Classic Lasagna Recipe

This recipe was really great. I read the other reviews about adding the cheese last, etc. There is a very easy solution to this. I just covered the pan with foil, and baked for one hour. I removed the foil after the hour and completed the baking for an additional 30 minutes. I was concerned with all of the tomato sauce and adusted slightly. I added 2 (15 oz) cans of tomato sauce and 1 (6 oz) can of tomato paste with the garlic/oregano flavoring. It turned out perfectly. Cut very easily and my hubby loved it. Don't forget to place foil in the bottom of your oven! Saves big mess. Thanks for the recipe. Will definitely make again.

This was soooo good! We used 3 pkgs of sliced mushrooms and cooked them in butter, garlic and wine until soft and yummy. I also carmelized 1 1/2 onions and layered that over one of the meat mixtures. We had company for dinner and we all thought it was the best lasagne ever. I followed previous suggestions and used 21 oz of ricotta and cooked for 30 min. @ 350 covreed and the remaining 30 min. uncovered. It slices like a dream, looks great and was truly the best lasagne I have ever had!! Thank you so much Barb R

Loved it... added an onion... added some pepperoni.. as cooking the sauce it looked too big for the 13x9 baking dish... used one size larger and added a few extra noodles... covered with foil when cooking and added the last mozzarella cheese and uncovered 10 min prior to taking out of the oven... dang near perfect!! Had it with Garlic Bread and an Italian Salad... The Wife liked it so much she is sharing some left overs with friends... -- I'm a slow cook so prep took a while.... clean up was easier than expected - probably due to the foil.

I used 10 lasagna noodles, which is half a whole box. This way I had five lasagna noodles for each layer. I used fresh garlic instead of garlic salt and I added chopped onion to the sauce. After tasting the sauce, I did add a bit more spice. I have to say that using ricotta cheese may be more expensive but I've come to find that my lasagna held together much better than when I use cottage cheese. I changed up the layers, starting with the noodles first as a base and I only repeated the layers once and I did double the shredded mozzerella. Very simple, quite easy. Out of a huge lasagna pan, only one serving was left.

This is the recipe I've been using since the '80s with a few adjustments. I just add a jarred spaghetti sauce, and only one egg to the ricotta cheese. Also only baked for 45 minutes. Every is cooked already, only need to heat up. I used to work with a full blooded italian and she said the key to a great lasagne is to make the sauce and put it in the refrigerator for 3 days before using. It tastes great every time.

'twas delish! I made a few adjustments: used 1 lb ground turkey instead of ground beef; about 2 tsp fresh garlic (I love garlic!) instead of garlic salt; 2 cans diced tomatoes to replace 2 of the cans of tomato sauce; cottage cheese instead of ricotta; one chopped onion cooked up with turkey/sausage; baked covered with alum foil for first hour, uncovered for last 30 min. Even my VERY finicky children enjoyed it, albeit they all complained about the mushrooms. Was very flavorful, tender, moist, and tasty!

Didn't put the mushrooms. Put spices mentioned in the recipe and used ready made noodles instead. Like other cooks, I took their suggestion and substituted one can of tomato paste for the tomato sauce. It was ready to eat in an hour and would have been really overcooked had I kept it in there for the whole time indicated in the recipe. Kids and husband all ate it and loved it. Thanks for the recipe.

Our Family loved this lasagna! I used a standard casserole dish that was rectangle and used nine pieces of lasagna, and did not use all the meat mixture. I did not change anything about this recipe and cooked it as stated. My noodles got a little crispy around the edges, but they were wonderful and members of our family liked that part. We loved, loved, loved this lasagna! I made a second batch using zucchini instead of noodles. I cooked it for 45 minutes. Zucchini was still a little bit crunchy but our group liked that. Both recipes were loved by everyone. I would not change anything about this recipe. It will be staying on my favorites list.

I thought this lasagna was great. I added onion and chopped garlic and 1/2 tsp of fennel. I also only baked it for 45 minutes, that's all I thought it needed. I use this recipe every time I make Lasagna.

This is the first time I have made lasagna, and it was a hit. EVERYBODY, even the most picky eater in the house had two servings. The only ingredient I didn't use was mushrooms. Next time I think I'll use a little more ricotta cheese (felt like I ran a little short on my last layer). I double and triple checked oven settings to make sure I had it right; I wound up taking it out about 20 minutes earlier than the directions suggested and it was fully cooked and very brown; I think if I had cooked it in the oven as long as this recipe says, it would have burnt. VERY TASTEY

I rarely make a recipe the day I save it, but I did this time. It was excellent! The only change I made was to use 'oven ready' lasagna noodles to save time. That required, according to the directions on the package of lasagna noodles, adding additional moisture. Worked perfectly, and will definitely make this again. Thanks!

Even my roommate asked for seconds.

Instead of Mushrooms, I used Spinach.

I loved this easy recipe. I used “cook in the pan lasagna noodles” and it was perfect. My husband loved it and there was plenty to share with his daughter’ family.

I really love this recipe. I forgot to add the olive oil so I didn’t add it. I don’t mind the sausage but i didn’t want that in my lasagna but I added everything else and it’s delicious! (This is my first time ever making lasagna! So I’m glad I found this recipe and went with this one my first time) also I did not add the mushrooms because I hate mushroom.

I put more parm cheese, I read it wrong but it should be fine. We shall see in another one hour

If you use the exact measurements for the sauce and cheese mixture, both are very loose. I will say the flavor was very good.

Great recipe! I would probably start with foils over the top but I was worried the cheese would stick to it. I did cover for the last 30 minutes. It really filled the pan, has anyone tried reducing the sauce by a can of tomato sauce? I did use ground turkey instead of beef, and sweet Italian sausage (I would probably use hot the next time). Thank you for sharing!

I’m officially calling this a masterpiece.

Made it last night — instant success.