13 Reviews

I have made many lasagna recipes in my life and this one is a favorite. Other than following Nif's advice about using 1 T. of italian seasoning (in place of the other seasonings) I followed your recipe. I omitted the salt as you do and added 1 t. of garlic salt in place of. I started mine out covered for 1/2 an hour and then removed the foil and sprinkled the rest of the mozza and baked for another 1/2 hour. It's key to let it set for a minimum of 10 minutes. A nice fillling meal for DH and DS's served along with some garlic toast. :-) Made for KK"s Recipetag.~

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CoffeeB January 12, 2010

This is the recipe i have been using for 25 years. The Good Housekeeping Cookbook was my first cookbook and the one i always go back to, it is falling apart. I use a mix of ground meat, pork, beef and sometimes italian sausage. I add spinach to the ricotta and egg mix too! So yummy. Occasionally I add fresh mushrooms when cooking the meat and onions too. I also always use the fresh lasagna noodles, what a difference this one small change makes! I also use the Italian mix of cheeses instead of just mozzarella. Awesome recipe!

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Chef calli February 25, 2012

I'm so happy to find this recipe! This is the same recipe my mom has made for years and after years of making it myself, I can't find my recipe! I'm making this tonight for my daughter's birthday dinner - it's such a wonderful lasagna and easy to tinker with if you want to give it some personality.

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Jenny Rowan October 10, 2009

What a nice lasagna recipe. It's simple to make but tastes really good. I loved the little bit of spice with the crushed red pepper. Thanks Lori for sharing a nice keeper. Made for Culinary Quest 2014.

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lazyme August 24, 2014

This is one SUPER recipe....so easy to make and so TASTY!! I made exactly as written and my family and I have enjoyed it all week. The sauce is rich and flavorful and the perfect amount for the dish. I think next time I will cook covered, because the top got a little brown, and remove for the last bit of cooking time. Thanks for this treasured recipe, made for Europe on a Plate, Italy.

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PleasantNancy November 16, 2010

Very good and very easy! I let my sauce simmer for 2 1/2 hours before assembling the lasagna. The smell was phenomenal. I used minced garlic instead of garlic powder, left the salt out, and increased the oregano and basil because I had a lb and a half of meat. (Also increased the tomatoes and paste.) Saved some of the sauce in the freezer to serve over spaghetti another night. Thanks for sharing!

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breezermom August 08, 2010

A great recipe for lasagne! We really liked this and I was surprised that the amount of tomato paste wasn't too much. It was just right. The only change I made was to use 1 tablespoon Italian seasoning, no salt, and 1/2 teaspoon garlic powder. Really nice dish! I made this for Went to the Market. Thanks!

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Nif April 30, 2009

I made this for dinner last night and it was a hit! I used no cook noodles and added and extra 1/2 cup of water to the sauce as someone else mentioned - perfect. I also added some extra garlic and Italian seasoning. Served with salad and crusty bread. Perfect Saturday night meal.

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cooking for boys!!! March 29, 2009

The flavours in this are fab I layered mine a little differently...first I put a little sauce in the bottom of this dish (this way nothing sticks) I also reserevd a little sauce for the top then sprinkled over some more mozzarella. I doubled the spices and used low fat ricotta and cheese. To the sauce I added 1/2 cup or so of water as I used no cook lasagne sheets. These worked a treat and made assembly a little easier. Reviewed for Aussie Swap #16.

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Stardustannie June 02, 2008

I, too, wouldn't change a thing, except, what is the ending layer? My picture may reflect that I fumbled with that a bit! Otherwise, I think I could figure it out, and I love how simple this was to prepare, and I loved the flavors. Thanks, Lauralie41! Made for Comfort Food Photo Tag.

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mersaydees January 31, 2008
Our Favorite Lasagna