Reviewed: Aug. 11, 2009

I did not care for this recipe.

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Reviewed: May 17, 2009

This was the best lasagne ever !! The bacon added a new flavor which was a great addition .. I added 1 lb. turkey and 1/2 lb. ground beef as well to the meats as my husband prefers a meatier sauce .. (browned first of course) .. this made enough for well over 8 people .. I used the larger aluminum pan (don't use 9 x 12) .. and clean up was a breeze .. just toss the pan !! Thanks for a fabulous recipe : ) This is a keeper ...

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BUSYMOM8

Cooking Level: Expert

Living In: Mesa, Arizona, USA

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Reviewed: Mar. 26, 2009

I knew this would be a great classic lasagna recipe. It turned out to be the perfect Italian lasagna. All my extended family--many of whom are food snobs--raved over it when I served it for a party. After making it twice, I concluded the following changes made it party-perfect: I pre-cooked the pasta, and if I hadn't, I feel it would have been very dry. I also added one small can diced tomatoes to the sauce, as I learned from the first time I made it, it needed more sauce. I didn't particularly like the bacon, and when it was ommitted, it wasn't quite so heavy that way. Follow the rest as is, and you'll have a winner!

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Caroline

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Reviewed: Nov. 3, 2008

the sauce tastes absolutely great! awesome for a famiy meal

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I AM A CHOCOHOLIC

Cooking Level: Expert

Home Town: Gawler, South Australia, Australia

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Reviewed: May 20, 2008

I thought the flavor was good but the recipe needs reworking to remove fat. It could also use a little more sauce. If you like large helpings of meat this is the recipe.

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Lake lady

Cooking Level: Expert

Home Town: Beaumont, Texas, USA

Living In: Montgomery, Texas, USA

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Reviewed: Jul. 5, 2007

I cut this recipe down to 8, it was impossible to cut in half. I only simmered the sauce about an hour due to time, it was delicous (didn't use fennel-didn't have any). I boiled the noodles & cooked the lasagna for 45 mins. It filled up the 13x9 in pan. This was very good. Might try it again sometime with beef. Thanks. Edit: I made only the sauce today. I cooked the bacon, meanwhile I chopped the onions. I put the bacon on a paper towel lined plate to drain after it was cooked. I then drained out some grease & cooked the onions, chopped up the bacon meanwhile. I put the onions & the bacon in a crockpot. I cooked 1 lb of ground beef in the skillet, drained & added it to the crockpot. I added the sauce & herbs to the crockpot & turned it to low & let it simmer for 8 hours. I served it over spaghetti with bread & butter on the side. This sauce is fantastic!

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Jennifer B.

Cooking Level: Expert

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Reviewed: Apr. 16, 2007

Yummy! The sauce tasted so good! I added another can of tomates and had more then enough sauce. I didn't even need the extra sauce. I also used bulk sausage which was perfect, and used a very deep pan. I think I ended up with 6 layers. It feed the army of guests that I had and we even had leftovers for a couple of days. Excellent!!

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ZAMBER

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Reviewed: Nov. 1, 2006

i thought this recipe was great, not to mention the finished product itself.

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Lil' Chef

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Oct. 29, 2006

Wow, this is fabulous. Couple pieces of advice, though. Firstly, just use regular sausage. I don't understand why you'd want to use link sausage in a lasagna recipe. Secondly, DO NOT try to fit all of this into a 9x13 pan. Go out and buy yourself a bigger pan - you'll be very thankful you did. I followed the advice of others and made more sauce, which I did the day before in the crockpot so that I wouldn't have to babysit it. I also assembled the lasagna early in the day and popped it in the oven right before my party. This makes enough to feed a small army. Enjoy!

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kjstrom

Cooking Level: Expert

Living In: Hillsboro, Oregon, USA

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Reviewed: Oct. 7, 2006

This recipe is excellent, possibly the best sauce I ever had,finally found the perfect lasagne recipe.

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PARTYQUEEN

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Reviewed: Aug. 30, 2006

This Lasagna was great. My family loved it. I would suggest increasing the tomato sauce to another can. I did not have enough ricotta cheese so I used sour cream and it still tasted wonderful. P.S. Don't forget to drain the grease from the bacon or your sauce will be way too greasy..... Love it thanks.

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BEACHES28

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Reviewed: Apr. 11, 2006

This was a very good recipe. I added some garlic to the sauce but other then that made them normally. I did have trouble getting them to fit in the pan, but in the end they came out great. The bacon was a nice touch.

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alkerias

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Reviewed: Dec. 29, 2005

wow cathy you have really outdone yourself with this recipe. I made this exactly the way I was supposed to for my anniversary and my husband absolutely loved it. I love making this recipe for our yearly parties. Thanks for the recipe!

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JINXSTAR080

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Reviewed: Nov. 20, 2005

The sauce was soooo good I could just eat that. I did add a can of Italian style tomatoes to it. The Lasagna part of the thing was where it all fell apart for me. I have never made lasagna so I was trying very hard to do everything right. It just did not turn out and I'm sure I did something wrong.... terribly wrong. I will try again sometime but untill I get the courage up I'll use this sauce for other dishes. It was so GOOD!

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Sangiovese73

Cooking Level: Intermediate

Home Town: East Wenatchee, Washington, USA

Living In: Yakima, Washington, USA

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Reviewed: Oct. 14, 2005

I loved this! Had a dinner party and the lasagna was a total success. The only thing I changed was adding three cloves of garlic to the sauce. i will probably remove the casing on the sausages next time--they made the texture a bit odd. (Maybe I was supposed to do that anyway and just didn't know! :)

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KKITCHEL

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Reviewed: Sep. 13, 2005

This recipe was at hit with my family and co-workers! I did make extra sauce but next time I'll make even more because it was so delicious! Ground turkey works great!

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MSERNI

Cooking Level: Expert

Home Town: Los Angeles, California, USA

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Reviewed: Aug. 15, 2005

This was another wonderful recipe. Using the different cheeses in this recipe helped a lot. For starters it cut down the amount of oil that is usually generated from normal cheese so that you can enjoy the lasagna, instead of seeing it swimming in a vat of oil. Another thing is my cousin who dislikes lasagna was skeptical but absolutely loved this version and forbid me to lose this recipe. It's wonderful.

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Jaime

Cooking Level: Beginning

Home Town: San Fernando, San Fernando, Trinidad And Tobago

Living In: Champs Fleurs, Tunapuna-Piarco, Trinidad And Tobago

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Reviewed: Aug. 8, 2005

Two problems I had with this recipe. My 9x13 pan was not deep enough and I had to use 2 pans. It was too salty, probably from the italian sausage, as the sauce was great (I encreased the sauce as suggested). Next time I will make my sauce with ground beef, omit the sausage.

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Hilda H.

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Reviewed: May 24, 2005

I made this last night for my husband and in-laws. It was a hit. I halfed the recipe, except for the sauce part. I also added fresh mushrooms in the cheese layers. It worked perfectly. I will be using this recipe lots in the future. Thanks.

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SKYTONIC

Cooking Level: Intermediate

Home Town: Bethany, Missouri, USA

Living In: Albany, Missouri, USA

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Reviewed: Apr. 30, 2005

Best lasagne I've ever had! I cautiously made a half recipe, but it worked wonderfully in a 9x13 dish. With the reduced recipe, the lasagne wasn't piled as high, and with ready-to-bake noodles, it was done baking in under an hour. The second time I made it, I added more sauce, more garlic, and took the sausage out of the casing before browning it.

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