Reviewed: Oct. 24, 2009

I made this lasagna exactly as written except I could get ricotta cheese so I used bocconcini cheese. I also used a little more mozzarella cheese too. It was the best Lasagna I have ever had! No more ordering lasagna at restaurants for me :0)

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Kelly_C

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Reviewed: Jun. 12, 2009

Wonderful basic recipe to start with. Like many others I added to it - added sausage and beef, herbs, garlic (my family loves garlic)I used jar sauce because I was pressed for time. Can't understand why others are saying it was dry? Perhaps they are using no bake noodles or thick sauce? I would really recommend this recipe as a wonderful starting point to create one's signature lasagna dish.

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LOUDNOYES

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Chatham, Ontario, Canada

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Reviewed: Apr. 6, 2009

I doubled the meat and sauce in this recipe and it was still very dry. I've had much better lasagna. Will not use this recipe again.

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eddiev

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Reviewed: Mar. 24, 2009

great recipie!!! i was looking for a recipie that was almost perfectly close to my moms, and i found it!! this came out great!

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Mrs.McGee

Cooking Level: Intermediate

Living In: Fayetteville, North Carolina, USA

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Reviewed: Oct. 30, 2008

Well it was my first time to make lasagna, im 16 and i was making it for my boyfriends 17th birthday. I read all the reviews first soooo i took their advice, i used a pound of ground beef, and the sauce i recommend "chunk garden" by prego. It completly made the difference. I used nearly a whole 3 pound bottle. The rating is for the actual recipe but with the changes, it was great! READ REVIEWS, they make all the difference.

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Jess<3

Home Town: Miami, Florida, USA

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Reviewed: Aug. 12, 2008

Very, very good, i added 3 Tb of cream to the ricotta filling, because the one i used seemed too dry.

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Daniela

Cooking Level: Intermediate

Home Town: Buenos Aires, Ciudad Autónoma De Buenos Aires, Argentina

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Reviewed: Jul. 23, 2008

Very good and easy to make.

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GAJOI

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Reviewed: Jul. 2, 2008

I was so excited to taste it and to my extreme disapointment the cheese wasn't melted and scrumptious as it should be, there were too many spices, and all around tasted like lasagna I would get at a buffet at the sizzler.

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fairywood

Cooking Level: Intermediate

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Reviewed: Apr. 26, 2008

This was very nice, even my kids loved it.

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Jae77

Cooking Level: Intermediate

Living In: Melbourne, Victoria, Australia

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Reviewed: Apr. 6, 2008

It's a good starter recipe, but it needed a little work. If you're going to make the sauce from scratch then you definitely need to let it simmer for a few hours to have good flavor. Also I used 1 pound of ground turkey (1/2 lb wasn't enough) and almost two 26oz. cans of tomato sauce. I decided to try with jarred sauce and turned out very good. There was enough of the cheese, but i added a little more mozzarella and parmesan.

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Christina Maria

Cooking Level: Expert

Home Town: Mc Farland, Wisconsin, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Feb. 19, 2008

Great sauce starter.... I used ground turkey instead of beef. I also put mushrooms and green pepper and onions in the sauce. I let it cook for about 3 hours and then made the lasagna.I think next time I am going to make a crock pot of it and cook it all day to get all the seasonings soak in.

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peanut

Cooking Level: Intermediate

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Reviewed: Feb. 4, 2008

Ok so this was a very quick and easy recipe. The only thing is I doubled the the meat and even added a little more sauce....It still wasn't enough. I think next time I would do about 2lbs of meat and double the sauce. You have enough of the cheese mixture to make it rhough just not enough of the sauce/meat mixture.

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Jennifer

Cooking Level: Intermediate

Home Town: Fresno, California, USA

Living In: Norwalk, California, USA

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Reviewed: Jan. 28, 2008

I like this recipe although I enhanced it with 3 things: 1) 2 cloves of garlic (mmmmmmmmmmmm!) 2) red pepper flakes about a tsp; 3) non-nitrate breakfast sausage. I don't like italian sausage and I can't eat nitrites so I put in about 4 patties of nitrite-free breakfast sausage - DELICIOUS! I realized with some of these recipes that I needed to add my own special touch regardless of whether the recipe called for it. Enjoy!

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Recipe_challenged

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Reviewed: Jan. 23, 2008

First time making this. Had a very nice texture and taste. Very easy to make.

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Angel

Cooking Level: Beginning

Home Town: North Bay, Ontario, Canada

Living In: Arundel, Maine, USA

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Reviewed: Oct. 5, 2007

I thought this came out very good. I made the mistake of trying to take a short cut & using the "Oven- Ready" lasagna noodles- don't do this! The noodles in the upper layers didn't even cook all the way! I will definitely try making again (boiling my own noodles first, of course) & adding a tad more sauce & meat.

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RachGirl

Cooking Level: Intermediate

Home Town: Naples, Florida, USA

Living In: Fort Myers, Florida, USA

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Reviewed: Sep. 2, 2007

I used Hunt's tomato sauce and a high quality mozzarella instead of a generic brand and it worked great. I also doubled the meat and used bison instead of beef and added a little more tomato sauce. I find this necessary since meat is not sold in halves of pounds and one large can of tomato sauce is more economical than three small ones. It's more of a homestyle lasagna than a fancy-restaraunt style but it works very well. Will be my new default lasagna recipe.

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nina562

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

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Reviewed: Aug. 29, 2007

This is a good recipe to play with. We like even more cheese, we added provolone slices to the top with the parmesan. Also, we like lots of sauce, so we used prepared sauce especially for lasagna. I added half a pound of Italian sausage, too. When I was browning the meats, I added bell peppers, onions, fresh garlic and Italian seasoning. I like adding fresh ingredients where I can. It wasn't overpowering with the prepared sauce. It only added more flavor. You can do lots with this recipe, just don't be afraid to play with it.

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Angela

Cooking Level: Intermediate

Living In: Marion, South Carolina, USA

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Reviewed: Jul. 22, 2007

VERY WEAK recipe. Not much taste to sauce or meat. Almost entirely a cheese taste. If I went to a restaurant that served this lasagna, I'd send it back.

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mzchiro

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Reviewed: Jul. 3, 2007

This is a keeper! I will be making my lasagna like this again. I did make some changes,like everyone always does; I used no-cook noodles,put about 1 cup sauce in the bottom of the dish,used jarred tomato sauce because I was time crunched,and browned the meat w/the jar of sauce. I layered it as stated in the recipe,added another jar of sauce on top of the final layer,and added more shredded cheese on top,but covered it,as stated on the box of no cook noodles. I baked it @ 375 degrees for 50 minutes,took the cover off and baked for another 10.Then I let it sit about 10 minutes.Awesome! This is the 1st lasagna that didn't run all over the plate when you try to serve it.My whole family loved it! Thanks for the great recipe! ;)

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BOSSIER

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Eagle, Wisconsin, USA

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Reviewed: Apr. 26, 2007

Absolutely the best lasagna i've ever tasted! Far better than what my parents used to make XD I cut the recipe in half because it was only two of us eating it, but in half still made too much but its all gone! I alsomade 4 layers instead of three and only used two cans of spaghetti sauce. Thank You so much! if I could give 10 stars I would!

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