About this recipe: This lasagne is a little time consuming to make, but the results are worth it. Lasagne sheets are layered with a ragu and ricotta cheese mix, then topped with mozzarella, before being baked to perfection. Serve with a side salad or garlic bread, if desired.
Most lasagne sheets nowadays do not need pre-cooking/boiling. Check with the packet instructions.
I couldn't find my own recipe somewhere in my kitchen. This was the closest I came to my own original recipe. I gave this 4 stars because we didn't like the cinnamon. I had to start all over. Things I did differently: mince all veggies instead of chopping. This makes a difference in the sauce and flavor blending. You can use straight Italian sausage, but buy it in bulk instead of messing with casings. The Butcher at the grocery can give it to you that way. I always add a layer of Parmesan cheese in between the Ricotta mixture and the Mozzarella layer. It does make it more cheesier, however, everyone seems to like it better that way. I also doubled the Ricotta mixture as there wasn't enough to layer all the different layers. I like my layers to extend throughout the dish, not just in the middle. As for spices, I added about an extra teaspoon of Pizza seasonings, fresh ground in those little grinders you get at the grocery now. This is about the best basic recipe on this site that I've found. The sauce is the best, if you leave out the cinnamon. You can also take the time to use fresh Roma tomatoes instead of canned for a more authentic flavor. Canned tomatoes always have a metallic flavor to me. Thank you! - 28 Aug 2010 (Review from Allrecipes US | Canada)
So delicious and worth the time and effort. I make a meat sauce very much like this all the time, but I loved the addition of the veggies. I added a pinch of red pepper flake and some chopped fresh basil towards the end. Try making your sauce over a weekend when you have time and freeze it. This sauce would be great for any pasta dish including a baked ziti too! Thank you!! - 03 Jun 2010 (Review from Allrecipes US | Canada)
I used this recipe tonight. My husband and I like unusual sauces and this one was unique and actually very good. It's all a matter of personal taste. I made only half a recipe and froze the left overs. It is big if you do it all and I believe is meant for large dinner parties. As for the calories if you don't want calories what are you doing looking at Lasagna recipes? I liked the addition of all the vegetables. I did cut the sage because I wanted to sleep tonight and didn't want heartburn! The sausage gives it plenty of flavor. A good recipe if you want something different. Thanks for sharing. - 28 May 2010 (Review from Allrecipes US | Canada)