The perfect lasagne dish, which combines layers of a tomato-based sauce with sausage and beef mince, cheese and lasagne sheets. Serve with freshly baked garlic bread and salad.
This recipe was really great. I read the other reviews about adding the cheese last, etc. There is a very easy solution to this. I just covered the pan with foil, and baked for one hour. I removed the foil after the hour and completed the baking for an additional 30 minutes. I was concerned with all of the tomato sauce and adusted slightly. I added 2 (15 oz) cans of tomato sauce and 1 (6 oz) can of tomato paste with the garlic/oregano flavoring. It turned out perfectly. Cut very easily and my hubby loved it. Don't forget to place foil in the bottom of your oven! Saves big mess. Thanks for the recipe. Will definitely make again. - 30 May 2008 (Review from Allrecipes US | Canada)
This recipes is really good, except do not add the final layer of mozzarella until the very end, otherwise it ends up burnt to a crisp! haha whoops! Otherwise, very delicious. - 24 Mar 2008 (Review from Allrecipes US | Canada)
Depending on your interpretation of "classic", this is NOT traditional lasange. Best to make your own sauce..with fresh basil added at the end with a cup of red wine and fresh garlic. Also, ground beef lends less flavour than Italian sausage. The rest of the recipe is just OK and best for those who are unable to make a proper sauce. - 29 Dec 2007 (Review from Allrecipes US | Canada)