Followed the recipes and suggestions from the review. Cut salt in half, also i whipped the ricotta cheese, which made it a lot lighter. First time I made lasagna and it was great.

This is a great recipe. I adapted it for my dietary restrictions (no dairy, gluten or eggs) and it came out great. I would definitely make this again and again. I also used andouille chicken sausage which added a nice spice to it. http://blog.gregoryjwright.com/recipe-lasagna-for-gluten-free-non-dairy-no-egg-eaters/

Hate to say this...but what a disappointment! Lasagna was just ok...A lot of work for just ok lasagna. Fresh herb flavors totally drowned out by the heavy tomato. Not enough ricotta filling. Even made this one day ahead and let sit in fridge until ready to cook...and still flavors too mild. Sorry, but not a keeper for me. Stouffers tasted better...

I've made this a couple times and it's always a hit. I make the sauce a day ahead for best flavor (and so I just need to assemble and cook the night I need it). Leftovers (if any) can be frozen in individual serving sizes. Yum!

Tofurkey Italian Sausage makes a great vegetarian meat substitute when corse ground in a blender. Also, this recipe makes the kitchen smell wonderful. I'm a pretty inexperienced cook, but it still turned out great. Will definitely make this again!

Let me start by saying that I don't cook. Like ever. But this latest Mother's Day, I wanted to do something special for my mom and grandma so I decided to try this. I am 24 years old and the most I've ever cooked was chicken and noodles (with a store bought, already cooked chicken). I found this recipe very easy to follow, and while it did take some work and some googling (I had no idea what a dutch oven was), it turned out far better than I expected. I did read a few hundred reviews and took a lot of advice. For starters, I only used a dash of salt in the sauch and to boil the noodles in. I found that even with that, it was on the verge of being too salty so I can only imagine how it would have tasted if I had used the amount that was called for in the recipe. I used half the sugar and substituted 1/4 cup of water for red wine. I did use nutmeg in the ricotta cheese blend, but wasn't sure how much so I just did a couple of shakes. I let the sauce simmer for about two hours while I finished baking my cake. I did let it refrigerate over night. Everyone loved it! However, my original plan was to do all the work on the same night I was going to cook it. Luckily my Grandma advised me otherwise because if I had waited, we wouldn't have eaten until today! Thanks so much for the great recipe and great tips. It made mother's day really special!

Loved it! I followed some hints from other reviewers: asssembled the day before, set out of 1 hr before baking, soaked the noodles in hot water instead of cookiing them, did not cook the sauce, and subbed 1/2 of the crushed tomatoes w/ a can of diced Italian-flavored tomatoes. It was great!

Best lasagna ever! I will be making a few changes next time to suit my own taste, but thats not to say it isnt delicious as it is! I would use an addtl .25 of ground beef OR mild italian sausage (used that instead of sweet). Need entire box of lasagne noodles cooked, i made 4 layers of noodles to fit 9x13 pan. 32oz of ricotta. Ended up using abt 2-2/12 c of parm cheese and about 32oz of mozzerella. Also used all fresh herbs (parsley and basil), at least double spices in meat sauce for added flavor. Delicious!

I made this recipe for my mother for mothers day and she absolutely loved it!

Best lasagna I have ever made!