Recipe by Barb R
"Make this classic lasagna recipe zestier by using hot Italian sausage or a little milder with regular Italian sausage. Don't be scared off by the long cooking time. The wait is well worth it. It's a great dish to make for a crowd and easy to adjust for varying tastes. The leftovers are even better when reheated the next day."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
bulk Italian sausage
1 (16 ounce) can
sliced mushrooms, drained
4 (15 ounce) cans
salt and pepper to taste
1 (15 ounce) container
grated Parmesan cheese
shredded mozzarella cheese
This recipe was really great. I read the other reviews about adding the cheese last, etc. There is a very easy solution to this. I just covered the pan with foil, and baked for one hour. I removed the foil after the hour and completed the baking for an additional 30 minutes. I was concerned with all of the tomato sauce and adusted slightly. I added 2 (15 oz) cans of tomato sauce and 1 (6 oz) can of tomato paste with the garlic/oregano flavoring. It turned out perfectly. Cut very easily and my hubby loved it. Don't forget to place foil in the bottom of your oven! Saves big mess. Thanks for the recipe. Will definitely make again.
Depending on your interpretation of "classic", this is NOT traditional lasange. Best to make your own sauce..with fresh basil added at the end with a cup of red wine and fresh garlic. Also, ground beef lends less flavour than Italian sausage. The rest of the recipe is just OK and best for those who are unable to make a proper sauce.
This recipes is really good, except do not add the final layer of mozzarella until the very end, otherwise it ends up burnt to a crisp! haha whoops! Otherwise, very delicious.
As good as any I have ever had! The only thing I changed was to use two jars of prepared sauce instead of messing with making my own. Had to give it 5 stars. Really good!
This was a very good simple lasagna recipe. I made my sauce a little different because I like to sneak extra veggies in whenever possible, so I added grated zucchini, carrots and green pepper. I used whole wheat noodles and cottage cheese instead of riccotta, just because it is cheaper.
This was excellent. My husband made this for our groumet pot luck group and everyone loved it. The sausage gives it a little extra zing! It didn't take 90 minutes to bake, though. We took it out after an hour and it was done. Thanks!
Barb, I love this recipe. I've used everything you've mentioned except the sausage. I also use cottage cheese in mine and big slices of mozzarella on top. I will difinitely be using the sausage on New Years Day. Thanks Rosie
Good stuff, but take the time to make homemade sauce. I used fresh tomatoes and replaced the beef/sausage with ground turkey. Yum!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 373
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make the best homemade lasagna!
Discover the two keys to a great lasagna.
Try this tasty lasagna that's simple to make.