The Lady and Sons Lasagna ( Paula Deen )

I made this for my boyfriend last night and he loved it. It was my first time making lasagna, so there are a few things I learned in the process. First, the sauce was runny, so I do recommend the cornstarch and water. Second, I had to turn up the heat the last five minutes to get the crusty top that I like. I recommend letting it set for 20 min after it comes out of the oven, because that let it set. Overall great lasagna though!

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Sorry, I just did not like this. Something about the texture and taste of cream chese in lasagna, was terribly off-putting, almost nauseating and I could not eat it. And I usually love cream chese. Just not it this lasagna, apparently.

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Seven different types of cheese seems a completely unneccessary complication.

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I thought this lasagna was sooo delicious. I read all the reviews prior to making it. I used 14 1/2 oz of tomatoes and tomatoe sauce. That is the size cans. I also mixed the cream cheese into the meat mixture. I chose cottage cheese over ricotta this time. I also put in more garlic. Everything else the same. But this was absolutely delicious. Everyone truly enjoyed it. I will be making this lasagna again. I found it fun and easy to make. It's great because it can be made ahead of time. I also baked it for one hour covered. Such perfection if I say so myself.

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This lasagna is absolutely amazing. I added italian turkey sausage to the ground beef and I used ricotta cheese. This was definitely a hit in my family.

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this is now my go to Lasagna recipe. Absolutely incredible!

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to die for lasagna, next time i'll try some of the additions that were suggested

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Very very good, I added 1 cup chopped zucchini. It is great as leftovers too!

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I've been waiting for an opportunity to make this and my dinner party was just the occasion. I made the sauce two days in advance. I had a moment of panic when I checked on the lasagna and it was bubbling up runny juices (and kicked myself that I didn't add the extra cornstarch and water)but upon resting it did absorb and turned out to have a perfect texture! This cut great and surprisingly didn't taste too rich (with all that cheese) but a perfect blend.It's different from other lasagnas in that it does not taste too thick with tomato sauce. My guests loved it and I knew I had chosen a perfect dish. This lasagna was to die for and the only one I'll be making from now on.Thanks for posting Pianolady! UPDATE: this freezes great (thaw in fridge. before baking) and no-boil noodles work just as good! Roxygirl

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This was GREAT! I left out the cream cheese and used all tomato sauce instead of the diced tomatoes. It was sooo good. I was afraid it would be too cheesy but it was perfect. Next time I might add some spinach too! Oh and I used Ricotta and no sugar

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I made this lasagna after seeing it on Paula Deen's show, and it seriously rocks! It's the cream and gruyere cheeses that make this dish. Thanks for posting; now I'll never lose the recipe!

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Cheese, cheese, and more cheese....yummy. We loved this recipe....it is the best. I saw this episode and wanted to try it. I am so glad you posted this recipe b/c I had forgotten about the lasagna. It was wonderful. The flavors melded perfectly. I liked the addition of the swiss cheese, it gave it a little different taste. Delicious....thank you for reminding me of a forgotten recipe...Stephanie

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Great, great, great lasagna. I'll be using this as a base from now on. This is a good recipe to experiment with. I've tried it with both ricotta and cottage cheese, and I really prefer the cottage cheese. I also add layers of spinach and pepperoni and I add mushrooms to the sauce. I like to make this ahead of time with uncooked noodles and refrigerate it. The modified cook time I've used is baking for one hour at 425 degrees.

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This was a delicious lasagna. I made a few changes, substituting a leek for the onion (I had some leftover from a previous recipe), using a 1/4 more meat than called for, a red pepper instead of a green and some fresh basil in lieu of Italian seasoning. I loved the cheese blend. I didn't use Swiss, but instead doubled up the mozarella and cheddar cheese and used crushed tomatoes instead of diced. Instead of cottage cheese (which I don't like in lasagna), I used fat free ricotta cheese. It was fantastic.

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This was the best lasagna I have ever had. I've always shied away from using cottage cheese, but I tried it and I'm glad I did. After I took the sauce off the heat, I cut the cream cheese into cubes and whisked it into the sauce, getting rid of as many clumps as I could. This was there weren't any cream cheese chunks in the lasagna!

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Really, good, I think next time I will leave out the 1 cup of water, as it was a little watery, and I had no cornstarch to thicken up the sauce. The flavor was excellent, my husband just loved it, and ate 3 helpings! I was hoping that the 9 dollars I paid for that small block of gruyere cheese would be worth it, and it definitely was. I love the flavors, and the creaminess of the cream cheese. Thanks so much!

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We loved this recipe and are so glad we found it here. Have been looking for a good lasagna for years and this is KILLER!!! I spread the cream cheese out somewhat to avoid it not melting well like one reviewer had happen, and it came out perfectly. Delicious!!!

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So sorry. We did not care for this. We felt it was too salty and the sauce did not have an italian flavor.

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Great lasagna and extremely rich. I did not rate it 5 stars because the cream cheese did not integrate into the lasagna well. Although I placed it around in small cubes as specified, it didn't seem to melt, so at times you'd have a chunk of cream cheese in your bite of lasagna - overall yummy, though!

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This is one of the best lasagnas I've ever eaten! I used Ospidillo Cafe Spaghetti Sauce (#114030) by Bone Man ... whole wheat lasagna noodles ... whirled the ricotta, egg & Parmesan in the food processor ... skipped the cream cheese. I can't wait to eat the leftovers tonight. Thanx Paula Deen & Pianolady!

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