Best Recipe Noodles Can Cream of Tomato Soup Noodles ricotta beef tomatoes
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03/30/2009
Having grown upwardly in a family of excellent Italian cooks, I admit I am a "tough room" when it comes to Italian recipes. Despite that, this one is so expert that I am sure my mother and grandmother are grin downwards from sky in approving! I saw this aforementioned recipe on some other site and it but chosen for ane teaspoon of salt, not 1 tablespoon. Information technology came out perfect with the lower amount of table salt. Information technology also did not call for whatsoever table salt in the ricotta. I have some recommendations, below: Cutting downwardly the water to 1/4 cup. It makes a slightly thicker sauce and I felt the lasagna holds upwards amend that way (although this recipe is expert even with more than water). Use half parmesan and half romano cheese. It gives a slightly more robust flavor. Put a few tablespoons of the romano/parmesan cheese in with the ricotta mixture. Add a one-half teaspoon of grated nutmeg in with the ricotta mixture. Increase to 1 teaspoon of fennel seed. Use 23 ounces of ricotta instead of sixteen. Use bulk sausage meat if you tin notice it. Otherwise if you lot buy link sausage make sure to remove information technology from the casing and mix it with the footing beef. And finally (and this is very important), make the sauce the night earlier and leave it in the fridge overnight. The sauce tastes better and improve as it sits and develops more richness of body and flavor. Trust me, all of these changes will improve the recipe! Mangia!
x/24/2008
Great recipe, I'll exist making this once again and again. And finally, I found a lasagna that doesn't fall apart on a plate but isn't dry either! I read a lot of the reviews before deciding on how I was going to make this for the beginning time. I fabricated the following changes: ane) used 1 lb of ground beef plus the sausage, ii) added a can crushed tomatoes to the sauce to make it a little heartier three) substituted red vino for the h2o (wow did that improve the season!) 4) added only 1 1/2 teaspoons of table salt to the sauce five) doubled the Italian Seasoning 6) omitted the fennel (don't like it) 7)used i lb of mozzarella cheese 8) added ane/ii teaspoon crushed red pepper flakes 8) cooked the noodles by placing them in hot water for 30 mins (worked well, they turn out perfect) ix) used dried parsley because I didn't have fresh stuff. The 2 things I wish I'd have known prior to making this: apply the deepest dish you can observe or you lot won't fit all the layers, and if you like the white cheezy part of the lasagna, you'll definitely need to double the ingredients for the ricotta cheese mixture. The recipe makes barely plenty to fully cover my nine X 13 dish. Promise this helps! Happy cooking!
x/08/2004
I am going to write mt kickoff review ever on this board, and it is for this recipe. I am from the female parent land Italy, and this is the closest recipe to ones like abode I have found. If you want to try a real italian lasagna, this is the i. The sauce is the key and would be peachy on anything. I added more garlic, only that was information technology. My family and friends thought this was a one-time hugger-mugger family recipe. It is at present and they volition never know.
11/08/2007
Admittedly the All-time lasagna I have e'er made! Per others' suggestions, I made the following changes: 1) used brown suger instead of white 2) used fresh basil instead of dried 3) used reddish wine instead of water 4)didn't boil the noodles...but soaked them in hot water while the sauce was cooking. 5) added a couple dashes of nutmeg to the ricotta cheese mixture 6) used shredded mozarella instead of slices. This recipe makes A LOT of sauce. I had about 2 cups left over fifty-fifty afterwards I was generous with it in my layering. My boyfriend LOVED it and said it'due south the best he's ever had. I didn't find it all that 'labor intensive' to make considering it is lasagna! Thanks for this recipe!
01/12/2010
Believe it, everyone. This lasagna is amazing! I served it tonight to at a dinner party and all my guests raved and went back for seconds! I read all the reviews before I started cooking and here'southward what I did to the recipe to arrive extra yummy - 1. I used a lb. of Italian sausage and 1 1/2 lbs. of lean footing beef. 2. I chopped a medium onion instead of using minced onion. 3. I used half-dozen cloves of garlic instead of two. iv. I used a 1/ii c. of red wine instead of water. 5. I used brown sugar instead of white carbohydrate. 6. I used fresh chopped basil and fresh chopped parsley instead of dried. 7. I used 1 teaspoon of table salt. eight. I doubled the ricotta. 9. I added 1/2 tsp. of nutmeg to my ricotta mixture. 10. I grated a lb. of mozzarella cheese instead of using sliced mozzarella. Even though this recipe is a fiddling time consuming, information technology's admittedly worth it!! This is the but lasagna recipe I will ever utilise from at present on!!
ten/01/2013
With all of the reviewers' suggestions, this recipe is definitely 5 star. As written, it could use a few improvements. Here is what I did (post-obit others' suggestions in their reviews): - Soak noodles in very hot tap water for upward to 30 mins while prepping sauce/ricotta mixture. - Use 1lb ground beefiness (they sell sweet Italian sausage at Trader Joe's, but I've used pork sausage with sweet chilis and that works, too). - Bleed excess liquid after browning meat and before adding onions and garlic, so melt until onions are soft before calculation the other ingredients to the sauce. - 6 cloves garlic instead of 2. - But half dozen oz love apple paste, instead of 12oz. - 1 Tablespoon of sugar instead of 2, and ane teaspoon of salt (instead of 1 Tblsp). - 1/3 cup fresh basil instead of dried, if you lot accept it (dried is fine otherwise). - one/2 teaspoon ruddy pepper flakes. - Add 1 Tblsp parmesan and a nuance of nutmeg to the ricotta mixture. - I've used both sliced mozz and fresh mozz - both work keen. - Layer as follows (from bottom to top): ii c meat sauce / 6 noodles (overlap them) / 1/2 ricotta mixture / 2 c meat sauce / one/4 c parmesan / 1/two of the mozzarella / 2 c meat sauce / 6 noodles / remaining ricotta mixture / 2 c meat sauce / remaining mozzarella / remaining parmesan. - Cover and refrigerate overnight. - Let sit at room temp for an hour before baking. Everything else in the recipe that I oasis't mentioned, I followed as written. The lasagna got rave reviews and disappeared
05/05/2003
The very best I've ever made . . . with a few changes to the sauce - red wine instead of water, omit the sugar & salt & add 1/2 tsp cinnamon (from my Italian Nona). Save time & free energy past replacing the cooked lasagna noodles with layers of uncooked won ton wrappers which are basically an uncooked noodle. No one volition know the divergence except to say how great it is because the noodles are non so thick.
02/ten/2011
Similar many I have a very practiced lasagna recipe that I have used for years. In one case in a while it'southward fun to change it upwards. I've tried a couple of the well rated others here only nix was a slap-up improvement over mine. I had idea this recipe was one I had tried, just it wasn't. This is just fabulous. The sausage is wonderful in the sauce, subtle but noticeable. The fennel is another added flavour hint making the sauce sense of taste homemade and unique. I like everything as is but do agree that the salt could be cutting. I must commend the reviewers who explained how to build three layers. Now why didn't I think of that?? Liking the taste of regular lasagna pasta noodles over "oven fix" I have been using the soak in hot water method for a long fourth dimension and would never do it whatever other mode. Thanks so much for this wonderful addition to my carte du jour
02/x/2011
This was excellent and the sauce had a wonderful flavour! I by and large stuck to the recipe, except information technology calls for way too much salt. I only used one tsp. Also, when layering the lasagna, you need three layers of noodles (4 ea) to fit the divided ricotta mixture in between. 2 layers wouldn't fifty-fifty work. I used 1/4 of the sauce on the bottom, in betwixt the layers and on top. These are very small changes virtually merely the salt and associates which I feel are mistakes in the recipe. Likewise, an ordinary, shallow 13x9 pan would exist too pocket-sized for this. I used a spacious lasagna pan. Thanks for the recipe!
02/13/2009
This was awesome. I will but brand lasagna this way from now on. Not that my dad'southward wasn't the best and he is from Italy but this is the recipe I will paw down to my kids. I merely made a couple changes and they weren't even that big. I used well-nigh 1.4 lbs of meat and I used 1.25 lbs of sweet italian sausage and instead of 28oz of crushed tomatoes I used 14oz and used 14 oz of diced italian tomatoes seasoned with garlic, basil, and oregano. I made the night before so the flavors could ally and used no eddy noodles. This is def traditional italian lasagna. Nothing american well-nigh this one. Information technology's a must try.UPDATE The no boil noodles didn't work out so well. Simply utilise traditional noodles and use the method of soaking them in hot water for 30 min. Works for me everytime. I also but added 1 tsp of kosher table salt and not a tbl, I too added about a half a palm full of crushed red pepper flakes about a tsp to first the sweetness. My kiddos and husband can't get enough of this. This is def money. Besides the surreptitious italian affair is to add a compression of nutmeg to any sauce and information technology makes information technology pop. Why I don't know but my dad taught me and it has never failed me.
12/31/2011
Also much Tomato Paste for amount of liquid. Bring to a boil impossible without burning. Saved it by dumping a lot of ruby-red wine and some water in. Drank rest of carmine vino and felt better.
02/ten/2011
This was fantabulous and the sauce had a wonderful flavor! I by and large stuck to the recipe, except it calls for way too much table salt. I only used one tsp. Also, when layering the lasagna, you need iii layers of noodles (4 ea) to fit the divided ricotta mixture in between. 2 layers wouldn't even work. I used 1/4 of the sauce on the lesser, in between the layers and on top. These are very small changes near just the table salt and assembly which I feel are mistakes in the recipe. Also, an ordinary, shallow 13x9 pan would be too small for this. I used a spacious lasagna pan. Thanks for the recipe!
09/17/2006
I accept been on a long search and agree this is the best lasagna I have establish. The sauce is fantastic, which is a big compliment from me as I'm very picky about my sauce. I read a lot of other people's comments. At the end of the 24-hour interval, I made the recipe as written except that I omitted the salt, use 1.25 pounds of ground beef, spicy italian sausage instead of sweet, and used only half the ricotta. How much ricotta you use is really up to personal taste. My view is a picayune goes a long ways. Several people mentioned doing it in iii layers instead of two, but two took it up to the very top of the pan anyway. This recipe is great!
07/23/2001
This is almost my exact recipe for lasagne - except I like to utilize hot italian sausage and add some chopped mushrooms to the sauce while it is simmering. A nuance or two of a good red wine to the sauce isn't a bad addition either. This is an absolutely wonderful dish - a petty fourth dimension consuming, but worth every infinitesimal!!
03/24/2010
THE REVIEWS ARE Correct! They all have good hints. 1. Soak the noodles for 20 minutes instead of boiling. ii. Omit the sugar and salt: the sausage has tons of common salt/sugar as well as the tomato products and most of the reviews that were negative said that it was too salty or sweet 3. I used fresh herbs and LOTS of them including fresh marjoram and tripled the garlic (some of the bad reviews said it was bland and then add what y'all usually like!). 4. Turn that water into cerise vino!!! v. Add together nutmeg to the ricotta mixture, I used lots of freshly ground nutmeg six. MAKE Ii DISHES! You're going to be in the kitchen for a while, just double the recipe and freeze the extra 1! I took care of 2 birthday parties with ane rock so to speak... and Everyone RAVED!!!!!! This is not a light lasagna, I served a trivial portion with lots of steamed asparagus and a light salad (spinach with pomegranate seeds and goat cheese with champagne vinaigrette).
11/xiv/2007
No question this is an outstanding lasagna. I have had lasagna quite a lot in my life and this ane is at the top. The secret, or not and so secret, to this recipe is the sauce. I also honey dearest love a good chicken parm and this will be the sauce I volition use for my chicken parm from now on. I did make a couple changes that I don't retrieve changed anything. One, reduce the salt content...it calls for too much. Two, utilize fresh herbs it worth the actress $. In building the lasagna, I tried to slash out some of the fat. Information technology wouldn't be the same with whatsoever other meat than is called for and so I went after the cheese to reduce the fat and cholesterol. I used not-fatty ricotta cheese and lower fat mozz. I yet went with the regular parmigiana cheese, still. Other than that I went with the recipe which I almost never do. Requite this 1 a try if you similar good dishes like this.
08/29/2001
This recipie was time consuming but easy enough. I was so pleased with it - my married man and I were then busy gobbling it up that I forgot to serve the garlic bread that I had made. My 14 calendar month old was simply shoveling information technology in, going "yum, yum." :) Somewhere along the line, it ended up too salty, so I would arrange that. I used the oven fix lasagna noodles. Sauce would be fantabulous just over pasta. Couldn't finish stealing some as it was simmering! Am afraid to make this for my Mom - don't want to hurt her feelings - she's worked a long fourth dimension perfecting hers, but WOW this 1 was better than Mom's. Thank you for the recipie!
09/29/2009
The secret is the Italian sausage. It really makes the lasagna and so much better than the bones hamburger version. Freeze half uncooked for later, you lot'll crave it again in about a calendar week.
08/13/2009
I must comment on the reactions to the sugar in the sauce...the purpose of the sugar is to counter the bitter back gustatory modality of the diverse tomato products & not to sweeten it. Whenever I brand a tomato sauce I sense of taste and determine the amount of sugar needed usually it's about a tsp. I personally have never had to use that much sugar. Obviously the salt was a typo every bit many have stated, that much salt would requite me a stroke. tip: In a small sautee pan put 2 or 3 Tb of olive oil and fresh minced garlic amount according to personal preference. (My family loves garlic then I use approx. four to half dozen cloves and put it through a garlic press or simply nail) To this I add finely chopped onion, when the onion is tender I add together all the seasonings minus the salt and seasonings are quite personal and differ as do people so use what yous honey, nosotros similar a little kick and utilise red pepper flakes. Plough down the temperature to low after it sizzles, put a lid on and permit to simmer. This is an of import step as information technology infuses the flavors into the scant 'center good for you' olive oil. Meanwhile cook and crumble desired meats. Lightly Table salt your meat but not the sausage! Set up aside. (drain the excess oil from the meat). NOTE a very small amount of salt brings out the flavor of your meats. The sauce yet,should not exist salted. I savor the Hunts flavored sauces and sometime will use their spaghetti sauce as a starter for my sauce only because it expedites time. Combine your sauce, meat and sauteed flavour., simmer/assemble.
12/13/2010
It is truely wonderful, except.....WAY TOO MUCH Common salt! I made the recipe to the chef'south specifications. I give it 5 stars, because it is awesome, but will omit the salt. The canned items and the sausage requite it enough.
02/27/2010
This is a neat recipe, only information technology's a rip off of The New McCall'southward Cook Book (1973)
06/27/2007
Fabricated this terminal night and idea it was horrible! Way too salty and I honey salt! I volition go back to my regular sauce of 1 large can (28 oz) crushed tomatos and 1 can diced tomatos 3 Tbsp EVOO, 3 cloves garlic, basil, oregano and Tbsp sugar. I'thou not sure what went wrong with this except perhaps the salt content in the tomato plant sauce was loftier and that threw the whole thing off. My family ate it but asked for me to become back to the regular sauce recipe for next time. Information technology did hold together good and the sliced mozza is a neat idea. Likewise placing the noodles in a casserole pan and soaking in boiling h2o works very well fifty-fifty with rice pasta, which I accept to substitute due to my wheat gluten allergy.
01/31/2001
Not piece of cake, not quick. But oh, it is sooooo worth the wait and the work. I used turkey Italian sausage to cut out some fatty, and it was great.
03/eleven/2008
This lasagna is great and the sauce itself is awesome too. My husband told me that this sauce is improve that the one I usually make and that one was from his mother's recipe. This recipe makes a trivial more sauce that you need so I employ the leftover for some pasta or ravioli few days later. I followed some suggestions from the previous reviews and from making this recipe few times hither are some things I inverse. *Used 1lb each of beef and Italian sausage *Used less salt (but about a teaspoon) *Used only 1 tablespoon of sugar in the sauce *Used wine instead of h2o *Used fresh chopped basil instead of dry (about ½ cup) *Used "ready to broil" lasagna noodles *Used fresh cafeteria grade ricotta cheese not the candy stuff from the container *Used freshly grated Parmesan cheese This is a v start lasagna recipe that it amend than the i you society in the eating place!! I often add together spinach (fresh spinach wilted with some butter) to the ricotta cheese and it tastes great. Remember to always use as much fresh ingredients as you tin – you volition taste the divergence (fresh ricotta and Parmesan, add fresh parsley and basil etc) Enjoy! Also, make the sauce a solar day earlier to save time.
12/27/2000
Actually the all-time!!! The merely i that is truly like my grandmother's. The combination of ground beefiness AND sausage tin can't be beat!
05/09/2009
OK, I just made this for my family for Mother's Mean solar day. I read a LOT of the reviews, and took notes on what each person was suggesting to make information technology better. It was admittedly the best lasagna I have ever had. Anybody LOVED it. Hither are the changes I made later looking through the reviews, so you don't accept to spend as much fourth dimension looking through them: 1. Double the Ricotta. two. Add some fresh spinach to the ricotta 3. Add a dash of nutmeg to the ricotta 3. Use Cajun sausage instead of sweetness (adds a nice little kick) four. Utilise a Teaspoon of salt instead of a Tablespoon 5. I used probably 5 more mozzarella slices than suggested. 6. Feel free to be generous with the Parmesan. Extra cheese is a adept matter! Savour!!
09/05/2001
THIS IS THE MOST Delicious LASAGNA I Accept EVER EATEN...TIME CONSUMING BUT WORTH Information technology !!!
04/26/2009
WITH ALL DUE RESPECT TO THE Owner OF THE RECIPE A ix X 13 IS NOT Big ENOUGH I ASSEMBLED IT VERY Advisedly FOLLOWING THE DIRECTIONS BUT AT THE second LAYER THE PAN WAS TOPPED I COULD NOT FIT THE REST I TRANSFERED EVERYTHING TO A BIGGER PAN BIG MESS!!! THANK GOD I'Thou Not HAVING ANYONE OVER So MUCH WORK FOR A MESSY LASAGNA!!! VERY DISSAPOINTED
02/21/2008
I detect it strange that I am going confronting over 1200 people's opinions just this was quite possibly the worst lasagna I have ever had! It was dry, had a funny sense of taste and was truly a waste of time and ingredients. No one out of my family of half dozen liked this in the least! I guess though that when u have a lasagna recipe that y'all've grown up with as I practise, and so different ones just don't compare.
05/19/2001
I make this sauce by itself all the time to use with spaghetti. I likewise use ground turkey breast and turkey sausage to cut down on the fat and it's really, actually good. Everyone who has tried it loves it!
09/29/2001
This Lasanga is succulent. I used this recipe the starting time time I fabricated lasanga, and I will probably never try some other recipe. People beg for me to make it...
02/25/2001
Admittedly the all-time. Used Italian tomatoes, paste & sauce & fresh lasagna. Everyone loved it!
03/26/2001
Delicious! I used i lb beefiness, 1 lb sausage filling (casings removed) and colby jack cheese likewise as mozzarella. It is ameliorate the side by side day, and the meat sauce is simply as good on its own, on spaghetti, etc. Wonderful recipe.
03/23/2006
Lamentable, we did not care for this. We establish the flavors very overpowering. Guess nosotros are looking for a receipe that blends together better. Just thanks.
02/08/2011
This pasta sauce is fantabulous. We fabricated it for pasta sauce an were then impressed. The fennel seeds really add greatly to the flavor and this was just w/ hamburger meat. I cant expect to brand this recipe in its entirety and relish it. I volition go to Whole foods for the meats and Central Market for the vegetables.
05/02/2009
Best? You must be kidding me. I fabricated this today, it is way too salty with the recommended common salt quantity. I followed every stride, I even starved myself and my husband to wait for the meat sauce to simmer for more than one hour. iOther reviewer are only to kind I guess... People, be honest! yous're leading people similar me into wrong direction. I wouldn't recommend this.
12/26/2001
Skilful stuff! A flake too sugariness & a bit likewise salty -- I would cutting both the sugar & salt in one-half. Otherwise very expert though, will replace my other lasagna recipes for this one. It is essential to simmer the sauce for at least an hour and a half, more if y'all accept fourth dimension.
11/nineteen/2001
I made this for my boyfriend on his birthday, He loved it. I thought it was wonderful as well. The all-time I accept e'er fabricated.
02/19/2011
Awesome flavor! I will double this sauce and so freeze portions for other time to come Italian meals. Here's my hole-and-corner for lasagna: Don't cook the noodles in water. They are much easier to work with uncooked. Add an actress loving cup of h2o to the sauce per 13 10 9 pan. Gather the dark before, encompass & refrigerate over nighttime. Either bring it to room temperature before blistering OR add together extra fourth dimension (15-thirty min) to baking time. Bonus of refrigerating over dark is that the flavors "blossom".
02/12/2008
A nice recipe that was well received by the family. I was really expecting a lot more than later on reading the numerious reviews raving well-nigh this dish. The dish was ok, not "world's best" by any stretch. Definitely cut dorsum on the salt; with all the cheese it is salty enough without information technology!
11/15/2004
I usually make the sauce from this recipe to serve on top of baked ziti at family gatherings, to appease both meat eaters and non. Other reviewers mention common salt concerns. When I DO make the recipe in its entirety, I leave the salt out of the cheese mixture altogether. I think the salt could be lowered in the sauce equally well with every bit proficient results. I have constitute that adding even a petty too much fresh parsley tin SERIOUSLY change the flavor of the sauce. I recommend adding it at the tail end of the sauce cook time, to taste. Lower by half or omit the parsley in the cheese mixture altogether. I make the sauce in the tedious cooker (less mess). Next time I might switch to dried parsley, as information technology is less potent and less likely to 'build' in flavor over fourth dimension.
02/ten/2011
This was excellent and the sauce had a wonderful flavor! I mostly stuck to the recipe, except it calls for way likewise much salt. I simply used one tsp. Also, when layering the lasagna, y'all need three layers of noodles (4 ea) to fit the divided ricotta mixture in between. 2 layers wouldn't even piece of work. I used 1/iv of the sauce on the bottom, in between the layers and on top. These are very small-scale changes most just the salt and assembly which I feel are mistakes in the recipe. Besides, an ordinary, shallow 13x9 pan would be also modest for this. I used a spacious lasagna pan. Thanks for the recipe!
05/18/2008
Very unimpressed. The sauce was so sweetness..not accurate italian if that is what you lot are lokking for. Waste of fourth dimension and money!
01/30/2012
I fabricated this thinking that it was going to plow out peachy considering the number of positive reviews. :(. There is Manner besides much table salt. Information technology was so salty and I was so disappointed to serve this to my guests. Please fix the amount of salt. Horrible waste product of food I tin't consume the leftovers.
12/27/2010
Three of my friends and I all made this recipe separately inside a few weeks of each other. We each followed the recipe exactly. We all agreed information technology was the weirdest lasagna we accept always eaten.
01/nineteen/2012
To me, this was just OK. I don't think there's nigh enough cheese and it was just so heavy with all the meat. I think it's but my personal tastes that I adopt a lighter version of lasagne. Information technology was very expensive too, so I judge I expected it to gustatory modality out-of-this globe then I felt a bit let downwards.
xi/13/2008
I am so disapointed with this recipe. Reading all the reviews, I really thought this would be worth the work. Unfortunately, even though I followed exactly every bit written, it came out too salty, and too sweet at the aforementioned fourth dimension. Very hard to finish a whole piece. My kids were begging me to let them not finish their slice. It isn't horrible, simply for the time and endeavor it takes to brand, it is definately NOT worth it. I didn't empathize why raters loved this 1 and so much. No vegetables made this lasagna and then incredibly heavy and hard to assimilate. I am and so sorry, but will never brand once more. Volition stick to my usual much more simple, faster recipe that is also mode healthier.:( thanks for sharing though!
11/29/2001
Admittedly the world's all-time. I have fabricated this with beef, and likewise with ground turkey and turkey sausage... it is equally as good as my dad's world's famous lasagna (which is saying a lot)
x/fifteen/2008
Too salty and too tomato-y and just non very practiced at all.
10/xv/2001
Very, very good lasagna. My husband and daughter truly loved this recipe, but my picky eater son did non. His loss! This recipe does take some time to get together, but is worth the effort if you're craving a proficient lasagna. We made the sauce the solar day earlier and that seemed to help.
12/06/2011
Sorry, Johnchandler. My family and I have had lasagnas that required way less piece of work with far fewer ingredients that have tasted infinitely better.
02/06/2011
Fantastic recipe. I didn't change a thing. In fact, the meat sauce in this recipe has become my get-to for rotini bakes, manicotti or anything else that Sun dinner needs!
10/17/2010
Sooo yummy! The sauce can be used as a spagetti sauce likewise.
01/28/2002
This was a great lasagna. I particularly like the sauce - wonderful flavour. I would cutting the amount of meat & sausage to one# total, all the same. It seemed like besides much meat to me. I will continue this recipe & make again.
04/02/2009
The lasagna just didn't sense of taste good. Too much meat, non enough cheese, and something off most the spices. I don't recommend this recipe.
07/24/2005
My hubby loved this lasagna, just I thought information technology was waaay too salty! I would omit some of the salt. Besides, it isn't the lasagna for you lot if you like a cheesy lasagna, this had and then much meat, I had leftover to freeze for spaghetti sauce some other night! Overall, information technology was OK for equally long every bit it takes. The meat sauce is really adept though, and I might use it again.
09/04/2007
This is a good basic start, even so, I felt it calls for besides much salt and sugar. I ever add a pinch of carbohydrate to neutralize the acid in tomato plant sauce, however, what I add is based on gustation, and gustatory modality only. Some canned tomatoes and pastes have a sweeter gustation than others, so I employ sense of taste as my only ways for adding carbohydrate. This recipe was salt heavy for me - I've never added common salt to ricotta and won't. Real ricotta has such a shine, delicate flavor; I can't imagine what salt might practice to information technology. This is also very meaty. Though I prefer the blend of sausage/beef, I think information technology's a affair of personal preference. I besides concord it needs more cheese, and we add different varities. This is a good, basic recipe - add & alter as y'all wish, it is a solid foundation.
02/01/2011
Not the all-time lasagna.
07/17/2007
Good! I would add together more garlic and Italian seasoning. I decreased the salt per the reviews. Mayhap if I added the whole amount of salt I may not have to add more seasoning. I thought this Lasagna was and so creamy. I commonly use 1/2 Ricotta and half cottge chese. I think I would do Ricotta cheese only. I will make again to come across if my own recommendations will make it the Best Lasagna. I do non think simmering the meat/sauce is necessary. 4/8/15- I decreased the tomato paste, used oregano instead of italian seasoning and used shredded mozarella cheese as MertroWestJP suggested. I added more than garlic and a splash of ruby-red wine. I think the fennel is a must; decrease the fennel per your liking. No salt was added to the recipe. As I said in my previous one of the creamiest lasagna's I have ever made?
12/26/2010
I made the lasagna this Christmas eve for my Italian family and no one enjoyed the recipe. The sauce was not hearty plenty, besides overloaded with meat. The ricotta mixture was too dry out and left a weird "coating" in your oral cavity afterward eating. I have made homemade sauce and lasagna many times with a family recipe, thought I would try something different. Volition NEVER repeat. Not for the authentic Italian gustatory modality buds.
01/23/2011
This is the best lasagna! My hubby who is not a huge fan of Lasagna simply actually liked this one and even commented on it (this is huge for him) I didnt modify anything when making information technology for lasagna merely did add more sauce and a little more water for spaghetti. Such a neat recipe and the rocotta is not to much either... thanks for sharing and ENJOY!
10/13/2010
What a huge disappointment!!! Being a big fan of lasange and Italian food in full general, when I saw this recipe and the reviews it was receiving I had to attempt it. I followed the recipe exactly. Perhaps it'south an American taste affair but Italian food should not be that sweet, it was similar eating a dessert. I know I'm in the minority here, not liking this recipe, but every bit a fan of fine Italian cuisine I felt then strongly about this recipe I joined this site only to warn people away from it.
12/15/2010
I likewise added 1/8 c red wine, one/8 c olive oil, and two bay leaves to the sauce. I let the sauce simmer for a couple of hrs to let the flavors mix together. I also used fresh (cake) of parmesan...tastes And so much improve than the powdered stuff! I cut the sausage/basis beefiness in half, due to non liking that much meat in my lasagna. A very good recipe....my family loved it!
01/15/2008
This lasagna was reallllly bland. Waste of time and money.
12/31/2010
Really good lasagne recipe! I dear the philharmonic of the sausage and the beef!
04/eighteen/2009
For the thousands of five star reviews I was very surprised and disappointed in how bland this recipe was. I made this for Easter which was a big error considering I was trying to impress my guests. Information technology fabricated a huge amount but no one said a give-and-take and there was more than one-half left over that I ended up throwing abroad. :o( I followed the recipe to the letter so I don't what went wrong. I won't be making this again. Besides much piece of work and very banal.
09/01/2008
too salty! did i practise something incorrect?
12/15/2010
this really is the world'south all-time lasagna. i did not change a thing. i only split upwardly the layers into three. amazing. thank you for posting. this is a keeper.
12/12/2018
Fantabulous recipe! Anybody loved it! I followed another reviewers communication and put my noodles in a pan with hot water to soften while I finished gathering ingredients. (20 minutes or so) It saved me having to wash a big pot just for the noodles plus they were much easier to use!
01/23/2011
this was ok. very greasy. and expensive. i make a simple lasagna from kraftfoods site that is much easier and improve.
x/23/2001
I usually throw a lasagne together only decided to endeavour this one. We idea it was excellent, and I used a soy-based sausage and didn't have quite enough mozzaarella so used colby. I'd recommend following the recipe closely; I recollect it is how it is put together that makes it practiced. I had more than than plenty sauce so set some aside for broiled eggplant later.
01/23/2011
I don't become why people think this recipe is and then good? It's perfectly fine, but not great. Manifestly all lasagna recipes are virtually the same...it's the sauce that makes the deviation from one recipe to the next, and this was a very average sauce, and a bit as well thick. I will say because it is so benign, it was very kid friendly. It did set up up perfectly, just honestly, betwixt this and a jar of Ragu, by the time you add the meat, onions and garlic, non sure you could really tell much departure. I used all top-shelf ingredients, including real Italian Ricotta cheese, and a better brand of motz cheese, and I made it the dark earlier and baked the next afternoon. It was perfectly "fine", and everyone cleaned their plates, only no 1 idea it was "great"…I had vi family members over for dinner, so you know I got an honest stance! I knew the sauce wasn't great before I began assembly…lesson learned, don't assembly until you love the sauce...go on working on the texture and the flavor before layering! I likewise doubled the sauce and fabricated this a three layer pan. The photo attached is Non a photo of this recipe, every bit the original recipe is only two layers.
07/10/2011
I judge with a name similar "Earth's Best", there should be no doubt about it, correct? Thanks for sharing, however, the "earth'due south best" would definitely phone call for fresh basil, non dried. Also, I use fresh oregano, thyme, rosemary, and bay leaf in the gravy, not italian seasoning, along with a bear on of ruby-red wine. Actually and truly makes all the difference. Also, there is a secret ingredient that the most Astonishing italian cooks use in their gravy simply I just can't mention information technology here... This recipe is ok merely sorry, not the world's best.
05/20/2011
This lasagna was not for united states of america. My husband and I like meaty, spicy italian nutrient so I was looking forrard to making "the globe'due south best lasagna". I know the recipe called for sugar & sugariness italian sausage but the sweet was over powering. A lot of work for trivial reward.
10/29/2001
This is really a finger licking World's best Lasagna !!
01/xxx/2002
This lasagna was then good. I will keep to make it. Information technology was a large hit with all who ate it. I would not change annihilation about it. The sauce was fantabulous!
05/17/2007
I made this the other 24-hour interval, and anybody idea it was pretty good...just not the best. I followed the recipe, but cut the salt way downwards. I also let information technology sit overnight in the fridge to meld, which did add a lot to the flavor. Still, my daughter said it was good, but said she preferred my normal lasagna recipe. My boyfriend thought information technology was decent the first day, but when he had information technology for dejeuner the next day, he upgraded his stance to "very expert." I will probably make this one again, though, and add together some fresh basil and oregano.
09/24/2007
1. Use merely a one third of the salt. two. I did not fine a sweet Italian sausage and apply local substitute, one propose. Bluntly I did not understand how to process the sausage and I cut it on sparse slices. Merely because the sausage was a raw one in procedure of cocking the sausage chunks became big. And then my advice is to refrigerate the sausage than go out information technology on warm identify for well-nigh twenty-30 minutes and before its complete unfreezing cutting it on very sparse pieces. Information technology's condition will permit you lot to cut it on very sparse pieces. 3. I make the lasagna with Barilla products and I did not soak the lasagna noodles in the water. Instead I pour the water from i pack of the mozzarella cheese over the lasagna before the backing. 4. And I use guess 22 lasagna noodles. (Please excuse my bad English!)
03/14/2011
Made this recipe to a T...at first. The sauce has a squeamish flavor, merely made as the recipe calls leaves it very salty. I ended up adding a flake more sugar to even the ratio out. Just permit'southward be honest--for the time, endeavour, and expense, this quite literally tastes like a Stouffer'south! It is not unique enough to be "globe's best." In that location'south an Italian restaurant an hr away from where I live that truly has the best lasagna ever. Once information technology's gone, it's gone--they make a sure number of batches a day. If I always effigy out their recipe, I call up we can crown a new lasagna.
11/xiii/2001
Now I am non a cook but this impressed anybody! The merely affair I added was marinated mushrooms. My husband, who is an excellant cook, really loved information technology. It did take a piffling time and made a mess in my kitchen but was well worth it.
05/25/2009
I can't believe that I doubted my own judgement and went along with putting the whole tablespoon of salt in! WAY to much salt and very dry out. I even went dorsum to the recipe to see if I had in fact made a mistake and used the common salt that was supposed to go into the water for the pasta. I can't believe that there are so many positive comments....oh well, next time I'll take to read alot further dorsum in the reviews.
09/30/2001
Yummy! Takes some time to prepare but it's worth the endeavor. The only change I'll make side by side time is to reduce the salt past about 1/ii and throw in some other veggies similar celery, mushrooms or perhaps some red or green peppers. This will be a regular in our home!
02/17/2010
I was very disappointed with this recipe. My mom has made the virtually phenomenal, tasty lasagne I've ever had, but I decided to venture out and try this one. I had company over and served this, but thought information technology was and then bland that I apologized. I did everything the recipe said, and I had all the ingredients, there was just Non plenty flavor. I won't exist making this over again, and I am going directly back to my mom'south incredible recipe.
02/26/2007
I made this lasagna for friends and family, and everyone loved it!
08/04/2008
it was alright but still not the best
05/28/2010
Look elsewhere! I am a pretty darn good melt....and this is tasteless and slow! I did not care for information technology at all.
08/29/2011
I tried this recipe and admittedly didn't enjoy it. My boyfriend literally asked me why I switched from my lasagna recipe (which he actually enjoys) to this i.
11/09/2010
my kids ate this right upwardly and compared it to being merely as good or better than the spagetti factory...thanks.
01/09/2011
okay...wayyyyy over rated... and waaaaaaay too salty... this lasagna certainly wasn't bad simply in No mode was i blown away...information technology was but fine...would have rather saved myselft the all afternoon of preparing it and opened a jar of ragu..that has much more flavor..the just flavor in this is using the sweet sausage and i exercise that all the time..only sayin...reviews are way to generous.
09/18/2002
This recipe kicks lasagna barrel. It has officially replaced any other lasagna recipe I have used or would fifty-fifty consider using in the future. I cooked the sauce for iv hours, and will melt it even longer side by side time - information technology only gets better and better. My suggestions: no sugar, no table salt, hot italian sausages. I fabricated Terri McCarrell'southward "Foccaccia Bread" recipe, and came up with my new virtually FAVORITE repast.
01/05/2011
I thought it was pretty good, only I added more spices! IT NEEDS More than GARLIC!!! I honey garlic and I added lots :)
02/18/2011
I made it. I loved it. That'south all you demand to know.
04/28/2008
Definitely not world's all-time--it was runny and not worth the trouble to brand. Tasted OK the offset night but was too soggy to enjoy the leftovers. My guests said they liked it but no one took seconds. :( I'll stick to stouffer's from now on...
02/10/2010
I did the recipe with no changes....as my niece would say "NO LIKEY". Worst lasange I've ever made.
04/13/2011
I am not impressed. I followed directions exactly. Did non change even ane fiddling thing this lasagna turned out dry out and virtually tasteless. And the texture of the ricotta cheese was a real turn off for me personally although hubby said he didn't heed it. Will not be repeating this. It was a lot of work for a very disappointing dinner.
02/07/2011
There are better recipes out there for my gustation that satisfies my family. Tyler Florenece's meets those needs.
10/29/2011
Deplorable, I don't understand the appeal. I made this recipes exactly equally described. It was WAY too cheesy and runny. We called information technology "the meat slop." Too much meat and cheese and sauce.
03/10/2009
I am really distressing merely I do non think this ws not bad at all. I did not heed the piece of work involved but it was a big waste material of ingredients as here is my usual recipe for lasagna.....ii tins Campbells Lycopersicon esculentum soup, 1 pd footing beef, 1 package Lawrey's spagetti sauce mix, Italian spices, garlic. Cook meat then simply heat sauce until hot. Layer with 1 500 ml cottage cheese with one egg mixed in and Parmesan cheese. Also a layer of mozarella and mozarella cheese on peak. Very simple but personally I thought much better and cheaper than the "Globe's Best Lagagna".
01/24/2010
All I tin say is I did not like this at all!
Source: https://www.allrecipes.com/recipe/23600/worlds-best-lasagna/
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