Reviewed: May 5, 2012

I was looking for an classic lasagna recipe that remind me of my mothers. This recipe had losts of robust flavors, cheese, just a great dish.

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Reviewer:

Msjjackson79

Reviewed: Apr. 25, 2012

This was so good! I was worried about the consistency as I was preparing it, but it turned out great!

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Reviewer:

LindaBarnes

Reviewed: Apr. 2, 2012

Followed the recipe to a tee(no mushrooms), the only exception was, like all the other reviews say, add the cheese last.

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Reviewer:

Cesar89

Reviewed: Apr. 1, 2012

I usually make lasagna with large curd cottage cheese because we prefer the way it melts and gives a creaminess to the tomato sauce, but I had leftover ricotta cheese from making ravioli, so I used this recipe. I did not use ground beef, mushrooms or thyme, and added minced garlic and onion to the sauce. I also drained all the grease off the sausage. Served this with green salad and it was a hearty and delicious Sunday dinner.

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Reviewer:

Liberty Belle

Reviewed: Oct. 3, 2011

I made lasagna for the first time ever and used this recipe and it was a major hit for my family. My picky 9 year old ate it up not knowing that it had mushrooms in it until he was finished and he begged me to make it the same way again tomorrow lol! I was super excited this was an amazing recipe for picky eaters and first timers!

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Reviewer:

lilred243

Home Town: Pulaski, Tennessee, USA

Living In: Virginia Beach, Virginia, USA

Reviewed: Jul. 3, 2011

This was the best lasagna I've made. The spices made the difference!

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Reviewer:

shutson17

Cooking Level: Beginning

Reviewed: May 24, 2011

needed more cheese

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Reviewer:

alycia.hill

Reviewed: May 14, 2011

This is by far the best lasagna I've ever made or tasted! Rave reviews by all...Thanks so much for sharing!!!

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Reviewer:

neicey

Reviewed: Apr. 15, 2011

I used 10 lasagna noodles, which is half a whole box. This way I had five lasagna noodles for each layer. I used fresh garlic instead of garlic salt and I added chopped onion to the sauce. After tasting the sauce, I did add a bit more spice. I have to say that using ricotta cheese may be more expensive but I've come to find that my lasagna held together much better than when I use cottage cheese. I changed up the layers, starting with the noodles first as a base and I only repeated the layers once and I did double the shredded mozzerella. Very simple, quite easy. Out of a huge lasagna pan, only one serving was left.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Jan. 26, 2011

This lasagna was phenomenal. I've been looking for a good standard lasagna recipe because I am 33 weeks pregnant and would like to start making meals to freeze. This fit the bill perfectly! My in-laws came over and kept raving about it. I just made a few changes, mostly based on other reviewer suggestions. I only used 2 cans of tomato sauce and 1 can tomato paste. I also used minced fresh garlic and kosher salt in place of the garlic salt. Since I didn't have oregano and basil, I used Italian seasoning and also a little cayenne pepper to give it just a little bit of a kick. I also used oven-ready, no-bake noodles for the ease. Finally, I covered it with foil while it baked until the last 15-20 minutes. Also, I baked it for 65 minutes and it came out perfect. I will definitely be making this again and again!

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