About this recipe: Classic lasagne recipe that tastes delicious!
- Rated on - 21 Apr 2016
Awesome with my own tweaks. I'll say it takes some time/love to make a decent lasagna so plz do - it's worth it. Best noodle method - use a large pan and cover raw noodles with boiling water and let sit for 10 - 15 minutes vs recipe directions. I eyeballed herbs/seasonings with 1/2 tsp of red pepper flakes to my homemade tomato sauce. I use 4 cups mozz and more fresh grated Parm. I also mix roasted garlic (and herbs) in ricotta mix with a little freshly grated nutmeg. 3 cans of tomato paste seemed "heavy" to me so I just skipped it. I like submitter's idea to mix spinach with the ricotta, that works wonderfully. Anyway ~ If you can plan ahead: assemble and store (covered) in fridge day before cooking for a stress free company dinner. What I've found works best for layering: bottom - 1/4 C sauce + 2 T olive oil (shake it around pan bottom) - layer of par cooked pasta - ricotta mix - shredded mozz & parm - cooked sausage (on it's own) - sauce and then another layer of pasta. Repeat with last layer of pasta on top. Spread sauce evenly on top and I use a baking sheet to cover pan. I add top layer of mixed cheese last 15 minutes of baking - uncovered. I recommend: Do NOT try to cut/serve lasagna straight away. Allow it to sit for at least 15 minutes or it falls apart. Note: Have all components ready or you might get overwhelmed. - 09 May 2006 (Review from Allrecipes US | Canada)
this recipe makes a mean lasagna! i added sliced zucchini, fresh mushrooms and used 4 cups shredded mozz. i didn't have fresh parsley so i substituted with 3 1/2 tablespoons dried. it turned out so yummy! it's time consuming but the end result is well worth the effort. i will be making this again, and again, and again!! thanks for sharing... - 26 Jan 2006 (Review from Allrecipes US | Canada)