Recipe by bbypookins
"After years of tweaking this recipe, I've finally got it to where I want it. Everyone raves about this lasagna just the way it is, although I'll probably never stop tweaking it!"
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bulk Italian sausage
2 (8 ounce) cans
1 (14 ounce) can
1 (14 ounce) can
Italian-style crushed tomatoes
2 (6 ounce) cans
chopped fresh basil
chopped fresh parsley
ground black pepper
grated Parmesan cheese
1 (15 ounce) container
1 (16 ounce) package
shredded mozzarella cheese, divided
grated Parmesan cheese, divided
I followed this recipe exactly and made it for Father's Day dinner. Everyone said it was the best they've ever had! It's even better this afternoon for lunch.
I prepared exactly (except for the fennel seeds....none on hand). This IS the best lasagna I have ever made and will be the only way I make it from now on. I was skeptical with putting the noodles in hot water but it turned out awesome...YUMMY and thank u for sharing
This tastes so good! Maybe it was the brand of crushed tomatoes I used, but I had to add about 1.5 cups water to make the sauce loose enough to simmer. I also had a lot of sauce left over - I don't use a deep-dish pan. The sauce tastes great though and I'll be saving the rest for another meal. I really liked the tip about soaking the noodles rather than boiling them - worked great! Highly recommend!
This was a really great recipe! And I was a first timer, so it took me half the day! I know my way around a kitchen, yet I do know the infamous lasagna and it's reputation;) I hesitated in putting all the sauce during the final steps because I was afraid it would be too much; it ended up being too dry. I froze the rest of the sauce for another dinner, and the lasagna was very good...I prefer my lasagna to be a bit "wetter." But, that was my fault. Everyone ate it up, and the sauce was SUPER tasty. Once I hone my personal skills, they will be lining up at the door:)
Thanks so much!! Now for round two....ding-ding!
Just made this basically as written (I added a tweak here and there based on personal preferences) and it is undoubtedly the BEST lasagna I have EVER made! Highly recommended!
This is so good and will be the lasagna recipe I go to from now on! Besides changing the ground beef/Italian sausage ratio to 1 1/2 lb beef to 1/2 lb sausage (family preference), and using no boil noodle sheets, I made as written. I did 4 layers because of the thinner noodles I used. This recipe would be easily adaptable to personal preferences or delicious exactly as written!
After reheating the leftovers the next day, I HAVE to add how delicious they were! So much so that the next time I make this, I plan to cook it ahead, chill in the fridge, and then reheat it! Outstanding!!!
Double the ricotta.....delicious!
Truly amazing, added peppers, onions and celery! My husband says it's better than his mom's!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 262
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