By cookinginmarin on December 14, 2009
Photo by Toni312
Photo by Toni312
"Great served with a salad, garlic bread and a nice Chianti! Very generous servings."
Serving Size: 1 (325 g)
Servings Per Recipe: 8
"I'm giving this five stars because my guests and husband really loved it. I found it to be a bit too cheesy/salty. If I were to make it again I'd cut back on the mozzarella to 3/4lb. Fresh mozzarella definitely makes all the difference. I was suprised at how well it held up with only two layers of pasta. I did use whole wheat sheets of pasta, which I think helped. (Couldn't tell they were whole wheat)"
"Great recipe! Best lasagna I ever made! The recipe is perfect! I followed the recipe exactly (including adding the goat cheese!) it turned out perfect! I think this is the only lasagna I'm going to make from now on."
"Hands down THE best lasagna I've ever had. My girlfriend made it for a fall harvest party and my husband asked her if he could have some to bring home! I am planning to make it for the Thanksgiving weekend to feed some house guests."
"I used the turkey sweet italian sausage instead of hot, and left out the goat cheese. Hands down, the best lasagna I ever ate. It's time consuming, it took me closer to 2 hours, but well worth it!"
"EASY and EXCELLENT!!! I just made this dish, but minus the goat cheese as I'm allergic to it. I followed this recipe exactly and cooked the onions/garlic/sausage etc in a Le Crueset dutch oven. This came out soooooooo good. It's definitely going to be a staple in my book. It has a kick to it since the recipe calls for spicy sausage, but sweet sausage (or half sweet half spicy) would work well too."
"SOOOO Delicious! The goat cheese and fresh mozzarella are a must in the recipe, so try not to substitute those. I also love the turkey sausage, it gives it such a nice flavor. This is my new go to lasagna recipe. Try it, you won't regret it!"