Chef John, I hope you read these sometimes. This is the absolute best lasagna I've ever had. Thank you for teaching me how to cook, I'm a total noob. After having a heart attack at age 47, I was diagnosed with depression. Doc said to find new hobby, I found you. I've made several of your recipes, all have been fantastic!!!! My hubs and step sons are having a blast being my lab rats :) Thank you for making cooking fun and easy, I never would have thought I could make restaurant quality food.
I have made Chef John's Lasagna two times in the last month and both times it was a huge hit! Don't skimp on the quality of ingredients, it makes all the difference in the world. I would follow this recipe as written the first time, it is fantastic as is, but I know we all like to tweak and make it our own, I do too. Even my 1 year old grandchild was given a little to taste, and he seemed to like it. Thank you Chef John for another incredible recipe!
I noticed that this recipe says 1/2 lb lean ground beef but the one on Chef John's website says 1 1/2 lbs which is what I've always used. 1/2 l/b is probably not enough!
Best lasagna ever- but sadly, fewer leftovers than with my previous recipe. I do add 1-1 1/2 cups red wine to the pot after I brown the meat/veggies and turn up the heat to reduce the liquid by about half, but I am a wino. I'm sure it's just as good without. I've thrown all my other lasagna recipes away.
Except for using Romano instead of Parmesan cheese I followed this recipe to the letter and made it for the first time this past weekend. It came out perfectly and beautifully. After you have assembled it all and just before putting it in the oven it may seem as if there is too much liquid in the pan. Don't worry. It cooks off. I used six lasagna noodles per layer and that seemed to be plenty. After taking our portions I let the tray sit overnight covered with foil in the fridge. Then I cut the lasagna in equal portions wrapped them in plastic wrap and put them (bagged) in the freezer. It's a lot of work up front but well worth it; and now we have ten easy-to-heat meals left. (Oh I did add a little red wine to the sauce.)
OK, I haven't made lasagna in years. The stuff I used to make was icky and the noodles were uncooked. Made this recipe last night and the family raved over it. My only question: where is the garlic??? Yes, I cheated and tossed in a couple cloves of minced garlic... anyhow, my aching hands from grating cheese were totally worth it and this will be my go to recipe! As always John, your recipe was phenomenal. I'm trying the maple-brined pork loin next! :)
Tried chef John's Lasagne tonight it is a really tasty dish this will be the recipe for us from now on
OMG! This dish is absolutely fabulous. My picky kids give it 5 stars and have stated that I need to make it again. This delicious dish weighted 13 lbs when I finished assembly. It is tasty and very satisfying. My only regret is that I could not stuff more in my stomach. I would also recommend making your own marina sauce using Chef John's recipe. Don't cheat yourself by using a jar sauce. It will be well worth the extra effort and Chef John's sauce is pretty easy to make.
I fixed this for the first time while I had family in town and it was a huge hit. I followed another recommendation and I did 1 pound ground beef and 1 pound sausage. Regarding the sausage, anyone that has a Wholefoods close by....I highly recommend using the store made mild chicken Italian sausage. It so unbelievablely tastey! Also, next time I will make extra sauce so that I can pour some on the individual slices. Just a preference. Great recipe, thank you Chef John!
Used Jared marinara... Cooked sauce 2 hours... Soaked noodles in boiling water for 15 min... Made exactly as written. Came out pretty darn good... Not at all soupy... Held its shape beautifully.
