I'd like to give this recipe 3.5 stars. The lasagna was good and oh so easy and quick to make! That's a plus! I purchased a pound of ground round and a pound of Italian sausage links (5 in the pack). I love the taste of sausage, but I didn't want to chance having the flavor overwhelm the dish. So, I opted for using a pound of the ground beef and two of the five sausage links. In the end, I thought the balance was just right. I boiled the ground beef as you would when making Cincinnati chili. I remember noticing how fine the ground beef was in a lasagna I ordered at a local Italian restaurant and loved the consistency of the meat. Boiling the meat gave me the desired outcome. I just strained the water by using a mesh colander - pressing the water out with a large cooking spoon. I cut the casings of the sausage open and cooked the sausage in a small frying pan - mashing it up so it would form into sausage crumbles. I sauteed the garlic in salt and red wine instead of using sugar (personal preference). I usually use a sweet red wine in tomato sauce dishes, such as port. I mixed the ricotta cheese with fresh parsley - no chopping required...I just washed the parsley and tore and broke the leaves by hand. I did not need to add milk. I didn't find red pear tomatoes, so I used crushed tomatoes. When the sauce was simmering, I poured in a couple more splashes of red wine. I used the no boil lasagna noodles (my first time - and knowing what I know now..definitely not my last). Just read the directions. They call for slightly overlapping the noodles and covering them completely with the sauce. The noodles will expand out to the edges of the bake ware you are using. And completely covering the edges with sauce will ensure there are no dried out noodles in the end. I didn't measure out the mozzarella. I simply envisioned the serving sizes of the lasagna and placed the large slices of fresh mozzarella where they would need to go. I baked according to the directions on the box of lasagna noodles...I believe it was 375 degrees for 50 minutes. I will definitely make this recipe again!
I loved this lasagna recipe! I wasn't sure what "red pear tomatoes" were, so I just used a can of peeled diced tomatoes. I also left out the fennel seeds because I didn't have them and used the no-precook noodles. SO GOOD!!! The way that the sausage carmelized because of the sugar and garlic in the pan was amazing. I got a lot of great compliments =)
I just made those Lasagne and it was really delicious. I substitued Italian sausage with Chorizo (spanish/mexican sausage) and served with fresh sour cream. I can really recommend this recipe.
This is a really good lasagna. My family just loved it. Will be making again soon. Thanks for posting.
This is a geat lasagna recipe. I will continue to make this, I liked the combo of Italian sausage and beef. Thank you for sharing with us
It is the first lasagna I made; it came out so tasty that all the family members said that is the best lasagna they ate; I skipped the fennel but otherwise I followed the recipe closely, except for a little less salt , about one teaspoon; used no boil noodles. Can't wait to make it again !
This lasagna is VERY tasty and has really SAVORY and RICH flavor. I made it in dutch oven and it came out so tasty...I would even say-much better than in restaurant...more meat for sure. I think a lot of success of this lasagna belongs to the type and quality of Italian sausages that you are going to use and to the right amount of spices. So, don't skip any spices and buy sausages with rich flavor! Good Luck!
I also could't find pear tomatoes, so I used diced tomatoes from can.
This is delish! I did not find "red pear tomatoes" so used regular sauce instead. Used no-boil noodles with success-cooked covered longer than stated to ensure they were cooked through. Added 1/2 c milk to ricotta mixture. Served with salad and galic bread! Will be making this one again!
Despite winging the amounts and screwing up the layering, this lasagna turned out to be delicious. I'll be making it again and following the recipe more closely next time.
I really like this recipe, and everyone else did too! I will be making again. I also thought the sauce was very thick, but I just added pasta water to it until it got a little thinner. Thanks for the recipe!