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.~
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!
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.
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.
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.
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!
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!
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.
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.
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.