Reviewed: Sep. 23, 2009

This was a yummy lasagne, the Italian sausage was tasty. The only thing I did differently was to use less spinach. I'd add more veggies next time, but a great recipe!

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carriehu

Living In: Edmonds, Washington, USA

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Reviewed: Aug. 26, 2009

Absolutely delicious!! Made this for my boyfriend who is very picky and he's ate it for lunch and dinner the last two days! I didn't have oregano so I added extra basil and also some salt to the meat mixture. As suggested by another review, have everything chopped and ready to go BEFORE you start otherwise it gets a little crazy. The only issue I had was that 1 pound of meat didn't seem like enough?

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Miss Sonia B

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Reviewed: Jun. 30, 2009

Really loved the recipe-especially the sausage rather than using ground beef. I added extra garlic and used fresh basil,but kept the rest the same. Lots of compliments.

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Kathy

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Reviewed: Jun. 4, 2009

This is absolutely the best lasagna I've ever had. I had to sub a coupla items because we don't have ricotta or Italian sausage where I live (China) so I subbed tofu and made my own sausage. I only had two eggs. Added some extra veggies (zucchini, mushrooms, grated carrots) but it would have been just fine without that. I would rate this higher if I could. I even had some for breakfast this morning and it was even better. I can't believe more people have not tried this recipe. After reading the reviews of other lasagna recipes, I found that most people made changes that were already included in this outstanding recipe.

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Cynthia

Cooking Level: Expert

Home Town: Mobile, Alabama, USA

Living In: Shanghai, Shanghai (Municipality) , China

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Reviewed: Apr. 11, 2009

MY SEARCH IS FINALLY OVER!!! This lasagna was awesome. Let me start by saying, I was going to make the American Lasagna also on this site since it was rated high but after reading reviews there were too many additions/substitutions that were used to get it to the 5 star rating. I read the reviews for this recipe and not many complained about dryness or blandness which has always been my issue with lasagnas in the past. This recipe has the perfect amount of seasonings and sauce consistency to make a tasty and moist lasagna. The only changes I made were based on personal taste. I added some cayenne (about 1/8 tsp), substituted one of the 15 oz containers of ricotta for 8 oz of cream cheese and I only used 1 egg. I also salted the meat mixture a lil to taste and added about 1 1/2 tbsp of sugar. Absolutely perfect!

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KatGreen690

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Reviewed: Mar. 15, 2009

Absolutely delicious. Easily some of the best, if not the best lasagna I have ever had. I added a little bit of feta cheese to it as well though, I would recommend that to anyone making this. Otherwise, it is outstanding.

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Tyler

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Reviewed: Dec. 28, 2008

Turned out excellent and I'm a non-cooker normally. It wasn't too hard to make. Rich and tasty, I was impressed with the recipe, and myself for managing to cook it.

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bddrmr

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Reviewed: Nov. 10, 2008

This was amazing! We will definitley make it again! We made the sauce and I think that was the clencher.

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Holly

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Aug. 5, 2008

Wow - This is somethin' else! I did use nine noodles, less FRESH spinach (chopped very fine, and didn't measure it), and added some Mozzarella to "Step Four", as suggested by Shelzers. Although this dirtied a TON of dishes, it was forgiven and forgotten after the first bite. Adding to my "paper" recipe box!

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Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jun. 24, 2008

I have a staple lasagna recipe but decided to give this one a try since it has the addition of spinach... have made 2 pans of this so far... everyone loves it! Thanks for such an awesome recipe! (This also freezes well after baking!)

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LisaMac

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Reviewed: Jun. 17, 2008

This is just the kind of lasagna recipe I was looking for! I love it.

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Missteree

Cooking Level: Expert

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Reviewed: May 9, 2008

Great recipe. Since I live in the South, I carmelize some sweet onions and add to the sauce, and use a can of 28 oz. Cento Tomatoes, crushed by hand instead of the water and tomato sauce. Perfect!

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lrichter6

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Reviewed: Apr. 15, 2008

My boyfriend called it "restaurant quality"! I did use 4 cups of mozzarella rather than just 3, and I added red pepper flakes to the sauce.

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Kristi

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Reviewed: Feb. 29, 2008

This was the best lasagna.I used half ground beef and half sweet sausage. YUMMY!

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nprice01

Cooking Level: Expert

Home Town: Yucaipa, California, USA

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Reviewed: Jan. 28, 2008

This recipe was out of this world good! I made it exactly as shown (I didn't measure anything - I just winged it) my 4 year old daughter devoured hers and one of my husbands friends thought that I had it catered in!! This is a must make. Very delicious!! Make it with "Cheesy Garlic Bread" - (recipe on this site) - Yumm Yumm Yumm!

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Maria2007

Cooking Level: Intermediate

Home Town: Moreno Valley, California, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Jan. 3, 2008

Postively delicious! It takes some effort, but it is well worth it!

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 6, 2007

My friend made this recipe for me first and it was delicious. I HAD to find it and make it for my family. One of the most flavorful lasagnas I've ever eaten! SOOOO Good!

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sugarandboo

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Reviewed: Nov. 18, 2007

I loved it - family said too much spinach

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NADINEMC

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Reviewed: Nov. 16, 2007

Great recipe! Hubby doesn't like ricotta cheese, so I substituted with cottage cheese (2% milkfat - small curd). It turned out great. Also, I added one cup of mozzarella cheese in "step 4". This helped keep the cheese mixture from "sliding", which is often the case with lasagna. Instead of a whole pound of sausage, I used 1/2 lb. and 1/2 lb. of ground turkey...a healthier combination!

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