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My review
American Lasagna
13
ETHELMERTZ
"Making this lasagna a day ahead and refrigerating overnight allows the spices to meld, and gives it exceptional flavor."
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Ingredients
1 h 55 m servings 664Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- In a skillet over medium heat, brown ground beef, onion and garlic for 5 minutes; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.
- Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.
- In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.
- Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.
- Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.
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Footnotes
- Cook's Note:
- If lasagna has been refrigerated, bake for 45 minutes.
- Editor's Note:
- The Video Team found that covering the lasagna with aluminum foil and baking for 1 hour, then removing the foil and and baking for an additional 20 minutes produced the best result.
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 1k2613 Ratings
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Most helpful positive review
1/19/2003
Ok here's the scoop on any revision you might want to make! I've been making this lasagna for over a year and it is excellent... **You do need more sauce! Just add an extra 14 oz can of c...
Most helpful critical review
8/13/2005
DO NOT MAKE THIS RECIPE! How can anyone give this more than one star, let alone 5! Such a dry recipe, tasted burned because they had you simmer tomato paste which is already dry! Not even water ...
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1/19/2003
Ok here's the scoop on any revision you might want to make! I've been making this lasagna for over a year and it is excellent... **You do need more sauce! Just add an extra 14 oz can of c...
12/26/2002
WARNING... I made the receipe a day ahead as suggested. Although I thought it was odd, I saw the cook time was 30 min and followed directions without looking back at the cook and prep times lis...
2/25/2005
I have found my staple lasagna recipe! I used Italian sausage instead of ground beef, but I only used a pound, next time I will double it because I like lots of meat. I took the advice of anothe...
7/2/2003
I believe this is a great basic recipe. I made several modifications to fit my tastes (adding mushooms, increasing spices, using turkey instead of beef), but that versitility only increases the ...
11/6/2005
This is now going to be the lasagna recipe I use from now on. The only change I made was I used a mixture of half ricotta cheese and half cottage cheese instead of all ricotta. I refrigerated ...
4/12/2002
Wow!! Wonderful flavor! Be sure and simmer the sauce the maximum amount of time. Making the lasagna a day ahead and refrigerating is definitely key to having outstanding flavor! I made this ...
10/15/2003
This is a great recipe, but better with some modifications. I followed several suggestions from other reviews. Mainly, this lasagna would be way too dry and bland without more sauce and spices...
7/19/2002
My family of 6, consisting of 5 finicky men all loved this lasagna, just when they thought I couldn't improve on my own I try this and they were flabergasted! Only two things I changed. One was ...
2/17/2003
Yummy!! Like other posts, I realized I was going to need more sauce halfway through the recipe. Luckily I had another can of diced tomatoes in the pantry. So I added more to my sauce. Plus, I ...