"This lasagna is a special occasion recipe as it's time consuming, but so worth the time and effort. It's very hearty and a great crowd pleaser. The wine and cinnamon give it a different but pleasant taste. I like to use a nice dry wine like a Zinfandel or Cabernet Sauvignon, then serve the rest with dinner! Serve with crunchy bread and a green salad. Bon Appetit!" — MARCIL
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dry lasagna noodles
1 1/2 tablespoons
olive oil, divided
1 (28 ounce) can
Italian whole peeled tomatoes (such as La Valle®)
onion, coarsely chopped
carrots, coarsely chopped
celery, coarsely chopped
garlic, coarsely chopped
sweet Italian sausage links, removed from casing and crumbled
dry red wine
grated Parmesan cheese
1 (16 ounce) container
ricotta cheese, broken apart with a fork
eggs, lightly beaten
shredded mozzarella cheese, divided
kosher salt to taste
freshly ground black pepper to taste
I couldn't find my own recipe somewhere in my kitchen. This was the closest I came to my own original recipe. I gave this 4 stars because we didn't like the cinnamon. I had to start all over. Things I did differently: mince all veggies instead of chopping. This makes a difference in the sauce and flavor blending. You can use straight Italian sausage, but buy it in bulk instead of messing with casings. The Butcher at the grocery can give it to you that way. I always add a layer of Parmesan cheese in between the Ricotta mixture and the Mozzarella layer. It does make it more cheesier, however, everyone seems to like it better that way. I also doubled the Ricotta mixture as there wasn't enough to layer all the different layers. I like my layers to extend throughout the dish, not just in the middle. As for spices, I added about an extra teaspoon of Pizza seasonings, fresh ground in those little grinders you get at the grocery now. This is about the best basic recipe on this site that I've found. The sauce is the best, if you leave out the cinnamon. You can also take the time to use fresh Roma tomatoes instead of canned for a more authentic flavor. Canned tomatoes always have a metallic flavor to me. Thank you!
Takes a bit longer to make than it says it does. If you do make it omit the Sage it over powers the taste. I will not be making it again my kids did not enjoy it, they said it was "okay" I agree just okay.... think they were being nice since they new how long it took to make!
So delicious and worth the time and effort. I make a meat sauce very much like this all the time, but I loved the addition of the veggies. I added a pinch of red pepper flake and some chopped fresh basil towards the end. Try making your sauce over a weekend when you have time and freeze it. This sauce would be great for any pasta dish including a baked ziti too! Thank you!!
I used this recipe tonight. My husband and I like unusual sauces and this one was unique and actually very good. It's all a matter of personal taste. I made only half a recipe and froze the left overs. It is big if you do it all and I believe is meant for large dinner parties. As for the calories if you don't want calories what are you doing looking at Lasagna recipes? I liked the addition of all the vegetables. I did cut the sage because I wanted to sleep tonight and didn't want heartburn! The sausage gives it plenty of flavor. A good recipe if you want something different. Thanks for sharing.
I really liked this lasagna...BUT, I would use 1 or 2 eggs, which would make it less "cakey," just a personal taste. I also would go very lightly on the cinnamon. I added shredded zucchini too and it was great.
worth the extra time. big hit.
Very easy to make. I used lasagna that you dont need to boil at all. This saved me some time. I placed all the ingredients and the pasta sheets according to the directions. Dinner was a hit. I took some to work for lunch, but ate it as soon as I got there. I could not wait!
My first time making this from scratch - definitely a bit more work than I bargained for. I think next time I would make more of the red sauce since I like my lasagna a little saucier and maybe cut down on the parmesean a little as this was a bit salty for my tastes. Overall great recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 265
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