By Khandi Howard on July 24, 2003
"This is the best lasagna that I've eaten. Way better than what you can get in a restaurant. This recipe is to use the sauce "Khandi's Spaghetti Sauce". It makes gallons, or you can size down the recipe to make less. But the sauce is the basis - it must be meaty and spicey to get the full effect. I buy those plastic 8 inch square pans to make these in, and then freeze. You can cook these from frozen, or thaw overnight to decrease cooking time. I've also made this up in 2 of those huge aluminum roasting pans with handles. It fed about 30 people each and had to cook about 2-2 1/2 hours. The basis for this lasagna is the sauce. Depending on how much you want to make is how much cheese mixture to mix up. I usually do this from feel, so amounts are approximate. One recipe of sauce makes about 8 small lasagnas, 4-5 larger (8X13") lasagnas, or 2 giant roasting pan size lasagnas depending on layering. (Directions for 1 lasagna at bottom.)"
Serving Size: 1 (82 g)
Servings Per Recipe: 8
"This was the best lasagna I have made yet! Although I used my own sauce (which was pretty similar) I loved the technique of layering the noodles then cheese, then noodles then sauce, then noodles and cheese etc. I used to just layer noodles, cheese, sauce then noodles. This way keeps the layers seperate and helps to define the different tastes. I only used 3 eggs however and just more cheese. "
"It lacked true flavor and meat. I spiced it up by adding Hot Italian Sausage, diced tomatoes, and fresh basil to the sauce. my family loved the new and improved "
"This sounds like a good recipe BUT it's for too large a group. Maybe you could add a provision to scale this( all your recipes) down to a family size dinner. "