There and Back Again Lasagna for 2
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03/30/2009
Having grown upward in a family of splendid Italian cooks, I admit I am a "tough room" when it comes to Italian recipes. Despite that, this one is so good that I am sure my mother and grandmother are smile down from heaven in approving! I saw this aforementioned recipe on another site and information technology only chosen for ane teaspoon of table salt, not one tablespoon. It came out perfect with the lower amount of salt. It likewise did not call for whatsoever salt in the ricotta. I have some recommendations, below: Cut downwards the water to 1/4 cup. It makes a slightly thicker sauce and I felt the lasagna holds upward better that fashion (although this recipe is good even with more water). Use one-half parmesan and half romano cheese. Information technology gives a slightly more robust flavor. Put a few tablespoons of the romano/parmesan cheese in with the ricotta mixture. Add a one-half teaspoon of grated nutmeg in with the ricotta mixture. Increase to ane teaspoon of fennel seed. Apply 23 ounces of ricotta instead of 16. Use bulk sausage meat if you lot can discover it. Otherwise if you purchase link sausage brand sure to remove it from the casing and mix information technology with the ground beef. And finally (and this is very important), make the sauce the nighttime before and get out information technology in the fridge overnight. The sauce tastes ameliorate and better every bit it sits and develops more richness of body and flavor. Trust me, all of these changes volition improve the recipe! Mangia!
10/24/2008
Great recipe, I'll exist making this over again and again. And finally, I found a lasagna that doesn't autumn apart on a plate simply isn't dry either! I read a lot of the reviews earlier deciding on how I was going to brand this for the first time. I made the following changes: 1) used 1 lb of ground beef plus the sausage, ii) added a can crushed tomatoes to the sauce to make it a fiddling heartier 3) substituted red wine for the water (wow did that better the flavour!) four) added only 1 1/2 teaspoons of table salt to the sauce 5) doubled the Italian Seasoning half-dozen) omitted the fennel (don't similar it) 7)used ane lb of mozzarella cheese 8) added 1/2 teaspoon crushed blood-red pepper flakes viii) cooked the noodles past placing them in hot water for 30 mins (worked well, they turn out perfect) 9) used dried parsley because I didn't take fresh stuff. The ii things I wish I'd take known prior to making this: use the deepest dish you can find or you won't fit all the layers, and if you similar the white cheezy office of the lasagna, you'll definitely demand to double the ingredients for the ricotta cheese mixture. The recipe makes barely plenty to fully cover my 9 X 13 dish. Hope this helps! Happy cooking!
10/08/2004
I am going to write mt offset review e'er on this lath, and it is for this recipe. I am from the female parent country Italy, and this is the closest recipe to ones similar dwelling house I have found. If y'all want to endeavor a real italian lasagna, this is the ane. The sauce is the key and would be great on anything. I added more garlic, simply that was it. My family and friends thought this was a sometime cloak-and-dagger family recipe. It is at present and they will never know.
eleven/08/2007
Absolutely the BEST lasagna I have always made! Per others' suggestions, I made the post-obit changes: 1) used brownish suger instead of white ii) used fresh basil instead of stale 3) used red wine instead of water 4)didn't boil the noodles...just soaked them in hot h2o while the sauce was cooking. 5) added a couple dashes of nutmeg to the ricotta cheese mixture vi) used shredded mozarella instead of slices. This recipe makes A LOT of sauce. I had most 2 cups left over fifty-fifty after I was generous with it in my layering. My boyfriend LOVED it and said information technology's the best he'due south e'er had. I didn't notice information technology all that 'labor intensive' to make considering it is lasagna! Thanks for this recipe!
01/12/2010
Believe information technology, everyone. This lasagna is amazing! I served it tonight to at a dinner party and all my guests raved and went back for seconds! I read all the reviews before I started cooking and hither'south what I did to the recipe to get in extra yummy - 1. I used a lb. of Italian sausage and 1 1/2 lbs. of lean ground beefiness. 2. I chopped a medium onion instead of using minced onion. 3. I used six cloves of garlic instead of ii. 4. I used a 1/two c. of red wine instead of water. v. I used brown sugar instead of white saccharide. 6. I used fresh chopped basil and fresh chopped parsley instead of dried. 7. I used 1 teaspoon of salt. eight. I doubled the ricotta. ix. I added 1/2 tsp. of nutmeg to my ricotta mixture. 10. I grated a lb. of mozzarella cheese instead of using sliced mozzarella. Even though this recipe is a picayune fourth dimension consuming, it's absolutely worth it!! This is the only lasagna recipe I will ever utilise from now on!!
x/01/2013
With all of the reviewers' suggestions, this recipe is definitely 5 star. As written, it could employ a few improvements. Here is what I did (following others' suggestions in their reviews): - Soak noodles in very hot tap water for up to xxx mins while prepping sauce/ricotta mixture. - Utilise 1lb footing beef (they sell sweetness Italian sausage at Trader Joe's, simply I've used pork sausage with sugariness chilis and that works, too). - Bleed excess liquid after browning meat and before adding onions and garlic, then melt until onions are soft before calculation the other ingredients to the sauce. - 6 cloves garlic instead of ii. - Only 6 oz lycopersicon esculentum paste, instead of 12oz. - 1 Tablespoon of sugar instead of 2, and ane teaspoon of salt (instead of 1 Tblsp). - 1/3 loving cup fresh basil instead of dried, if yous have it (dried is fine otherwise). - one/ii teaspoon red pepper flakes. - Add one Tblsp parmesan and a dash of nutmeg to the ricotta mixture. - I've used both sliced mozz and fresh mozz - both piece of work great. - Layer as follows (from lesser to meridian): 2 c meat sauce / 6 noodles (overlap them) / 1/2 ricotta mixture / 2 c meat sauce / i/4 c parmesan / 1/2 of the mozzarella / 2 c meat sauce / 6 noodles / remaining ricotta mixture / 2 c meat sauce / remaining mozzarella / remaining parmesan. - Encompass and refrigerate overnight. - Let sit at room temp for an hour before blistering. Everything else in the recipe that I haven't mentioned, I followed as written. The lasagna got rave reviews and disappeared
05/05/2003
The very best I've ever made . . . with a few changes to the sauce - cherry-red wine instead of water, omit the carbohydrate & salt & add 1/2 tsp cinnamon (from my Italian Nona). Save time & energy by replacing the cooked lasagna noodles with layers of uncooked won ton wrappers which are basically an uncooked noodle. No one volition know the difference except to say how great it is because the noodles are not and then thick.
02/10/2011
Like many I have a very adept lasagna recipe that I take used for years. One time in a while it'south fun to change information technology up. I've tried a couple of the well rated others here but nothing was a bang-up comeback over mine. I had thought this recipe was one I had tried, merely it wasn't. This is but fabulous. The sausage is wonderful in the sauce, subtle simply noticeable. The fennel is another added flavour hint making the sauce gustatory modality homemade and unique. I similar everything as is just practice agree that the salt could exist cut. I must commend the reviewers who explained how to build 3 layers. At present why didn't I think of that?? Liking the taste of regular lasagna pasta noodles over "oven ready" I have been using the soak in hot water method for a long time and would never do it any other way. Thanks so much for this wonderful improver to my carte
02/x/2011
This was excellent and the sauce had a wonderful season! I generally stuck to the recipe, except it calls for way likewise much salt. I just used 1 tsp. Also, when layering the lasagna, you demand three layers of noodles (4 ea) to fit the divided ricotta mixture in between. two layers wouldn't even work. I used one/4 of the sauce on the bottom, in betwixt the layers and on top. These are very small changes about only the salt and assembly which I experience are mistakes in the recipe. Also, an ordinary, shallow 13x9 pan would be too small-scale for this. I used a spacious lasagna pan. Thank you for the recipe!
02/13/2009
This was awesome. I volition merely brand lasagna this way from at present on. Not that my dad'south wasn't the all-time and he is from Italy simply this is the recipe I will hand downwardly to my kids. I merely made a couple changes and they weren't even that large. I used about i.4 lbs of meat and I used 1.25 lbs of sweetness italian sausage and instead of 28oz of crushed tomatoes I used 14oz and used 14 oz of diced italian tomatoes seasoned with garlic, basil, and oregano. I made the night before and then the flavors could marry and used no boil noodles. This is def traditional italian lasagna. Nothing american nigh this one. It's a must attempt.UPDATE The no eddy noodles didn't work out so well. But employ traditional noodles and use the method of soaking them in hot h2o for thirty min. Works for me everytime. I likewise only added 1 tsp of kosher salt and not a tbl, I as well added about a half a palm full of crushed red pepper flakes about a tsp to starting time the sweet. My kiddos and husband can't become enough of this. This is def money. Besides the hush-hush italian thing is to add a compression of nutmeg to whatsoever sauce and it makes it pop. Why I don't know but my dad taught me and it has never failed me.
12/31/2011
Too much Love apple Paste for amount of liquid. Bring to a boil impossible without burning. Saved it by dumping a lot of cerise wine and some h2o in. Drank rest of ruddy vino and felt better.
02/10/2011
This was excellent and the sauce had a wonderful flavor! I mostly stuck to the recipe, except information technology calls for manner too much salt. I simply used ane tsp. Also, when layering the lasagna, you need 3 layers of noodles (4 ea) to fit the divided ricotta mixture in between. ii layers wouldn't even work. I used 1/4 of the sauce on the bottom, in between the layers and on top. These are very minor changes about simply the table salt and associates which I feel are mistakes in the recipe. Also, an ordinary, shallow 13x9 pan would exist as well small for this. I used a spacious lasagna pan. Thanks for the recipe!
09/17/2006
I have been on a long search and agree this is the best lasagna I have institute. The sauce is fantastic, which is a big compliment from me as I'yard very picky about my sauce. I read a lot of other people'south comments. At the cease of the day, I made the recipe as written except that I omitted the salt, use 1.25 pounds of ground beef, spicy italian sausage instead of sweet, and used but one-half the ricotta. How much ricotta yous use is actually up to personal taste. My view is a little goes a long ways. Several people mentioned doing it in three layers instead of two, merely two took it up to the very height of the pan anyway. This recipe is great!
07/23/2001
This is near my exact recipe for lasagne - except I like to use hot italian sausage and add some chopped mushrooms to the sauce while it is simmering. A dash or two of a good cherry wine to the sauce isn't a bad addition either. This is an admittedly wonderful dish - a little time consuming, but worth every minute!!
03/24/2010
THE REVIEWS ARE RIGHT! They all accept adept hints. 1. Soak the noodles for 20 minutes instead of boiling. 2. Omit the carbohydrate and table salt: the sausage has tons of salt/sugar too equally the tomato products and almost of the reviews that were negative said that it was too salty or sweetness three. I used fresh herbs and LOTS of them including fresh marjoram and tripled the garlic (some of the bad reviews said it was bland and then add what you usually like!). 4. Turn that water into red vino!!! 5. Add nutmeg to the ricotta mixture, I used lots of freshly ground nutmeg half-dozen. Make TWO DISHES! You're going to be in the kitchen for a while, simply double the recipe and freeze the actress one! I took intendance of 2 birthday parties with one rock so to speak... and EVERYONE RAVED!!!!!! This is not a lite lasagna, I served a picayune portion with lots of steamed asparagus and a low-cal salad (spinach with pomegranate seeds and goat cheese with champagne vinaigrette).
eleven/14/2007
No question this is an outstanding lasagna. I have had lasagna quite a lot in my life and this ane is at the height. The secret, or not and then secret, to this recipe is the sauce. I also love love love a good chicken parm and this will be the sauce I will apply for my chicken parm from at present on. I did make a couple changes that I don't think changed anything. One, reduce the salt content...it calls for also much. 2, use fresh herbs it worth the actress $. In building the lasagna, I tried to slash out some of the fatty. It wouldn't be the aforementioned with any other meat than is called for so I went afterwards the cheese to reduce the fat and cholesterol. I used non-fat ricotta cheese and lower fatty mozz. I nonetheless went with the regular parmigiana cheese, however. Other than that I went with the recipe which I almost never do. Give this ane a effort if you like good dishes similar this.
08/29/2001
This recipie was time consuming but piece of cake enough. I was so pleased with it - my husband and I were so busy gobbling it upward that I forgot to serve the garlic bread that I had made. My 14 month erstwhile was just shoveling it in, going "yum, yum." :) Somewhere along the line, it ended upwardly as well salty, so I would arrange that. I used the oven ready lasagna noodles. Sauce would be excellent just over pasta. Couldn't stop stealing some every bit it was simmering! Am afraid to brand this for my Mom - don't want to hurt her feelings - she'south worked a long time perfecting hers, but WOW this i was better than Mom's. Thanks for the recipie!
09/29/2009
The secret is the Italian sausage. It actually makes the lasagna so much better than the basic hamburger version. Freeze one-half uncooked for later, you lot'll require information technology again in about a week.
08/13/2009
I must annotate on the reactions to the sugar in the sauce...the purpose of the carbohydrate is to counter the bitter dorsum gustation of the various tomato products & non to sweeten it. Whenever I brand a tomato sauce I taste and determine the amount of carbohydrate needed normally it's nearly a tsp. I personally have never had to utilise that much sugar. Manifestly the salt was a typo as many have stated, that much salt would give me a stroke. tip: In a minor sautee pan put 2 or 3 Tb of olive oil and fresh minced garlic amount according to personal preference. (My family unit loves garlic and then I use approx. 4 to 6 cloves and put it through a garlic press or only smash) To this I add finely chopped onion, when the onion is tender I add all the seasonings minus the salt and seasonings are quite personal and differ equally exercise people and then employ what y'all dear, we like a little kick and use cherry-red pepper flakes. Turn down the temperature to depression afterward it sizzles, put a lid on and allow to simmer. This is an important step equally it infuses the flavors into the scant 'heart healthy' olive oil. Meanwhile cook and crumble desired meats. Lightly SALT your meat simply non the sausage! Prepare aside. (drain the excess oil from the meat). NOTE a very small amount of salt brings out the flavor of your meats. The sauce however,should not be salted. I savour the Hunts flavored sauces and one-time volition use their spaghetti sauce as a starter for my sauce just because it expedites time. Combine your sauce, meat and sauteed flavor., simmer/gather.
12/13/2010
Information technology is truely wonderful, except.....Manner TOO MUCH SALT! I made the recipe to the chef's specifications. I give it 5 stars, because it is awesome, but will omit the salt. The canned items and the sausage give information technology plenty.
02/27/2010
This is a nifty recipe, but it's a rip off of The New McCall's Cook Book (1973)
06/27/2007
Made this last night and idea it was horrible! Way too salty and I love salt! I will become back to my regular sauce of 1 large can (28 oz) crushed tomatos and 1 can diced tomatos 3 Tbsp EVOO, 3 cloves garlic, basil, oregano and Tbsp sugar. I'k not sure what went incorrect with this except perhaps the table salt content in the tomato sauce was loftier and that threw the whole thing off. My family ate information technology but asked for me to go back to the regular sauce recipe for next time. It did concur together good and the sliced mozza is a bang-up idea. Also placing the noodles in a casserole pan and soaking in humid water works very well even with rice pasta, which I have to substitute due to my wheat gluten allergy.
01/31/2001
Not easy, not quick. Merely oh, it is sooooo worth the wait and the work. I used turkey Italian sausage to cut out some fat, and it was great.
03/xi/2008
This lasagna is not bad and the sauce itself is awesome too. My husband told me that this sauce is amend that the ane I usually brand and that ane was from his mother's recipe. This recipe makes a little more sauce that you lot need so I use the leftover for some pasta or ravioli few days later. I followed some suggestions from the previous reviews and from making this recipe few times hither are some things I changed. *Used 1lb each of beefiness and Italian sausage *Used less salt (simply about a teaspoon) *Used only one tablespoon of sugar in the sauce *Used wine instead of h2o *Used fresh chopped basil instead of dry out (about ½ cup) *Used "ready to bake" lasagna noodles *Used fresh deli grade ricotta cheese not the processed stuff from the container *Used freshly grated Parmesan cheese This is a 5 start lasagna recipe that it improve than the one you order in the restaurant!! I oft add spinach (fresh spinach wilted with some butter) to the ricotta cheese and it tastes bully. Retrieve to always apply equally much fresh ingredients every bit y'all can – you will taste the difference (fresh ricotta and Parmesan, add together fresh parsley and basil etc) Enjoy! Also, brand the sauce a 24-hour interval earlier to save fourth dimension.
12/27/2000
Really the all-time!!! The only one that is truly similar my grandmother's. The combination of ground beefiness AND sausage tin can't be shell!
05/09/2009
OK, I simply made this for my family unit for Female parent's Day. I read a LOT of the reviews, and took notes on what each person was suggesting to make it better. It was admittedly the all-time lasagna I accept e'er had. Everyone LOVED it. Here are the changes I made after looking through the reviews, so you don't have to spend equally much time looking through them: i. Double the Ricotta. 2. Add some fresh spinach to the ricotta 3. Add a dash of nutmeg to the ricotta 3. Utilise Cajun sausage instead of sweet (adds a nice little kick) 4. Apply a Teaspoon of salt instead of a Tablespoon 5. I used probably 5 more than mozzarella slices than suggested. 6. Feel complimentary to be generous with the Parmesan. Extra cheese is a good affair! Savour!!
09/05/2001
THIS IS THE MOST DELICIOUS LASAGNA I HAVE EVER EATEN...TIME CONSUMING Merely WORTH Information technology !!!
04/26/2009
WITH ALL DUE RESPECT TO THE Possessor OF THE RECIPE A 9 X 13 IS Non BIG ENOUGH I ASSEMBLED IT VERY CAREFULLY Following THE DIRECTIONS BUT AT THE 2ND LAYER THE PAN WAS TOPPED I COULD Non FIT THE REST I TRANSFERED EVERYTHING TO A BIGGER PAN BIG MESS!!! Thank GOD I'M NOT HAVING ANYONE OVER And so MUCH Work FOR A MESSY LASAGNA!!! VERY DISSAPOINTED
02/21/2008
I find information technology strange that I am going confronting over 1200 people's opinions just this was quite maybe the worst lasagna I have ever had! It was dry, had a funny taste and was truly a waste of time and ingredients. No 1 out of my family of six liked this in the least! I approximate though that when u take a lasagna recipe that y'all've grown upwards with as I exercise, then dissimilar ones only don't compare.
05/19/2001
I make this sauce by itself all the time to use with spaghetti. I too utilise basis turkey chest and turkey sausage to cut downward on the fat and it's actually, really good. Anybody who has tried it loves it!
09/29/2001
This Lasanga is succulent. I used this recipe the offset fourth dimension I made lasanga, and I will probably never try another recipe. People beg for me to make information technology...
02/25/2001
Absolutely the best. Used Italian tomatoes, paste & sauce & fresh lasagna. Everyone loved information technology!
03/26/2001
Delicious! I used 1 lb beef, 1 lb sausage filling (casings removed) and colby jack cheese likewise as mozzarella. Information technology is better the next twenty-four hour period, and the meat sauce is just as expert on its own, on spaghetti, etc. Wonderful recipe.
03/23/2006
Lamentable, nosotros did not intendance for this. Nosotros institute the flavors very overpowering. Approximate we are looking for a receipe that blends together better. But thank you.
02/08/2011
This pasta sauce is excellent. We made information technology for pasta sauce an were and then impressed. The fennel seeds really add profoundly to the flavor and this was just w/ hamburger meat. I cant wait to brand this recipe in its entirety and enjoy it. I volition go to Whole foods for the meats and Fundamental Market for the vegetables.
05/02/2009
Best? You must be kidding me. I fabricated this today, it is style besides salty with the recommended salt quantity. I followed every step, I even starved myself and my husband to wait for the meat sauce to simmer for more than than one hr. iOther reviewer are but to kind I guess... People, exist honest! you're leading people similar me into wrong management. I wouldn't recommend this.
12/26/2001
Skilful stuff! A bit too sweet & a flake besides salty -- I would cut both the sugar & salt in half. Otherwise very practiced though, will replace my other lasagna recipes for this one. It is essential to simmer the sauce for at least an 60 minutes and a one-half, more if you have time.
11/xix/2001
I made this for my boyfriend on his birthday, He loved it. I idea information technology was wonderful too. The all-time I take e'er fabricated.
02/19/2011
Awesome season! I will double this sauce and then freeze portions for other futurity Italian meals. Here's my cloak-and-dagger for lasagna: Don't cook the noodles in h2o. They are much easier to piece of work with uncooked. Add an extra cup of water to the sauce per 13 Ten nine pan. Assemble the nighttime before, cover & refrigerate over night. Either bring it to room temperature before baking OR add extra time (15-30 min) to baking time. Bonus of refrigerating over night is that the flavors "blossom".
02/12/2008
A overnice recipe that was well received past the family. I was actually expecting a lot more subsequently reading the numerious reviews raving about this dish. The dish was ok, not "world'southward best" by whatsoever stretch. Definitely cut back on the table salt; with all the cheese information technology is salty enough without it!
xi/15/2004
I usually make the sauce from this recipe to serve on top of baked ziti at family gatherings, to appease both meat eaters and non. Other reviewers mention salt concerns. When I DO make the recipe in its entirety, I leave the salt out of the cheese mixture altogether. I call back the salt could be lowered in the sauce too with equally good results. I accept found that adding even a picayune as well much fresh parsley tin SERIOUSLY modify the flavour of the sauce. I recommend adding information technology at the tail cease of the sauce cook time, to sense of taste. Lower by half or omit the parsley in the cheese mixture altogether. I make the sauce in the boring cooker (less mess). Adjacent time I might switch to dried parsley, every bit it is less potent and less probable to 'build' in flavor over time.
02/ten/2011
This was splendid and the sauce had a wonderful flavor! I more often than not stuck to the recipe, except it calls for fashion as well much common salt. I only used i tsp. Also, when layering the lasagna, you demand three layers of noodles (4 ea) to fit the divided ricotta mixture in between. ii layers wouldn't fifty-fifty work. I used ane/four of the sauce on the bottom, in between the layers and on top. These are very small changes about only the salt and assembly which I feel are mistakes in the recipe. Also, an ordinary, shallow 13x9 pan would exist too pocket-size for this. I used a spacious lasagna pan. Thanks for the recipe!
05/18/2008
Very unimpressed. The sauce was so sweet..non accurate italian if that is what you are lokking for. Waste of fourth dimension and money!
01/30/2012
I made this thinking that it was going to turn out great considering the number of positive reviews. :(. There is WAY too much salt. It was so salty and I was and then disappointed to serve this to my guests. Delight fix the amount of salt. Horrible waste material of food I can't eat the leftovers.
12/27/2010
3 of my friends and I all made this recipe separately inside a few weeks of each other. Nosotros each followed the recipe exactly. We all agreed information technology was the weirdest lasagna we take e'er eaten.
01/19/2012
To me, this was just OK. I don't call back at that place's most enough cheese and information technology was just and so heavy with all the meat. I retrieve information technology's only my personal tastes that I adopt a lighter version of lasagne. It was very expensive too, then I gauge I expected information technology to taste out-of-this world and so I felt a bit let downwards.
11/13/2008
I am so disapointed with this recipe. Reading all the reviews, I actually idea this would exist worth the piece of work. Unfortunately, even though I followed exactly every bit written, information technology came out also salty, and also sweet at the same fourth dimension. Very hard to cease a whole piece. My kids were begging me to permit them not finish their piece. It isn't horrible, but for the time and attempt information technology takes to make, it is definately Not worth information technology. I didn't understand why raters loved this one and then much. No vegetables fabricated this lasagna so incredibly heavy and hard to digest. I am and then deplorable, only will never make again. Will stick to my usual much more simple, faster recipe that is too mode healthier.:( thanks for sharing though!
11/29/2001
Admittedly the world's best. I accept made this with beef, and too with ground turkey and turkey sausage... it is equally equally good as my dad's world's famous lasagna (which is maxim a lot)
10/15/2008
Too salty and also tomato-y and simply not very expert at all.
10/15/2001
Very, very good lasagna. My husband and daughter truly loved this recipe, but my picky eater son did not. His loss! This recipe does take some time to assemble, but is worth the effort if you're craving a good lasagna. We made the sauce the day before and that seemed to help.
12/06/2011
Lamentable, Johnchandler. My family and I have had lasagnas that required way less work with far fewer ingredients that have tasted infinitely better.
02/06/2011
Fantastic recipe. I didn't change a affair. In fact, the meat sauce in this recipe has go my go-to for rotini bakes, manicotti or anything else that Sunday dinner needs!
ten/17/2010
Sooo yummy! The sauce can be used as a spagetti sauce too.
01/28/2002
This was a cracking lasagna. I especially similar the sauce - wonderful season. I would cut the amount of meat & sausage to 1# total, however. It seemed similar as well much meat to me. I will keep this recipe & make again.
04/02/2009
The lasagna just didn't gustatory modality good. Too much meat, not plenty cheese, and something off near the spices. I don't recommend this recipe.
07/24/2005
My husband loved this lasagna, but I thought it was waaay too salty! I would omit some of the table salt. Also, it isn't the lasagna for you lot if you like a cheesy lasagna, this had so much meat, I had leftover to freeze for spaghetti sauce some other night! Overall, it was OK for as long as information technology takes. The meat sauce is really expert though, and I might use it again.
09/04/2007
This is a skilful basic start, however, I felt it calls for besides much salt and saccharide. I e'er add a pinch of sugar to neutralize the acid in tomato plant sauce, however, what I add is based on gustation, and taste only. Some canned tomatoes and pastes accept a sweeter gustation than others, and so I utilise taste as my just ways for adding sugar. This recipe was common salt heavy for me - I've never added salt to ricotta and won't. Real ricotta has such a smooth, delicate flavor; I can't imagine what salt might practise to it. This is also very compact. Though I adopt the blend of sausage/beef, I think it's a thing of personal preference. I also agree it needs more cheese, and nosotros add different varities. This is a good, basic recipe - add together & modify as yous wish, it is a solid foundation.
02/01/2011
Not the best lasagna.
07/17/2007
Adept! I would add more than garlic and Italian seasoning. I decreased the common salt per the reviews. Maybe if I added the whole corporeality of salt I may not have to add more seasoning. I thought this Lasagna was so creamy. I commonly utilize one/2 Ricotta and half cottge chese. I think I would do Ricotta cheese but. I will make again to see if my own recommendations will arrive the Best Lasagna. I do not call up simmering the meat/sauce is necessary. iv/8/15- I decreased the tomato paste, used oregano instead of italian seasoning and used shredded mozarella cheese equally MertroWestJP suggested. I added more than garlic and a splash of red vino. I remember the fennel is a must; decrease the fennel per your liking. No salt was added to the recipe. As I said in my previous 1 of the creamiest lasagna'due south I have e'er fabricated?
12/26/2010
I made the lasagna this Christmas eve for my Italian family unit and no ane enjoyed the recipe. The sauce was not hearty plenty, too overloaded with meat. The ricotta mixture was too dry out and left a weird "coating" in your oral fissure afterward eating. I take made bootleg sauce and lasagna many times with a family unit recipe, thought I would effort something unlike. Will NEVER repeat. Non for the authentic Italian taste buds.
01/23/2011
This is the best lasagna! My husband who is not a huge fan of Lasagna but really liked this one and even commented on it (this is huge for him) I didnt change anything when making it for lasagna but did add more sauce and a footling more water for spaghetti. Such a great recipe and the rocotta is not to much either... thanks for sharing and ENJOY!
ten/13/2010
What a huge thwarting!!! Existence a large fan of lasange and Italian nutrient in general, when I saw this recipe and the reviews it was receiving I had to try it. I followed the recipe exactly. Possibly it'south an American taste matter merely Italian food should not be that sweetness, it was like eating a dessert. I know I'one thousand in the minority here, not liking this recipe, simply equally a fan of fine Italian cuisine I felt so strongly about this recipe I joined this site merely to warn people away from it.
12/15/2010
I also added 1/eight c red vino, 1/eight c olive oil, and 2 bay leaves to the sauce. I let the sauce simmer for a couple of hrs to permit the flavors mix together. I besides used fresh (block) of parmesan...tastes And so much better than the powdered stuff! I cutting the sausage/ground beef in one-half, due to not liking that much meat in my lasagna. A very proficient recipe....my family loved it!
01/15/2008
This lasagna was reallllly banal. Waste matter of time and coin.
12/31/2010
Actually skillful lasagne recipe! I love the combo of the sausage and the beef!
04/18/2009
For the thousands of five star reviews I was very surprised and disappointed in how bland this recipe was. I made this for Easter which was a large fault considering I was trying to impress my guests. It made a huge amount simply no one said a word and in that location was more than half left over that I ended up throwing away. :o( I followed the recipe to the alphabetic character so I don't what went wrong. I won't be making this once more. Too much work and very bland.
09/01/2008
also salty! did i exercise something wrong?
12/xv/2010
this really is the world'south best lasagna. i did not change a thing. i just divide the layers into 3. amazing. thank you for posting. this is a keeper.
12/12/2018
Excellent recipe! Anybody loved information technology! I followed some other reviewers advice and put my noodles in a pan with hot water to soften while I finished gathering ingredients. (twenty minutes or so) Information technology saved me having to wash a big pot simply for the noodles plus they were much easier to utilise!
01/23/2011
this was ok. very greasy. and expensive. i brand a uncomplicated lasagna from kraftfoods site that is much easier and better.
10/23/2001
I unremarkably throw a lasagne together merely decided to try this one. We thought it was excellent, and I used a soy-based sausage and didn't have quite enough mozzaarella so used colby. I'd recommend following the recipe closely; I call back information technology is how it is put together that makes information technology good. I had more than plenty sauce then set some aside for broiled eggplant later.
01/23/2011
I don't get why people think this recipe is and then proficient? It's perfectly fine, but not great. Plain all lasagna recipes are virtually the same...it's the sauce that makes the difference from i recipe to the adjacent, and this was a very average sauce, and a fleck too thick. I volition say because it is so benign, it was very kid friendly. It did set up perfectly, only honestly, between this and a jar of Ragu, past the fourth dimension you add the meat, onions and garlic, not sure yous could really tell much difference. I used all top-shelf ingredients, including real Italian Ricotta cheese, and a better brand of motz cheese, and I fabricated it the night earlier and baked the next afternoon. It was perfectly "fine", and anybody cleaned their plates, but no one thought information technology was "great"…I had vi family members over for dinner, and then you lot know I got an honest opinion! I knew the sauce wasn't cracking before I began assembly…lesson learned, don't assembly until you lot dear the sauce...keep working on the texture and the flavor before layering! I also doubled the sauce and fabricated this a 3 layer pan. The photo attached is Non a photo of this recipe, as the original recipe is simply ii layers.
07/ten/2011
I gauge with a name like "Earth's Best", at that place should be no doubtfulness about it, correct? Give thanks yous for sharing, nonetheless, the "world's all-time" would definitely telephone call for fresh basil, not dried. Besides, I employ fresh oregano, thyme, rosemary, and bay foliage in the gravy, non italian seasoning, along with a touch on of ruby-red wine. Actually and truly makes all the difference. As well, in that location is a hugger-mugger ingredient that the most Astonishing italian cooks utilise in their gravy just I just can't mention information technology hither... This recipe is ok but distressing, not the world'due south all-time.
05/20/2011
This lasagna was not for usa. My husband and I like meaty, spicy italian food so I was looking forrard to making "the world's all-time lasagna". I know the recipe called for sugar & sweet italian sausage simply the sweetness was over powering. A lot of piece of work for little reward.
10/29/2001
This is really a finger licking World's best Lasagna !!
01/30/2002
This lasagna was so adept. I will continue to brand it. Information technology was a large hit with all who ate it. I would not alter anything about information technology. The sauce was splendid!
05/17/2007
I made this the other day, and everyone thought it was pretty good...just not the best. I followed the recipe, but cut the salt way down. I also allow it sit overnight in the refrigerator to meld, which did add a lot to the flavor. Still, my daughter said information technology was good, simply said she preferred my normal lasagna recipe. My boyfriend idea it was decent the first day, only when he had it for dejeuner the next day, he upgraded his opinion to "very proficient." I will probably make this one once again, though, and add together some fresh basil and oregano.
09/24/2007
1. Apply only a 1 3rd of the common salt. 2. I did not fine a sweet Italian sausage and use local substitute, one advise. Frankly I did not understand how to process the sausage and I cut it on thin slices. But because the sausage was a raw one in process of cocking the sausage chunks became big. And so my advice is to refrigerate the sausage than leave it on warm identify for about xx-xxx minutes and before its consummate unfreezing cut information technology on very thin pieces. It'south condition will let y'all to cut it on very sparse pieces. 3. I make the lasagna with Barilla products and I did not soak the lasagna noodles in the water. Instead I pour the water from 1 pack of the mozzarella cheese over the lasagna before the backing. 4. And I use approximate 22 lasagna noodles. (Please excuse my bad English!)
03/fourteen/2011
Made this recipe to a T...at first. The sauce has a dainty flavor, but made equally the recipe calls leaves it very salty. I ended up calculation a fleck more sugar to even the ratio out. But let'southward be honest--for the time, effort, and expense, this quite literally tastes similar a Stouffer's! It is not unique enough to be "world's best." There's an Italian eatery an hour away from where I live that truly has the all-time lasagna e'er. Once information technology'south gone, it's gone--they make a sure number of batches a day. If I ever figure out their recipe, I think nosotros can crown a new lasagna.
eleven/13/2001
At present I am not a cook but this impressed everyone! The only thing I added was marinated mushrooms. My husband, who is an excellant cook, really loved it. It did take a little fourth dimension and made a mess in my kitchen merely was well worth it.
05/25/2009
I tin can't believe that I doubted my ain judgement and went forth with putting the whole tablespoon of salt in! Manner to much common salt and very dry. I even went back to the recipe to see if I had in fact made a mistake and used the common salt that was supposed to get into the water for the pasta. I can't believe that there are so many positive comments....oh well, side by side time I'll accept to read alot farther back in the reviews.
09/30/2001
Yummy! Takes some time to prepare simply it'due south worth the effort. The but change I'll make next time is to reduce the salt by about 1/2 and throw in some other veggies like celery, mushrooms or maybe some cherry or green peppers. This volition be a regular in our home!
02/17/2010
I was very disappointed with this recipe. My mom has fabricated the virtually phenomenal, tasty lasagne I've always had, simply I decided to venture out and try this one. I had visitor over and served this, but thought information technology was so bland that I apologized. I did everything the recipe said, and I had all the ingredients, there was only NOT enough flavour. I won't be making this again, and I am going straight back to my mom's incredible recipe.
02/26/2007
I made this lasagna for friends and family unit, and everyone loved information technology!
08/04/2008
it was alright merely even so not the best
08/29/2011
I tried this recipe and admittedly didn't bask it. My boyfriend literally asked me why I switched from my lasagna recipe (which he actually enjoys) to this ane.
05/28/2010
Look elsewhere! I am a pretty darn expert cook....and this is tasteless and deadening! I did non care for it at all.
11/09/2010
my kids ate this right up and compared it to beingness merely equally proficient or better than the spagetti mill...thanks.
01/09/2011
okay...wayyyyy over rated... and waaaaaaay too salty... this lasagna certainly wasn't bad but in No way was i blown away...it was only fine...would take rather saved myselft the all afternoon of preparing it and opened a jar of ragu..that has much more season..the only flavor in this is using the sweetness sausage and i practice that all the time..simply sayin...reviews are mode to generous.
09/xviii/2002
This recipe kicks lasagna butt. Information technology has officially replaced any other lasagna recipe I accept used or would even consider using in the future. I cooked the sauce for 4 hours, and will cook it even longer next time - information technology just gets better and meliorate. My suggestions: no carbohydrate, no salt, hot italian sausages. I made Terri McCarrell's "Foccaccia Breadstuff" recipe, and came up with my new most FAVORITE meal.
01/05/2011
I thought information technology was pretty good, but I added more spices! IT NEEDS More than GARLIC!!! I dear garlic and I added lots :)
02/xviii/2011
I made it. I loved it. That's all you need to know.
04/28/2008
Definitely not globe's best--information technology was runny and non worth the trouble to make. Tasted OK the first night but was besides soggy to relish the leftovers. My guests said they liked information technology but no one took seconds. :( I'll stick to stouffer's from at present on...
02/ten/2010
I did the recipe with no changes....as my niece would say "NO LIKEY". Worst lasange I've ever fabricated.
04/xiii/2011
I am not impressed. I followed directions exactly. Did not alter even one little matter this lasagna turned out dry and about tasteless. And the texture of the ricotta cheese was a real turn off for me personally although married man said he didn't mind it. Will not exist repeating this. Information technology was a lot of work for a very disappointing dinner.
02/07/2011
There are ameliorate recipes out there for my gustatory modality that satisfies my family unit. Tyler Florenece's meets those needs.
10/29/2011
Sorry, I don't understand the appeal. I fabricated this recipes exactly every bit described. It was WAY as well cheesy and runny. Nosotros called information technology "the meat slop." Too much meat and cheese and sauce.
03/10/2009
I am really sorry merely I exercise not call back this ws peachy at all. I did not listen the piece of work involved but information technology was a big waste of ingredients as here is my usual recipe for lasagna.....2 tins Campbells Tomato soup, i pd ground beef, 1 packet Lawrey'south spagetti sauce mix, Italian spices, garlic. Cook meat then but rut sauce until hot. Layer with 1 500 ml cottage cheese with 1 egg mixed in and Parmesan cheese. Also a layer of mozarella and mozarella cheese on top. Very simple but personally I idea much meliorate and cheaper than the "Earth'due south Best Lagagna".
01/24/2010
All I can say is I did not like this at all!
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Source: https://www.allrecipes.com/recipe/23600/worlds-best-lasagna/
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