A traditional lasagna, with about half the time and effort! I always cook extra to have leftovers, but the more I cook, the more they eat! Serve with garlic toast and salad.
***I just realized that my recipe was changed. If you can, use fresh finely chopped onions, not dried, and fresh minced garlic instead of or in addition to the garlic powder. I also throw in some finely chopped green bell pepper sometimes. Fresh is just always better to me. And they left out the thyme. Or maybe I forgot it. Who knows? About 1/2 teaspoon in the sauce while its simmering. Yum. ****Just a note, for those of you using the ready-bake noodles, it is NOT necessary and I really don't recommend it. My recipe does not call for it if you look closely. I use REGULAR lasagna noodles and make sure they are fully covered by a watery sauce cuz they will soak it right up. Much better flavor than pre-cooking noodles separate in just plain water!! And use lots of sauce!! ****To give this a health boost, I throw kale and mushrooms in the food processor for a super fine chop and mix it in with the cooking beef and sausage. My kid has no idea he's eating greens and anti-oxidant loaded mushrooms.
Read More3 Stars... but worth much more. This is the best base recipe for Lasagna that I've run across... ever. There are a few tweaks that need to be made to make it truely special though, and they aren't very hard... Sauce: Take (2) 28oz cans of diced tomatoes with garlic and Basil, and puree them with (1) diced white onion, (1) diced red pepper, and (1) diced green pepper. Once this has been added together and blended to almost smooth - set aside. Take one pound of ground Pork and one pound of ground Beef and brown them in a skillet. Once the meat is browned, throw a few cloves of fresh Garlic, minced, and the sauce , and let simmer for about an hour. Use this sauce for the recipe as described above.
Read More***I just realized that my recipe was changed. If you can, use fresh finely chopped onions, not dried, and fresh minced garlic instead of or in addition to the garlic powder. I also throw in some finely chopped green bell pepper sometimes. Fresh is just always better to me. And they left out the thyme. Or maybe I forgot it. Who knows? About 1/2 teaspoon in the sauce while its simmering. Yum. ****Just a note, for those of you using the ready-bake noodles, it is NOT necessary and I really don't recommend it. My recipe does not call for it if you look closely. I use REGULAR lasagna noodles and make sure they are fully covered by a watery sauce cuz they will soak it right up. Much better flavor than pre-cooking noodles separate in just plain water!! And use lots of sauce!! ****To give this a health boost, I throw kale and mushrooms in the food processor for a super fine chop and mix it in with the cooking beef and sausage. My kid has no idea he's eating greens and anti-oxidant loaded mushrooms.
haven't used this recipe but I have been using dry noodles in my lasagna for years now. You don't need to buy the "new no cook noodles" the old ones work just fine.
Easy recipe for lasagna. Not only does it eliminate the boiling of the noodles, but you don't have to add egg and parm to the ricotta like most recipes call for. The only problem that we had was that the lasagna should have more ricotta cheese in it than the recipe calls for. Use at least 16oz or 24 oz. Other than that, it's a keeper
I doubled the sauce, used 1 1/2 cartons of ricotta chees and made it in a deep lasagna pan. My husband thinks it's better than my grandmother's from scratch recipe.
I've never cooked my lasagna noodles, but I'd have to say this is one of the best lasagnas I've ever tasted. My family loved it and it makes a ton. We barely made a dent in it the first night, so I froze half and put the rest in the fridge for leftovers that week. Excellent!
Had to cook this without the olives due to some picky eaters in the bunch I was feeding. I think it is probably a TON better with them. Used regular old lasagna noodles (without cooking them) and added a little extra water to make sure they cooked. This turned out lovely - I will definitely make it again. Plus it seems like a great recipe for playing with - add spinach to the marinara sauce, using different meats and cheeses, adding onions, etc.
This was my first attempt at lasagna and I definitely will make it again! The Italian sausage really gives it zing. Also, it makes it less intimidating cooking the noodles right in the pan.
This lasagna was the best! Easy to make and even better to eat. The time I make it though I think I will add more sauce, to me it seemed to be kinda dry but the flavor was great! Everyone loved it and it was better the next day!
I was surprised by the flavor of this dish. Very unique and spicey...in a good way. Husband hates lasagna, but loves this. Everyone had 2nds, no leftovers. Family rated the dish an 8 or 9 from 1-10. Great dish!!
This was really, really flavorful! I made it exactly as written, with only a few modifications: I reduced the pepper to only 1 tsp. and I prepared it in the morning and it sat in the fridge until it was ready to bake. One thing I read in other reviews was the problem with the ricotta cheese spreading. I found something that was really helpful. Just spread the ricotta onto the dry noodles, before you layer them. It makes it very easy. I used three noodles for each layer and came out using about 8 oz. of ricotta cheese, as called for. Also, I was a tad leery of the olives, because I'm not a big fan. But they really weren't overpowering in this recipe and I didn't even notice them as I ate. I covered it for the first 45 minutes of baking, then I put the rest of the mozzarella on top and baked it uncovered, for another 15 minutes. The pasta was perfectly tender and it was an excellent recipe. This lasagna may become my 'go to'! So delicious!
I really liked this recipe. Very easy, but still delivered that 'mom's homemade lasagna' taste.
Instead of cooking the noodles or leaving them dry, soak them for 20 minutes in the hottest tap water you can get. It's a nice way to use traditional noodles if you are not a fan of the no-boil.
This lasagna went over BIG time in my house! I followed the recipe, making the following changes: added 1/2 cup chopped onions to the browned meat, used 2 24 oz. jars marinara sauce (I used Bertolli Olive oil & garlic), plus, i used 2 lbs. FRESHLY GRATED mozzerella! I really could taste a HUGE difference in the cheese! I bought a big, 2 lb. block of mozzerella, put it through my Cuisinart, and grated it up. I'm telling you, I think this made the biggest difference of all! Try it! :D Excellent Lasagna!! My daughter hated lasagna - now she LOVES it! :D
3 Stars... but worth much more. This is the best base recipe for Lasagna that I've run across... ever. There are a few tweaks that need to be made to make it truely special though, and they aren't very hard... Sauce: Take (2) 28oz cans of diced tomatoes with garlic and Basil, and puree them with (1) diced white onion, (1) diced red pepper, and (1) diced green pepper. Once this has been added together and blended to almost smooth - set aside. Take one pound of ground Pork and one pound of ground Beef and brown them in a skillet. Once the meat is browned, throw a few cloves of fresh Garlic, minced, and the sauce , and let simmer for about an hour. Use this sauce for the recipe as described above.
Of course I can never follow the recipe the way that it's written as they are more used for guidance and ideas. My tweeks... Just after the meat starts turning brown... Season IT! Brown beef is plain and boring and should be soaking up all those flavors while it cooks. I also used more meat, adding an extra 1/2lb of each as my hubby is a meat eater. 2nd- I did drain a little of the grease but left some in the pan and omitted the water. I added the black olives and then almost immediately added the jars of sauce (went w/1 jar Italian Sausage and the other Garlic Veg for a nice flavor combo). I believe for a nice flavorable sauce you need to allow these ingredients to blend together and simmer for at least 1/2 hour which allows the sauce to combine with the meat and tenderize it (a must). Plus the longer the sauce simmers, you will notice it creating it's own moisture for the water you omitted. This was the first I had used dry noodles and I can say I will never go back to boiling them! What a waste of time and noodle breakage. This way worked perfectly with regular lasagna noodles. I used a 24oz of Ricotta as I was making a large dish and also added a mix of Italian Blends of chz in the layering. Turned out DELISH!! Best I've ever made. It was nice and thick- not runny or goopy...which I give thanks to the the dry noodles. Also note: Many other vegs would be great inthe dish: peppers, onions, mushrooms, spinach, zuchinni, etc. It's a keeper! ;)
Use finely chopped onions instead of dried, 1/2 tsp. thyme in sauce, not necessary to pre-boil noodles if you make sure they are completely covered with the watery sauce.
Excellent recipe - but better if you add red wine instead of water, plus some chopped spinach.
Served this for dinner last night and everyone RAVED about it. I used less pepper and real onions. Other than that, everything else was the same. I assembled it one night and cooked the next night for dinner guests. A keeper!
I made this for my boyfriend, who LOVED it. He's a bit of a picky eater, but he devoured this. When I told him I could freeze the leftovers, he refused, and wanted to eat it breakfast lunch and dinner til it was gone! I omitted the olives though. I had to cook mine for longer than the recommended time, and it took me quite a bit longer than 20 min to prep. But it's definitely worth it!
to those who thought this was too dry... do what good italian restaurants do: prepare as is, heat extra sauce on the side, serve the individual servings in a "pool" of sauce. leftovers can easily be tightly wrapped in plastic wrap, then foil, and frozen for a quick heat and eat meal later on.
If you opt to make this with no cook noodles, just know they do not freeze well, rather, they just turn to mush. So, you must eat it up within a few days. I made that mistake once, and it's too costly, and too time consuming to use those noodles and freeze them, then not be able to eat it.
This was a great lasagna. I actually used ground italian turkey instead of sausage, and it was delicious (and healthier!). The only issue is that you definitely, definitely need way more ricotta cheese than noted. I used triple the amount. Otherwise, a good, easy lasagna.
Now a days you can purchase "No cook Lasagna Noodles" called" Oven ready" Noodles, they are the quickest way to make lasagna. The recipe doesn't say if the noodles are that kind or not, I can't see just putting regular uncooked noodles in it.
Excellent recipe although it did not call for tightly covering the pan. I did with foil and helped to keep it moist.
Good recipe. However, the spices were a bit too much. I'm not sure which I'd ease up on but there's definitely too much going on. I'll have to play with it some to make it perfect.
This is a great, simple recipe for lasagna. The flavors are delicious and very straightforward. I would recommend the following modifications: (1) increasing the amount of ricotta cheese (I used a 16 oz container); (2) chop one small onion and mix when you add the other herbs and use it instead of onion flakes; (3) use fresh minced garlic instead of garlic powder; and (4) I also chopped up a green bell pepper and tossed it in there. I was able to put this recipe together in no time flat and it made enough food to feed a small army. I had to freeze about half of it because it does make about ten servings. But thanks - this is a keeper.
Excellent recipe. .. as my daughter-in-law said forget Stouffers, this lasagna is awesome! LOL!! Yes it was that good!:)
Good basic recipe to follow. 4 stars due to not enough sauce. I added more, about double. I used my own home made sauce. Used 1/2 meat suggested -doubled the ricotta cheese. No sage no olives.
This was incredible. I've made alot of lasagna in my day and this one was so unbelievably good. I used all sausage as I didn't have any ground beef. I also cut it in half because there was only three of us. It was fantastic all week and warmed up GREAT for lunches. The spiciness to the sausage was a GREAT change. Thank you thank you!!!
loved it, with a few adds: changed the water to wine,Burgandy, the basil to 1 tbls.,added 1 tsp, of thyme, used a whole fresh onion, chopped, added 2-4 1/2 oz. cans sliced mushrooms, 16 oz ricotta cheese mixed with 1 cup parmesan cheese, 5 cups mozzarella, a chopped green pepper, and as I use a deep dish lazagna pan, I added 1/2 lb. meat, and 1 more jar marinara sauce. also, I grow my own herbs year round, so I used fresh. you can get by using a little less that way, and the taste...mmmmmmm
This was the best lasagna I have ever eaten. Tasted like we ordered it at a fancy Italian restaurant.
This is the BEST lasagna ever! my family tore it up! Yum Yum Yum! I left out the olives because 2 of my kids won't eat them. I also used fresh onion as the post had corrected. (but used 1/2 C) I put in 1/2 C extra water and 2-23 oz. Prego Marinara Sauce - because another post thought it was dry. One more change - being a Wisconsin girl, I love my cheese so I used 2-15 oz.Frigo whole milk Ricotta cheese - PERFECT! The best lasagna Ever! I fed 5 hungry people and have enough for another meal. I made Garlic Knots (off this site) to accompany the dish. Can't get any better than this! Thank You 4 your recipe!
I made this for my first homemade lasagna and I actually received applause from my husband and 2 daughters LOL It was delicious!! We did use sage sausage though because our commissary didn't have Italian so we left the sage spice out.
Awesome recipe. Best lasagna I've ever made. I added pepperoni to it. I also use more sauce than it calls for. Really great Italian taste. I keep the recipe handy just for the seasonings measurements for any Italian dish. Thanks!
This is the BEST lasagna ever! my family tore it up! Yum Yum Yum! I left out the olives because 2 of my kids won't eat them. I also used fresh onion as the post had corrected. (but used 1/2 C) I put in 1/2 C extra water and 2-23 oz. Prego Marinara Sauce - because another post thought it was dry. One more change - being a Wisconsin girl, I love my cheese so I used 2-15 oz.Frigo whole milk Ricotta cheese - PERFECT! The best lasagna Ever! I fed 5 hungry people and have enough for another meal. I made Garlic Knots (off this site) to accompany the dish. Can't get any better than this! Thank You 4 your recipe!
Years ago someone told me not to cook the lasagna noodles, it wasn't necessary (she was a school cook and a really good one), and she was right. In fact I usually make two and put one in the freezer for another time. Works out great, and sure saves time. I never put the black olives in mine but I think I'm going to try that, sounds great.
this does not take 1 hour to make! too much meat, directed sauce - not enough. this was very dry. i would not recommend.
This was a great recipe! I did however, make some minor changes and preparation did take an hour..I am not sure how you could do this in 20 minutes. I did as others said and decreased the pepper to 1 tsp, added 1/2 cup of water to the sauce. Added a can of spinach as I wanted to get rid of it, and some fresh sliced mushrooms. Also put a little sauce in the bottom of the pan before adding it to the meat sauce. As I read it the meat sauce was supposed to go in the bottom. This didn't make sense to me. Would add a bit of salt next time, and use fresh onion. This time was in a bit of a rush. Baked covered in foil, then broiled the cheese a bit once it was done. The end result was perfectly cooked, well-formed and delicious. With caesar salad and garlic bread, it looked like it came from a restaurant!
This was great. We loved it. I did use thick sliced pepperoni, however instead of Italian sausage. I definitely plan to make it again...
I have been looking for a "traditional" lasagna recipe for a while. Simple is better! A woman at my work makes it with this recipe and it is great! However, I prefer more ricotta, so I doubled the ricotta. Also, I was unable to spread it well, so I'm not sure how one can spread it with what the recipe calls for - I would suggest making very thin layers. Also - because my layers were thicker - I used half of the lasagna noodles. The original is definitely a keeper, but if you like the flavor of ricotta, then I say double it. I would not alter this recipe, as it is very simple and traditional, which is what I prefer. Adding too much "extras" is just another meal. And I was nervous about the spicy sausage making it taste different than the traditional flavor, but it was actually quite perfect! I've deleted all other lasagna recipes, as this is exactly what I was looking for.
I made exactly as directed (except the fact that i used venison ground instead of beef) and it came out perfectly!!! wouldn't change anything!
This is more of a modern version than a traditional version. I'm disappointed.
I've tried lots of lasagna recipes and this is the best ever. Moist, but keeps its shape well when served. Love the flavor of the meatballs in the mix. Soooooo Good!
Would make again in a heartbeat. So easy to throw together and i love that you don't have to cook the noodles. I know it seems scary but they really do cook in the lasagna itself. Makes you realize you could probably do that with any lasagna. The heat and moisture from the layers of sauce and meat soften the noodles and the time spent in the oven takes it the rest of the way. I think next time i'll leave out the sausage and sub with more ground beef. I felt the sausage flavor took over the others too much.
Made this and will make again. I soaked the pasta in water for 20 minutes and it worked great.
i couldnt get any italian sausage where i was at when i made this so i just used extra ground beef. i didnt miss the sausage (not a huge fan of sausage anyways). reheats pretty good too, wich is a huge thing for me since lasagna always makes leftovers.
I mix eggs,black pepper and riccota together and it makes a quick and tasty cheese sauce to use in lasagne. Use in place of riccota cheese
I'm sure this is delicious, but nearly an entire day's worth of sodium in one serving?
This is the way I like to make my Lasagna. However, if I have the time, I make the sauce from scratch. I use, pork chops, steaks, sausage (Beef or Turkey). I usually do the sauce the day before the cooking. I never used the "No-Cook" noodles until my girlfriend told me about it. The first time it was a little dry, I had sauce on the side. However, from then on I I always made sure I put extra sauce in the lasagna so the noodles had more then enough to absorb. One other thing I do is to try and make sure all spices are fresh. Especially the garlic and onions.
This was unbelievable! I had to make some adjustments to make due with ingredients on hand, so I used 1 lb of ground lamb instead of sausage (it gave it a wonderful savory flavor), and I also blended mild cheddar and fresh parmesean into the mozz to make it go farther. For the spices I just used a package of Italian dressing mix. We put the noodles in dry, as instructed, and we topped it with some diced pepperoni(under the final cheese layer). Had to let it bake for an extra 15 minutes, and add some extra sauce on top, but it was soooo good. My husband declared it the best he's ever had!
Turned out great when I made it!! Perfect consistency, and perfect amount of meat sauce, cheese, etc. However, I changed a couple things... - I put in mushrooms instead of olives - I used half a chopped onion (fresh) I like the changes I made, but after eating it, I'd recommend a couple more: - Add salt (not a lot, though) - Use spicy Italian sausage - Might add some pepper flakes This is a very mild recipe when used with mild Italian sausage, so spice it up a bit! Delicious!
very easy & very good. Used double the sauce & double the riccotta. Did the remainder as listed.
This was the best lasagna we have ever had.We add just a little change,we add a small diced onion,3 tablespoons of diced green pepper,no minced garlic just added 1 more teaspoon of it. We do not care for ricotta cheese so we used 12oz. of cottage cheese,used a 2.25oz. can of diced black olives.Also used a 45oz jar of sauce and it was soooooooooo good.PS you have to try the french bread recipe on here mmmmmmmm!!
Wonderful! My husband and I both loved this. I'll be keeping this recipe!
Loved it! Just delicious.
Awesome lasagna! I made it today and shared with my neighbors. Everyone LOVED it! I omitted the olives, used fresh herbs from my garden and 2 cloves of fresh garlic and a small chopped onion which I added to the meat. I used two 24 oz jars of sauce and rinsed the jars with about 1 cup of water. I also used a 20 oz container of part skim ricotta and would probably use a bit more next time. My pan was a bit larger that 9x13. I used 3 noodles across, leaving a gap in between, then one across the bottom and had 3 layers of noodles. I baked for about 1 hr 20 min, covered with foil. We weren't ready to eat, so I turned off the oven and left it in for about another hour. The lasagna was a perfect consistency and had great flavor. I'll definitely make this again.
We have had this several times. I'm glad winter is coming so I can fire up the oven and make this again. I read all the reviews including Sophie's update before I began. So: use two larger jars of sauce; use fresh onion and garlic; add the thyme; a 16 oz. container of ricotta is just enough. Buttering the dry noodles with the ricotta: genius. Didn't use the black olives because I didn't have any. One thing I did differently was to cover the lasagna with foil (I think someone else suggested that) for 50 minutes, then put the reserved cheese on it and finished it in the oven for 10-15 minutes more without the foil. Let me just say THANK YOU, SOPHIE! This is the best lasagna recipe. My son has always said Pasta House (St. Louis restaurant) lasagna is the best. When he and his fiancee began moaning as they ate, I knew I had a winner. They ask when I am going to fix this again.
Very good recipe. As with all lasagna recipes that use the ready to bake noodles, I find it a little dry. Adding additional sauce or even water would probably solve that easily.
My family asked that I throw out all of my other lasagna recipes and to keep only this recipe! Followed the recipe and added crushed red pepper and chopped italian parsley. Delicious!
OH MY GAWWWWD!! This was AWESOME! My husband is in the military and was stuck out in the field with the other instructors while the students are doing a week long course. He called me last minute tonight and asked to bring something tasty and hot for the instructors. This was perfect and yummy!! RECON MARINES and myself THANK YOU FOR THIS RECIPE!!! =D
Super tasty Lasagna!! I did need to add more sauce, as it did come out a little drier than we like, but flavor was out of this world! A keeper in my kitchen!!!!
I made this for my wife and niece today. They both agree, my first try at this recipe was scrumptious and eager to have more. College student (niece) took some home for later. I did use fresh onion and garlic instead of dried flakes. I also used a bit too much marinara sauce, about 42 oz or so, will cut back next time to 30-36 oz. I feel like an Italian chef - pretty good for a Pa Dutchman.
Added spinach and removed olives. Used some spicy sausage too for more heat. Love this.
Very Good! I had to omit some items and substitute others that I did not have. I used only a pound of ground beef, omitted the italian sausage and instead of ricotta cheese I used cottage cheese. Instead of marinara I used a jar of spaghetti sauce. I also used an 8x8 baking dish since my recipe was scaled back. This came out really good and my son, who is picky, liked this as well. The only negative was that the noodles, which I did not cook before hand, were chewier than I would have liked. Next time I may either boil them for half the time or just cook the lasagna longer than the suggested time.
The recipe doesn't say if it is necessary to buy the special "no cook" lasagne noodles or if this recipe is adapted to the regular noodles. I don't want to risk wasting all these ingredients until I know for sure. But it looks delicious and worth a try once the question is answered.
Lasagne was awesome. I added an extra 12-14 oz spaghetti sauce and about 1/4 c. water to make the sauce go farther. It would have been too dry w/o it. I used the recipe amount for ricotta since there was so much mozz. cheese. I wouldn't add more ricotta (as some reviews suggest)unless I was cutting down on the other cheese or it would've been too cheesy for my taste. Overall, I thought it was delicious and I will definitely make it again.
Wow!!!! This was absolutely wonderful. I made it for the 4 of us and everyone complained they didn't get enough, so, I made it again the next day. It's really good.
Great recipe! I think the next time I will used more sauce, and cheese. Who knows I may have cook it a little to long. Thanks
I followed this recipe. Even when I was skeptical about the 2 teaspoons of black pepper. I did do one thing different - I soaked the noodles in hot water for 5 minutes because I could tell there was just not enough moisture to soften the noodles. This is a meaty not cheesy dish. It is dryer than we like & spicy due to the pepper I suspect. For us this is not our type of lasagna. We choose this to make together for our Sunday night "event" meal. There are just the two of us and we had hoped to have tons of leftovers for the week which we do but the sad thing is neither of us really want to eat what is "left over". I can't say this is a bad lasagna but like I said we like dripping cheesy lasagna and this is a dry meaty dish. It is what it is but it isn't what we wanted it to be. For us this a 2 star dish but we will give it 3 due to the chance that we missed a step or didn't do something correctly. It did take a whole hour covered to soften the noodles so we could cut them. When we cut into the dish it was "picture perfect" and stood up like you see in the pictures but the flavors were meat and black pepper predominantly. Maybe our San Francisco Bay Area North Beach Italian taste buds got in the way. Maybe this is Italian from a different part of Italy and that's what made it so not our type of dish. If you like a dry non-cheesy dish this is it. Not bad like I said just not what we were looking for. We like more tomato and cheese and less meat and black pepper.
Just like my Italian Mama makes! Great recipe, very authentic, and the addition of black olives is a wonderful thing! My family ate it up like crazy and leftovers were even better. Served it with homemade garlic bread and a salad. A sure winner!
Good and very easy. I used my own meat sauce but this recipe was much easier than I thought it would be to make my own lasagna!
I've made this twice and it is fantastic! The noodles cook perfectly! All three kids and my husband enjoy it! Thanks for sharing!!
I suggest you give this a try! My daughter made this for our Christmas eve family dinner and it was a BIG hit, even with the pickiest eater! I can see where individual tastes might adjust the meat quantity or type of sausage but this appealed to everybody and now replaces the 4-hr prep lasagna of old, and the fact that you use regular lasagna noodles without precooking makes this a total winner of 5 stars with us. I also appreciated the review suggestion of using spinach in the marinara sauce.
My second attempt at lasanga...used the green peppers and onions...delicious. First attempt from recipe I had to cook the noodles this is so much easier and comes out great. For whatever reason I had to use double the ricotta cheese...hard for me to spread...just incase any other beginners are attmepting. Aslo two and a half regular size jars but my skillet wasn't big enough so becarful if you are using 28 ounces...
Would be a great Lasagna but mine came out way to salty. It was my first time to use the no cook noodles, could that have been the problem? I think I will try it with regular noodles next time.
For someone that has never made lasagna before, this was a great recipe and very easy! The kids love it!! Keeping it in my recipe box!
I love this recipe! It was easy to make and my family loved it, even my picky 4 yr old son!
This was easy to make and very, very good! I bought an expensive Marinara sauce but will try it with one of the standard ones next time. I forgot all the warnings about too much pepper and it was way too spicy. Next time I will make sure to remember to cut the pepper in half. Looks beautiful, cuts easily (and stays in shape), and tastes delicious.
Delicious. Just the right blend of spices. I used 2 jars traditional pasta sauce (I usually make my own but thought I'd try it this way) and mild Italian sausage. It came out amazingly. My family and I ate half for dinner last night and I stored the other half in the freezer to have for dinner another time to serve on a busy school night.
Very good and very simple to make. My family really enjoyed it - we'll certainly be using this recipe again.
The sauce has a really good flavor, but I suggest cooking your lasagna noodles before you put it all together. I will do that next time. But all in all, it was very good. I also added chopped bell pepper.
This was okay, not great. It is the first time I have used dry noodles and they cooked right though.
Super easy recipe, and it came out great. I substituted cottage cheese for the ricotta, and used regular pasta sauce instead of marinara. I ended up needing extra sauce because I wanted to make sure the noodles were covered enough to cook through. I will definitely be making this again.
I agree with doubling the sauce and adding more ricotta, as well as baking in a deep dish. I did not, and ended up with crisp noodles on top because there was not enough sauce to cover. I was too generous with the first layer of sauce (used only enough to cover the bottom) and not generous enough with the first layer of noodles (so I had lots of leftovers!). This was my first time making lasagna, and now I know to use more than 3 noodles per layer! This is definitely a meat-lover's meal so I won't be making it too often, but it is very tasty.
delicious but a bit salty. next time I will use fresh garlic instead of powder and I used fresh onion and basil instead of dried.
Recipe is easy to follow, and if you don't have all the spices, it still works really well. I will definitely be making this again!
This is fool proof and totally rocks! I agree with double or tripple the Ricotta. I deep dished it and the family went nuts! I used regular spag sauce and added a tablespon of brown suger to cut the black pepper.
Made this last night with Jimmbo's garlic knots, and it was such a great meal! Loved the addition of the olives. Thanks for sharing a great recipe, Sophie.
Soooo good! Read through all the comments and made the following changes: added a 3rd 14 oz bottle of spaghetti sauce (Paul Newman's Marinara), skipped the black olives, 1 tbsp basil, 1/4 fresh onion instead of flakes, & soaked noodles in hot water for 20 minutes before using them. My husband doesn't like ricotta so substituted Ree Drummond's recipe - beat 2 eggs, mix with 1 lb container of cottage cheese, 1/2 c Parmesan, and 2 tbsp of parsley flakes. Oops, just saw there was supposed to be salt in there, too, but we didn't miss it. Thanks, Kris!
Just made this today for dinner: simple and delicious. I browned the meat in 1cup of water to get some of the juices out for the lasagna, chopped ~2cups of onions and ~2cups of bell peppers and add it to the meat.
Easier to make than most lasagna recipes. Very good results. Good balance of ingredients (not too runny; not too dry). Thanks for the recipe.
