By ratherbeswimmin' on May 18, 2002
Photo by carmenskitchen
Photo by carmenskitchen
"My family's favorite. This is a very meaty lasagna. We prefer it with cottage cheese, but you can easily substitute ricotta."
Serving Size: 1 (327 g)
Servings Per Recipe: 10
"Made this last weekend for a special family get together. It was so outstanding. My guests thought it deserved more than 5 stars. Really, the best lasagna I have ever eaten. The preparation involves a little time but it was worth it. This is the best!!"
"WOW!!! This was absolutely the BEST!!! I made this tonight for dinner and it was delicious. My DH had 2 BIG helpings and he LOVED it!! Definately something I will make again and again. I followed the recipie exactly and added just a bit of sugar to the sauce. I always do to tomato sauces. BRAVO."
"Oh my goodness sakes alive!!! This is without a doubt the best lasagna I have ever tasted. I can't rave about it enough. I love the mixture of ground beef and Italian sausage in the sauce. Rich, and cheesy as well. Thanks"
"I added a 16 oz. package of frozen spinach (thawed) to the cheese mixture (trying to sneak in vegies where I can). My family loved it. Will definitely make it again."
"Excellent! Really enjoyed the meaty gravy and compiled a "best of" from the other comments on this board. I used half cottage and half ricotta cheese and found it to be a great combination. I used uncooked pasta (not oven ready) and it turned out perfectly. I added 1 can of tomato paste full of water to the gravy and baked it for 35 minutes covered with tin foil and 25 minutes uncovered. Let stand for 20 minutes and it was not messy at all. The pasta soaked up all the extra liquids. Wow."
"This Lasagna is the absolute best ever. I used oven ready noodles so I added 14 1/2 oz. of water to the sauce mixture for more moisture. I also added 1 Tblsp of sugar to the sauce. I used 32 oz of ricotta with 3 eggs & adjusted the seasonings for the cheese mixture accordingly. (We love cheese). I put a layer of sauce on the bottom of the pan first, (10X15X2 Coringware Roaster), then placed a layer of the oven ready noodles and so on, finishing with the sauce on the last layer of noodles and topping with some more parmesan cheese remaining mozzerella. Covered with foil and baked for 40 mins, removed foil and baked 10 more minutes. Gave 15 mins to rest and served. I had never used the oven ready noodles before and will now never boil lasagna noodles again. Awesome! Made 2x in 2 weeks for family/friend gatherings. This recipe is easy and delicious. I will definitely use this recipe again."
"Wow is right...wish I could this a 10 star rating..definitely the best lasagna recipe I have ever tried...don't think I will try any other ones. The only adjustment I made was to add a paste can of water..my sauce up to that point was very thick..thank you for sharing this wonderful recipe...Carrie"
"Yummy! I used
1 lb of Italian Sausage &
1 lb of ground beef,
Cottage Cheese, not ricotta & I used
Barilla no boil lasagna noodles to save me time. Worked great!
A definite keeper!"
"We just finished dinner less than 30 minutes ago and I'm already posting a review. I've made lasagna before but it never came out right. This was excellent! I added some chopped portabella mushrooms and red pepper flakes to the meat mixture then added a package of frozen spinach to the cheese mixture. Great recipe, my family enjoyed this!!"
"SO GOOD! This was my first time making Lasagna in the oven and not the crock pot. I dont think I will ever do it any other way again. After reading other reviews, here is what I did.
I doubled the sauce (were saucy people) and we dipped our garlic toast in the left over sauce. I used only ground beef, because it is what I had on hand. I used Italian seasoning instead of the other seasonings. 2 TBSP of brown sugar in the sauce. I put my cheese mixture right into my meat sauce. I find it easier to layer that way. It was to die for! I feel like I am going to roll everywhere because I ate so much! Thank you for posting!"
"Made this for noon mess today, used about 1/2 cup of fresh parsley insted of dried and it turned out great. Make sure you let it stand after baking as it is a tad bit runny. SCMEDIC "
"Now this is truly outstanding. Absolute best is right. The sauce is they key. The combination of ground beef and Italian sausage is brilliant. Lots of oregano and basil too. Very rich with cheese too. We LOVED this and believe me, I am spreading the word. Thanks for posting this."
"Should come with warning...only make if you're experienced at making lasagna. Directions were confusing and I forgot the tomato paste because of hire they were written. Also I didn't know to put sauce on top or cover with foil before baking...so my to noodles came out crunchy. Will try again though now that I know."
"This is wonderful and it did really stay stacked up when serving. Like others, I used diced tomatoes, along with the paste. I tried half cottage cheese, that I let dry on paper towels in the fridge for an hour or so, and I slathered Ricotta on the no boil noodles like peanut butter on a cracker. Since I couldn't decide between Ricotta and Cottage, I went with both! It was delicious, and enormous and got raves from all who sampled the leftovers as well."
"I made your lasagna for our anniversary dinner. What a treat. The sauce is very, very meaty which is how my husband and I like it. Sometimes, at restaurants, it is hard to detect any meat at all in the sauce. Great seasonings and the cheese adds a delectible richness. I do recommend letting the lasagna sit for about 15-20 minutes before serving. Otherwise it is a little runny. I have found that to be true with all the lasagna recipes I have tried. A gem of a recipe. Thanks."
"This recipe is amazing! The only bad note is that the meat sauce should also top the final layer of the noodles, or else it dries out very quickly. I also had to add extra sauce (about another can of tomato sauce, 8 oz) because it wasn't very moist. Letting it stand for 15 minutes is just right. The flavor is perfect, exactly the way lasagna should be!"
"This is EXACTLY the same as the lasagna recipe I got from my best friend back in high school...in the late 60's. It is INCREDIBLE & believe me, I've made lots of lasagnas over the past 45 years! This recipe takes a bit more time, but what good Italian cooking doesn't? Leftovers freeze well too...if there are any. I've even caught my dear SIL making a "sandwich" using cold lasagna, sliced into thick slices. Oh...be sure to use a deep straight-sided baking dish. The Bobby Flay line of stoneware sold at Kohl's has a very nice one with handles that is great for this lasagna. This recipe is so generous it will overflow a standard 9x13 glass pan. And be sure to let it "rest" about 10 minutes before cutting or it will ooze it's cheesy goodness all over the plate!"
"Fantastic! This went over really well at the potluck I recently took it to. The only alterations I made was to add in a few red chili flakes, a tablespoon of brown sugar, and 1/2 teaspoon of fennel seeds. Otherwise, made as directed using ricotta. Thanks for a wonderful lasagna!"
"Super yummy!! Made it with half ricotta and half cottage cheese. I was nervous about using all cottage cheese but the consistency with half was good. The lasagna even stood up well after cooking and it looked pretty!"