"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!" — bbypookins
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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
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 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!
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!!!
* 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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