Classic Italian Lasagna Recipe : Giada De Laurentiis : Food Network Lasagna Recipes 3.9 413 I dont understand why people are having problems following the recipe instructions. Maybe they are missing something and that's why they arent happy with the results.it is time consuming so if you're looking for a quick recipe this one is not for you. I have made this recipe many times (by request) and it is delicious. I omit the ground beef and make it vegetarian. Judy M. 2016-12-21T17:36:19Z item not reviewed by moderator and published The sauce was horrible. No flavor at all. I guess 4 cups of milk can really drown out the flavor of tomato sauce. I added more spices, more onion and garlic and another can of diced tomatoes. I have to say the next time I spend all this time and money to make Lasagna I will be using my marinara sauce, NOT flour and milk. Jealith 2016-09-28T17:33:13Z item not reviewed by moderator and published Very disappointing recipe!!

I read the reviews that said this tends to be bland, and was very careful to season at every step, yet this is the most lack luster lasagna I have ever had. Definitely not worth the time and effort. Melissa O. 2016-09-19T01:29:00Z item not reviewed by moderator and published Just a couple of suggestions. . I follow my moms receipe. She made a very traditional lasagna with each layer consisting of meatballs , the ricotta mixture ,mozzarella ,parmigana and marinara sauce.If you like a firm lasagna they way I do make sure you are using enough lasagna noodles to completely cover each layer overlaping them . Don't use too much sauce or it will be soupy. Also we don't just brown up chopped meat . It reminds me of taco meat. We always made meatballs which were browned and cooked in the gravy. ( yes we call it gravy!) . Then cut them up for the lasagna. Much better flavor and consitency. You can certainly adapt this to include the spinach and white sauce.

It is very important to well salt ( including the noodles .If using no bake noodle soak them first in salted water) and season everything though. Also used Alfredo sauce ( although I did not mix it in with the red sauce.) instead of béchamel which does not have much taste.I made this the other day and it was excellent. ninalcw 2016-09-05T20:08:39Z item not reviewed by moderator and published This is something my family loves me to make. And I love to make it. Stacy Barager 2015-12-06T04:49:46Z item not reviewed by moderator and published Love this! Anonymous 2015-11-06T19:24:15Z item not reviewed by moderator and published I made this lasagna and it was so delicious! The bechamel sauce made a difference, rich and flavorful. This will now be one of my party dish, so easy to make. Next time, I'm going to use Italian sausage instead of a regular ground meat. Thanks Giada!<br /> Cristina Z.

2015-09-09T19:30:33Z item not reviewed by moderator and published This was by far the worse lasagna recipe I ever made. First, what lasagna recipe doesn't call for oregano? Second very time consuming regardless of what the posted time is. I had 2 twenty year olds eating it (who will eat anything) ask me not to save the leftovers. Very disappointed. Spent a lot of time and money on this for a total fail. lordsusan829 2015-08-03T15:47:49Z item not reviewed by moderator and published This is an excellent dish. I made no changes the first time I made it, and it was grand. I was a bit rushed the second time, so I used high quality (Paul Newman's) tomato sauce instead of making my own. I really couldn't tell much difference between the two, but you can better control the salt and sugar content if you make your own. This is really good - tastes like a high end Italian restaurant's fare.

Debbie Crane 2015-01-25T17:36:06Z item not reviewed by moderator and published I would recommend halving the bechemel recipe. this is probably what is making other peoples lasagna too bland SuperPowderpig . 2014-12-15T00:01:07Z item not reviewed by moderator and published How this a one-pot meal when you use more than one? Maria Gorman 2014-11-20T02:41:21Z item not reviewed by moderator and published My husband always request for His Birthday...it's delicious celiab04 2014-11-13T19:40:31Z item not reviewed by moderator and published My eldest son's birthday request two years in a row. Always have to make at least two at a time. Mayra A. 2014-11-05T19:27:19Z item not reviewed by moderator and published We like this very much.

gocluphoth 2014-09-04T01:07:23Z item not reviewed by moderator and published Delicious, but probably shouldn't be featured in "Easy One-Pot Meals". :) Josh Santangelo 2014-09-01T01:46:08Z item not reviewed by moderator and published It is time consuming but absolutely fantastic! This is the only lasagna I make. Tim C. 2014-08-09T15:51:24Z item not reviewed by moderator and published I made this for my family this week and it was delicious! Everyone loved it, definitely making this again! The béchamel sauce was amazing! I agree with the last post, you have to season every step! Jemima D. 2014-07-07T02:27:58Z item not reviewed by moderator and published Absolutely yummy! For those of you who complain about it being "watery" or "bland", learn how to cook! You're doing it wrong. You have to season every step as you go. The béchamel should coat a spoon.

When it's done, don't cut into it for at least 20 minutes (it will still be steaming hot). My new favorite lasagna. Thanks Giada. Dinanie 2014-06-01T23:40:37Z item not reviewed by moderator and published This is really a great recipe. On a recipe like this its good to read it very carefully because there is alot of timing involved like preparing the tomato sauce ahead of time especially if your short on time. The only thing I changed on it was I used half Italian sausage and half ground beef. The recipe has a light taste that lets all the other flavors come through. Just wonderful. oakrock 2014-04-11T15:55:21Z item not reviewed by moderator and published First time making this, and I was very disappointed.The sauce was horrible, no flavor. It was time consuming , but I love cooking. I took a few bites and had to stop. I will have to look for another recipe that has more flavor and a better sauce.

Sabrina Cavazos 2014-01-20T22:26:57Z item not reviewed by moderator and published I thought the tomato sauce was excellent but when added to the bechamel sauce it all became very bland and soupy. As the recipe suggested I placed the 2 TBSP of cubed butter on top but after 45 minutes baking time all I had was a yellow pool of melted butter. I will go back to my way of making a meat sauce so as to have meat in every layer. I consider myself a good cook but this was a huge failure. by beverle.fahey@yahoo.com, Penfield NY on January 13, 2014. Beverley F. 2014-01-13T16:34:12Z item not reviewed by moderator and published This was the first time I've ever made lasagna. I wanted to use my new pasta roller. It's a little ambitious to make lasagna noodles and lasagna when making lasagna for the first time. I watched the video and followed the directions. It was very easy and VERY TASTEY. I was very pleased with the results.

TimberGooding 2014-01-07T02:34:10Z item not reviewed by moderator and published Followed this recipe to a tee. Way to time consuming. Way to much to fit into the 13x9 dish it calls for. Way, way, way too bland! Never again Giada........ mgalliano 2013-12-30T03:59:36Z item not reviewed by moderator and published Needs more seasoning with Italian herbs. Made way too much to fit in 9x13 pan Very liqidy on bottom of pan after cutting Disappointing Kathleen L. 2013-12-29T02:00:06Z item not reviewed by moderator and published I have cooked this recipe twice, the first time I followed the recipe exactly, but the second I tweeked a few things and my family said it was the best lasagna they ever had. Simple Tomato Sauce: After softening the veggies, add about a fourth cup of red wine. I also tied a bundle of oregano and thyme with kitchen twine and threw it in the pot with the bay leaf.

I still found the sauce acidic even after adding the butter, so I evened it out with a little cream. Bechamel: After the milk thickened, I added about a handful of the fresh grated mozzarella. If you are looking for a lot of flavor, this step brings it. Meat: I used ground turkey, added fresh herbs (thyme and oregano), and deglazed the pan with red wine. I did not mix the bechamel with the tomato sauce. Adding the mozzarella to the bechamel makes it a whole other cheesy layer of goodness, just add the tomato sauce on top. I cooked with 15 minutes covered, 15 uncovered, and put it under the broiler to brown. sadewell 2013-12-23T15:53:36Z item not reviewed by moderator and published Wow! This is just like I had in Italy! John T. 2013-12-19T23:00:43Z item not reviewed by moderator and published I am actually eating this right now and it's pretty good.

I used no-boil noodles though, and while they cooked fine, the lasagna could have used a bit more sauce. Next time I'll make more of the bechamel/tomato sauce mixture to compensate. I'm not sure about the previous reviews having trouble fitting this into a 9"x13" pan; everything fit in my pan with room to spare (so the extra sauce will fit next time). It was also quick to assemble since the recipe assumes that you already have a batch of the tomato sauce made up and aren't making it specifically in preparation for this dish. AmyDrinkie 2013-12-17T18:45:39Z item not reviewed by moderator and published I used this recipe more as a guide then following step by step. In my tomato sauce I added button mushrooms and used diced tomatoes with garlic and basil instead of crushed tomatoes. I also added sage and thyme to my sauce. I only used 4 Tbsp of butter in the béchamel sauce, and I added salt at the end after tasting the completed product. I omitted the egg with the Ricotta cheese, and instead added Mozzarella and Asiago cheeses.

I used ground chicken instead of ground beef Timing was rather hard with this. I gave myself two hours to set all the sauces done, and that did just enough. Start with the tomato sauce and let it get at least halfway done before you start the Béchamel. I also didn’t even start my lasagna noodles until after both sauces were done and partially cooled. I skipped adding the little bit of tomato sauce to the Béchamel; and found it a lot easier to make the blend of sauces tasty. Remember to taste everything before you go to the next step! Anna Raymond 2013-12-16T06:24:29Z item not reviewed by moderator and published The instructions are horrible, and the results aren't much better. The lasagna was edible, but this recipe is overly complicated, bland, and hard to decipher. How it gets four stars or more by anyone is beyond me. Guest 2013-12-09T04:17:13Z item not reviewed by moderator and published Agreed! Absolutely horrible recipe. It tasted like sour milk and was super runny and inedible. I spat it out immediately.

What a waste of my ingredients, lasagna went straight to the trash. There was no saving it. logu 2013-12-01T07:49:43Z item not reviewed by moderator and published The layering was not adequately demonstrated. The meat was browned and the spinach squeezed but how was it assembled into the lasagna? Kay Kay Rose 2013-11-23T09:33:04Z item not reviewed by moderator and published The worst lasagna recipe I have ever tried. My 11 year old said "bland" after one bite. I had a ton of wasted ricotta left over. The instructions are a bit vague and I don't understand the lack of spice in the sauce. I had heard from an Italian friend that Giada's recipes were bad-this was my first try with her and I have to say, he was right. Two thumbs down. Amy Elizabeth Jackson 2013-11-15T00:00:40Z item not reviewed by moderator and published Not the usual Giada recipe at all! Sorry...I don't usually post reviews and I absolutely love Giada's recipes.

This was just not good enough for all the time consuming prep it requires. Not worth it at all! Nina B. 2013-11-06T23:15:46Z item not reviewed by moderator and published Looks good BUT weights, measures in old imperial measures, PLEASE use metric. I haven't the time to convert to old measures!! Guest 2013-10-09T14:41:10Z item not reviewed by moderator and published For the amount of time and preparation, I would rank this as a mediocre lasagne. I thought it was pretty good, but not anything special, and my kids gave it an above average, but not really good, rating. The prep times will be significantly higher than suggested, due to cooling times, and multiple steps etc. The baking dish I used was a 13.5 by 9.5 glass dish. I only used half of the pasta, as that was enough for the three layers. Everything else fit, but just barely. The cheese stuck to the aluminum foil I used to cover it in the first step, but was pretty easily removed with a spoon.

It needed 20 minutes more time cooking for the first step, and another 10 to brown the cheese than listed. I made this after eating an absolutely amazing recipe by giada at a dinner party. This was not that lasagne, and I won't make it again. Again, not a bad dish, but just not worthy of the effort. lasrocas 2013-09-26T21:44:38Z item not reviewed by moderator and published Lot's of bad reviews, let address them. You will need a 9x13 3inch deep lasagna pan, everything fit perfectly. Cut the tomato sauce recipe in half if you don't want left overs. I used two cups of sauce in the bechamel rather than 1.5 cups. I would use 1.5lbs of ground chuck and 2.5 packages of spinach. Make sure the milk is at room temperature and let the sauce cool before use. I cooked the whole thing exactly 30 minutes and then removed foil and cooked til bubbly, approx 20 mins and let is set for 15mins. Most important, season each component and taste as you go.

1 hr 15 min prep was needed for all components. Make bechamel and tomato sauce at same time. Result was very good. My guest's enjoyed it greatly. Leftovers were even better the next day for lunch. Jensoid 2013-08-28T11:44:03Z item not reviewed by moderator and published First time I made this, it was for a party, about 20 folks. The recipe does take some deciphering and seasoning the sauce, bechamel sauce recipe is as written, add seasoning to taste. I had help.... To much help putting this together so the amounts weren't quite as I would have made them, all an all thought, fantastic! No complaints from anyone, lot of compliments. Thanks Giada. The instructions could be written clearer but not impossible to understand. Guest 2013-08-10T20:56:05Z item not reviewed by moderator and published I wasted money on ingredients. The quantities listed made way too much to fit into a 9x13 baking dish. I recommend reducing everything by a third.

I agree with other reviewers about the prep time - way longer than 30 minutes. This is one recipe I won't be doing again. Guest 2013-07-23T21:26:27Z item not reviewed by moderator and published I didn't like, my husband didn't like it, my daughter hated it. This is the first time I've ever made lasagna. I was very picky when searching for a recipe and completely trusted Giada's recipe because she is indeed Italian and a celebrity chef. Story short, worst lasagna EVER! I watched the recipe video and followed the instructions. The sauces were plain and the pasta didn't cook fully. Never using this recipe again. Guest 2013-07-01T22:52:44Z item not reviewed by moderator and published Bland. We hadn't had lasagne in the longest time so I searched for an authentic recipe. This was the biggest dissappointment. Time consuming, left over sauce, not enough seasoning. I will stick to my tried and trusted sources in the future.

nagibbs285 2013-05-19T01:09:14Z item not reviewed by moderator and published I was looking for a good lasagna recipe and after reading the mixed reviews on this thought it might be worth a try. Turned out pretty good with a few tweaks. Added onion, garlic and carrots minced in the food processor and mushrooms to the meat mixture. Also subbed half the beef for italian sausage. Only made about 3/4 of the bechemel and didn't use it all - would probably use even less next time. Also seasoned liberally based on the comments here. In the end it was good comfort food but not earth-shattering. Can see it being bland without the tweaks so maybe just consider this a base to build on. billd2 2013-04-28T20:45:39Z item not reviewed by moderator and published I made this lasagna last evening, and we loved it. As another reviewer mentioned below, it's important to season to taste each component of the dish. I did cheat and used Prego Traditional spaghetti sauce, but did everything else the same.

If you want a more savory lasagna, you could saute garlic and onion with your ground beef. Hot or sweet (or both Italian sausage instead of ground beef would also be good. I love the idea of using bechamel sauce. It adds creaminess and it seems to help the layers stay together better than just tomato sauce alone. I will definitely make this again. Kim Z. 2013-04-10T10:53:14Z item not reviewed by moderator and published I love this lasagna recipe and make it all the time. I have also made it for friends and it get rave reviews. Sometimes I use turkey sausage, sometimes pork and it is always good, regardless of the meat. katy1221 2013-04-02T10:39:03Z item not reviewed by moderator and published Okay, I should have read the 369 reviews first. Prep time 30 minutes? Give me a break. I'm a pretty practiced cook, but I was in the kitchen all afternoon. And excuse me, but the only seasonings in this recipe are salt, pepper, nutmeg and 2 bay leaves.

This leaves a lot to the imagination. It won't all go into a 9 x 13 pan. Cook time more like 2 hours, and it needs to sit as much as 1/2 hour to firm up enough to serve. I seasoned each part as I went along, and separately they all tasted fine, but all together, it was a bland blob. The best part was the tomato sauce, that came out great and there was enough left over to freeze about 4 cups. What a let-down! OK 2 stars for the Tomato Sauce Only! Guest 2013-02-23T12:35:15Z item not reviewed by moderator and published This is a great lasagna recipe! I have made sommany times and for so many people and never gotten anything but rave reviews! For those of you having problems with it, you are either doing something wrong or don't like lasagna. It is not supposed to be a red sauce lasagna, it is supposed to be a bechamel...which is a rich sauce that northern Italians make. Thr lady who says she's an excellent cook and lists her food that she makes made mme laugh. Please!

Everything needs to be tweaked to their liking, if you are looking for classic new York Italy lasagna, this isn't it. Let's remember giada IS actually from Italy!,, LLZ 2013-02-14T11:49:04Z item not reviewed by moderator and published Without a doubt this lasagna would have been awarded 5 stars, if the recommended seasongings were better balanced. With that said, I am making this again but will make sure to add salt/seasoning to each layer. This recipe was alot of work AND I missed the step about preparing the tomato sauce first. Althoug this didn't influence the lasagna, I would have been less frazzled had I read this sooner.. for all the italian food lovers out there "go for this one" but make sure you flavor each layer individually, and lose one cup of milk for the bechamel base. Delish! Samfit80 2013-02-12T13:36:15Z item not reviewed by moderator and published The lasagna was pretty easy to make but not as flavorful as we hoped it would be.

When we think classic lasagna, we think more marinara than bechamel. The bechamel sauce was pretty bland in this recipe. We made the tomato sauce and used 1T butter to balance out the acidity. We used a meatloaf mix of meat that the grocery store sells prepackaged. The lasagna did get tastier day by day. We'll probably try a different recipe next time. Carolina Girl99 2013-02-10T09:51:34Z item not reviewed by moderator and published The recipe if print it out is way out of order to what you need to do. Prep time more like 1 hour for experienced cooks - heaven help the beginner. Baked as directed for 30 then 15 minutes, let set for 5 before cutting...the middle is barely warm and runny ! Put it back in the oven at 400* to hopefully make sure it is finished in another 30 minutes. From the taste, I doubt this will rate much more than a two star even if it went together as indicted. I will look at this recipe in future; do a LOT of tweaking and MAYBE have a decent recipe.

I have cooked for 40 years. I can cook Mexican, Asian (India, Chinese, etc, Hungarian, Polish.... *real* Italian dishes but had never tried lasagna. I am not an idiot. This is a poor recipe IMHO. Delores B. 2013-02-07T20:00:01Z item not reviewed by moderator and published I just made this over the weekend and have to admit it was time consuming and did not give much needed guidance on salt or herb requirements..in other words it was on the bland side :( I was pretty dissappointed as this is another recipe of Giada's were the seasonings suggested were way off :( I will try it again but next time with more salt for each layer and more herbs, especially garlic! This one's takes experience! samyfit80 2013-02-04T12:59:37Z item not reviewed by moderator and published WOW! A huge hit! My boyfriend was over the moon. You need plenty of salt to make the bechamel sauce tasty. If any of the ingredients alone taste bland, don't forget to salt to taste!

I cannot stress it enough, taste as you go, and if it doesn't taste good on its own, it will NOT taste good in the lasagna! I halved the recipe, substituted chopped sauteed portobello, and tweaked the bechamel with garlic &amp; onion powders, &amp; dried oregano. Cooked it a little extra so it was very thick. I forgot the nutmeg, oops. I warmed up the spinach according to the packet, squeezed the water out like crazy, sauteed with a little salt to be sure the water was gone. I added the spinach to the ricotta as suggested! Used a shredded Italian cheese blend. It says to put 1/3 but I think it's "1/3 cup" of the sauce to coat the bottom. I left off the butter on top. Took more than 2 hours, but worth it. I'm sure next time will be much faster. The rest of the tomato sauce is in the freezer, waiting for attempt #2! Sagua 2013-01-23T02:35:12Z item not reviewed by moderator and published It was ok.

I liked the idea of the bechamel sauce, but I feel like it made too much. I also thought it was a little bland. Next time I'll be sure to season the ricotta and maybe throw some onions and garlic in with the meat. I also didn't use the spinach. My friends thought it was good, but I will make these changes and hopefully it'll be more flavorful next time! Katelyn S. 2013-01-05T10:44:32Z item not reviewed by moderator and published This lasagna is delicious!! ThreeBoysandMe 2013-01-02T08:51:39Z item not reviewed by moderator and published Okay I went ahead and added/subtracted a few ingredients to my taste- I wanted to make a veggie lasagna originally, so I used Portabellos instead of Ground Beef. Also- if people are looking for a good flavor boost: use 3-4 cloves of garlic and one sweet onion- saute with spinach. I absolutely loved the bechamel sauce mixed in with the tomato sauce- homemade is the key to deliciousness!

I covered it for about half the time- 25 mins, then cooked it uncovered 25 mins. It was DELICIOUS! For those of you who say this is bland....how? I think that if you don't know how to make tomato sauce it will be bland, or perhaps you didn't season it enough to your taste (because not everybody has the same taste buds. If you feel something isn't right with a recipe, change it up for the sake of your taste buds. lawlerskates 2012-12-26T17:28:43Z item not reviewed by moderator and published Love this! It is a bit of time to prepare the bechamel sauce only because I doubled the recipe but the easy part was the assembly. Not like other lasagna recipes that have layer after layer and repeat. Made it for Christmas last year and doing it again this year. Everyone raved about it. susan z. 2012-12-22T15:41:29Z item not reviewed by moderator and published This was just not good. I've tried many a lasagna recipe and this one is by far the worst.

It takes a long time to make, and then once it is done, it is bland bland bland. I even made the suggested tomato sauce and that was also not very good. Followed everything to the letter. The one good thing about this recipe is that is was beautiful when it came out of the oven, and then after a 15 minute rest, it served up beautifully. Will not be making this again. silverdog 2012-12-07T16:28:09Z item not reviewed by moderator and published This recipe is awesome! I make it for holidays and for special occasions. My only change is that I use salted instead of unsalted butter. But it's still a great recipe for classic lasagna. Leigh Anne R. 2012-11-16T01:05:13Z item not reviewed by moderator and published I haven't tried a Giada recipe that I haven't loved and this lasagne is no exception. I did make a few alterations though. 1. Instead of making my own sauce I used one jar of sauce. If you are making a larger pan, you can also add a can of tomato sauce. 2.

I halved the bechamel sauce and it is plenty. I love the creaminess this adds to the lasagne. 3. Instead of three cups of mozzarella, I used only two. I have also added roasted eggplant instead of the spinach, and it's amazing. I've made this many times and I and my family love it. 5u5an 2012-10-25T09:15:11Z item not reviewed by moderator and published I am not italian, I am in fact puertorican, and I loved this recipe. Thankfully I did not read the reviews prior to making this recipe. I added salt and some seasonings to the béchamel and it was great. Also, I used ground turkey meat and I also seasoned it. At first I thought it was going to come out with too much liquid, but as soon you take it out of the oven the sauce becomes creamy and delicious. I chopped fresh spinach instead of the frozen one since I was afraid of adding more liquid. My children loved it and today I am making it again for my husband who flew back home from a business trip...I will let you know his review.

Guest 2012-09-16T14:11:00Z item not reviewed by moderator and published After trying this dish and it was a new experience for my family. We are from the same region as Giadia's family so why doesn't the Giada cook "Lasagna Napoletana" Why some of her dishes so Americanize? I love her twist on old dishes, but could she keep also show Americans the traditional Neapolitan home style meals? Salcav 2012-09-03T11:34:30Z item not reviewed by moderator and published Awful. Very wet and sloppy and the flavors were a miss. I followed the recipe to a T also and the tomato in the bechamel is a terrible idea. A layer of tomato sauce and topped with bechamel and cheese would have been MUCH better. What a waste of ingredients Alexag 2012-08-26T18:36:11Z item not reviewed by moderator and published this recipe breaks my heart because it was my first total miss with one of giada's recipes.

followed the recipe to a t, because i always do with hers and they have ALWAYS been delicious. i have made several dishes of giada's for the first time for company, that is how much i trust her. this was not hard for me to make (which told me i AM getting better!, but the end result was downright boring. sadder, still - i was making lasagna for the first time for my italian foreign exchange student; lasagna is her favorite dish. she's a real foodie - passed up the state fair to come back for dinner since it was lasagna - and she didn't even finish her first piece. i can no longer say "giada has never failed me!" and that is sadder to me than how bland the dish is. elizabeth c.

2012-07-28T03:32:30Z item not reviewed by moderator and published I've made this lasagna probably 8 times over the last 4-5 years and yes, it's a bit of work and yes, it takes some personal tweaking but the end result has ALWAYS gotten rave reviews from those I've served it to; in fact, I'm making for my family next week for Mother's Day! I also season a bit more along the way and use a 50/50 beef/pork mixture and add a bit more sauce to the bechemel than she recommends and I use barilla 'no boil' noodles...but the bones of the recipe are solid!! Again, this is NOT a weekenight meal...this is a special occasion lasagna. Brian D. 2012-05-06T16:08:41Z item not reviewed by moderator and published Not bad, I like a saucy lasagna. Next time I think I will use more sauce. I also think seasoning the meat a little more would be a good idea.

My husband didn't care for the large amounts of spinach, but I thought it was a good balance. anemone4 2012-04-03T23:44:52Z item not reviewed by moderator and published I broke my rule: read the reviews 1st. Time-consuming, messy, expensive &amp; bland. I've made many lasagnas, but I'm always looking for something new and different. The first time I test a recipe, I pretty much give the chef the benefit of the doubt. Still, with this one I tasted along the way and added seasoning. The end product was just not worth it. daisy01213 2012-04-02T22:19:14Z item not reviewed by moderator and published Here's some suggestions: Chop the spinach before adding to the layers, this should help. Also buy your favorite brand Alfredo sauce if you don't want to make the Bechamel. Bechamel can be very dull unless you add seasonings. The tomato sauce doesn't show salt/pepper, but definitely add enough to your taste. And, lastly I never use ground beef.

I always use a good bulk Italian sausage which is already seasoned and adds great flavor, use mild or hot to suit your taste. peneller 2012-03-19T13:48:46Z item not reviewed by moderator and published I agree with the previous review. This was the WORST LASAGNA I've ever made. I made the tomato sauce, which was okay, but when you add it to the bechamel, it ruins everything. Super bland! The single layer of spinach was too much and it felt like chewing grass. I usually love Giada's recipes, but this one bombed. I wished I had read the Valley Forge review before I made the mistake of making this. Tom B. 2012-03-05T15:02:05Z item not reviewed by moderator and published This was the worst lasagna I ever made. Followed the recipe to a T and still terrible. Both sauces were flavorless which caused me to have to add an inordinate amount of salt to each. Normally I love all recipes from Giada but this was a definite miss. Amy G.

2012-02-28T10:55:42Z item not reviewed by moderator and published Excellent recipe - made it with the following changes: 1 Made my own tomato sauce, which used onion/mushroom/garlic/basil, seasoned with salt/aleppo pepper 2 Bechamel as written, but added 1-3/4 cup tomato sauce to thin it a little for #3 3 Cooked noodles 7 instead of 10 minutes specified on package to prevent splitting, simplify handling (kept on parchment to keep from sticking, using thinner sauce to complete cooking process 4 Used 10 oz. bag fresh spinach, wilted in olive oil/garlic, chopped, drained, cooled 5 Used 50/50 mix of ground beef and mild Italian sausage, browned, drained, cooled 6 Added 1/2 cup parmesan to ricotta/spinach mix @timidcook is right, read the recipe, decide how you're going to time and tackle it - you don't want to be making bechamel while you're doing 3 other things - get that right on its own.

In fact, get everything done but the assembly, then make the bechamel, then add the sauce and assemble. Took about 2 hours, about 75 minutes active time. scdown 2012-02-23T17:38:55Z item not reviewed by moderator and published it was so creamy and delicious! my family does not eat meat and dairy together so we used fake beef crumble and we left out the spinach because my family doesnt like spinach. overall it was pretty good and i would deffinately make it again! atmar.soonsas 2012-02-20T16:28:08Z item not reviewed by moderator and published This recipe might have been a little over my head. You need to make sure to do more than a cursory reading of it. The end product was delicious, even though I made some minor errors (made the tomato sauce while bechamel was cooking. My family was pleased - my husband doesn't typically eat dishes like this, but liked it. My father topped his with more of the tomato sauce to kick the flavor up a bit.

All in all, I'm happy and will keep this recipe in my file. timidcook 2012-02-15T17:39:22Z item not reviewed by moderator and published I absolutely loved it and so did everyone else, used pork, turkey, and beef for the meat, best lasagna I have ever made, was very nervous because I made it for a special occasion, turned out great, was all gone in a flash and guests were asking for more and the recipe Maxine-Gray, TN maxxiebrown 2012-02-06T20:14:26Z item not reviewed by moderator and published Five Stars!! One of the best Lasagna reciepes I've ever made! I tweaked it a bit like most do to suit thier taste and used half Italian Sausage and I added my spinich in with the ricotta mixture. The sauce was wonderful and this Lasagna was even better the next day!

;~ skdunn 2012-01-15T14:01:00Z item not reviewed by moderator and published I low fatted it and use either soy crumbles or no meat at all and it's so good. The sauce is also great for pizza! Very flavorful. I don't think I've made a Giada recipe I don't like. Ellen H. 2012-01-12T11:38:17Z item not reviewed by moderator and published This lasagna is the best! I substitute some ingredients for organic; &amp; use fresh spinach and ground turkey. royal.daughter 2012-01-11T14:42:04Z item not reviewed by moderator and published This is the first lasagna I ever make and I think it was absolutely perfect. I used lean beef instead of chuck because it wasn't available as an organic non-hormone option. I'm looking forward to my next lasagna, which will have ground chuck, and I can't even imagine how much better it'll taste; as if it could get any better!! Grazie!!

GlobalSupplyStore 2011-12-29T23:31:30Z item not reviewed by moderator and published Delicious! You need to take your time making this recipe and use high quality ingredients. I made this lasagna from scratch, even made the lasagna sheets. I used 1 10 ounce package of fresh spinach (not baby spinach and chopped it up. The ground meat I sautéed with onions. Everyone raved over it! Ill have to make it again and this will be the only lasagna recipe I use from now one. Ann O. 2011-11-15T13:40:40Z item not reviewed by moderator and published This recipe is absolutely horrible!! It took waay too long to make and definitely was not worth it. I pretty much followed the recipe exactly only adding a little more seasoning here and there and some extra tomato sauce to the bechamel. I dried the spinach like crazy but the lasagna still oozed green crap. There was waay too much cheese, not enough meat, and it was overall just bland.

My husband usually raves about the new recipes I try but he looked like a trauma patient after the first bite. I love Giada's food but this recipe was simply no good. Look elsewhere....you will probably find a recipe that is 10 times as easy and 10 times as yummy. This is my first ever 1 star rating but I felt I had to warn people. If you DO try this recipe, take the hints from others and for sure CUT DOWN ON THE CHEESE!!!! Guest 2011-11-04T13:46:07Z item not reviewed by moderator and published This recipe turned out nicely with some changes of course! Any good cook knows to modify to suit their own tastes. One easy trick I used was to substitute the tomato sauce with some of Giada's own creamy tomato pasta sauce from Target which was less work and it made the bechamel sauce taste amazing! Also left out the carrots and celery and strained the spinach as much as possible but it might work better to use fresh spinach that's been run through a food processor. Skipping the butter on top is a good idea too since it's already pretty rich.

ColourfulAshes 2011-10-16T22:32:27Z item not reviewed by moderator and published This is a good recipe with tweaks, which may defeat this purpose. The béchamel is good on the most basic level of consistency. Add a bid of fresh minced garlic, onions, salt/pepper and about 1/2 cup of tomatoe sauce. I then made a more traditional bolognese using beef, ground pork and Italian seasonings that was then simmered for two hours and used in place of the ground beef layer in this recipe. What bolognese wasn't used in the lasagna was used as extra sauce when plated. The spinach is optional depending on your preference, but definitely mix it in with the ricotta for a more even distribution. Skip the butter on top as indicated in previous posts, as it will create a greasy situation. These changes add a bit more cook time, but whatever.....

Guest 2011-10-16T01:30:47Z item not reviewed by moderator and published yumm food lover101 2011-10-12T16:25:36Z item not reviewed by moderator and published This is the kind of recipe you make on a lazy weekend day. It's much work but SO worth it. It's delicious and the best recipe I've tried that includes both tomato sauce and bechamel. It's nice to taste something so wonderful as opposed to just a glob of tomato sauce over pasta. Leftovers are wonderful. bvtnguy 2011-10-03T17:37:22Z item not reviewed by moderator and published This recipe was fantastic!! I did not follow the recipe exactly, most cooks usually don't. I used my own tomato sauce that included italian sausage and I added ground chuck to it. Adding the bechamel to the tomato sauce was amazing. I also made my own pasta and rolled out my lasagna which gave it a fabulous taste. Giada this one is a keeper!

Guest 2011-10-02T20:53:39Z item not reviewed by moderator and published This recipe was horrible. Me and my husband both felt like having lasagna and as a new wife (and new to cooking I just looked up one rather quickly. I saw Giada's name and just went with it because I figured it couldn't be bad coming from her. A note to make is that this is not your typical lasagna. The sauce is not tomatoey at all. It would be ok on a pasta I think but it just isn't good for lasagna. It had no flavor to me. The beef wasn't so great either - I would have done the Italian sausage as many others suggested. We tried a piece each and just threw the rest out. Such a waste of food and money. If your looking for a twist on lasagna, with not much flavor, this may be for you. Other than that, look for another recipe. Jax1108 2011-09-28T21:19:06Z item not reviewed by moderator and published This was my first lasagna to make, and it turned out great.

I took others' advice and added Italian Sausage. I also ran out of Mozzarella cheese and ended up topping it with a Mexican blend that I had in the fridge...really good addition! lcolor 2011-09-25T20:17:56Z item not reviewed by moderator and published This was GREAT! Ofcourse I didn't follow the recipe exactly, never do. I used cottage cheese and added the spinach to it. Also used Italian sausage, hot and mild instead of the ground beef, and added chopped garlic. Fresh basil and oregano into the tomato bechamel sauce. I also used store bought tomato sauce which cut down the time.. My husband LOVED it! This is a make again dish. Kris H. 2011-09-22T17:22:21Z item not reviewed by moderator and published The bechamel sauce really makes it. I used fresh tomatoes that I seeded and peeled added all fresh herbs and spinach then DBL the meat.

OOOOOOOOOOO ya that's what I'm talking about Mr Bacon 2011-09-11T10:58:13Z item not reviewed by moderator and published this was delicious! i made it for my whole family and my father said that this was the best lasagna he had ever had! i didn't bother processing the tomato sauce after it had simmered for the hour...i had chopped the carrot, celery, and onion to a medium/fine consistency and i think that having a bit of crunch or bits of veg added to the sauce and it didnt need to be so smooth. i had A LOT of ricotta and spinach left over and almost 12 sheets of lasagna pasta. i feel like i could have made two batches (and will in the future had i bought an extra pound of beef and more mozzarella. seriously an amazing recipe that i plan on making many times again in the future!!! awesome andrea 2011-09-11T00:31:47Z item not reviewed by moderator and published I made it!!

and It was amazing!!, my husband was so happy and me too, the red sauce was a lot of work but worth it, I think this lasagna is gonna be a classic. Arlett 2011-08-17T17:00:21Z item not reviewed by moderator and published I have a lasagna recipe I have used for years, came across Giada's Classic Italian Lasagna and tried it. Wow my husband said it was the best lasagna he ever had. The flavors were wonderful. I have tossed my old recipe and now Giada's Classic Italian Lasagna is our family recipe for great lasagna. Thanks Giada. KELLY V. 2011-08-11T09:05:36Z item not reviewed by moderator and published This dish was very tast, however next time I dont think I will use spinach. I will double the meat and the cheese and just use regular already made tomtatoe sauce. It was very tasty, alot of work needed though. kmf10 2011-08-02T13:27:54Z item not reviewed by moderator and published Superb lasagna!

I did however use Sausage instead of ground beef, which is just a must I think. Also, the spinach issue; the frozen spinach is too moist even after being squeezed "dry", fresh spinach was much better the second time I made it. It quickly became a favorite in our home. I will probably be making it twice a month, easily! :D shelli030 2011-05-16T10:29:59Z item not reviewed by moderator and published Normally, I love Giada's recipes, but this one is mediocre at best. It was a lot of work for something that is just "okay". TamaraBB2000 2011-05-09T21:41:46Z item not reviewed by moderator and published Very tasty dish. I eliminated the spinach cause I don't like spinach and got the noodles that you boil but the dish still came out very tasty and creamy. I also eliminated the parmesan cheese. I don't know what everyone else things but I think that Giada puts way too much salt in her food. I put some salt and pepper to flavor my meat and noodles and that was it.

A definite make again dish. Nene81 2011-04-14T21:40:51Z item not reviewed by moderator and published This lasagna seems to be a "mix" of various lasagna recipes. The Italian classic lasagna features both beef and pork meat. Furthermore, I usually avoid using mozzarella or ricotta, or it would "cover" the taste of the meat and the pasta: bechamel is the right ingredient to put between the layers of pasta. Mario Grazia Italian Chef 2011-04-05T06:03:48Z item not reviewed by moderator and published I thought that it was a great recipe! For me the only things that I changed were proportions. Less ricotta, 2X the meat, and liberal amounts of Parmesan. Also, I don't put the butter (just makes things more oily in general). Somebody mentioned that it came out dry for them. Just make sure to boil the pasta enough before using. Bechamel made it smooth and creamy! Carole K.

2011-03-30T00:23:35Z item not reviewed by moderator and published I made this lasagna for my family. What a great hit. The spinach was an extra treat (i just used fresh spinach) and the sauce was really tasty and not heavy. I will definitely be making this again. footnut 2011-03-28T17:13:05Z item not reviewed by moderator and published It wasn't as exciting as she makes everything she puts together sound. I used turkey and sweet/hot italian sausage instead for more flavor. Spinach was to stand out for me. It would be better mixed into the ricotta. I love the bechamel in lasagna though! annmarie b. 2011-03-19T13:48:48Z item not reviewed by moderator and published I followed the recipe exactly and wasn't happy with the results. There is not enough meat and there is way too much bechamel sauce. I also wouldn't cover it for 45 minutes, as I enjoy the dark golden brown that you get without a cover.

The 15 minutes of it being uncovered wasn't enough to get it dark golden brown. Given how many great lasagna recipes that are out there, I would never us this recipe again. Alison0721 2011-03-16T19:48:22Z item not reviewed by moderator and published delicious!! most attractive and talented woman ive ever seen cooking! recipe was awesome! 877hitasap.com 2011-03-13T15:41:03Z item not reviewed by moderator and published Let's just say it didn't live up to my expectations... it's a process, and it didn't seem to have the punch of flavor I was expecting. Relatively bland. I like certain parts of the recipe, like the bechamel sauce and spinach if we added some more flavor; it could just be more salt too. A quick tip, it took much longer than I wanted due to making the red sauce... if in a hurry, use a store bought version. Joe C.

2011-03-10T09:05:40Z item not reviewed by moderator and published After reviewing this recipe, I read other reviews. It seems to me that a few of the bad reviews are because it doesn't fit in the pan. I suspect that's because people aren't using a true lasagna dish, which is very deep. The recipe should probably specify that, because I could see where you would end up with a lot of stuff left over if you made this in a shallow pan. Debbie Crane 2015-01-25T17:49:29Z item not reviewed by moderator and published Oh, and one more thing. I always let my lasagna sit for 20 minutes or so. If you don't do that, then it will be runny and not very set. I think most people who make lasagna regularly know that. But, once again, the recipe should probably state that for folks who haven't made a lot of lasagna in their lives. Debbie Crane 2015-01-25T17:51:38Z item not reviewed by moderator and published agreed.

what the heck is this recipe?!? Anybody with common sense could see that its WAY too much and also takes significantly longer to prepare. Daniel Murphy 2014-03-01T04:18:16Z item not reviewed by moderator and published The assembly instructions, and tomato sauce instructions are horrible. Guest 2013-12-09T04:18:09Z item not reviewed by moderator and published On TV Traditional Lasagna Recipe | Taste of Home Traditional Lasagna Recipe Read Reviews Be the first to add a review 5 212 285 My family first tasted this rich, classic lasagna at a friend's home on Christmas Eve. We were so impressed that it became our own holiday tradition as well. I also prepare it other times of the year. It's requested often by my sister's Italian in-laws—I consider that the highest compliment! —Lorri Foockle, Granville, Illinois TOTAL TIME: Prep: 30 min. + simmering Bake: 70 min. + standing MAKES:12 servings TOTAL TIME: Prep: 30 min. + simmering Bake: 70 min.

+ standing MAKES: 12 servings 3/4 pound bulk pork sausage 3 cans (8 ounces each) tomato sauce 2 cans (6 ounces each) tomato paste 2 garlic cloves, minced 1/2 to 1 teaspoon salt 1/4 to 1/2 teaspoon pepper 3 large eggs 3 tablespoons minced fresh parsley 3 cups (24 ounces) 4% small-curd cottage cheese 1 carton (8 ounces) ricotta cheese 1/2 cup grated Parmesan cheese 9 lasagna noodles, cooked and drained 6 slices provolone cheese (about 6 ounces) 3 cups shredded part-skim mozzarella cheese, divided Add to Shopping List Nutritional Facts 1 piece: 503 calories, 27g fat (13g saturated fat), 136mg cholesterol, 1208mg sodium, 30g carbohydrate (9g sugars, 2g fiber), 36g protein. Directions In a large skillet over medium heat, cook and crumble beef and sausage until no longer pink; drain. Add next seven ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour, stirring occasionally.

Adjust seasoning with additional salt and pepper, if desired. Meanwhile, in a large bowl, lightly beat eggs. Add parsley; stir in cottage cheese, ricotta and Parmesan cheese. Preheat oven to 375°. Spread 1 cup meat sauce in an ungreased 13x9-in. baking dish. Layer with three noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, three noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with remaining noodles, meat sauce and mozzarella (dish will be full). Cover; bake 50 minutes. Uncover; bake until heated through, 20 minutes. Let stand 15 minutes before cutting. Yield: 12 servings. Originally published as Traditional Lasagna in Taste of Home April/May 2000, p25 Medium-Bodied Red Wine Your comments will be visible in reviews section once moderator will approve. Any changes to your rating or review will appear where you originally posted your review Submit Review havingfunwithmyfamily User ID: 7043692 259960 Reviewed Jan.

19, 2017 "One of the best lasagna's I've had. I changed the beef and pork to only italian sausage. It was delicious!" MY REVIEW Trance User ID: 8971985 259145 Reviewed Jan. 3, 2017 "This will be my go to lasagna from now on. Perfect! Served it Christmas Eve to rave reviews from family and friends." MY REVIEW schamberlain User ID: 8299832 258821 Reviewed Dec. 29, 2016 "This has to be the best lasagna i have ever had. Only thing i changed is i used 1lb hot Italian sausage and 1/2lb gr beef. Amazing flavors. I love the provolone in this. This is my first time not popping a jar for the sauce and i will never go back. Thank you for sharing this recipe" MY REVIEW patricia diane User ID: 3271139 258724 Reviewed Dec. 27, 2016 "Pat Milo try it with real mozzarella and ricotta.

cottage cheese cannot compare. you can leave out the meat. we like it without meat." MY REVIEW Bjctlc1492 User ID: 973233 258698 Reviewed Dec. 27, 2016 "Made this last week, it was the best lasagna I have ever made! So said hubby. Only changes I made was to use Italian sausage instead of the pork, and no boil noodles. I did add about a cup of water to the sauce to provide enough moisture for the noodles. The recipe is a keeper! Yes, it takes longer to cook, but so worth the effort!" MY REVIEW hiseascanvas User ID: 8272815 258694 Reviewed Dec. 26, 2016 "Emily and graysmommy it might not be a bad idea to stick with take out if you can't make this delicious lasagna" MY REVIEW Donna User ID: 9001245 258672 Reviewed Dec. 26, 2016 "Made this yesterday. I used 24 oz. pasta sauce with basil instead of plain tomato sauce.

I also added 1t oregano. Used non-boil lasagna. Assembled everything a day ahead and cooked it 50 minutes and refrigerated it (covered tightly). The next day, I warmed it 20 minutes at 250 and 10 minutes at 350 until the edges bubbled a bit. It was a huge hit. Next time I will use real mozzarella cheese and shred it myself, but this time I didn't have the energy for that. I think it will make it a 6 star if it has real cheese instead of the prepacked shredded cheese, which has fillers. This photo is a bit deceptive. My pan was filled to the top." MY REVIEW Traditional Lasagna Recipe - Food.com In a skillet, cook beef and sausage over medium heat until no longer pink; drain. Add the next seven ingredients. Simmer, uncovered, for 1 hour, stirring occasionally. In a bowl, combine the eggs, parsley, cottage cheese, ricotta and parmesan. Spread 1 cup of meat sauce in an ungreased 13x9x2-inch baking dish.

Layer with 3 noodles, provolone cheese, 2 cups of cottage cheese mixture, 1 cup of mozzarella, three noodles, 2 cups of meat sauce, remaining cottage cheese mixture and 1 cup of mozzarella. Top with remaining noodles, meat sauce and mozzarella (dish will be full). Cover and bake at 375°F for 50 minutes. Uncover; bake 20 minutes longer. Let stand 15 minutes before cutting. Classic Lasagna - A Family Feast A Family Feast Delicious Recipes for Everyday Meals and Special Occasions Subscribe & Follow December 17, 2013 By Martha 36 Comments Today’s Classic Lasagna recipe is from my husband Jack’s recipe collection! It’s a delicious adaptation that marries an old family lasagna recipe with a version that he used to make many years ago during his food service career. This is a wonderful, classic lasagna recipe – nothing too fancy, just layers of pasta, meat sauce, a ricotta cheese mixture, and mozzarella – and it’s one that everyone should have in their own recipe collection!

Jack and I are both ‘old-school’ when it comes to making lasagna – we both prefer using the traditional dry ribbon noodles that need to be partially cooked before assembling all of the layers of the dish! While we agree that you can’t beat the convenience of the pre-cooked lasagna noodles (or in food service, the frozen pasta sheets) – we both think that the best tasting lasagna with the best texture comes from using the dry pasta. (You may, of course, use the pre-cooked noodles if you prefer!) We also use a mix of meats in our sauce – but if you’d prefer to keep things more simple, just use all ground beef or whatever combination of meats you like best. Lasagna is a very forgiving dish – so you can adjust the meats, seasonings and even the proportion of cheeses and sauce used in each layer of this wonderful dish to make it exactly how your family likes it! Classic Lasagna Print Rather than using the mix ground beef and sausage listed in this recipe, you can use whatever kind of meat your family enjoys - just plan for about two pounds total. Ingredients 1 pound box of dry lasagna noodles (you will need 16 noodles.

A one pound box contains 20 noodles so you will have four extra. Usually a few get broken so this usually works out) For the Meat Sauce 2 tablespoons extra virgin olive oil 1 cup chopped onions 1 pound ground Italian sausage meat (hot or sweet your choice) 1 28-ounce canned crushed tomatoes (we use Cento) 2 tablespoons tomato paste ¼ teaspoon freshly ground black pepper 1 teaspoon dry oregano 2 tablespoons dry basil or 3 tablespoons chopped fresh basil Pinch red pepper flakes 2 teaspoons chopped fresh mint For the cheese mixture 2 pounds whole milk ricotta cheese 1 cup shredded mozzarella 1 cup grated Parmesan cheese 1 teaspoon salt ¼ teaspoon freshly ground black pepper ½ cup chopped fresh Italian flat leaf parsley Other ingredients you’ll need 2 ½ cups tomato sauce (see recipe here ) 8 ounces fresh mozzarella sliced into 12 slices 3 cups shredded mozzarella ½ cup grated Parmesan cheese Instructions Cook lasagna noodles according to box directions but keep them slightly undercooked (cook approximately 7-8 minutes). They should still have a good bite to them. Rinse and cool. Keep moist while you prepare the rest of the dish.

In a large skillet, heat the olive oil and cook the onions for about two minutes over medium high heat. Add the garlic and cook one more minute. Add the meat, stir and cook until there is no pink. Depending on the fat content of the meat you are using, you may need to drian off some liquid. There should only be a few tablespoons of liquid after cooking the meat. Add crushed tomatoes, tomato paste, 1 teaspoon salt, ¼ teaspoon pepper, oregano, basil, red pepper flakes and mint. Reduce to medium and simmer ten minutes, stirring occasionally. Set aside. In a medium bowl, mix ricotta, 1 cup shredded mozzarella, beaten eggs, 1 cup Parmesan cheese, 1 teaspoon salt, ¼ teaspoon pepper and the chopped parsley. Mix to combine and set aside. Preheat oven to 375 degrees and put oven rack in center of oven. In a 9X13X3 glass baking dish, ladle in one cup of tomato sauce into the bottom and lay four lasagna noodles overlapping slightly. Add one third of these cheese mixture, one third of the meat mixture and half of the sliced fresh mozzarella.

(The sliced mozzarella will not cover the whole pan, just spread as evenly as possible). Repeat with four more noodles, one third of cheese mixture, one third of meat mixture and the other half of sliced fresh mozzarella. Cover with four more noodles and top with remaining cheese mixture, remaining meat mixture and 1 ½ cups shredded mozzarella cheese. Finish with four more noodles, 1 ½ cups tomato sauce, 1 ½ cups shredded mozzarella and ½ cup grated Parmesan cheese. Lay a piece of parchment paper over top and then cover tightly with foil. Cover a sheet pan with foil and place a rack in foiled pan. Now place the covered lasagna on the rack and place in the oven. The rack is to circulate heat and the lower pan will catch and drips. Bake for one hour covered. Remove foil and parchment and cook uncovered for 30 more minutes. Let rest 15-30 minutes before cutting.

3.2.2807 Classic Lasagna Recipe - 0 | MyRecipes 1 (16-oz.) container ricotta cheese 2 large eggs, lightly beaten 1/4 cup grated Parmesan cheese 2 (6-oz.) packages part-skim mozzarella cheese slices Garnish: chopped fresh parsley Preparation 1. Sauté onion in 1 Tbsp. hot oil in a large skillet over medium-high heat 5 minutes or until tender. Add garlic, and sauté 1 minute. Add beef, and cook, stirring occasionally, 10 minutes or until beef crumbles and is no longer pink. Drain beef mixture, and return to skillet. Stir in diced tomatoes, next 4 ingredients, 1 tsp. salt, and 1/2 tsp. pepper; bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, 30 minutes. Remove and discard bay leaf; set meat sauce aside. 2. Place lasagna noodles in a 13- x- 9-inch pan. Carefully pour 8 cups boiling water and remaining 1 Tbsp. olive oil over noodles. Let stand 15 minutes. 3.

Stir together ricotta cheese, eggs, Parmesan cheese, remaining 1/4 tsp. salt, and remaining 1/4 tsp. pepper until blended. 4. Spoon half of the meat sauce mixture in a lightly greased 13- x 9-inch baking dish. Shake excess water from noodles, and arrange 6 noodles over meat sauce; top with half of ricotta mixture and 1 package mozzarella cheese slices. Repeat layers once. 5. Bake, covered, at 350° for 55 minutes. Uncover and bake 10 to 15 more minutes or until bubbly. Let lasagna stand 10 minutes before serving. Garnish, if desired. Note: The sauce is time-consuming but worth the extra effort. Make it on a weekend, and freeze it to enjoy later with lasagna or your favorite pasta. Colette Girard, Baltimore, Maryland, Homemade Lasagna Recipe - Allrecipes.com GLENCOE 12/21/2001 I was sceptical using cottage cheese and sorry to say....it really does not belong in an italian dish.

Fresh Ricotta cheese is really the best bet or from a super market is still better than co... Eleni07 9/20/2006 this was so good but not enough sauce. Used Ricotta cheese instead of cottage cheese and doubled cheeses ricotta and mozz to make it more gooey. I adjusted according to prev reviews. replace ... Mega Mom 2/7/2006 I made this for my family and it was great, the best ziti recipe I have tried. 4 stars instead of 5 because this recipe really should be written that you need a layer of sauce on the bottom of... Sarah Nicole Mollwitz 1/14/2008 This is the best lasagna we have ever had! And my BFF is Italian! Lol! The only changes I made were to add a layer of the sauce to the bottom like another review recommended. Make it a BIG can o... Beth Rowbottom 10/12/2005 This is very yummy. I did have a few problems though.

First, I thought it had too much of a tomatoey taste in the sauce so I added some carrot based on some of the other reviews, but it still h... babyjaimie 12/5/2006 YUM! What a fantastic recipe. My picky husband even LOVED it. FYI...top it with mozerella cheese and bake 15 min. longer so it's not runny. SMLFISH 1/23/2004 I loved this recipe, with a few changes. Based on previous reviews I made a little more sauce, used 1/8 cup minced carrots instead of sugar, and reduced the salt. I think cottage cheese is a won... IKAIKA 8/8/2002 This is a wonderful recipe! It is easy to make and everyone loves it. I have made it three times now and each time I used all ground beef instead of the pork. I also don't put double noodle l... Michelle Clay 2/15/2007 I made this for Valentines day the nigt before.

I substituted Ricotta for cottage cheese, only used a couple dashes of salt in both the sauce and cheese mix, and used one pound italian sausage i...

Question: Which is a traditional topping for lasagne?
Answer: Cheese