Break Crus Lean Ground Beef Eggs Grated Parm Cheese Parsley Basil Oregano Salt]
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03/30/2009
Having grown upwards in a family unit of splendid Italian cooks, I admit I am a "tough room" when it comes to Italian recipes. Despite that, this i is so good that I am sure my mother and grandmother are grin down from heaven in approval! I saw this aforementioned recipe on some other site and information technology only called for one teaspoon of common salt, non 1 tablespoon. Information technology came out perfect with the lower amount of table salt. It also did not call for any salt in the ricotta. I have some recommendations, below: Cut down the water to 1/4 loving cup. Information technology makes a slightly thicker sauce and I felt the lasagna holds up better that way (although this recipe is practiced even with more water). Utilize half parmesan and half romano cheese. Information technology gives a slightly more robust flavor. Put a few tablespoons of the romano/parmesan cheese in with the ricotta mixture. Add a half teaspoon of grated nutmeg in with the ricotta mixture. Increase to one teaspoon of fennel seed. Use 23 ounces of ricotta instead of 16. Employ majority sausage meat if y'all tin can find it. Otherwise if you lot purchase link sausage brand sure to remove information technology from the casing and mix it with the ground beef. And finally (and this is very of import), make the sauce the night before and leave it in the fridge overnight. The sauce tastes better and better as information technology sits and develops more richness of body and flavor. Trust me, all of these changes will improve the recipe! Mangia!
x/24/2008
Great recipe, I'll be making this again and again. And finally, I found a lasagna that doesn't fall apart on a plate but isn't dry either! I read a lot of the reviews before deciding on how I was going to brand this for the commencement time. I made the following changes: 1) used i lb of ground beefiness plus the sausage, 2) added a can crushed tomatoes to the sauce to make it a lilliputian heartier three) substituted ruby wine for the water (wow did that ameliorate the flavor!) iv) added but 1 ane/2 teaspoons of salt to the sauce 5) doubled the Italian Seasoning half-dozen) omitted the fennel (don't like it) 7)used 1 lb of mozzarella cheese viii) added 1/2 teaspoon crushed cerise pepper flakes 8) cooked the noodles by placing them in hot water for 30 mins (worked well, they turn out perfect) 9) used dried parsley considering I didn't take fresh stuff. The two things I wish I'd have known prior to making this: use the deepest dish you can find or you won't fit all the layers, and if yous like the white cheezy part of the lasagna, you'll definitely need to double the ingredients for the ricotta cheese mixture. The recipe makes barely enough to fully comprehend my 9 X xiii dish. Hope this helps! Happy cooking!
10/08/2004
I am going to write mt first review ever on this board, and information technology is for this recipe. I am from the female parent state Italy, and this is the closest recipe to ones like habitation I have found. If you desire to try a existent italian lasagna, this is the 1. The sauce is the key and would exist great on anything. I added more garlic, but that was it. My family and friends thought this was a quondam undercover family recipe. Information technology is now and they volition never know.
11/08/2007
Absolutely the BEST lasagna I have ever fabricated! Per others' suggestions, I made the following changes: 1) used brown suger instead of white 2) used fresh basil instead of stale 3) used red wine instead of water iv)didn't boil the noodles...just soaked them in hot h2o while the sauce was cooking. v) added a couple dashes of nutmeg to the ricotta cheese mixture 6) used shredded mozarella instead of slices. This recipe makes A LOT of sauce. I had nigh 2 cups left over even after I was generous with it in my layering. My boyfriend LOVED it and said it's the best he's ever had. I didn't notice information technology all that 'labor intensive' to make considering it is lasagna! Thank you for this recipe!
01/12/2010
Believe information technology, anybody. This lasagna is astonishing! I served information technology tonight to at a dinner party and all my guests raved and went back for seconds! I read all the reviews before I started cooking and here's what I did to the recipe to make information technology extra yummy - 1. I used a lb. of Italian sausage and 1 ane/2 lbs. of lean ground beef. 2. I chopped a medium onion instead of using minced onion. 3. I used six cloves of garlic instead of 2. four. I used a i/2 c. of red wine instead of h2o. 5. I used brown sugar instead of white sugar. half-dozen. I used fresh chopped basil and fresh chopped parsley instead of dried. 7. I used 1 teaspoon of salt. eight. I doubled the ricotta. 9. I added ane/2 tsp. of nutmeg to my ricotta mixture. 10. I grated a lb. of mozzarella cheese instead of using sliced mozzarella. Even though this recipe is a fiddling time consuming, it'southward absolutely worth it!! This is the simply lasagna recipe I will always use from now on!!
ten/01/2013
With all of the reviewers' suggestions, this recipe is definitely five star. Every bit written, it could apply a few improvements. Here is what I did (post-obit others' suggestions in their reviews): - Soak noodles in very hot tap water for upwards to 30 mins while prepping sauce/ricotta mixture. - Use 1lb ground beef (they sell sugariness Italian sausage at Trader Joe's, but I've used pork sausage with sweet chilis and that works, too). - Bleed excess liquid after browning meat and earlier adding onions and garlic, so cook until onions are soft earlier adding the other ingredients to the sauce. - half dozen cloves garlic instead of two. - Only half dozen oz tomato paste, instead of 12oz. - ane Tablespoon of sugar instead of 2, and ane teaspoon of common salt (instead of 1 Tblsp). - 1/3 loving cup fresh basil instead of stale, if you have it (dried is fine otherwise). - one/2 teaspoon red pepper flakes. - Add 1 Tblsp parmesan and a dash of nutmeg to the ricotta mixture. - I've used both sliced mozz and fresh mozz - both work great. - Layer as follows (from bottom to superlative): 2 c meat sauce / half-dozen noodles (overlap them) / 1/2 ricotta mixture / two c meat sauce / one/four c parmesan / i/2 of the mozzarella / two c meat sauce / vi noodles / remaining ricotta mixture / 2 c meat sauce / remaining mozzarella / remaining parmesan. - Cover and refrigerate overnight. - Let sit at room temp for an hr before baking. Everything else in the recipe that I haven't mentioned, I followed as written. The lasagna got rave reviews and disappeared
05/05/2003
The very best I've ever made . . . with a few changes to the sauce - reddish wine instead of water, omit the saccharide & common salt & add i/2 tsp cinnamon (from my Italian Nona). Salvage time & free energy past replacing the cooked lasagna noodles with layers of uncooked won ton wrappers which are basically an uncooked noodle. No one will know the difference except to say how bang-up it is because the noodles are non and so thick.
02/x/2011
Like many I have a very good lasagna recipe that I take used for years. Once in a while it's fun to alter information technology up. I've tried a couple of the well rated others here simply nothing was a great improvement over mine. I had thought this recipe was one I had tried, simply it wasn't. This is simply fabulous. The sausage is wonderful in the sauce, subtle but noticeable. The fennel is some other added flavour hint making the sauce gustatory modality homemade and unique. I like everything as is but do agree that the salt could exist cut. I must commend the reviewers who explained how to build 3 layers. Now why didn't I think of that?? Liking the taste of regular lasagna pasta noodles over "oven ready" I have been using the soak in hot water method for a long time and would never do it any other fashion. Thanks and so much for this wonderful improver to my menu
02/10/2011
This was fantabulous and the sauce had a wonderful flavor! I mostly stuck to the recipe, except it calls for mode too much salt. I only used one tsp. Besides, when layering the lasagna, y'all need three layers of noodles (iv ea) to fit the divided ricotta mixture in between. 2 layers wouldn't even work. I used 1/four of the sauce on the bottom, in between the layers and on top. These are very minor changes most just the table salt and assembly which I feel are mistakes in the recipe. Too, an ordinary, shallow 13x9 pan would be too small for this. I used a spacious lasagna pan. Thanks for the recipe!
02/13/2009
This was awesome. I will only make lasagna this way from now on. Not that my dad's wasn't the best and he is from Italy but this is the recipe I will manus downwards to my kids. I only made a couple changes and they weren't even that large. I used about 1.4 lbs of meat and I used 1.25 lbs of sweet italian sausage and instead of 28oz of crushed tomatoes I used 14oz and used 14 oz of diced italian tomatoes seasoned with garlic, basil, and oregano. I made the night before so the flavors could ally and used no boil noodles. This is def traditional italian lasagna. Zilch american well-nigh this one. It's a must try.UPDATE The no boil noodles didn't piece of work out then well. Just use traditional noodles and utilise the method of soaking them in hot water for xxx min. Works for me everytime. I also only added ane tsp of kosher salt and not a tbl, I also added about a one-half a palm full of crushed red pepper flakes about a tsp to offset the sweet. My kiddos and hubby tin't get enough of this. This is def money. Also the secret italian thing is to add together a pinch of nutmeg to any sauce and it makes information technology popular. Why I don't know only my dad taught me and it has never failed me.
12/31/2011
As well much Tomato Paste for amount of liquid. Bring to a boil impossible without burning. Saved information technology by dumping a lot of red wine and some water in. Drank residual of red wine and felt amend.
02/10/2011
This was first-class and the sauce had a wonderful flavor! I generally stuck to the recipe, except it calls for way too much salt. I only used one tsp. Also, when layering the lasagna, you demand three layers of noodles (4 ea) to fit the divided ricotta mixture in betwixt. 2 layers wouldn't fifty-fifty piece of work. I used 1/iv of the sauce on the bottom, in betwixt the layers and on top. These are very small changes about only the salt and associates which I feel are mistakes in the recipe. As well, an ordinary, shallow 13x9 pan would be as well small for this. I used a spacious lasagna pan. Cheers for the recipe!
09/17/2006
I accept been on a long search and agree this is the all-time lasagna I have found. The sauce is fantastic, which is a big compliment from me equally I'm very picky nigh my sauce. I read a lot of other people's comments. At the stop of the day, I made the recipe equally written except that I omitted the salt, use ane.25 pounds of basis beef, spicy italian sausage instead of sweetness, and used only half the ricotta. How much ricotta you employ is really up to personal gustatory modality. My view is a footling goes a long ways. Several people mentioned doing information technology in three layers instead of two, merely ii took it up to the very top of the pan anyway. This recipe is cracking!
07/23/2001
This is almost my exact recipe for lasagne - except I like to use hot italian sausage and add some chopped mushrooms to the sauce while it is simmering. A dash or 2 of a good cherry wine to the sauce isn't a bad improver either. This is an admittedly wonderful dish - a little fourth dimension consuming, but worth every minute!!
03/24/2010
THE REVIEWS ARE Correct! They all have skillful hints. 1. Soak the noodles for 20 minutes instead of humid. two. Omit the sugar and table salt: the sausage has tons of table salt/sugar also as the lycopersicon esculentum products and near of the reviews that were negative said that it was besides salty or sweet 3. I used fresh herbs and LOTS of them including fresh marjoram and tripled the garlic (some of the bad reviews said it was bland so add what you lot unremarkably like!). four. Turn that h2o into red wine!!! 5. Add nutmeg to the ricotta mixture, I used lots of freshly footing nutmeg vi. Brand Ii DISHES! You lot're going to be in the kitchen for a while, just double the recipe and freeze the extra one! I took intendance of 2 altogether parties with 1 stone so to speak... and EVERYONE RAVED!!!!!! This is non a light lasagna, I served a lilliputian portion with lots of steamed asparagus and a light salad (spinach with pomegranate seeds and goat cheese with champagne vinaigrette).
11/14/2007
No question this is an outstanding lasagna. I have had lasagna quite a lot in my life and this one is at the top. The secret, or not so clandestine, to this recipe is the sauce. I also love love dearest a practiced chicken parm and this will exist the sauce I will use for my chicken parm from now on. I did brand a couple changes that I don't recollect inverse annihilation. One, reduce the salt content...it calls for besides much. Two, use fresh herbs it worth the extra $. In building the lasagna, I tried to slash out some of the fat. Information technology wouldn't exist the same with any other meat than is called for so I went after the cheese to reduce the fat and cholesterol. I used non-fat ricotta cheese and lower fat mozz. I all the same went with the regular parmigiana cheese, however. Other than that I went with the recipe which I nigh never do. Give this i a try if you like good dishes like this.
08/29/2001
This recipie was time consuming only easy enough. I was so pleased with information technology - my husband and I were so busy gobbling information technology up that I forgot to serve the garlic bread that I had made. My 14 month old was just shoveling it in, going "yum, yum." :) Somewhere along the line, it concluded up likewise salty, and then I would adjust that. I used the oven ready lasagna noodles. Sauce would be excellent only over pasta. Couldn't end stealing some as information technology was simmering! Am agape to make this for my Mom - don't want to hurt her feelings - she's worked a long time perfecting hers, but WOW this one was better than Mom'southward. Thanks for the recipie!
09/29/2009
The secret is the Italian sausage. Information technology actually makes the lasagna so much improve than the basic hamburger version. Freeze one-half uncooked for later, you'll crave it again in almost a week.
08/13/2009
I must comment on the reactions to the carbohydrate in the sauce...the purpose of the carbohydrate is to counter the biting back taste of the diverse tomato products & not to sweeten it. Whenever I brand a tomato plant sauce I gustatory modality and determine the corporeality of saccharide needed usually it's virtually a tsp. I personally have never had to use that much sugar. Manifestly the salt was a typo as many have stated, that much salt would requite me a stroke. tip: In a small sautee pan put ii or 3 Tb of olive oil and fresh minced garlic amount according to personal preference. (My family loves garlic so I use approx. 4 to 6 cloves and put it through a garlic press or but smash) To this I add finely chopped onion, when the onion is tender I add together all the seasonings minus the salt and seasonings are quite personal and differ every bit do people so use what yous love, we like a little kick and use crimson pepper flakes. Turn down the temperature to depression after it sizzles, put a chapeau on and let to simmer. This is an important step as it infuses the flavors into the scant 'heart salubrious' olive oil. Meanwhile cook and crumble desired meats. Lightly SALT your meat simply not the sausage! Set aside. (drain the excess oil from the meat). Note a very small amount of salt brings out the flavor of your meats. The sauce even so,should non exist salted. I enjoy the Hunts flavored sauces and erstwhile will utilize their spaghetti sauce equally a starter for my sauce only because it expedites time. Combine your sauce, meat and sauteed season., simmer/assemble.
12/13/2010
It is truely wonderful, except.....Fashion TOO MUCH Common salt! I fabricated the recipe to the chef's specifications. I give it 5 stars, because information technology is awesome, but will omit the salt. The canned items and the sausage give it plenty.
02/27/2010
This is a great recipe, but information technology's a rip off of The New McCall's Cook Volume (1973)
06/27/2007
Made this final dark and thought information technology was horrible! Way too salty and I love salt! I will go dorsum to my regular sauce of 1 large tin (28 oz) crushed tomatos and 1 can diced tomatos 3 Tbsp EVOO, three cloves garlic, basil, oregano and Tbsp sugar. I'thousand not certain what went wrong with this except perhaps the salt content in the tomato sauce was high and that threw the whole thing off. My family ate it merely asked for me to go back to the regular sauce recipe for next time. It did hold together good and the sliced mozza is a bang-up idea. Besides placing the noodles in a casserole pan and soaking in humid h2o works very well even with rice pasta, which I have to substitute due to my wheat gluten allergy.
01/31/2001
Not easy, non quick. But oh, it is sooooo worth the wait and the work. I used turkey Italian sausage to cut out some fat, and it was great.
03/11/2008
This lasagna is great and the sauce itself is awesome too. My husband told me that this sauce is better that the ane I ordinarily make and that one was from his mother's recipe. This recipe makes a piddling more sauce that you need so I use the leftover for some pasta or ravioli few days later. I followed some suggestions from the previous reviews and from making this recipe few times hither are some things I inverse. *Used 1lb each of beef and Italian sausage *Used less salt (only most a teaspoon) *Used merely 1 tablespoon of sugar in the sauce *Used wine instead of water *Used fresh chopped basil instead of dry (nigh ½ cup) *Used "set up to bake" lasagna noodles *Used fresh deli grade ricotta cheese not the processed stuff from the container *Used freshly grated Parmesan cheese This is a v start lasagna recipe that information technology ameliorate than the one yous gild in the eating house!! I often add spinach (fresh spinach wilted with some butter) to the ricotta cheese and information technology tastes swell. Call back to e'er employ as much fresh ingredients as yous tin – you will gustation the divergence (fresh ricotta and Parmesan, add fresh parsley and basil etc) Enjoy! Also, make the sauce a day earlier to save time.
12/27/2000
Really the best!!! The merely 1 that is truly like my grandmother's. The combination of basis beef AND sausage can't be shell!
05/09/2009
OK, I simply made this for my family for Mother'south Day. I read a LOT of the reviews, and took notes on what each person was suggesting to brand information technology meliorate. Information technology was absolutely the best lasagna I take e'er had. Everyone LOVED information technology. Here are the changes I made afterward looking through the reviews, and so you don't have to spend as much time looking through them: 1. Double the Ricotta. 2. Add some fresh spinach to the ricotta three. Add together a nuance of nutmeg to the ricotta iii. Use Cajun sausage instead of sweet (adds a dainty piddling kick) iv. Utilize a Teaspoon of table salt instead of a Tablespoon 5. I used probably 5 more mozzarella slices than suggested. 6. Feel gratuitous to exist generous with the Parmesan. Extra cheese is a proficient thing! Relish!!
09/05/2001
THIS IS THE MOST Delicious LASAGNA I HAVE Always EATEN...TIME CONSUMING BUT WORTH IT !!!
04/26/2009
WITH ALL DUE RESPECT TO THE Possessor OF THE RECIPE A 9 Ten 13 IS Non BIG ENOUGH I ASSEMBLED IT VERY CAREFULLY Post-obit THE DIRECTIONS BUT AT THE 2d LAYER THE PAN WAS TOPPED I COULD Non FIT THE REST I TRANSFERED EVERYTHING TO A BIGGER PAN BIG MESS!!! THANK GOD I'Thou Not HAVING ANYONE OVER So MUCH WORK FOR A MESSY LASAGNA!!! VERY DISSAPOINTED
02/21/2008
I find information technology foreign that I am going against over 1200 people's opinions but this was quite peradventure the worst lasagna I accept always had! It was dry, had a funny taste and was truly a waste of time and ingredients. No one out of my family of six liked this in the to the lowest degree! I approximate though that when u have a lasagna recipe that you lot've grown up with as I do, then different ones only don't compare.
05/xix/2001
I make this sauce by itself all the fourth dimension to utilise with spaghetti. I also use ground turkey breast and turkey sausage to cut downwards on the fat and information technology'southward really, really good. Anybody who has tried it loves it!
09/29/2001
This Lasanga is succulent. I used this recipe the first time I made lasanga, and I will probably never try another recipe. People beg for me to go far...
02/25/2001
Absolutely the all-time. Used Italian tomatoes, paste & sauce & fresh lasagna. Anybody loved information technology!
03/26/2001
Delicious! I used 1 lb beef, ane lb sausage filling (casings removed) and colby jack cheese too every bit mozzarella. It is better the next day, and the meat sauce is just equally good on its ain, on spaghetti, etc. Wonderful recipe.
03/23/2006
Sorry, nosotros did not treat this. We found the flavors very overpowering. Gauge nosotros are looking for a receipe that blends together improve. But thanks.
02/08/2011
This pasta sauce is excellent. We made it for pasta sauce an were so impressed. The fennel seeds really add greatly to the flavor and this was just due west/ hamburger meat. I cant wait to brand this recipe in its entirety and enjoy information technology. I will go to Whole foods for the meats and Central Market for the vegetables.
05/02/2009
All-time? You must be kidding me. I fabricated this today, it is way too salty with the recommended salt quantity. I followed every footstep, I even starved myself and my hubby to wait for the meat sauce to simmer for more ane hour. iOther reviewer are just to kind I estimate... People, be honest! you're leading people like me into wrong management. I wouldn't recommend this.
12/26/2001
Good stuff! A bit too sugariness & a bit likewise salty -- I would cut both the saccharide & salt in half. Otherwise very good though, volition replace my other lasagna recipes for this one. It is essential to simmer the sauce for at least an 60 minutes and a half, more if yous have fourth dimension.
11/19/2001
I made this for my boyfriend on his altogether, He loved it. I idea it was wonderful too. The all-time I have ever made.
02/19/2011
Crawly flavor! I will double this sauce and then freeze portions for other future Italian meals. Here'south my secret for lasagna: Don't melt the noodles in water. They are much easier to work with uncooked. Add together an extra cup of water to the sauce per 13 X 9 pan. Assemble the night before, cover & refrigerate over night. Either bring it to room temperature before baking OR add actress time (15-30 min) to baking fourth dimension. Bonus of refrigerating over night is that the flavors "blossom".
02/12/2008
A dainty recipe that was well received by the family. I was really expecting a lot more after reading the numerious reviews raving nigh this dish. The dish was ok, non "world's best" past any stretch. Definitely cut back on the salt; with all the cheese information technology is salty enough without it!
xi/15/2004
I usually make the sauce from this recipe to serve on top of baked ziti at family gatherings, to appease both meat eaters and non. Other reviewers mention salt concerns. When I Practice make the recipe in its entirety, I get out the salt out of the cheese mixture altogether. I call up the salt could exist lowered in the sauce too with equally good results. I have found that adding even a piddling too much fresh parsley tin SERIOUSLY change the season of the sauce. I recommend calculation it at the tail end of the sauce cook time, to taste. Lower by one-half or omit the parsley in the cheese mixture birthday. I make the sauce in the tedious cooker (less mess). Next fourth dimension I might switch to dried parsley, as it is less potent and less likely to 'build' in season over fourth dimension.
02/ten/2011
This was excellent and the sauce had a wonderful season! I generally stuck to the recipe, except it calls for way too much salt. I just used one tsp. Also, when layering the lasagna, you demand three layers of noodles (4 ea) to fit the divided ricotta mixture in between. 2 layers wouldn't even work. I used 1/4 of the sauce on the lesser, in between the layers and on top. These are very small changes about merely the salt and associates which I feel are mistakes in the recipe. Likewise, an ordinary, shallow 13x9 pan would be too small for this. I used a spacious lasagna pan. Cheers for the recipe!
05/18/2008
Very unimpressed. The sauce was and so sweetness..non authentic italian if that is what you are lokking for. Waste matter of time and money!
01/thirty/2012
I fabricated this thinking that it was going to plough out nifty considering the number of positive reviews. :(. There is Way too much salt. It was so salty and I was and so disappointed to serve this to my guests. Please fix the corporeality of salt. Horrible waste of food I can't eat the leftovers.
12/27/2010
Iii of my friends and I all made this recipe separately within a few weeks of each other. We each followed the recipe exactly. We all agreed information technology was the weirdest lasagna we have ever eaten.
01/19/2012
To me, this was just OK. I don't recollect there'south virtually enough cheese and it was just so heavy with all the meat. I think it'due south only my personal tastes that I prefer a lighter version of lasagne. Information technology was very expensive too, so I guess I expected information technology to sense of taste out-of-this globe and so I felt a bit allow down.
11/13/2008
I am so disapointed with this recipe. Reading all the reviews, I really thought this would exist worth the work. Unfortunately, even though I followed exactly as written, information technology came out too salty, and too sweet at the same time. Very difficult to stop a whole piece. My kids were begging me to let them not cease their piece. Information technology isn't horrible, but for the fourth dimension and effort it takes to make, it is definately NOT worth information technology. I didn't empathise why raters loved this ane so much. No vegetables fabricated this lasagna then incredibly heavy and difficult to digest. I am so deplorable, but will never make again. Will stick to my usual much more simple, faster recipe that is also way healthier.:( thanks for sharing though!
11/29/2001
Absolutely the world's best. I have made this with beefiness, and likewise with ground turkey and turkey sausage... it is every bit every bit good equally my dad's earth's famous lasagna (which is saying a lot)
10/fifteen/2008
Too salty and besides tomato-y and just not very good at all.
10/15/2001
Very, very good lasagna. My husband and girl truly loved this recipe, but my picky eater son did not. His loss! This recipe does take some time to get together, simply is worth the effort if you're craving a good lasagna. Nosotros made the sauce the solar day before and that seemed to help.
12/06/2011
Sorry, Johnchandler. My family unit and I have had lasagnas that required way less work with far fewer ingredients that take tasted infinitely better.
02/06/2011
Fantastic recipe. I didn't change a thing. In fact, the meat sauce in this recipe has become my get-to for rotini bakes, manicotti or anything else that Sunday dinner needs!
10/17/2010
Sooo yummy! The sauce can be used equally a spagetti sauce as well.
01/28/2002
This was a great lasagna. I especially like the sauce - wonderful flavor. I would cut the amount of meat & sausage to i# total, however. It seemed similar besides much meat to me. I volition keep this recipe & make again.
04/02/2009
The lasagna simply didn't sense of taste good. Too much meat, not enough cheese, and something off about the spices. I don't recommend this recipe.
07/24/2005
My married man loved this lasagna, but I idea information technology was waaay likewise salty! I would omit some of the salt. Also, it isn't the lasagna for you if you lot like a cheesy lasagna, this had so much meat, I had leftover to freeze for spaghetti sauce some other nighttime! Overall, it was OK for as long as it takes. The meat sauce is really good though, and I might use it again.
09/04/2007
This is a good bones outset, however, I felt information technology calls for also much common salt and saccharide. I always add a pinch of sugar to neutralize the acid in tomato sauce, however, what I add is based on gustation, and taste only. Some canned tomatoes and pastes have a sweeter sense of taste than others, then I utilize taste every bit my only means for calculation saccharide. This recipe was salt heavy for me - I've never added common salt to ricotta and won't. Real ricotta has such a polish, frail flavor; I tin't imagine what salt might do to information technology. This is also very meaty. Though I prefer the alloy of sausage/beef, I think information technology's a affair of personal preference. I also agree it needs more cheese, and we add unlike varities. This is a practiced, basic recipe - add together & modify as you wish, it is a solid foundation.
02/01/2011
Not the best lasagna.
07/17/2007
Proficient! I would add more garlic and Italian seasoning. I decreased the salt per the reviews. Perhaps if I added the whole amount of salt I may not take to add more seasoning. I idea this Lasagna was so flossy. I commonly use 1/2 Ricotta and half cottge chese. I think I would do Ricotta cheese merely. I will make again to come across if my own recommendations will brand it the Best Lasagna. I do not recall simmering the meat/sauce is necessary. four/eight/15- I decreased the tomato paste, used oregano instead of italian seasoning and used shredded mozarella cheese as MertroWestJP suggested. I added more garlic and a splash of reddish vino. I retrieve the fennel is a must; decrease the fennel per your liking. No table salt was added to the recipe. As I said in my previous one of the creamiest lasagna'due south I have ever made?
12/26/2010
I made the lasagna this Christmas eve for my Italian family and no 1 enjoyed the recipe. The sauce was not hearty enough, too overloaded with meat. The ricotta mixture was likewise dry and left a weird "coating" in your oral fissure after eating. I have made homemade sauce and lasagna many times with a family unit recipe, thought I would try something different. Will NEVER repeat. Not for the authentic Italian taste buds.
01/23/2011
This is the best lasagna! My husband who is not a huge fan of Lasagna but actually liked this one and even commented on it (this is huge for him) I didnt change anything when making it for lasagna but did add more sauce and a little more water for spaghetti. Such a great recipe and the rocotta is not to much either... thanks for sharing and Bask!
10/xiii/2010
What a huge thwarting!!! Existence a big fan of lasange and Italian food in general, when I saw this recipe and the reviews information technology was receiving I had to attempt it. I followed the recipe exactly. Perhaps it'south an American taste matter merely Italian food should non exist that sweet, information technology was similar eating a dessert. I know I'1000 in the minority here, not liking this recipe, but every bit a fan of fine Italian cuisine I felt and then strongly nearly this recipe I joined this site just to warn people abroad from it.
12/15/2010
I also added 1/viii c scarlet wine, 1/8 c olive oil, and 2 bay leaves to the sauce. I let the sauce simmer for a couple of hrs to let the flavors mix together. I besides used fresh (block) of parmesan...tastes SO much better than the powdered stuff! I cut the sausage/ground beef in half, due to not liking that much meat in my lasagna. A very adept recipe....my family loved information technology!
01/15/2008
This lasagna was reallllly bland. Waste of fourth dimension and coin.
12/31/2010
Actually practiced lasagne recipe! I love the combo of the sausage and the beef!
04/18/2009
For the thousands of five star reviews I was very surprised and disappointed in how bland this recipe was. I fabricated this for Easter which was a large mistake considering I was trying to impress my guests. It fabricated a huge amount simply no one said a give-and-take and there was more than half left over that I ended up throwing away. :o( I followed the recipe to the letter so I don't what went wrong. I won't exist making this once again. Too much work and very bland.
09/01/2008
besides salty! did i do something incorrect?
12/xv/2010
this really is the world'due south best lasagna. i did not change a matter. i just split up the layers into three. astonishing. thank you for posting. this is a keeper.
12/12/2018
Excellent recipe! Everyone loved it! I followed another reviewers communication and put my noodles in a pan with hot water to soften while I finished gathering ingredients. (20 minutes or so) It saved me having to wash a big pot but for the noodles plus they were much easier to utilise!
01/23/2011
this was ok. very greasy. and expensive. i make a unproblematic lasagna from kraftfoods site that is much easier and better.
10/23/2001
I usually throw a lasagne together but decided to try this i. We thought it was excellent, and I used a soy-based sausage and didn't have quite plenty mozzaarella so used colby. I'd recommend following the recipe closely; I retrieve it is how it is put together that makes it practiced. I had more than than enough sauce so gear up some bated for baked eggplant later.
01/23/2011
I don't go why people recall this recipe is and so practiced? It'due south perfectly fine, but non great. Patently all lasagna recipes are about the aforementioned...it's the sauce that makes the difference from 1 recipe to the next, and this was a very average sauce, and a bit as well thick. I will say because it is so benign, it was very kid friendly. It did set perfectly, but honestly, between this and a jar of Ragu, past the time y'all add together the meat, onions and garlic, not sure you lot could actually tell much difference. I used all top-shelf ingredients, including real Italian Ricotta cheese, and a ameliorate brand of motz cheese, and I made it the night earlier and broiled the next afternoon. It was perfectly "fine", and everyone cleaned their plates, but no 1 idea information technology was "slap-up"…I had half dozen family members over for dinner, and so y'all know I got an honest opinion! I knew the sauce wasn't great before I began assembly…lesson learned, don't associates until you beloved the sauce...keep working on the texture and the flavor before layering! I also doubled the sauce and made this a three layer pan. The photo attached is Non a photo of this recipe, every bit the original recipe is only two layers.
07/10/2011
I gauge with a name similar "Globe's Best", there should be no doubt almost it, right? Thanks for sharing, however, the "world's best" would definitely call for fresh basil, not dried. As well, I utilise fresh oregano, thyme, rosemary, and bay leaf in the gravy, not italian seasoning, forth with a touch of reddish wine. Actually and truly makes all the difference. Likewise, there is a hugger-mugger ingredient that the most Astonishing italian cooks utilise in their gravy but I just can't mention it here... This recipe is ok but sorry, not the world'southward best.
05/20/2011
This lasagna was non for u.s.. My married man and I like compact, spicy italian food so I was looking forward to making "the globe's best lasagna". I know the recipe called for sugar & sweetness italian sausage but the sweetness was over powering. A lot of work for niggling reward.
10/29/2001
This is actually a finger licking World's best Lasagna !!
01/xxx/2002
This lasagna was so good. I will continue to brand information technology. It was a big hit with all who ate it. I would non change anything about it. The sauce was splendid!
05/17/2007
I made this the other day, and everyone thought it was pretty skillful...only non the best. I followed the recipe, but cut the salt way downwardly. I also let it sit overnight in the fridge to meld, which did add a lot to the season. Even so, my girl said it was adept, just said she preferred my normal lasagna recipe. My boyfriend thought it was decent the showtime day, but when he had it for lunch the adjacent day, he upgraded his opinion to "very practiced." I will probably make this one once more, though, and add some fresh basil and oregano.
09/24/2007
1. Use only a one 3rd of the salt. two. I did not fine a sugariness Italian sausage and utilize local substitute, one propose. Bluntly I did non understand how to process the sausage and I cut it on thin slices. But because the sausage was a raw 1 in process of cocking the sausage chunks became big. So my communication is to refrigerate the sausage than leave it on warm place for about twenty-30 minutes and before its complete unfreezing cutting it on very thin pieces. It's status will allow you to cut it on very sparse pieces. iii. I make the lasagna with Barilla products and I did not soak the lasagna noodles in the water. Instead I cascade the h2o from one pack of the mozzarella cheese over the lasagna earlier the bankroll. iv. And I use approximate 22 lasagna noodles. (Please excuse my bad English language!)
03/14/2011
Made this recipe to a T...at first. The sauce has a nice flavor, just made as the recipe calls leaves it very salty. I concluded up calculation a chip more than sugar to fifty-fifty the ratio out. But permit's be honest--for the time, effort, and expense, this quite literally tastes like a Stouffer'southward! It is not unique enough to be "earth's all-time." There'due south an Italian eating house an hr away from where I alive that truly has the best lasagna ever. One time it'south gone, it'southward gone--they make a certain number of batches a twenty-four hours. If I ever figure out their recipe, I think nosotros tin crown a new lasagna.
11/xiii/2001
Now I am not a cook just this impressed everyone! The merely thing I added was marinated mushrooms. My husband, who is an excellant melt, really loved it. Information technology did have a little time and made a mess in my kitchen but was well worth information technology.
05/25/2009
I tin can't believe that I doubted my ain judgement and went along with putting the whole tablespoon of salt in! WAY to much common salt and very dry out. I fifty-fifty went dorsum to the recipe to meet if I had in fact made a error and used the salt that was supposed to go into the water for the pasta. I tin can't believe that there are so many positive comments....oh well, adjacent time I'll have to read alot further back in the reviews.
09/30/2001
Yummy! Takes some time to set up but information technology'due south worth the effort. The but change I'll make next fourth dimension is to reduce the salt by about i/2 and throw in another veggies like celery, mushrooms or maybe some cerise or green peppers. This will be a regular in our dwelling!
02/17/2010
I was very disappointed with this recipe. My mom has made the most astounding, tasty lasagne I've ever had, but I decided to venture out and try this one. I had company over and served this, but idea information technology was and then bland that I apologized. I did everything the recipe said, and I had all the ingredients, at that place was just Not enough flavor. I won't exist making this again, and I am going straight back to my mom's incredible recipe.
02/26/2007
I made this lasagna for friends and family unit, and anybody loved information technology!
08/04/2008
it was alright but still not the best
08/29/2011
I tried this recipe and absolutely didn't enjoy it. My fellow literally asked me why I switched from my lasagna recipe (which he really enjoys) to this one.
05/28/2010
Wait elsewhere! I am a pretty darn good melt....and this is tasteless and boring! I did non treat information technology at all.
11/09/2010
my kids ate this right up and compared it to being just as good or better than the spagetti factory...thank you.
01/09/2011
okay...wayyyyy over rated... and waaaaaaay also salty... this lasagna certainly wasn't bad merely in No mode was i blown away...it was just fine...would take rather saved myselft the all afternoon of preparing it and opened a jar of ragu..that has much more flavor..the but flavor in this is using the sweet sausage and i do that all the time..just sayin...reviews are way to generous.
09/18/2002
This recipe kicks lasagna butt. It has officially replaced whatsoever other lasagna recipe I have used or would even consider using in the future. I cooked the sauce for four hours, and will melt it even longer side by side time - it just gets better and ameliorate. My suggestions: no saccharide, no common salt, hot italian sausages. I made Terri McCarrell'southward "Foccaccia Staff of life" recipe, and came upwardly with my new most FAVORITE repast.
01/05/2011
I idea it was pretty skillful, but I added more spices! Information technology NEEDS MORE GARLIC!!! I love garlic and I added lots :)
02/eighteen/2011
I made it. I loved it. That's all you demand to know.
04/28/2008
Definitely not world's best--it was runny and not worth the problem to make. Tasted OK the first dark but was too soggy to enjoy the leftovers. My guests said they liked it but no one took seconds. :( I'll stick to stouffer's from now on...
02/10/2010
I did the recipe with no changes....every bit my niece would say "NO LIKEY". Worst lasange I've ever made.
04/13/2011
I am not impressed. I followed directions exactly. Did non change even one little matter this lasagna turned out dry and near tasteless. And the texture of the ricotta cheese was a existent turn off for me personally although hubby said he didn't mind it. Will not be repeating this. Information technology was a lot of work for a very disappointing dinner.
02/07/2011
At that place are better recipes out there for my taste that satisfies my family. Tyler Florenece's meets those needs.
x/29/2011
Sorry, I don't understand the appeal. I fabricated this recipes exactly as described. It was Mode as well cheesy and runny. Nosotros chosen it "the meat slop." Too much meat and cheese and sauce.
03/10/2009
I am really sorry but I practise not think this ws great at all. I did not mind the work involved only it was a large waste of ingredients equally here is my usual recipe for lasagna.....2 tins Campbells Tomato soup, ane pd ground beefiness, i packet Lawrey's spagetti sauce mix, Italian spices, garlic. Cook meat then just heat sauce until hot. Layer with 1 500 ml cottage cheese with one egg mixed in and Parmesan cheese. Also a layer of mozarella and mozarella cheese on height. Very elementary simply personally I idea much ameliorate and cheaper than the "Globe'due south Best Lagagna".
01/24/2010
All I can say is I did not like this at all!
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Source: https://www.allrecipes.com/recipe/23600/worlds-best-lasagna/
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