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Updated November 20, 2014
lb bulk Italian pork sausage
cup fresh parsley, chopped
tablespoon fresh basil, chopped
teaspoon fresh marjoram, chopped (opt.)
tablespoon fresh oregano, chopped
(28 ounce) can Muir Glen™ organic fire roasted tomatoes
pound lasagna noodles, cooked
cup parmesan cheese, grated
pound mozzarella (low-moisture) cheese, grated
In 10-inch skillet, cook sausage and onion over medium heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink then stir in tomato sauce, basil, half of the parsley, marjoram, sugar and a pinch of salt.
Simmer sauce for 30-40 minutes until the tomatoes are reduced down and flavors are combined.
In medium bowl, mix ricotta cheese, Parmesan cheese and oregano and the rest of the parsley.
Heat oven to 350°F and cook noodles according to package.
When noodles are done, drain them and put them in ice water to keep them from sticking together.
In an ungreased lasagna pan or 13x9 baking dish, spread half of the sausage/sauce mixture in the bottom of the pan.
Add a layer of noodles followed by half of the ricotta mixture. Sprinkle on half of the grated mozzarella cheese.
Add another layer of noodles, the rest of your sausage sauce, and the last half of your ricotta mixture.
Add a final layer of noodles and the final 1/2 of your mozzarella cheese.
Sprinkle on some grated Parmesan on top of the lasagna, cover with foil, and bake for 30 minutes. Uncover the dish and bake it for another 20 minutes.
Let cool briefly before serving!
More About This Recipe
- We challenged Tablespoon bloggers to choose a classic recipe from the "Heirloom Recipes and New Twist" section of the brand new Betty Crocker Cookbook and throw down their own spin to share with you.
Today's twist: Fire Roasted Italian Sausage Lasagna, Macheesmo's version of Betty's classic Italian Sausage Lasagna.
As a kid, what I knew as lasagna was exactly the Betty Crocker lasagna recipe. I didn’t even realize there were other ways to make it.
To me, the keys to good lasagna were always locked away in that bright red cookbook.
It wasn’t until after college that I started fiddling with the recipe. Of course, the first few times I tried, I felt almost dirty for messing with such a classic recipe.
Eventually though, I learned that there were some subtle things you can switch out that can give the original recipe some really nice changes.
For this fire roasted lasagna recipe, I used Muir Glen fire roasted tomatoes for the sauce which gives it an almost smoky, deep flavor. I also increased some of the fresh herbs, added some marjoram which I love in lasagnas, and added more cheese!
The original is good. But so is change.
The first thing you’re going to want to get started is the sauce because it needs to simmer for about 45 minutes.
Start by chopping up half an onion. As a refresher, the easiest way to slice up an onion is to cut it in half vertically (so you cut through the root tip), then put the flat part of the onion on a cutting board and slice a grid: vertical and horizontal slices.
Then you can just slice downward to dice the onion in no time. This is far and away the most efficient way to chop an onion.
In a large skillet, add your sausage over medium-high heat. Cook it for 8-10 minutes until it’s browned nicely. Then add in your onion and garlic and continue to cook until the veggies are soft.
Next, add your tomato sauce, sugar, a pinch of salt, and all the herbs. Lots of fresh herbs are never a bad idea when you’re making Italian food!
Stir this all together and bring it to a simmer. Let the sauce simmer away for 30-40 minutes over medium heat.
Your finished sauce should be nice and thick and speckled with lots of herbs.
While your sauce cooks, you can prep the other things for the recipe.
In a small bowl, stir together the ricotta cheese, ½ of the fresh parsley, the oregano, and ½ of the Parmesan cheese.
For the noodles, you can use any lasagna noodle. They make whole wheat lasagna noodles these days that are actually very good.
I just used regular noodles on this day though!
Cook the noodles in salted water according to the package. They will probably need to boil for 12-14 minutes. When they are done, drain and immediately add them to a large bowl of ice water.
This will stop the noodles from cooking and also prevent them from sticking to each other.
Now you’re ready to make some lasagna!
In your lasagna pan, add half of your sausage sauce to the bottom of the pan as a base.
Then add a layer of noodles, followed by half of your ricotta cheese mixture and half of the grated mozzarella cheese.
Add another layer of noodles followed by the rest of the meat sauce. Add the last of the ricotta mixture to the top of the meat sauce.
Cover that layer with one final layer of noodles and top the dish with the rest of the grated mozzarella cheese and Parmesan cheese. I also sprinkled on some crushed black pepper.
Cover the lasagna with foil and bake it at 350 degrees for 30 minutes.
Then remove the foil and bake it for another 20 minutes.
The finished lasagna will be a thing of beauty!
Of course, the nice thing about lasagna is the quantity. Even a family of four could get two meals out of this – probably with some leftovers.
Nick ate lasagna for days after making this. He has a very hard life. Be sure to check out his blog, Macheesmo, and follow him from his Tablespoon profile.
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The absolute best lasagna recipe — easy to make, layered up with the most delicious flavors, and so incredibly cozy and comforting.
I’m officially declaring this Italian Week here on the blog!
Yep. Get ready to do some seriously delicious recipe bookmarking this week, because I’m going to be sharing some of my all-time favorite recipes for a few of the classics, beginning today with…
…this life-changing lasagna recipe. ♡
So here’s the thing. For years and years, I always admittedly tended to avoid making homemade lasagna in favor of other quicker and easier pasta recipes because — well, frankly — none of the homemade lasagna recipes that I tried seemed to be worth all of the effort! As Barclay would say, they were always just kind of “whelming” — not overwhelming, not underwhelming, not particularly memorable, and definitely not worth all of the prep time. And you know me, if I’m going to invest more than 30 minutes in a recipe, it had better knock my freaking socks off.
Well, our trip to Italy this spring convinced me that seriously good lasagna could indeed be worth the extra effort. So once we arrived home from Amalfi, I set to work on a mega lasagna recipe testing spree. And today — many many batches later — I’m happy to report that I have finally landed on a classic lasagna recipe that I legit love.
You guys, this lasagna recipe is simply THE BEST.
Mainly, I’m convinced it is the best because it is so dang flavorful. It’s made with a rich, complex and deeply delicious meat marinara sauce, which is slow simmered with zesty Italian sausage (way more flavor than ground beef), easy canned tomatoes, a few special veggies, dry red wine, and lots of herbs. It also includes three different cheeses (because lasagna), easy no-boil lasagna noodles (to save us all from having to mess with boiling them), and lots and lots of fresh basil (baked into and sprinkled on top of the lasagna). The ingredient list isn’t complicated, but I’m telling you, all of these delicious layers are magic when baked together into a bubbly, melty, hot pan of lasagna. And 100% worth the effort.
Speaking of effort, I also want to note that this recipe isn’t difficult at all to make technique-wise. It just requires a solid hour or so of prep time. So find an evening when you’re not in a rush, turn on some music, maybe pour yourself a glass of wine or some good fizzy water, and let’s make a pan of the most delicious lasagna together. I’m certain you’re going to love it.
- Step 1 In 10-inch skillet, cook sausage, onion and garlic over medium heat, stirring occasionally, until sausage is no longer pink drain.
- Step 2 Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato sauce. Heat to boiling, stirring occasionally. Reduce heat to low simmer uncovered about 45 minutes or until slightly thickened.
- Step 3 Heat oven to 350°F. Cook and drain noodles as directed on package.
- Step 4 In medium bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano.
- Step 5 Spread 1 cup of the sauce mixture in ungreased 13x9-inch (3-quart) glass baking dish. Top with 4 noodles. Spread 1 cup of the cheese mixture over noodles spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup Parmesan cheese.
- Step 6 Cover bake 30 minutes. Uncover bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.
Italian sausage makes a great base for lasagna because the meat is already seasoned with all your favorite spices. We chose sweet Italian sausage as the most family-friendly option, but spicy Italian sausage would be a great choice for those who love the heat. This recipe can easily be doubled, just divide between the fillings between two Suvie pans instead of one. You could even make two and freeze one for later!
Note: if you would like to schedule your cook and do not want to wait for the broiler to cool before refrigerating, you can saute the sausage, peppers, onions, and vegetable oil in a large skillet for about 10 minutes over medium heat until sausage is browned and vegetables have softened.
- Servings: 4-6
- Time: 20 minutes
- Difficulty: 2 hours and 35 minutes
- 1 lb sweet Italian sausage
- 1 red bell pepper, cut into ½” pieces
- 1 small onion, finely chopped
- 2 tsp vegetable oil
- 1 (14.5 oz.) can fire roasted diced tomatoes
- 8-10 sheets no cook lasagna sheets
- 2 cups shredded mozzarella
- ¼ cup torn basil to serve
Remove and discard sausage casings. Crumble sausage into a Suvie pan and insert into the top right zone of your Suvie.
In a second Suvie pan, stir together the red bell pepper, onion, and vegetable oil. Insert pan into the top left zone of your Suvie. Broil both pans for 10 minutes, stirring halfway through cooking.
After broiling, remove both pans from your Suvie and pour off any liquid from the sausage. In a large bowl, stir together the sausage, peppers, onions, fire-roasted tomatoes, 1 tsp salt, and ½ tsp pepper. Wipe one Suvie pan dry.
Spread ⅓ of the sausage mixture over the bottom of the clean Suvie pan. Top with lasagna sheets. Spread ⅓ of the sausage mixture over the noodles.
Repeat for a final time with a second layer of noodles and the final ⅓ of the sausage. Top sausage with the mozzarella.
Place the pan in the top right zone of your Suvie, input settings, and cook.
My Cook > Slow Cook Settings
Starch: 0 minutes
After the lasagna has finished cooking, broil for 10 minutes, rotating pan halfway through cooking, until cheese is bubbling and browned.
Divide lasagna between plates, top with basil, and serve.
Nutritional Information per serving (4 servings per recipe): Calories 470, Total Fat 21g, Total Carbohydrates 31g, Total Sodium 1250mg, Total Protein 41g
Easy Heat & Serve
1. Remove tray from outer carton.
2. Peel back corner of film to vent.
3. Cook at 50% power for 18 minutes.
4. Remove film. Cook on HIGH for 4 minutes.
5. Using potholders, carefully remove tray from
6. Let stand 5 minutes before serving.
1. Preheat oven to 375° F.
2. Remove tray from outer carton and place on baking sheet.
3. Cut 2-inch slit in film to vent.
4. Cook 60-70 minutes on middle oven rack remove film for last 5 minutes of cook time.
5. Using potholders, firmly hold baking sheet and carefully remove from oven.
6. Let stand 5 minutes before serving.
Gluten Free Italian Sausage Lasagna
Are you really hungry? Do you have a lot of people to feed? Do you like to experiment with new ingredients? Or maybe you just feel like making a nice, yummy, warm comforting meal? If you answered yes to any of those questions, this recipe is for you. Gluten free Italian sausage lasagna is a nice twist on the classic lasagna, adding “no boil” brown rice noodles, Italian turkey sausage and smoky fontina cheese.
Lasagna is what I refer to as a weekend recipe. It’s not difficult, but there are a few steps involved. When you feel like relaxing and spending some time in the kitchen, this is the recipe for you.
No Boil Noodles
If you haven’t tried them yet, brown rice noodles really do turn out well in the finished dish. I used gluten-free brown rice noodles because I saw a box of them and couldn’t resist trying them out, but you can use regular no boil noodles as well. I love the convenience of no boil noodles. They not only save time, but best of all, you also have one less pot to wash! Because the noodles are basically being hydrated by the tomato sauce and the heat of the oven, you’ll use more tomato sauce than you would in a traditional lasagna. This way the lasagna won’t feel too dry when it’s done.
I’ve tried other types of gluten free noodles, and I really like the consistency of the brown rice noodles the best. The other types, like quinoa or corn noodles, can get mushy really quickly. Brown rice noodles hold their shape and have a nice chew to them, similar to a regular wheat noodle.
Ingredients and Assembly
For the ricotta mixture, try to buy the full fat ricotta, not the low or non-fat kind. Using the full fat version will help keep the ricotta from feeling grainy after it’s cooked. Now, I’m not Italian, and please forgive me if you are, but another option is to use full fat cottage cheese instead of ricotta – weird, right? Maybe it’s a Midwestern thing. For people who don’t enjoy the taste or texture of ricotta, or can’t get it at their local grocery store, you can substitute cottage cheese with good results!
I’ve used my Quick Fire Roasted Tomato Sauce in the recipe because I like it, and because it goes really well with the smokiness of the fontina cheese. Fontina melts really well and I think it’s a good combination with the mozzarella. A word about pre-shredded cheese, I usually don’t buy it when I want the cheese to melt. They put some sort of powder on the cheese to keep it from clumping in the plastic bags. So shred your own cheese if you can.
I like using Italian turkey sausage because it’s less greasy than the traditional pork variety, but use whatever you like! Lasagna is such a nice dish for flexibility because you can change the ingredients to suit your own tastes, or to use up what is already in your refrigerator. For instance, you can add fresh spinach, roasted red peppers or mushrooms to the saute pan when you add the onions.
Now, look what you’ve already accomplished. You have your ricotta mixture together, you’ve browned the sausage and added it to the tomato sauce, and you’ve shredded your cheese. You’re ready to start layering! This is the best part of making lasagna (other than actually eating it).
The final step is baking the gluten free Italian sausage lasagna until the noodles are cooked and the top is nice and browned and bubbly. Your house will smell divine. The hardest part is waiting 15 minutes or so after the lasagna comes out of the oven to cut into it. You will save the roof of your mouth from certain pain and also make it much easier to cut, so please wait. I like to serve the lasagna with a green salad with arugula and red wine vinaigrette to help balance the richness of the pasta.
Fire Roasted Italian Sausage Lasagna - Recipes
This southern Italian style sausage lasagna is easy to make and very typical of the region. A few well combined ingredients makes this lasagna one that you will want to make again and again.
Typically, when we think of lasagna, we think of cheesy layers smothered in marinara sauce. This sausage lasagna is slightly different. There is less cheese to allow the strong flavors of the rapini and sausage to shine. Similarly, I use less tomatoes and I don’t use a ready made sauce as I like the pure tomato flavor. Throughout Italy, lasagna is made in many different ways, some of which contain no tomatoes or tomato sauce at all.
I love the perfect pairing of hot Italian sausage and rapini for this recipe. The spicy sausage mixed with the bitter rapini, and a nice blanket of cheese, makes those old tastebuds pop! Be sure to seek out a good quality Italian sausage. Most Italian markets have homemade versions or can direct you to a good quality brand. The rapini should be green (no yellow spots), and crisp with thin stems. Check out this link to my Orecchiette with Sausage and Rapini recipe for another use of this perfect flavor combination!
- Lasagna noodles (1 pound), cooked according to package directions.
- 28 ounce can of crushed tomatoes
- Spicy bulk Italian sausage (or link sausage with casings removed. You can use mild sausage if you don’t like the spice)
- Rapini – 1 bunch (broccoli rabe), chopped
- Olive oil
- Pecorino Romano cheese, 1 cup grated (have extra on hand in case you run out)
- Mozzarella cheese, 1 pound cut in slices or shredded
- 16 thin slices of provolone cheese
Directions for Sausage Lasagna with Rapini
Preheat the oven to 425 degrees Fahrenheit.
Cook the lasagna noodles according to package instructions and drain. Once drained remove each noodle and lay them flat on a wire rack or non stick surface until ready to use.
Break up sausage and add to a sauté pan that has been heated with 4 tablespoons of olive oil. Sausage takes some time to cook through, so be sure to break into small enough chunks to help speed up the process.
Once the sausage is cooked thoroughly, add in the chopped rapini and continue to stir until it wilts. Once wilted, continue to cook for about 10 minutes, turning regularly.
Add in half of the can of crushed tomatoes and mix thoroughly. Set aside.
Assemble your cheeses. If the mozzarella is not cut into slices, or shredded, cut into 1/4 inch thick slices and set aside. Grate the Pecorino Romano and set aside.
Set out your ingredients by order of use. Left to right:
- Left over (1/2 can) of crushed tomatoes
- Lasagna noodles
- Sausage, tomato and rapini mixture.
- Mozzarella cheese
- Pecorino Romano cheese
In a 13 x 9 inch baking pan, begin to assemble the lasagna.
- Cover the bottom of the pan with a large spoon full of crushed tomatoes
- Place lasagna noodles, side by side, over the sauce
- If there are gaps, tear pieces of another lasagna noodle into shapes to fill the gaps
- Scatter 1/4th of the sausage and rapini mixture over the noodles. Make sure you distribute evenly. You just need to make sure there is some on each noodle, but not covering each noodle as you will want to make sure you have enough for about four layers.
- If mozzarella is already shredded, distribute about 1/5th of it over the sausage mixture. Again, you don’t need to cover every inch as there will be more layers. If mozzarella is sliced, tear the slices into smaller pieces and distribute over the sausage mixture.
- Sprinkle more Pecorino Romano over the sausage mixture.
- Tear slices of provolone into smaller pieces and distribute evenly.
- Cover with another layer of noodles and press down a little to make sure the surface is flat for the next later.
- Repeat all of the above until you run out of ingredients.
Once you have filled as many layers as you can, cover with a final layer of noodles and spoon remaining crushed tomatoes over the top to cover.
Tear up more of the mozzarella and scatter across the top. Sprinkle a nice, evenly distributed layer of Pecorino over the top.
Place into the oven and bake for 30-35 minutes, until cheese starts to brown and the top has a nice crusty consistency.
Allow to sit for 10 minutes before cutting. Serve with a side salad or another green vegetable. I often use peas or green beans as an accompaniment.
Sausage Lasagna Notes:
01 You can use no-cook lasagna sheets for this recipe, but you will need more tomato sauce to ensure there is enough moisture to soften the sheets.
02 This recipe calls for a 1 pound package of lasagna noodles. You won’t need a full pound, but there will be breakage of noodles and you will need a few sheets to break up and fill in spaces.
03 While this recipe serves eight, there are only two of us in this household. leftovers are cut into servings and made into individual frozen dinners for times when there is no time to cook. This sausage lasagna is a favorite as it thaws and heats well and can even be popped into the microwave for a quick TV dinner!
04 As always, make this your own. Try different cheeses, or add even more. Use more tomatoes, if you like. I prefer layers that are not over stuffed, similar to the different types of lasagna I have eaten throughout Italy. While you are assembling, think of the end result. You want all flavors in every bite, but don’t want to overpower the taste buds. While this recipe is pretty simple, there are more complex recipes out there that speak to the regional differences.
05 This is what I like to see when I cut into my lasagna. It isn’t overstuffed. There are multiple layers of alternating flavors. The amount of tomato sauce is perfect. No one taste overpowers the other.
This recipe can be assembled and stored in the refrigerator up to a day in advance. Leftovers also hold up well in the freezer: Package individual slices in parchment-lined foil and store in a freezer bag for up to a month. To reheat, bake, still wrapped in foil, at 375 degrees for about 20 minutes, or until heated through.
Reserve any remaining meat sauce for another use, such as tossing with pasta for a quick supper, sandwiching between potato buns for sloppy Joes, or serving with fried eggs for breakfast.
I made this for the first time last night - so good! I saw some reviews called for making extra sauce. I didn't make any extra, but was pretty conservative in layering the sauce on so Iɽ have enough for the top, making sure to use 1-1.25 cups on each layer. It was the perfect amount. Overall, it was delicious. The basil ricotta filling really stood out, the hot Italian sausage made it bold, and I loved that it felt more substantial (less soupy) than some other lasagnas that use more sauce. This is my new go-to lasagna!
This lasagna will always be a family favorite. I made it for the first time with vegetarian sausage (Impossible Sausage) and it was just as good as all the other batches I've made over the years with regular sausage. My meat-eating husband agreed. It's a little more work but so, so worth it. The fresh basil makes it!
This recipe is really that good. I have adapted it a bit for supermarket purchase, that is total 16 ounces mozzarella, total 16 ounces ricotta and it is fine. Have used basil but also spinach instead, or nothing. Made sauce as written or substituted some ready made Fra Diavolo. Comes out delicious as long as you don't stray too far.
Excellent, foolproof lasagna. This our go to recipe and I never have to change a thing!
love this!! Easy to follow exactly, just as easy to modify to your personal tastes, need for shortcuts, whatever.
I have been making this lasagna for the past 7 years and it never misses. The only change I make is doubling the meat sauce which I think is mandatory. I call it my 10 lb lasagna and it always gets rave reviews, well worth the considerable effort to make
All of a sudden I wanted to make some lasagna, don't know why, maybe to onset of Armageddon prompted it. Anyway, I didn't have Italian sausage, bur I had ground pork. No basil, I had spinach instead, and the canned tomatoes where diced fire roasted, no green pepper or onion. My Oregano was probably at least 10 yo and I added red pepper flakes instead of crushed red pepper (not sure what the difference is). Also no food processor or even a hand blender. Still, this came together beautifully and it was delicious! I'll make it again for sure!
Loved this so much! I cut the time way down by using johnsonville Italian sausage and Rao’s tomato sauce instead of making the sauce from scratch. I also used gluten free lasagna sheets and no one could tell.
Have made this over the years as written, but now that we are empty nesters original version is too big. But, a 2/3 version works for us in an 11 x 7 inch pan. Used a 28 oz crushed tomato and omitted the diced tomatoes, which couldn't find anyway. The 15 oz ricotta is perfect and all the other ingredients are easy to reduce by two-thirds.
Delicious! I loved the combination of Italian sausage and basil. The recipe called for a can of diced tomatoes with green pepper and onion which I found a bit frustrating. In my grocery store they sell only sell diced tomatoes without the green pepper and onion. I would have liked to know how much pepper and onions I was supposed to add.
This lasagna is amazing and our favorite! I usually double the sauce, use what I need and freeze the rest. I have also been making this since it was first published (I even have the original magazine!) and have served this numerous times, always with rave reviews and requests for the recipe. Thank you!
This is my all-time, favorite lasagne. Can't even order it in an Italian restaurant and have it taste this good. It's a little work, but making the sauce one day and doing the assembly the next takes the edge off some. I've substituted ground beef for the sausage and it works well, too, but the pork really does make a difference in the flavor. I've tried so many others, but frankly I'll never try a new recipe for lasagne again, because when I crave it, this is what I'm craving. (When I make it for friends with small children, they always want the recipe, as it's enough for 2-3 dinners when they are small. Barely one if they are teenage boys, however. )
Before you make this dish (and you should - it is outstanding) make sure you have enough mozzarella and parmesan! These cheeses are listed under both filling and assembly, and I had to return to the grocery store mid-prep. In total, you will need 18 oz. of mozzarella and 5 oz. of parmesan.
I've been using this recipe since it was first published in Bon Appetit. It is the best base lasagna recipe - all the elements are as good on their own as they are together. We use one recipe to make two smaller pans and freeze one for later. Sixteen years later and it's still my go-to!
This is my new lasagna recipe. The basil in the ricotta filling really made the entire dish. Rave reviews from all of my guests. I was a little worried that it might be a little too rich with all the cheese - don't get me wrong, I love all the cheese but thought this might be overdone. How very wrong to worry. This is the best lasagna recipe ever!
Delicious!! Got raves all round. I added shiitake mushrooms and made extra sauce. I probably will not make this often as it is a lot of work - but worth it for the occasional crowd pleaser.
We usually quadruple the recipe and it makes a TON of lasagna. We tend to make 5-6 pans (13x9) from it. We eat one for dinner and freeze the rest for another night. This is our favorite lasagna recipe. One of my gluten-free roommates will make an eggplant lasagna or two with any leftover sauce and cheese mix. And we usually serve it with what we call a "dessert salad" (named such because of the apple pie flavored dressing we make: 1/2 cup olive oil, 1/2 cup maple syrup, 3-4 tablespoons of cinnamon, mix well. Slice up granny smith apples, put sliced apples on top of raw baby spinach and add a tablespoon or two of the "dressing") Definitely not our healthiest meal, but totally worth the extra workouts late :)
Oh yes! Made this as instructed except we used regular noodles and pre-cooked them a bit. My favorite lasagna recipe so far. It came out fine without using extra sauce, but I could see why some people would want a little more.
I MADE THIS RECIPE. IT WAS TERRIBLE. THE SAUCE WAS TASTELESS. I AM EATING CARDBOARD. THIS IS THE 3rd RECIPE I HAVE USED FROM EPICURIOUS. I WILL NEVER USE THIS WEBSIGHT AGAIN!
I've been making this lasagna recipe since it was first published in Bon Appetit. The cheese filling is now my go-to for manicotti, shells, etc. As a veggie fan, I also add layers of baby spinach between the cheese and sauce. Love this recipe as written without adjusting the sauce/filling ratio. So classic!
I hate cooking and am pretty bad at it. But every now and then this dad has to cook for the family. This is the one dish I make better than my wife. Everyone , especially the kids, loves it when I make it. The only cooking thing I do better than my wife!
excellent recipe! I made this for thanksgiving, so i substituted the noodles for thinly sliced sweet potato (i used a mandolin vegetable slicer). this has the added benefit of making this gluten free. also i added more basil and a few garlic cloves to the filling, and caramelized the onions for the sauce. the entire lasagna was devoured, will definitely make this again
This is my go-to recipe for lasagna. Actually, it's the only lasagna that I like to make. I follow the recipe as written but I always double the amount of cheese filling only because I love cheesy lasagna. Well, I like cheesy everything. I've never trusted no-boil lasagna so I always use the regular ones. Also, I don't have a food processor so I just chop my basil really fine and it turns out just fine.
This one is a winner! Everyone went back for seconds and even thirds! I made the following modifications based on my family's needs: I used sweet turkey sausage, an extra small can (14.5 oz.) of pureed tomatoes and added a teaspoon of Penzeys Pasta Sprinkle. Good thing I used the extra tomatoes, since I had to hold dinner for almost an hour. In spite of being held in the oven on low for an extra 35-40 minutes, it came out great! I'll work this one into the rotation.
This doesn't exactly need more reviews, but yeah, it's all that and a bag of chips. as lasagna goes, it's not THAT labor intensive, though it does take a while. but worth every minute. i shorted the ricotta to just the 15 oz container and it was plenty of filling. otherwise made as directed and it was epic.
What to serve with the ultimate lasagna:
- A simple green salad, or Arugula Caprese Salad.
- My Mom’s French Bread or some Whole Wheat Honey Bread!
- For dessert? How about French Silk Pie (my fav), White Chocolate Macadamia Nut Cookies, or some Chocolate Chip Peanut Butter Blondies.
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Make this pasta recipe next: Shrimp Pesto Pasta
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