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This is delicious! The marinara sauce is some of the best I've ever eaten. During the simmering, the tomatoes lose their acidic bite, but the sauce isn't cloyingly sweet, either. Perfect balance! I was surprised to see that the same herbs and garlic are added to the sauce TWICE, but I absolutely understand why he recommends that. Adding them before simmering gives the sauce its complex, rich flavor, but the herbs then get so mingled that you can't really taste their individual components. However, adding another dose at the end of the simmering gives the basil, garlic, etc. their individual notes back again, without losing the complexity of the sauce. Fantastic, marvelous, exquisite!
I had no mushrooms or olives on hand, so I left those out. I don't think the lasagna suffered a bit, though. It's the marinara that deserves the blue ribbon here. I plan to make up several batches and freeze them in small containers to use on spaghetti, rotini, etc.
This makes an enormous amount of lasagna, so you could bake it in two pans and freeze one. We ate our leftovers the next night, and I swear the lasagna was even better then. I didn't think that could be possible!
One comment: the recipe says the total time will be 1 hour 45 minutes. I would allow an extra hour. I can't imagine how anyone could prep the noodles, onions, garlic, beef, and sausage in a couple of minutes, and the sauce really should simmer for more than an hour to give it that deep, rich flavor. Also-this makes a DEEP lasagna, so mine took about an hour to bake all the way through.
Amazing flavors! Deep and complex. We use it with eggplant lasagna as well.
I just prepared three of these tonight for a New Year's Eve dinner party. Not only did they look and smell fantastic, I had to sneak a little taste - OH WOW! Loved it. The recipe was easy to follow, although it does take time to make the sauce, etc. However, it was worth every minute of preparation time!
This was outstanding! I added a little red wine to the sauce, otherwise I kept the rest the same. Thank you for a great recipe.
I made this for my husband with homemade noodles, no black olives, and I subbed the 1/4 lb of ground pork with ground beef. He loved it. He couldn't keep his hands off of it, and after he was full he couldn't keep his hands off me ;) thanks for sharing this recipe!
The family loved this recipe! It is a very thick dish so I would suggest to get a throw away tin pan, the tallest one, from the store to make this dish. I think next time I might finely chop up some other veggies to add to it to have a fully rounded meal. We will be making again!
nice recipe.next time just put your film wrap over the pan THEN the foil.That way the aluminum cannot melt into the lasagne.I have done many hotel banquets and buffets and I always did that and with leftovers too...nobody likes to eat aluminum.
Excellent Lasagna Supremo, easy to make, delicious to eat. Family LOVES this recipe.
I wouldn't even try this recipe - mushrooms, olives, sugar and fennel seeds? In Lasagna? I guess this person isn't Italian.