Linda's Lasagna

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Most Helpful Positive Review

Mar 17, 2007

I have become famous for making this lasagna. It really is a fabulous recipe. One thing to note, though, is that cottage cheese will not work for lasagna -- you need to get the 15-oz. container of WHOLE MILK ricotta. Also, a good idea is to bake it for the 30 minutes the night before, keep it in the refrigerator, and the next day, sprinkle the 1/2 pound of mozz on top and then bake for 15 minutes before serving. That way, the flavors gel overnight, but you still get the feeling of eating the lasagna "fresh".

—Meg Champagne

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Most Helpful Critical Review

Dec 30, 2006

I made this for a crowd Christmas Eve. I thought it was terrible even after trying to kick it up a knotch with additional spices and meat. I used top of the line ingredigents. Very disappointing. I should know by experience not to trust ratings esp on a holiday! Some one said it tasted like Stouffers Lasagna---and it did! Save your self the trouble and buy Stouffers. I am sorry but stouffers is not my idea of good lasagne---just a quick cheap substitute in a pinch.

—Monica

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1,258 Ratings

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Dec 14, 2007

This is the one! I love lasagna so I've tried many recipes looking for that special one and this is it. The only change I made was that I added fresh mushrooms and a bit more water to the sauce. STICK WITH THE COTTAGE CHEESE! I decided to try the cottage cheese instead of the ricotta like many others changed and I'm glad I stayed with cottage cheese. I did blend the cottage cheese up with a hand mixer however so it came out to the same consistancy as ricotta and so there wouldn't be any noticable curds in the lasagna. I've used ricotta on many other recipes and the cottage cheese beats it in flavor and creaminess by far!!! I will never use ricotta again. Thanks for such a great recipe!

—AndreaF

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Sep 26, 2006

This was excellent! I've only made lasagna one other time and this was so much better. I did use Ricotta cheese instead of cottage cheese only because of what I remember about eating cottage and peaches as a snack as a kid (ARGH). Never want cottage cheese again. Instead of no-bake noodle or boiling the noodles, I placed them in room temperature water for about 40 minutes and that worked great. (got this from someone else on AllRecipes) I added about 1 teaspoon of basil and a bay leaf to the sauce while it simmered. Be sure to remove the bay leaf! Since it's only me and my 21 year old son at home, I have a lot of leftovers and it was exceptional the next day. I also shared with my niece and her 2 year old and they loved it!!

—vreneem

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Sep 16, 2006

Excellent lasagna. I added riccotta cheese instead of cottage like everyone else did...GOOD idea! also, added: white wine, italian seasoning, fresh-chopped parsley, and mushrooms to the sauce. It really adds flavor to it. In addition, instead of cooking the sauce, I put it in the slow-cooker for an hour on high, then on low all day which really makes the sauce shine. Just remember to add a bit of water and/or wine to it throughout the day. Best stuff you'll ever taste!

—jemusicman

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Jun 19, 2007

Excellent! I used cottage cheese and no-boil noodles. This lasagna is different how you don't layer everything like other lasagnas. I think this helps it stay together. Very tasty! We split it into 10 servings and each serving was a perfect portion.

—JElder81

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Sep 18, 2006

I have tried several different lasagnas now and this is mine & my husband's favorite so far. I added 1 (10-oz) package frozen spinach with the parmesan & egg, only used 4 oz cottage cheese, and used 1 cup shredded mozzarella and 1 cup shredded cheddar in place of the 1 lb mozzarella. The sauce had a wonderful flavor and I would use it again for pasta (but the Slow Cooker Spinach Marinara from this site is my favorite). My husband commented that it was a little too saucy and could've used the addition of mushrooms and more cheese.

—EMILY052005

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Apr 11, 2007

I made 6 9x13 pans of this for a dinner of about 30 people. I got so many compliments! It was easy to assemble and with the basic ingredients, it appealed to everyone. I did substitute ground turkey for the beef since we don't eat red meat but it did not affect the taste - obviously because no one else knew about the switch!! I'll make this for my family next time it's lasagna night!!

—MJonesNC

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Nutrition

Calories
494 kcal
25%

Carbohydrates
38.2 g
12%

Cholesterol
108 mg
36%

Fat
21.8 g
34%

Fiber
4.1 g
17%

Protein
38.2 g
76%

Sodium
1626 mg
65%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Linda's Lasagna

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 494
Calories from Fat: 196

% Daily Value *
Total Fat 21.8g 34 %
Saturated Fat 11.3g 56 %
Cholesterol 108mg 36 %
Sodium 1626mg 65 %
Potassium 891mg 25 %
Total Carbohydrates 38.2g 12 %
Dietary Fiber 4.1g 17 %
Protein 38.2g 76 %
** Sugars 9.3g
Vitamin A 29 %
Vitamin C 25 %
Calcium 73 %
Iron 43 %
** Thiamin 16 %
Niacin 94 %
Vitamin B6 27 %
Magnesium 25 %
Folate 48 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.