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American Lasagna
Reviews:
February 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 another reviewer, and used 1/3 of the ricotta mixture on the top layer to keep the noodles from drying out, it worked beautifully. I used two 15 oz. containers of ricotta, and doubled the sauce as suggested by others. I doubled the garlic and added fresh ground pepper to the sauce, used a mixture of shredded mozzarella and shredded parmesan, and I only needed to use 9 lasagna noodles. I put it together the night before, baked it covered for 1 hour and uncovered for 20 minutes. If you do cover it during baking, make sure to use nonstick cooking spray on the foil, or the cheese will stick. It sliced perfectly, too. My husband said it was just as good as the lasagna his Italian stepfather makes, and he's been cooking for more than 50 years with recipes older than that! That was the best compliment I could have ever gotten! The next time we have people over, this is the dish I'm going to make. I served it with cheesy garlic bread, I only wish I'd had caesar salad to go along with it. I will make this again and again. Thank you, Rosemary! PS: A disposable pan will be your best friend in this recipe.

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