Reviewed: Feb. 10, 2012

I've made this lasagne a few times now and it is excellent. Even my fussy husband has seconds! The only thing I do differently is use oven-ready noodles to cut back on the time. Thanks for sharing John!!

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Reviewer:

becky24

Reviewed: Feb. 10, 2012

This lasagna was great! My husband went for seconds right away. I had a bit of the meat sauce left over because I used a 9x13x2 pan. If I would of had a 9x13x3 pan it would of been perfect. I followed the recipe and baked for 25 minutes covered with foil and then took the foil off, but before I put the pan back in the oven I put more cheese on top which gave it a nice crisp look. Great Recipe.

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Reviewer:

Burnbabyburn7990

Reviewed: Feb. 10, 2012

Turned out great, and looked beautiful coming out of the oven. Held its shape wonderfully! I soaked the noodles as reviewers suggested and it turned out great. I had about 2 cups of sauce left over which I immediately froze for later, I'll use it with spaghetti for a quick meal. I will probably get more mozzarella next time, I didn't have enough for the top layer, so I used some shredded pizza blend cheese I had on hand. My grocery had sweet italian sausage in patties, which turned out great. Just crumbled and mixed it in with the ground beef, no casing to mess with. I do wish I followed my gut and drained the grease off the meat before adding the tomatoes and seasoning. It's my only complaint and why I didn't give 5 stars... I thought it was a bit greasy/oily for my taste. Maybe I didn't use lean beef? I forget, lol. Otherwise, it was a big hit, thanks!

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Reviewer:

lunamadre

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Erie, Pennsylvania, USA

Reviewed: Feb. 9, 2012

This IS the world's best lasagna! The only thing I did differently was to assemble the sauce the night before and cook it in the crock pot on low all night, put the lasagne together the next morning and let it sit in the refrigerator until evening. Pulled it out of the fridge for an hour, cooked it till bubbly - everyone raved. totally worth the trouble. thanks, John!!

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Reviewer:

DebsDiner

Cooking Level: Expert

Reviewed: Feb. 9, 2012

Doesn't get any better than this!!

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Reviewer:

lodell1215

Reviewed: Feb. 9, 2012

Learn from my mistake--DO NOT put the noodles directly on the bottom of the pan (like I did) to start out layering. The bottom noodles will burn to the bottom of the pan. Start with a layer of sauce (like the recipe says). I should have read my instructions. Besides the burned bottom, though, it was a hit! :)

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Reviewer:

LADYVIOLA

Cooking Level: Expert

Living In: Greenfield, Wisconsin, USA

Reviewed: Feb. 8, 2012

This was fantastic. I made this twice and each time it turned out GREAT. This is now the recipe for my Lasagna. I did not cook the Lasagna noodle. I laid them in a glass 8x11 dish and put hot tap water on them. .. to help rehydrate them a little. Once the sauce was complete I then used the noodles. I hate handling hot noodles and them ripping on me.

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Reviewer:

tonya moyers

Reviewed: Feb. 8, 2012

Awesome awesome awesome! My husband's family are Italian and they LOVED this recipe. I followed the exact recipe and did not change one part of this recipe (except no salt!). Absolutely wonderful, I will only use this recipe from now on!

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Reviewer:

mizclutz

Reviewed: Feb. 7, 2012

Lots of reviews complain about the amount of salt and/or sugar. I had to add more salt and more garlic and it still was very bland. I did use Italian turkey sausage and ground turkey, however, I've made lasagna in the past using turkey and jar sauce (spiced up) and not had a flavor problem. I thought using this recipe would make my lasagna more flavorful, and it just didn't happen. I'll stick with using an already flavorful jar sauce and adding spices to it to get the proper balance. Definitely not worth the time.

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Reviewer:

deannamarie

Cooking Level: Intermediate

Reviewed: Feb. 7, 2012

This was a hit at my Superbowl party. Changes: 1) combined the parmesan and all of the mozzarella with the ricotta mixture. 2) Made it the day before and let it sit in the fridge overnight. 3) Before cooking, added about another cup of mozzarella on top 4) Then topped that with freshly grated parmesan. Since it was cooked, I cooked it 40 minutes covered and then 30 minutes uncovered.

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