The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Feb. 9, 2010
SOOOOO AMAZING! A little labor intensive and costly but totally worth it. I followed this with just a few minor changes. First of all, I always double the recipe and make 2 of these, one to keep in the freezer and one to cook right away. This way when my hubby and I are having a craving for this, it is already made without any work. Also, when I make this it looks like a bomb went off in the kitchen so it is nice to only have to clean up once. Anywho, I use fresh basil instead of dried. I use italian parsley instead of regular. I also added an extra 8 oz. of ricotta bc my hubby and I like alot of cheese. Also use fresh grated parmesan. I got 18 slices of mozarella on the thinnest slice from the deli. I did the layers slightly different than the instructions said. I did 1 1/2 cups of the sauce first, then 3 noodles, 1 cup of sauce, 3 more noodles, 1/2 ricotta mixture, 6 mozarella cheese slices, 1 1/2 cups sauce, 1/4 cup parmesan, then repeat all layers and top with last 6 mozz slices and 1/4 cup parmesan. Then I let it sit in the fridge for 1 day to meld, take it out and let it sit at room temp for 1 hour and then bake. On the frozen one, I let it thaw for 24 hours at room temp before baking. I also use the meat sauce recipe as my go to sauce recipe for spaghetti, it is so tasty!
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Cooking Level: Expert

Home Town: Port Aransas, Texas, USA
Living In: San Antonio, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Feb. 9, 2010
I made it without any changes and it was excellent. I will back off the salt a little bit when I make it again. I plan on freezing individual portions so I can get a quick meal with no work.
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Cooking Level: Intermediate

Home Town: Alabaster, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Feb. 9, 2010
Incredible! I did omit fennel, and used cottage chs vs. ricotta for my husband's taste...always xtra sauce left over if making reg sized lasagna. Have made many times in last few months. Best lasagna next to my fav Italian restaurant I've ever had!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Feb. 9, 2010
This Lasagna is PERFECT! You can go by the recipe, and it will turn out great! I didn't have all the ingredients the recipe called for like the sweet sausage and tomato paste, but it still turned out great! I didn't add the water either because I didn't want the sauce to be too "runny," and it turned out fine! I love this recipe! My husband ate the whole pan! I had to fight to get my servings in! Great, excellent recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Feb. 8, 2010
I made this for the first time on Saturday. It was excellent! Never having made lasagna before I was a little nervous but WOW! So good! I might cut down on the salt a bit next time and I made the following modifications: I used no boil noodles-big help! Used extra ricotta to which I added some freshly ground nutmeg, the mozzarella was the shredded kind (Used two bags-we like cheese), threw in a couple of extra cloves of garlic (crushed) when making the sauce and assembled it the day before. As a result of the refrigeration, it needed to cook longer than the recipe states. I used a throw away deep dish lasagna pan so I was able to add an extra layer of yumminess and cut down on the clean up at the same time. Thank you so much for a fantastic recipe that is hands down the best lasagna I have ever tasted!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Feb. 8, 2010
WOW! This is soooo good! I made this for my son's birthday. Everyone loved it! It is well worth the extra effort! I will never make boxed lasagna again! I will also be making the sauce by itself and using it for pasta dishes. It is fabulous!
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Cooking Level: Expert

Home Town: Martinsville, Ohio, USA
Living In: Blanchester, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Feb. 8, 2010
This was so delicious! Everyone loved it. It was filling. I used way more cheese than recommended because we are cheese lovers. I followed the rest of the recipe as directed. I am making it again this weekend.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Feb. 8, 2010
Okay...Omit the fennel!! Add red wine vinegar to the sauce and no need for sugar. Up the onion for sure! And you need enough pasta for three layers....At least 15 lasagna noodles...use one whole 16 oz. box. (The last layer should be topped with sauce and mozzerella and parm. cheese).
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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Feb. 7, 2010
Really good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Feb. 7, 2010
Too bad there's only 5 stars. Didn't change a thing except I used hot Italian sausage and layered it my way using all the sauce. The best lasagne I've ever had and I make a mean lasagne. Will never make a different lasagne recipe again!
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Cooking Level: Expert

Home Town: Bathurst, New Brunswick, Canada
Living In: Bracebridge, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Feb. 7, 2010
I have been making this recipe for a long time and it is excellent! Here are a few changes I have made over the years to make it even better! 1) Add more garlic! You can never have too much! 2) Substitute half of the water for a dry red wine. 3) Add a bay leaf and 1/2 tsp oregano. 4) Add 4-6 chopped fresh basil. You will love the aroma in your kitchen, and very satisfied with the flavor it adds to the outcome of this AWESOME recipe!
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Cooking Level: Expert

Living In: Houston, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Feb. 6, 2010
****NECESSARY CHANGES - READ REVIEWS BEFORE COOKING**** I was fortunate enough to have read all of the lowest rated reviews before I tried this recipe. I hope you are reading this beforehand as well. All the negative reviews warned against the salt and sugar, so I omitted the massive salt in the recipe and instead used a pinch of salt. I omitted the sugar (I'm also pre-diabetic, so no sugar where I can avoid it) and instead I used agave nectar which is very sweet, low calorie, and low glycemic. I also used whole wheat pasta instead of the regular high carb pasta. These small changes make the dish much healthier. I can't imagine what it would have tasted like with the sugar and salt! One thing that i will change next time, I will omit the Italian parsley or fennel seeds, I could not tell which one I did not like, but I believe it may have been the fennel seeds, in any event, I don't think either omission will make a noticeable difference. And don't forget to taste the meat sauce as you cook, this way you will know if you need to add anything more to your taste. It is a lot of food to waste if you don't!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Feb. 5, 2010
Our whole Family love's this. It tastes just like Mom's
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Feb. 5, 2010
OMGGGGGG. This is the best Lasagna!! I have made it time and time again. everyone always wants the recipes! I have stopped searching for "that perfect recipe"" I even impresses awhole bunch of fireman who claim to have better!! Thanks soooo much! Do you have any other recipes??????????
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Feb. 5, 2010
Very good. I thought mine was the best, but this is better. I made it exactly as written.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Feb. 5, 2010
This was excellent. Used hot Italian sausage instead of sweet but otherwise no changes. This was worthy of serving to company ( which I did not do yet). Very flavorful and delicious.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Feb. 4, 2010
This was excellent. No adjusting of the recipe needed for us. Thank You
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Feb. 4, 2010
I LOVE this lasagna!!!!! My husband loves his mom's lasagna, and I loved my mom's lasagna, so I thought I might find my own lasagna! It was a hit!!!! Normally my husband is not a big pasta/red sauce guy, and I found him sneaking sauce out of the dutch oven while it was cooking! Mission accomplished! We love this lasagna and I am SO excited to use my left over sauce for pasta! Thank you SO much!!! :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Feb. 4, 2010
This lasagna is absolutely fantastic! I love the sauce you use and even my boyfriend, who hates all jar pasta sauces, loves this sauce. The only thing I didn't use in the recipe is the fennel and that is only because I didn't have any. It's great and I wouldn't change a thing!
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Cooking Level: Beginning

Home Town: Austin, Texas, USA
Living In: Pflugerville, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Feb. 4, 2010
Perfect lasagna ! Love that I have extra sauce for a pasta night as well. This truly is the best! Thank you John!
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