My Lasagna Recipe

Print No 1 Lasagna Recipe

Nov 22nd, 2009 by Lasagna

Ingredients

1 pound of sweet Italian sausage
1 pound of ground beef
1/2 cup of chopped onions
2 cloves of garlic chopped
1 (28 ounce) can of crushed tomatoes
2 (8 ounce) cans of tomato sauce
2 (6 ounce) cans of tomato paste
1/2 Cup of Water
2 tablespoons white sugar
1 teaspoon fennel seed
2 teaspoons fresh Basil leaves chopped
4 tablespoons fresh Italian parsley chopped
1 teaspoon salt
1 teaspoon Italian Seasoning
1/2 teaspoon ground pepper
23 ounces of ricotta cheese.
1/2 teaspoon fresh grated nutmeg
1 egg
1 pound shredded mozzarella cheese
1 cup grated Parmesan cheese
12 Lasagna Noodles

Directions

1. Start with the following in a pot.
1 pound of sweet Italian sausage
1 pound of ground beef
1/2 cup of chopped onions
2 cloves of garlic chopped

Brown the ground beef, Italian sausage, onions and garlic in a pot until they start to look. It takes about 6 to 9 minutes to brown the meat. I like to use a Dutch oven to cook this portion of the recipe. I use a medium low temperature to brown the meat. It is optional to remove the grease from the meat once it is finished browning, your choice.

2. Add the following:
1 (28 ounce) can of crushed tomatoes
2 (8 ounce) cans of tomato sauce
2 (6 ounce) cans of tomato paste
1/2 cup of water

Gently stir this into the cooking meat.

3. Add the following:
2 tablespoons white sugar
1 teaspoon fennel seed
2 teaspoons fresh Basil leaves chopped
2 tablespoons fresh Italian parsley chopped
1 teaspoon salt
1 teaspoon Italian Seasoning
1/2 teaspoon ground pepper

Gently stir these seasoning into the sauce.
Cover the pot and let the meat sauce simmer. Simmer on low heat for 1 hour and 30 minutes

4. Soak 12 lasagna noodles.
The lasagna noodles need to be soaked in hot tap water for 15 minutes.

5. While the noodles are soaking you can make the cheese filling.
Put the following in a mixing bowl:
23 ounces of ricotta cheese.
1/2 teaspoon fresh grated nutmeg
Grate fresh nutmeg over the Ricotta cheese.

6. Add the following
1 egg
2 tablespoons fresh Italian parsley chopped
Mix these ingredients together with a spoon

7. Now we start building the lasagna layers.
Use a 9×13 inch baking pan.
Spread 2 Cups of meat sauce on the bottom of the pan.
Remove your lasagna noodles out of the water bath. Shake water off wet noodles.
Lay 6 noodles across the layer of sauce.
Spread half of the ricotta cheese mixture over the layer of noodles.
Spread 1/2 of the mozzarella cheese over the ricotta layer.
Sprinkle half of the Parmesan cheese over the mozzarella layer
Spread 2 cups of meat sauce over the cheese layer
Lay down the next layer of noodles
Spread the remaining ricotta mixture over noodles
Spread the mozzarella and Parmesan cheeses saving some cheese for the top of the lasagna
Put the last layer of meat sauce on the cheeses
Sprinkle the remaining cheese on top.

8. Cover with foil
Bake in preheated oven at 350 for 25 minutes
Remove foil and bake uncovered for another 25 minutes.
Remove from oven and allow to cool for approximately 15 minutes.
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This helps pay for the hosting cost of the website. Thanks and enjoy!!
–Serves 12 people–

99 Responses to “Print No 1 Lasagna Recipe”

on 14 Nov 2008 at 11:26 pm1Cheri

Is the 23 oz of ricotta by weight or volume? I don’t know whether to weigh out 23 oz on a scale, or measure 23 oz in a measuring cup. ??? I’m making two of these lasagnas so I bought a large 3 lb (1.36 kg) container at my local wholesale club. Not sure how much to use for each lasagna. I’m going to guesstimate since I’m making this now, but a reply would be appreciated for future reference. Thanks – can’t wait to try this.
on 16 Nov 2008 at 2:27 am2Lasagna

Cheri,
The oz are measured off the ricotta cheese containers.
on 23 Nov 2008 at 10:21 am3Cheri

Well I used the whole 3 lbs so I guess I had about 24 oz by weight for each pan. It didn’t seem like quite enough when I made them up, but they turned out great. I made up 2 pans on Friday evening and put them in the fridge til Saturday evening then baked them. Delicious and so easy for a party to be able to make ahead. This is my new standard recipe. Thanks for sharing. It was really, really good and I got lots of compliments.
on 24 Nov 2008 at 5:23 pm4Margie

Can I make the Lasagna without baking to keep in fridge for 2-days then cook on 3rd day?
on 25 Nov 2008 at 2:27 am5Lasagna

Hey Margie
You can make the sauce 2 days before but don’t assemble the lasagna until the day you cook it. You would not be happy with the results if you assembled it 2 days before you cooked it.
on 04 Dec 2008 at 2:53 am6Brenna

This has to be the BEST lasagna recipe! Thank you so much for it. It came out so good (I made it tonight) and my husband couldn’t stop raving about it.
Thanks again ^^
on 06 Dec 2008 at 5:29 pm7marti

are the noodles the no boil type? Thanks, Marti
on 11 Dec 2008 at 4:58 am8Lasagna

Hey Marti
I use the regular lasagna noodles but you can use the no boil type if you wish.
on 11 Dec 2008 at 11:33 am9Deb

Hi Marti, Not clear to me from the last question. You take regular lasagna noodles and just soak them for 15 minutes in hot water-you do not cook them according to the box (boil them). They are only soaked and them put into the recipe. Sorry but I wanted to be sure about this. Thanks.
on 11 Dec 2008 at 3:55 pm10Lasagna

I take regular lasagna noodles and soad in hot water out of the tap for 15 minutes. They will continue to cook when the entire lasagna bakes. No need to boil the regular noodles if you use this method.
on 14 Dec 2008 at 5:30 pm11Lasagna

I run the no cook lasagna noodles under cold water before layering. This assures that they’ll cook properly without any dry spots
Be sure every noodle is covered with cheese and/or sauce. Spread your filling all the way to the edges of each noodle. Otherwise th part of the noodle that is exposed will not soften up, and you’ll have a crunchy surprise around the edges of your lasagna.
on 16 Dec 2008 at 2:51 am12Judy

Looks like a great recipe! I am making it tonight, and freezing for Christmas. Have you ever done this? I am wondering how long to reheat it from frozen. Thanks!
on 16 Dec 2008 at 5:08 am13Lasagna

I have not tried freezing it for more than 3 days. Let me know how it turns out.
on 18 Dec 2008 at 1:05 am14Judy

Do you thaw it and reheat or reheat it from it’s frozen state? How long do you heat it for? Thanks.
on 13 Jan 2009 at 2:59 pm15David

I made this lasagna for my son’s birthday last night. It was fantastic! Everyone raved about it and asked for the recipe. I would like to add some suggestions based on my experience with it. I found that I actually needed 14 rather than 12 lasagna noodles because the length of my noodles left a few inches on either end of the 9×13 pan, so for each layer after laying 6 noodles vertically, I added 1 noodle broken in two horizontally on one end. Also, I wondered if 23 ounces of Ricotta was a misprint and you meant 32 ounces. I used a 32 ounce container and that seemed correct. I also happened to prepare the whole thing the day before and left it in the refrigerator overnight. I added a few minutes to the cooking time.
on 18 Jan 2009 at 2:23 pm16Bob

This really is a great recipe. I made this for my wife and in-laws, and both loved it; my wife said it was the best lasagna she ever had. I actually used the full 32-oz. container of ricotta, and it still came out okay, but that may be because I scaled the size up a bit. For the tomatoes, I used my favorite technique: I started with a huge 96-oz. can of whole tomatoes and juice, and put that in our large Le Creuset French Oven pot over low heat for basically the entire day. By day’s end it has reduced and melted to about 32 oz. of beautiful, sweet tomato sauce, without adding anything. It was just the right amount for this recipe. What most impressed me about this lasagna was that it wasn’t too watery or too thick; it held together just right.
on 21 Mar 2009 at 6:00 pm17kathleen

hi, I just made the sauce, and will let the flavors combine overnight as you suggest. My question is, can I substitue whole wheat lasagna noodles? and still use your “soak in hot water for 15 minutes” method…I really hate boiling noodles!!! So I would love to use your method. Thanks, kathleen
on 22 Mar 2009 at 4:05 am18Lasagna

Hey Kathleen
To be honest I have not tried whole wheat lasagna noodles yet. Let me know how they turn out.
on 02 Apr 2009 at 8:27 pm19Stuart

This is the best recipe I have ever made. I am not a big fan of Lasagna, and I eat this one!! I made it a couple of times and now this is what I am asked to prepare and bring to all of the families holiday gatherings. It even impressed my mother-in-law so I got brownie points with her too!! Thanks
on 13 Aug 2009 at 4:17 am20jhildebrand528

As a firefighter, it can be a challenge to cook for 10 hungry men who also demand quality. I tried this recipe and it was a huge hit. Some of the veterans deemed it the best lasagna they ever had in a fire hall. Thanks for sharing the recipe!
on 13 Aug 2009 at 4:25 am21Lasagna

Hey jhildebrand528
Glad to hear everyone liked the recipe!! Email me a photo to the firehouse and I will put it up on the blog!!
on 12 Nov 2009 at 5:50 am22Eliz

Having people over Friday. I’m searched for a great lasagna recipe and I think I’ve found it. I’ll let you know how it turns out.
Elizabeth
on 12 Nov 2009 at 6:03 am23Lasagna

Eliz
I know you will be happy with the lasagna!! Good luck!!
on 13 Nov 2009 at 3:43 am24Eliz

Update: I’ve taken your suggestion and am doing the meat sauce the night before. I’m browning the meat as I type. Since I have a few “eat healthy” kinds of people coming over I used ground chicken instead of beef (I hope your not shaking your head at me). Though I am using the “full-blown” regualr Italian sausage.

Have you tried a low-fat version of this?

The sauce is calling…

Elizabeth
on 14 Nov 2009 at 7:33 pm25Lasagna

I bet it taste great! Let me know how it turns out.
on 14 Nov 2009 at 10:42 pm26Kathy

Hello! I am trying your recipe tonight…. can you tell me the ricotta cheese, is it 23 oz or 32 oz? The large container is 32 oz….
Thanks!
on 15 Nov 2009 at 12:13 am27Lasagna

It is 23 oz. I buy ricotta in 8 oz containers so it is easier to divide. I need to try it with the full 24 oz in 3 containers but have not. I am sure it would work.
Will put on my to do list
on 15 Nov 2009 at 12:32 am28Kathy

Oh great! Thank you!. My lasagna is in the oven cooking now but the sauce is “KILLER”…. …..
on 20 Nov 2009 at 12:14 am29rod oppriecht

I like the looks of your recipe. I’m planning to tripple it and bake it in a 3″ deep 14×18 (turkey) pan. Will I have to tripple the bake time, too? I must serve 25+ guests mid-December.
on 20 Nov 2009 at 12:24 am30Lasagna

I have never made a lasagna that size so I don’t know the correct time. I would cook three separate lasagnas according to the recipe so you would have success. But good luck!!
on 21 Nov 2009 at 12:54 am31VP

About a low fat version of this…

The way I usually make this is to try and make a healthier version:

make sure to use 93 – 95% lean ground beef

use chicken italian sausage (it doesn’t make the taste any worse, most people who I’ve made this for both ways prefer the chicken!)

use part-skim ricotta (fat-free changes the taste too much for me) and part-skim mozarella (same problem with fat free)

also, I tend to half the sugar and omit the salt

finally, I usually use whole wheat lasagna noodles

comes out just as delectably tasty as the normal version, but is quite a bit healthier!
on 22 Nov 2009 at 11:39 am32Trollinger

This post is what is am searching exactly! thank you for the information
on 23 Nov 2009 at 1:53 pm33joan jacuk

Do you bake the lasagna then freeze it? Do you let it thraw before reheating again and for how long?
Joan
on 24 Nov 2009 at 3:38 am34Lasagna

I bake my lasagna then freeze it.
Thaw before reheating and reheat un-covered.
I use my cooking thermometer to test for doneness.
Times all vary with different sizes and portions.
I reheat on 350 degrees F. for 20 to 30 minutes.
If you don’t have a cooking thermometer then use a knife. Insert in to the middle of the lasagna after 20 minutes and pull out to test temp to the touch
Be sure to heat through and let stand for 10 minutes before serving
on 25 Nov 2009 at 2:39 am35Erika

Wow – truly a #1 lasagna recipe. Even without the sausage, it’s divine… Thanks for this!
on 25 Nov 2009 at 10:52 am36Fairless

nice lasagna post!
on 26 Nov 2009 at 1:54 am37Lori

I made this recipe using gluten free noodles and it was fantastic. I have never made lasagna before but I will definitely be making it again. Thanks for the recipe. Now if I could only find a recipe for antipasta salad…..
on 27 Nov 2009 at 4:59 pm38Judie

I doubled this recipe and put it in an oversized aluminum pan for a church dinner. It was a hit! Thanks.
on 30 Nov 2009 at 12:25 am39Beck

I have to say that this is indeed the best recipe ever! I was having our church small group over for dinner and was lost for what entree to fix. When I found this recipe, I thought I would give it a try. It was such a hit. The lasagna is amazing and I suggest this recipe to all! Best lasagna recipe….no doubt!

Thank you!!!
on 06 Dec 2009 at 5:03 am40Luis

first of all great recipe and instructions. i rarely cook and ive made this lasagna a couple times and people love it. i did try it differently….the second time i used turkey sausage and it was just as good. i also am not a big fan of ricotta and only use 15oz. i also added shredded asiago and provolone. my lasagna also has slightly more meat than the recipe. everyone says its the best lasagna they ever had….they say its so hearty. thanks again.
on 08 Dec 2009 at 3:24 am41Eliz

Hello. I commented on 12 & 13 Nov. I wanted to tell you how the lasagna worked out…

It was fantastic!! I made the sauce a day in advance (it took a while to make) and it was amazing tasting that day…only better the next day. I got huge raves from my dinner party friends.

I’m not a big “cooker” and I was a little nervous that I might not be successful in making it taste as good as you said it would be, but the recipe was easy enough for a novice to put it together.

Thank you – thank you – thank you for taking the time to perfect your recipe and share with the world. It is now in my recipe box and I will make it again.

Eliz
on 08 Dec 2009 at 4:27 am42Lasagna

So glad to hear that your dinner went so well!!
on 09 Dec 2009 at 2:43 am43kinty

I just wanted to say thank you so much for sharing your recipe. I followed the directions exactly (except I used 32 oz ricotta cheese) making it for a group of friends recently and they loved it. I don’t normally enjoy cooking but I really enjoyed making lasagna with your recipe as I could tell from the beginning that it was going to turn out well. Thank you!
on 09 Dec 2009 at 4:45 pm44Ricardo

This recipe was great.. I think based on the size of my pan I could have used a little more ricotta cheese. Great job and it was very easy to follow!
on 10 Dec 2009 at 12:34 am45Mayra

Hi
How many does this recipe serve?
on 10 Dec 2009 at 11:47 am46Anonymous

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on 11 Dec 2009 at 5:31 am47Lasagna

–Serves 12 people–
on 12 Dec 2009 at 11:26 pm48Whonewit

It would be helpful to have the noodles in the actual ingredient list. I’d hate to send my husband for the ingredients and have him come home without any noodles.
on 15 Dec 2009 at 2:54 am49Julett M. Broadnax

I will be making this recipe doubled in 2 separate pans. The only thing I will change is making it 32 oz of the ricotta – plus place sliced black olives on the top for the final baking period – this is similar to a recipe that calls for olives called “Party Lasagna” cause the olives make it look so festive. Thought some might like to add this idea.
on 15 Dec 2009 at 3:08 am50Lasagna

Let me know how it turns out!!!
on 19 Dec 2009 at 2:05 pm51Brom

cool pics
on 19 Dec 2009 at 4:57 pm52blikz

i’ll gonna try this recipe. many thanks!
on 19 Dec 2009 at 5:26 pm53melousine

i’m from cebu city and i’m so eager to try this recipe but can’t find ricotta cheese anywhere here, is there any substitute to ricotta cheese?
on 20 Dec 2009 at 12:12 am54Lasagna

Some folks substitute cottage cheese
on 22 Dec 2009 at 1:23 pm55Cathy

Hi…
I am in the middle of making this lasagna recipe!
The sauce smells devine! I can’t wait, I am serving it for Christmas Day. Going to freeze it and rebake it. Thank you for sharing. Is this an old family recipe?
I’ll give you feedback after Christmas.
My Santa is getting pretty chubby so he should love this!
on 22 Dec 2009 at 4:52 pm56Carole S.

I made this last night…in my opinion, it was very good, but not drop-dead delicious. I felt it was a tad drier than I like-maybe because the noodles are not cooked so maybe they absorb the sauce? Has anyone tried cooking the noodles beforehand instead of soaking? Or maybe soaking in them in water that has been boiled instead of warm tap water? Oh- the sauce you make is wonderful-the best part!!
on 24 Dec 2009 at 1:56 pm57Kelli

I made this sauce yesterday – DELICIOUS!!
Going to make the Lasagna tonight and wondering if I can use a 8 by 10 instead of a 9 by 13 pan. (Can you tell I don’t cook?) The noodles are just under 10 inches. Or should I stick with the larger pan??
I have never cooked anything other than ham for my inlaws and family..so wish me well
on 24 Dec 2009 at 4:42 pm58Lasagna

my advice is stick with what you know. Use the 9 by 13 pan to guarantee the results
Happy Holidays.
on 24 Dec 2009 at 5:01 pm59Kelli

Thanks! Will let you know all about the fabulous comments I get tonight!!
on 25 Dec 2009 at 1:51 am60Paul

Hi, made this lasagna for Christmas Eve dinner at my mom’s. It was a hit! Thanks for sharing the excellent recipe. I was chicken to just soak the noodles so I soaked them per the recipe and then boiled them really quick for six minutes. No problems at all. My kids devoured this too and they are usually picky about lasagna. I get some really good Italian sausage from our local Italian market and it makes a world of difference I’m sure. Thanks for the best lasagna ever!!!
on 25 Dec 2009 at 10:56 pm61Vicki

Wow, this is the best lasagna I have ever made. Thanks for the recipe. People, don’t be afraid to just soak the noodles. It worked perfectly. They weren’t mushy. The sauce was wonderful and it was a Christmas dinner hit!!
on 03 Jan 2010 at 10:10 pm62Julie

The best lasagne we’ve ever had! My husband asks for this often. Thanks alot!!!!!
on 09 Jan 2010 at 11:39 pm63rick g

Very nice recipe. I added a some button and portabello mushrooms (sauteed slightly in olive oil) and added to the top of the second layer of sauce.
on 12 Jan 2010 at 2:04 pm64vanessa

Hi!
I’m planning to cook lasagna for the first time for my boyfriend tomorrow night. i’m going to make this sauce tonight. i’m not much of a cooker, but am usually pretty good with recipes. do you have any suggestions for a first timer? any place i might get caught up and have some trouble with? i saw you wrote about covering the whole noodle so no parts get hard. i really appreciate your help! Thanks!
on 12 Jan 2010 at 6:42 pm65Lasagna

Just take your time. Follow the insturctions and photos and you will be fine. Make sure to soak the noodles in hot tap water as instructed.
Good Luck!!
on 16 Jan 2010 at 4:59 am66jen g.

I am making this for about 20 people, i like my lasagna very saucy and not dry at all, I have tried some lasagna recipes and it has been not saucy enough….do you recommend doing anything extra to make it saucy or will following the recipe be saucy? The recipe looks amazing and can’t wait to try it!
Jen
on 16 Jan 2010 at 5:45 am67Lasagna

Hey Jen
It’s hard to know how you like your lasagna but this recipe has an incredible rich sauce. I have not had any complaints as to it being dry.
on 17 Jan 2010 at 1:42 am68Karen

Hi there,
Living in Vancouver, I made lasagna for the first time ever following this recipe. It cost me $50 for all fresh ingredients!!! I’ve since learned but still call it my $50 lasagna
Just wanted to say thanks for posting it – I’ve fed it to lots of friends and even my family back East and they’ve started making it as well – it’s been well received and I can’t get enough of it!
‘Tis truly the Worlds’ Best Lasagna!
Anyone having issues or questions, just try it exactly as the recipe states, and modify the next time ’round. I’ve gone from fresh parsley/basil to freezedried from bulk – much cheaper. It’s never dry; it’s pretty straight forward to make. Your boyfriend/girlfriend/family will love it – guaranteed!
Karen
on 17 Jan 2010 at 2:57 am69Todd - Seattle, WA (USA)

First of all….WOW! The Best I Ever Had.

I had never made Lasagna before. I am an accomplished Chef (circa 1984). I cook for my Wife nowadays.
I decided I wanted to make Lasagana. Having never made it before, I googled, “The Best Lasagna in the World. This site and Recipe was one of the 15 I read. I dwindlled mylist down to 3…always thinking this was going to be the one I try first….So the other two went away quietly into the night.
I spent the Saturday morning gatherring the ingedients and worked the sauce up ..I followed your recipie to the tee.
I am so proud of you. You have perfected the Sauce. It can be used on almost any Italian dish…
It is the Best Lasagna I have Ever had. You Rock!!

Todd Saunders, Seattle WA, (USA)
on 20 Jan 2010 at 10:53 pm70Raz

This recipe is pretty sweet!!!!!!!!!! My wife and I have never made lasagna from scratch, and its one of her favorites. We made it 3 nights ago, and loved it, probably the best lasagna either one of us has had!!!! Were making it again tonight.
on 21 Jan 2010 at 6:15 am71Tina

I was planning to make my own fresh pasta (I prefer pasta from scratch). I assume there’s no need to soak or pre-cook if the pasta is fresh–would you please confirm, if you know? Thanks.
on 21 Jan 2010 at 8:16 pm72Lasagna

No need to soak fresh
on 24 Jan 2010 at 11:42 pm73travis

This is the best lasagna ever! I make it at least once every two weeks. Thanks alot for the recipe.
on 25 Jan 2010 at 10:48 pm74lori

Just made Best Lasagna Ever…..my son rated it a 4 on a scale of 1 to 3. Thank you so much….It was wonderful!
on 26 Jan 2010 at 5:05 pm75Christie

This is seriously the best lasagna recipe ever! Everyone gave me soooo mannyy compliments! I have actually made this recipe several times but forgot to comment. And I’m going to make it tomorrow again because everyone is craving it! One thing I do add is extra ricotta because I buy the big containers and when i make it, it seems right. But that is my take on it. Thanks for the recipe!
on 28 Jan 2010 at 3:26 am76Jwell

Hands down the best Lasagna recipe I’ve tried! The sauce is wonderful and the noodles are never dry. Even though I’ve made this a few times now, I did have a question about the sausage. The instructions don’t go into too much detail about how you should brown it, do you just remove the meat from the casings?
on 28 Jan 2010 at 7:01 pm77denise

I have to say this is the best lasagna recipe every! I made it for my boyfriend and I and he couldn’t stop talking about how it was the best one I made yet! Thank you so much for posting this recipe!
on 01 Feb 2010 at 4:05 pm78sue

Please can you tell me what italian sweet sausage you used – asked our local deli man today and he hadnt a clue what sweet Italian sausage was?
on 02 Feb 2010 at 12:03 am79Merri

Must say this is one of the best i have tried thank you so much for the Lasagna Recipe its going in my cook book for sure
on 02 Feb 2010 at 6:48 pm80Lindsey

I am looking for a lasagna recipe for Valentines Day. I will not be making it until then because I am not a pasta person but my hubby wanted it. I HOPE IT IS GOOD!!!!!!!!!!
on 09 Feb 2010 at 2:53 am81Samantha

My daughter wanted lasagna for her birthday dinner. (She has asked me for a few years now, but I’ve never made one). My mom has a recipe she has had for years and the same with my mother-in-law, but I wanted to try a new recipe because I normally am not crazy about lasagna. What intrigued me to use this recipe is that it called for nutmeg, and I also put nutmeg in my cheesecake (the other request my daughter had for her birthday), so I thought they would compliment each other. I have to say it was a huge hit (I loved it too!)!! My mom and mother-in-law both wanted the recipe, and my brother asked if I would give this recipe to my mom b/c she makes him lasagna for his birthday dinner every year. Thank you so much for providing such a great, easy to follow recipe!! (btw, I did boil the noodles, but the next time I fix it, I will try it just w/ soaking them for 15 mins)
on 11 Feb 2010 at 6:24 pm82Shelby

I would like to make the lasagna today and cook it tomorrow night. Will it be okay or do I have to cook it today, freeze it, and then reheat it tomorrow?
on 12 Feb 2010 at 12:26 am83Lasagna

I make the sauce first and keep it in the fridge overnight. I then assemble the lasagna fresh the next day.
on 15 Feb 2010 at 3:47 pm84Brandy

This receipe sounds delicious! How deep of a 9×13 baking dish is needed?
on 15 Feb 2010 at 3:52 pm85Brandy

and how many people does this typically serve?
on 16 Feb 2010 at 3:59 am86Lasagna

standard 9×13 pan, most pans are atleast 2 inches or more deep
on 16 Feb 2010 at 3:59 am87Lasagna

12 people
on 17 Feb 2010 at 2:30 pm88Val

Sorry, I’ve never made lasagna, I’m confused about the sausage. Do I slice the sausage up, do I cook it whole? Also I add the eggs to the cheese mixture. Correct? Sorry, I know I’m asking stupid questions, hoever this recipe sounds delicious and I just want to make sure I am making it correctly.
on 17 Feb 2010 at 7:19 pm89Alice

I rarely make lasagna because the noodles always tear after boiling, and I don’t care for the no-boil noodles, so I will definitely make this for the weekend! Rather than adding sugar, I just add about a teaspoon of baking soda to counteract the acidity of the sauce, but be careful, as it foams for a minute.
on 18 Feb 2010 at 5:20 am90Lasagna

chop the sausage up and add the egg to the ricotta cheese mixture.
Good Luck!!!!!
on 22 Feb 2010 at 6:41 am91katie

Thank you so much for this recipe. I have never made dinner in my life. My boyfriend loved it. Amazing
on 24 Feb 2010 at 5:46 pm92Rachel

Thank you for posting this recipe! It’s fantastic! The sauce is very good! I made the sauce and assembled the lasagna on Sunday, and froze it until I was ready to cook it on Tuesday. It still turned out great! Next time I’ll cook the sauce in advance, and assemble the lasagna the day I eat it. The flavor might even better. I liked soaking the noodles instead of boiling them. The noodles were more al dente, which is how I like to eat my pasta. I purchased regular whole wheat lasagna noodles. I only made a couple of variations to the recipe. I used ground turkey and sweet turkey sausage. I added more basil than the recipe called for because I didn’t want to waste the fresh basil. My whole family loved it and had seconds! I’ll be making this again for my parents soon. Thanks again for posting!
on 04 Mar 2010 at 4:28 pm93donald

some people say that using old fashioned style cottage cheese makes for a creamier (better?) layer than ricotta. any opinions on that?
on 05 Mar 2010 at 7:14 pm94Cynthia Stanley

I’m making your sauce today which is delicious by the way and I plan to build the lasagna tomorrow as you suggested. I am bringing it to my family for dinner two hours away. Can I bulid it cold and cook it at my families house or do you think I should cook it at my house and reheat it when I get there? Or the other option would be heat the sauce at my house, build it, bring it to my families house and cook it there? Which do you think would be better?
on 05 Mar 2010 at 9:58 pm95Lasagna

I would refrigerate the sauce to get it nice and cold then take it to families 2 hours away. I would assemble lasagna at their house and then bake. Good luck!!
on 06 Mar 2010 at 3:12 am96Cynthia Stanley

Can I assemble it with the cold sauce and then put it in the oven that way or should the sauce be hot when I assemble it?
Thanks for all your help.
on 06 Mar 2010 at 3:24 am97Lasagna

either way is fine
on 07 Mar 2010 at 6:58 pm98Kyra

Even cutting back to a college budget this lasagna was fantastic.
on 08 Mar 2010 at 4:34 pm99Bob

This was a great recipe