lasagna that I have ever had -- a view shared by my Sunday school class. The layer of sauce on top provides for a very moist finished product.

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10 users found this review helpful

Reviewer:

Bill

Reviewed: Sep. 14, 2008

Absolutely Goregous! The sauce is so good I am good to make it for my pasta sauce from now on!

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6 users found this review helpful

Reviewer:

Sheila McDonough

Cooking Level: Beginning

Home Town: Hanover, Massachusetts, USA

Reviewed: Dec. 29, 2007

This turned out great! I needed something easy & make-ahead so I could visit with family.

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7 users found this review helpful

Reviewer:

gillacutty

Cooking Level: Intermediate

Living In: Ione, California, USA

Reviewed: Apr. 6, 2007

This lasagna was a hit at our last party!!! I used fresh thinly sliced mushrooms and cut out the tomoto soup, just added extra low-salt tomato sauce. for health-consciuos people you don't miss cutting out the salt and use the low-fat cheeses. I work shift work, so its great that recipe makes two pans, it freezes well for those lazy days when you just want to pull something out of the oven.

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16 users found this review helpful