Excellent meld of flavors! Super dish that the whole family loved. I am replacing the lasagna recipe which I have used for about 25 years with this recipe! Used a can of Italian flavored diced tomatoes and wedge of hand grated parm.Used fresh parsley, oregano, and basil. Thanks Pan Nan for posting this family favorite of yours!
I love to eat lasagna, and I'm always looking for a new way to make it taste better than the last one. I will now stop looking. This was truly the best lasagna I've made. I made 4 of them for my daughters birthday party, and they were eatten all gone!!!!!!! Now when I go somewhere and am asked to bring something, they ask for the lasagna from the birthday party.
This was so good!!!!! A real keeper to say the least. Sauce had a wonderful flavor.
This is a delicious lasagna.I had a recipe for lasagna before but this one is so much better I threw the old one out!I only had 1 tin of tomato paste so that\'s all I used,it was fine with just the one.I also added a tsp of oregano and made the whole thing a few hours ahead of time.I will definately be making this again.
This was very good! I did change a couple of things though but I know that it would have been excellent without the changes that I made. I used a lb of chuck and a lb of sausage. I like to make extra sauce for everything just incase and yes, it was too much sauce. I also added black olives and mushrooms to the sauce and used mostly all mozarella cheese but a little bit of Jack and Coldy too but not much. This is a great recipe and I am going to use this one again. Thank you!
Since posting this, I've started adding one 10 3/4 oz can of tomato puree and using only one can of tomato paste (rest of the recipe is the same). I also try to make this in this morning, refrigerate it all day and bake about 30 - 40 minutes before serving. The results are out of this world.
I have made this lasagna many times over the years. It turns out great every time. I will admit that I was too lazy to actually get the River Roads cookbook out the cabinet, to once again to look at the recipe ( my books are so old the covers are in bad shape). So I was glad that it was posted on food.com and I now can save to my recipe box on my iPad.
This my go-to recipe every time I make lasagna. I've tried it with ground turkey as well and it was still a hit. I also usually use a jarred sauce to mix with the meat but this time I made my own from scratch.
Thanks PanNan for posting this recipe and making me feel like such a good cook :-) I'd never made lasagna before this and I was very pleased with the results. I followed the recipe exactly, and it turned out a tad salty for my taste (everyone else thought it was great) so I'll probably cut back on the salt a little next time. I'm excited to impress my in-laws with this one...
This recipe sounded so yummy that I doubled it to make lots of meals for my parents' freezer, and I'm so glad that I did. It's delicious! I made only a few small changes: as a garlic fiend, I increased the garlic; and I used an Australian bush tomato spice instead of the tomato paste which always disagrees with me. Then, as I had no tomato paste can, I added wine instead of water. Well that was my excuse anyway! And I added a tablespoon of brown sugar (that was for my double quantity) in step 2. A wonderful lasagna, which I'll certainly be making again. I made it on this occasion for the ZWT2. Thanks PanNan!