44 Reviews of Traditional Lasagna

From: beth

On Aug 11, 2003

Okay, this is the best lasagna I have ever pulled off! I skipped the sausage and used all ground beef, added a little chopped onion and more spices-EXCELLENT! I personally think the fresh parsley added so much. This is one for the recipe books. In fact, I am going to make two pans for company this weekend. Oh-I did use the no-boil noodles-perfect. Leftovers tonight! Thanks!

From: Cher Jewhurst

On Jan 20, 2003

Made this tonight for dinner and got rave reviews all around. We're not usually fussy about lasagna but everyone agreed that this was the best lasagna any of us had tasted in a long time. Followed the directions exactly. Great recipe. Thanks!

From: Debbie #5

On Jan 1, 2006

EXCEPTIONAL Lasagna recipe!!! I followed your recipe with a few minor adjustments due to our extra huge lasagna pan and plus make another pan for my mother-inlaw & sis-inlaw and to fit our taste,,We used hamburg and sweet italian sausage,used 2-28 ounce cans crushed tomatoes and 2-28 ounce cans tomato puree and 2 cans tomato paste,2 tsps of sugar,4 heaping TBl spoons of minced garlic from jar,some chopped onions,doubled up on the spices and herbs,used fresh parsley and basil.simmered sauce for 2 hrs adding 1-1/2 cups of chicken broth when sauce was looking a bit too thick. We used all ricotta instead of cottage cheese,less mottz using it only a tad in the filling mixture with the fresh grated parm and some more mottz on the top,added some swiss cheese along with the provolone slices layer. This was the first time my lasagna actually stood up and sliced perfectly,we thought it came out beautifully and extremely delicious!!! Your recipe Rocks out loud!!! I will be using this recipe from now on!!!! YUMMMMYYYYYY Thank you for posting!!!!! Debbie

From: shimmerchk

On Apr 28, 2004

I wish I could rate this 4.5 stars, because really it was ALMOST perfect. The sauce consistency was perfect, but a tad too sweet so I will decrease to 1 tsp of sugar next time. The great thing about this is that it IS a thick sauce with the sausage (I used mild Italian) and ground beef and that makes this set up and slice beautifully. Believe me, there is plenty of sauce, it just isn't overly saucy - which is a good thing! I found the cottage cheese mixture to be a little too watery, maybe it was the brand that I used but it was a little eggy as well. I will decrease to 2 eggs and I will use more ricotta and less cottage cheese the next go 'round. I also will grate about 1/2 cup more mozzarella because the top layer was not quite cheesy enough for us. I think those are very minor details that would be done just to suit my particular family's taste. Also, I did not simmer the sauce for 1 hour. I only simmered it for about 25 minutes and it was still excellent. Overall, one of the best lasagnas I have made and it was even better the next day!! Thank you for sharing!

From: Mini_Dachshund_Lover

On Dec 26, 2002

Fantastic Carrie Ann!! This was my very first (homemade, not from a bottle of spaghetti sauce) lasagna and it was just super!! I looked at and read atleast 50 other lasagna recipes and picked this one, thanks goodness because it really was super. I followed the recipe exactly and it turned out perfect. A little time consuming but not difficult at all. My Mother-in-law mumbled "this is better than mine". Thanks!!

From: LinMarie

On Jan 23, 2003

This recipe is extremely good and rich in flavor. My oldest, who is a great fan of lasagna tried to eat the entire pan. This is definately a winner. Thanx for posting.

From: Sidd

On Dec 16, 2002

Very Good! Easy! I made ahead of time and put in the refridgerator. It came out so yummy! I even forgot to put in the provolone. I'll bet it even taste better if that is possible.

From: Happy Hobbit

On May 11, 2008

This was really a great lasagna (I really mean it, please see how I rate)! I followed the recipe pretty closely, but made a few changes just to make it easy working with quantities: used entire container of cottage cheese (16 oz, which was about two cups when measured), 15 oz container ricotta (to make up for the missing cup of cottage - it worked out well), and 1 lb bulk Italian pork sausage (that is how it was packaged, it turned out to be a little bit too much and I will decrease this amount to what the recipe suggests next time). The dish was full when layered with tasty goodness and the final layer of mozzarella stuck to the aluminum foil. I might try sprinkling the mozzarella after uncovering, for the last 20 minutes of baking (this is just for looks, the flavor was outstanding anyways). Thank you for sharing.

From: jim50

On Nov 2, 2003

My kids didnt think I could make lasanga like my ex-wife. WRONG. This was a very full flavored recipe. I used bulk Italian sausage instead of the pork and did add water to the sauce as it was simmering. I simmered the sauce 2 hours and it made the house smell great. One last thing. I added some red pepper flake for a little bite. Thanks for a great recipe.

From: Shawne

On Dec 23, 2004

This is now my permanent lasagna recipe!! I always like to add spinach to my lasagna. That was the only change I made. I usually don't have any left by the end of dinner time.