Reviewed: Nov. 8, 2009

This may really be the World's best! I had another recipe I have been using for years which was very good, but this tops it. The sauce is a perfect lasagna sauce - simple, but with alot of flavor. I did reduce the salt, but made no other changes. This is a keeper - thanks!

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PEGSTEW

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Reviewed: Nov. 8, 2009

World's Best! This has been in my recipe box since 2003-finally tried it. So easy to make that I will now make Lasagna more often. Followed recipe exactly except for a few MINOR preferences and/or what I had on hand. Listen to everyone, you do not have to cook those noodles. First time I've tried it and it works. Buy regular noodles (the oven ready are more expensive and not necessary). I soaked them while preparing everything else. I cut out all salt as suggested (there is enough salt in the ingredients), used 1 lb of beef, half sweet sausage, half hot sausage and added a half cup more ricotta (I love that stuff!!). I did cook mine for 45 minutes the day before serving (did not uncover). I think that lasagna tastes so much better after sitting a day or two. Next night I heated it up for 45 minutes, uncovering the top for the last 15 minutes. If you follow this recipe exactly you can't go wrong (except I would reduce or eliminate the salt) - or tweak it a little. The simplicity of this recipe and the flavors are great. Four days later it was even bettet!!! Thanks John Chandler - you have obviously made a lot of people happy with your contribution!

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Aspiring Chef Rita

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Linden, New Jersey, USA

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Reviewed: Nov. 8, 2009

While this lasagne was good and everyone enjoyed it, it was not worth the amount of time it takes to make this. After preparing the sauce and letting it simmer for 3 hours in a slow cooker, and the amount of time it took to assembe the lasagne itself, I was hoping for bigger excitement at the table. I'm glad I tried it, but won't make it again. Thanks for the recipe.

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Jenski

Cooking Level: Intermediate

Home Town: Canton, Michigan, USA

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Reviewed: Nov. 7, 2009

Loved this recipe. I did completely omit the salt as the canned tomato products already contained a vast amount. Quadrupled the amount of fennel seed, used 1/2 hot Italian sausage with the sweet Italian. As noted by other reviewers, the amount of ricotta called for is not enough for a 12 serving recipe so I doubled it. And last alteration to the recipe - added 1 cup of a hearty cabernet. Incredible!! I love this recipe and everbody raves about it so its replaced my old standby recipe.

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Miliani

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Reviewed: Nov. 7, 2009

Absolutely hands down the best ever. I did use the nutmeg tip for the ricotta mixture and everyone loved it-in fact I was told I could open a restraunt and charge $20 a plate for this it was so awesome!

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k8cookz

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Reviewed: Nov. 7, 2009

- Try a Gouda cheese instead of parmizan, and maybe a smoked edam on top. - Leave it on the counter for 10 mins before u slice it, this will give it the same look as the photo,, Dont worry it will still be Hot :) - If you are using a precooked noodles, give it a 1 min dip in boiling water, this is way the cooking time will be down to 20 mins. - you SHOULD NOT forget to cover it with aluminum foil.

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M Salem

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Reviewed: Nov. 7, 2009

I have had no luck with lasagna in the past. Not sure what it is, I can cook all kinds of other dishes, but lasagna was always a problem. It never tasted right. So, when my husband asked for lasagna I was on the hunt for another recipe to try. This one is FANTASTIC!!! I used all ground beef rather than part sausage and it worked just fine. I assembled the night before and kept it in the fridge until 1hr before cook time. The flavours were perfect. Thanks so much for the recipe...I can now make lasagna!!!

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Erin

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Nov. 6, 2009

I am giving this a 5 star because my husband and all of my guests loved this lasagna. I have never been a big fan of lasagna, so I thought this was just ok, but everyone else seemed to really enjoy it. :)

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HR

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Reviewed: Nov. 6, 2009

Someone help me please. I'm in the process of making this right now for a get together tomorrow evening (it's 10:30pm Friday). I always get confused about the grated parmesan cheese. Is this the cheese in the can that they sell on the shelf, or the shredded on in the fridge section? Thanks!

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JAMM2000

Cooking Level: Beginning

Living In: Jacksonville, Florida, USA

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Reviewed: Nov. 6, 2009

This truly is the best lasagna.. I have followed the recipe to the T and have substituted the ricotta cheese for cottage cheese and it always turns out great!

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theigloobuilder

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Reviewed: Nov. 6, 2009

Good - not worth the effort.

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Big "M"

Cooking Level: Intermediate

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Reviewed: Nov. 6, 2009

Love this recipe, worth the extra steps.

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Sharon Thurner

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Reviewed: Nov. 5, 2009

The best I've ever had! I gave leftovers to my parents and they said the same thing. My husband, who claimed to hate lasagne, has already asked me to make it again next week! That is success!

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MollyJ

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Reviewed: Nov. 5, 2009

The best lasagna I have ever had, hands down!

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JL

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Tehachapi, California, USA

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Reviewed: Nov. 5, 2009

I tried this out for a Dinner Party of 8 Adults, EVERYone said it was the best they had ever had and it came out just like the picture looks. It was worth the prep and cook time of the whole dish!

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GreenStar81

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Reviewed: Nov. 5, 2009

Can I give this lasagna 10 stars!! I consider myself a Lasagna Snob, as I am picky when it comes to Lasagna I will eat, and this is by far the best Lasagna I have had and/or made! This recipe will replace my previous Lasagna recipe. The flavors from the italian sausage and spices are awesome. I need to make this by the six pack, as one or two pans are just not enough! Thank you JohnChandler!!

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Kelly

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Reviewed: Nov. 5, 2009

This truly is the best lasagna. It was amazing. I probably added a bit more cheese than necessary because I didn’t measure, I just added what looked good and I love cheese. And instead of all ground beef I used half ground beef and half ground turkey to cut down a bit on the fat (although considering how much meat was in the dish it probably had minimal health effects). I used others suggestions and just soaked the noodles rather than cooking (it was SO much easier). All I have to say is that it was even better the next day!!!!

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