I love making lasagna but for sauce I use meat flavored prego, been making it with this for over 20 years always comes out great I also cook up ground chuck drain any grease, than I cook up jimmy dean sausage in the tubes regular drain than mix together, I also chop up sweet onions an put in with ground chuck I cook noodles with a little salt an olive oil than when it’s all done layer it than cook it
You don’t have to cook noodles. Layer using uncooked noodles with other ingredients cover tightly with. foil. Bake for one hour. Uncover to brow . Too easy….
Did you use no cook pasta or the regular one?
Hello, I absolutely love this recipe. All time favorite to make. I was wondering how many calories are in one serving ?
Hi Amber, we don’t keep track of calories here so I don’t know what to tell you.
I just made it and forgot to put the ricotta cheese in it, I will find out in a bit if it’s edible
Made without peppers and parsley. Really good recipe! My oven cooks fast so 45 minutes was enough time for it to bake. I like to take off the tinfoil for the last 10ish minutes to let the cheese brown a little on top. Would make this again!
i dont like sugar in my recipe, maybe cuts down on acidity of tomatoes, but I like that. Don’t use sugar unless you like less acidity in tomatoes/peppers.
Does the lasagna test better with the sugar or no sugar? I would really like to know.
The sugar help take away the acid tomato taste. It brings it to a balance.
Sorry, I just realized I didn’t answer your question.
I would say yes. I add a lil sugar.. Let me know how it works for you Colby..
Always use sugar. Try either way. You’ll see the results.
I loved this recipe! Everything was simple and clear! Times, temperatures and measures were perfect. Thanks
had to cook for 1 1/2 hours. The temperature needs to be increased in this recipe!!!
Needed more bake time. Mines been in the oven for an hour now and top layer of cheese hasn’t all the way melted
Just put this lasagna in the oven. Did not have any parsley so made it without. Will let know how that worked out.
I never cook the lasagna pasta, just use it dry, and is much better flavor and taste.
I agree. I never cook the pasta. It seems to taste better. Besides, it cuts out that extra step (cooking the pasta)
Saw it today, made it today. I simmered the sauce for a few hours. My hubby tasted it and with big eyes, said, ‘I, my G–!,). He’ s tenting the foil now (I never can get that right). It is in the oven now! Can’t wait!
Turned out great, I highly recommend substituting the ground beef with Italian sausage!
Neat to see some one suggest this. :) my first time making this I actually used roughly 50% ground beef, and 50% hot italian sausage for my grpund meat. I have done it the same way since.
Not that it matters but im a texan/Mexican so im sure you can guess what my daily food consist of, anyways im currently baking this recipe to try something new :3 Cant wait to taste it
When you call for a 28 ounce can of tomato sauce are you referring to something like Prego or Classico? Or are you referring to something like Hunts Tomato Sauce? They are both tomato sauces, but quite different. I would appreciate an answer as soon as you can as I’m getting ready to make this.
Hi, Joe! For this recipe, best to use a basic tomato sauce like Hunt’s — something with minimal seasoning on the ingredient list. Hope you enjoy the recipe!
I actually used Classico garlic pasta sauce, and it came out great. I think you can’t really go wrong with either :)
I loved this recipe. It was my first time making this and the step by step instructions helped so much . My whole family loved it . I give this 3 thumbs up
Excellent recipe. I prepared it as instructed with all organic products and it was the best recipe my family has every enjoyed from me. It too 3 hours with the preparation and cooking of it. The next time I will prepare the chopped items one day then the sauce the next. Thank you for sharing it with the world.
I’ve been looking for a good lasagna recipe and want to try this for Sunday. Does the ricotta need an egg or two for the creamy texture? I’ve never NOT added eggs.
I used cottage cheese instead of ricotta and added an egg! I get requests for this lasagna at pot lucks and family functions! It’s great!
I loved the receipt we enjoyed it a lot thanks a lot and did l mention it was my 1st time to cook lasagne.
Your lasagna was voted best in a dozen at a dinner party last week. See the story in our newsletter, the Westbriar Crier. By linking directly to your site, I hope I have fulfilled the credit requirements.
Hi Leon, I’m so glad you liked it! Sure, sharing a link with a photo is fine. :-)
Can I use the pre cooked lasagna noodles? I use those in my crock pot recipe and they work great.
Hi Evelyn, I haven’t tried making this with the pre-cooked noodles, but if you do, please let us know how it turns out for you!
I just made this with no boil lasagna noodles and it came out nicely. The key is to make sure that all the noodles are covered completely, especially the edges. Because of this, I would recommend making extra sauce to ensure that none of the noodles come out dry.
Good to know, thank you Tri!
I second this. I have made it with “oven ready” dry noodles. Came out absolutely fantastic and kept it’s structure very well. I also use a little extra sauce. If you do have an area that is a little uncovered, it does indeed harden. Honestly it still tastes pretty good if it is just an edge, but I would suggest a complete layer.
My daughter came home today and asked f I could please make lasagna for supper. I said I did not have all the ingredients. Well, when I checked, I did have most. No racotta, but did have cottage cheese, no 28 ounces of tomato sauce, but did have 28 ounces of puried and 8 ounces of sauce. This recipe is fantastic! Next time I will have all the correct ingredients. Definitely will make again. My daughter and my husband really liked it too. Thank you!
I’m so glad you and your family liked it Mary! And cottage cheese works well as a sub for ricotta in this lasagna.
Made it Christmas 2016..Loved family loved it !!
Absolutely through all of its layers, a very cogent, delectable recipe. Never made lasagna before and my mom said she was in the mood for it, and rather than venturing out to a NYC restaurant which incidentally no one prepared in the Chelsea area, we consumed half the pan at our comfortable apartment. Loved it! Thank you very much.
Can i pre make this. Put in fridge then Bake it the next day????
Hi Dee, I think lasagna is pretty forgiving that way, so yes, you could assemble ahead and bake it the next day.
Yes definitely! Even better because it marinates in the flavors.
This is the question I was looking for! I want to make this for my husband tomorrow but we will be strapped for time. So glad to read I can premake and bake tomorrow! Thank you for asking this!!
I’ve never made lasagna and haven’t seen it made since I was seven years old but after making this today everyone loved it best ever.
Can I bake this part way and then finish baking the next day?
Hi Sheryl, I don’t see why not!
A quick easy add to your dish: line pan with parchment paper and the cleanup and storage is a piece of cake.
Great idea, thank you Dawn!
I just made this and it was AMAZING! The instructions were simple enough to follow and the prep time wasn’t bad. I’m definitely making this again! Thanks!!!!
I need to reheat the full plan of lasagna 9×13 that has been in the fridge since last night. What are the directions for reheating? What temperature and for how long? Any other directions? Add more sauce? Thank you!
Hi Lynda, when reheating casseroles like lasagna I just cover it with foil and put it into a 350°F oven until warmed through, 10 to 15 minutes.
I made this last night for a family supper. I didn’t change anything. Huge hit all around!
OK, seems to be tasty. I am confused on this receipt. Please read it and you will see what I mean. Yes, it’s the beginning. It says to “save the boiling water for the sause”. Except NOWHERE on your recipe does it say when, how to what do we add this water. Please correct this confusing part so no other person has to GET STUCK as I have. Thanks.
Hi Mari, actually it says, “It can take a while for a large pot of water to come to a boil (this will be your pasta water), so prepare the sauce in the next steps while the water is heating.” This means to put a large pot of water on to a boil. Because it can take a large pot of water a long time to come to a boil start making the sauce using the directions that follow. In no place in this recipe does it say to save the boiling water for the sauce.
Lol. I understood exactly what this recipe offers and I have mine in the oven, waiting patiently! And Elise the sauce is perfect and very very good!! My family loves how the sauce taste.
I have cooked this several times, with some substitutions. Instead of ricotta cheese, I use cottage cheese. Instead of cooking the lasagna noodles ahead of time, I use packaged rice lasagna noodles that I simply layer in the final assembly (we have a son who is a little sensitive to gluten). This eliminates the step of separately cooking the noodles. Instead of 24 oz of mozarella cheese, I shred three 8 oz blocks of any 3 different cheeses that strike my fancy: swiss, cheddar, colby, monterrey, whatever. This gives variety to the overall flavor depending on the cheeses used. I also may add a can of black olives to the sauce.
Great recipe…directions a little confusing as wordy.
I have been making this for years and finally had to comment. This is a HUGE recipe and a crowd pleaser. I make 2 pans to take for beach vacations (large multi-family dinner). I make this and freeze it for quick dinners later. This is my go-to when I have family at my place and I want to have a big hearty dinner with little prep at the time. Much of this you can do many steps in advance and assemble quick. Love this recipe!
can you use homemade lasagna noodles? if so do you pre-cook them or just cover with foil and bake?
Hi Ginny, great question! I’m guessing that you just cover with foil and bake, but I haven’t tried it. If anyone else has experience with this, please weigh in!
Raw noodles as in still in dough form need to be placed in boiled water for 30-45 seconds then in cold water. This gives the noodle texture you want. Excess water should be removed prior to final assembly.
I’ve been wanting to make lasagna for years and finally got the chance to make it and this recipe is amazing. I was blown away by how great this is. This is my first time making something this elaborate, I know it’s not that bad but it is for me. Very very good.
I never comment on anything! But this i just had to come on and give you a high five! Awesome recipe with delicious results, honest to God theee best lasagna recipe ever. Thank you!
Best lasagna I have ever had. No joke.
I cook for a family of 6 and a 9 by 13 pan lasts us 2 dinners! I usually make it with a veggie and salad.
Thank you so much for your recipes, Elise!
How could I freeze this without using aluminum disposable pans? Any suggestions? I can’t go without my Pyrex that long!
Even though I recommend to not let the aluminum touch the sauce, plenty of people have made lasagna in disposable aluminum pans for years. If that’s what you have, then use it!
I cook the lasagna fully, serve what I need that night, then wait for it to cool. After that, use a sharp knife to cut it into individual servings and wrap these in stretch wrap or foil before freezing. The stretch wrap gives a more airtight seal and lasts longer, but you may have trouble removing it from the frozen pieces. With the foil, you can just pop it back in the oven. Lasagna re-heats very well.
Hello, I recently seen a show on TV about a man who made the “World’s Best Lasagna” according to views and ratings online. Well it made me think of my go to recipe. I have cooked lasagna many times over the last two years and yours I would have to say is the best! After I seen the show I thought I would come by and rate yours. My grandmother critiqued about the peppers in the recipe, but she can be critical. Apparently color does mean the difference :-/.. BUT I just use red peppers in place of green and yellow peppers to blend in with the red sauce and the compliments go a flying even from the grandma! Thanks for the recipe… Everybody loves it.. 5 stars!
Is the canned tomato sauce just regular tomato sauce such as ‘Prego’ or ‘Ragu’?
Prego or Ragu will do fine. ~Elise
This IS the best I have ever made. I used for the sauce (because it was what I had on hand) 28 oz of diced tomatoes with basil,garlic and oregano. 32 oz of tomato sauce, 4 oz of tomato paste, a capful of red wine vinegar, 1/4 c of white wine and about 3 shakes ea of the spices. and about 3 tbl of sugar to tatse.
I used cottage cheese instead. Was very easy to layer.
I have been trying different lasagna recipes for years and this is simply the best!!
When it comes to cheese, you can note on the package that 4 oz of cheese is a cup as opposed to 8 oz of liquid. This may be where their may be confusion as to pounds v. cups ratio.
Has anyone ever made lasagna without tomato sauce? My husband can’t eat tomatoes (medical condition), so I usually use a white sauce for everything. Sometimes I miss spaghetti and other meals that require a tomato sauce of some kind. But I refuse to make 2 meals.
Check out our lasagna bolognese recipe. No tomatoes. Lots of work, but it’s the best lasagna I’ve ever had anywhere. ~Elise
Lasagna can be made with cheddar cheese! My mom likes to cook very “american” style dishes and never used ricotta or mozzarella in her lasagna, but rather cheddar & american cheese. The american cheese when layered on top always got fabulously toasty brown and delicious. It’s not at all the same as ricotta/mozzarella, but also delicious.
Made this today, and it was splendid! I left out the sugar — the sauce really seemed plenty sweet without it — and used homemade pasta ribbons which I briefly boiled and placed in cold water as suggested. I also used a few teaspoons of coarsely chopped fresh basil in place of the Italian seasoning since I had it on hand. The result was a cheesy, gooey, yet wonderfully cohesive and savory lasagna. It’s a keeper.
I have never made lasagna before, and i really wanna give it a try. But i am facing problem with the cheese. In my country we do not have Parmesan and ricotta cheese available. Is there any substitute for them? Please help me out if possible and please let me know how much the taste of the lasagna will be altered because of the cheese. Thanks, i would be very grateful.
P.S can a cheddar cheese sauce be used instead?
Hello Nahian, this classic lasagna recipe requires the cheeses listed in the ingredients. That said, you could always improvise with other cheeses and see which work best for you. ~Elise
Elise- I had a friend suggest replacing the lasagna noodles with Won Ton wrappers and after trying it, I am a fan! Are the ingredients any different between the two?
I don’t know Scott, I’ve yet to make it that way. ~Elise
*lasagne, lasagna is singular, since there is more than one sheet its always lasagne.
This recipe was brilliant though! amazing lasagne :) definitely making this again
This is a fantastic recipe, certainly for those who have a weakness for cheese. Made it for a family get together back around New Year’s and it was ravingly well received. Hats off to Mr Hoover indeed. And thanks Elise for a great food & photo blog. You just may be the perfect woman.
My husband and I tried this recipe last night and it was delicious. We followed the recipe rather closely, and I definitely recommend adding the sugar and spices to taste. We only used 2 tbs of sugar to make a less sweet sauce, and about half of the spice blend. We also used less parmesan and ricotta then the recipe calls for, but we do like our pasta to be a little lighter.
It was delicious and easy to make personal adjustments.
This recipeeeeeeeeeeeee is the best all over the world it is simply delicious plz try at your home i love this [email protected]@@@@@@@
This is the only way I make lasagna now! I usually “cheat” and use a jar of sauce, and add ground sirloin, so I don’t know how the sauce recipe turns out. But the layering of the cheese is the best, and so easy, no mixing the ricotta with egg or anything. I use good quality ingredients, fresh cheese, etc. I’m Greek, but everyone wants to know if I am Italian after trying this!
Sounds like a good recipe. About four times a year I make lasagna. I add to this basic recipe about a 1/2 tsp of cinnamon in place of sugar.I also use a bottle of good but reasonably priced Cab Sauv. over a 4 to 6 period. (hence, only four times a year) I’ve never tried the green peppers and vinegar bit. That’s sounds fun. I think we’ll give it a go.
Hello. This recipe sounds great–I’m excited to try it.
Elise do you know, or does anyone else know, if I’m using no-boil noodles, do I need to put more sauce in the pan (than directed in the recipe) around the noodles in order for them to ‘cook’ correctly? Or should I stick with the amounts offered?
Great question. I don’t think you need more sauce, but a little more wouldn’t hurt. Then again, I haven’t cooked with those no-boil noodles, so don’t really know. ~Elise
I was looking for an easier way out as I can find no canned tomato products but ended up making your tomato sauce, stewed tomatoes and then the lasagna. It was time consuming (peeling a gazillion pounds of tomatoes!!) but definitely worth it! The lasagna is delicous. Thanks for all three recipes.
LOVE IT!! I added finely chopped spinach to the ricotta for color and because my children love spinach. Thanks Alton & Elise. =)
Another great recipe. Followed the recipe but added a of my own touches. Added some red wine to the sauce. Would cut down on the sugar a bit. Added 2 tbs. Don’t get me wrong…tasted great.
I have made this lasagna about a million times and I don’t usually alter any of the ingredients. I made this last night for a mini Thanksgiving gathering at a friends house. She is Hindu and can’t have beef, so I made this with ground turkey instead. Came out great! Thought I would share…
We made this with homemade pasta sheets, and it was delicious. I added ricotta spinach, and some capers to garnish.
This sauce recipe is great for spaghetti too. I made this lasagna and had leftover sauce. That sauce went over great on spaghetti the next day!
Hi, I’ve been making lasagna for a long time and I’ve never come across a recipe with so much sugar in the sauce! I’m curious to see how it turns out, so I’ll make it this week.
Just a comment, to drain out the fat when browning the meat, I just crumple a few sheets of paper towel, throw it in the pot, lift the pot so the fat collects in a corner, and just push the paper towel into it with my spoon until it absorbs the excess liquid.Voilá! Less mess to clean.
Bear in mind that this liquid is not just fat but also water from the meat, and if you drain it all away, you’re also losing a lot of flavor. So don’t go and dry it out completely, no need.
Well after 4 1/2 years it seems that the feedback is good on my recipe. I think I should share a few more.
Indeed! Nice to hear from you Alton! ~Elise
I made this recipe for the family and it was a hit! The taste of this makes you never want to waste the money on stoffer’s again.
I do not have an oven, but I really love to try to cook lasagna. Is it possible to cook this on turbo broiler.
No idea. If you try it, please let us know how it turns out. ~Elise
I’m making this lasagna tonight for my family and a friend’s family. Right now the sauce is on the stove and it tastes great. Although I won’t be adding any sugar bc it’s already plenty sweet enough. I used red bell pepper instead of green bc I already had one on hand. I wanted to offer a lasagna noodle cooking tip that I got from an issue of Southern Living some time ago. Layer the noodles in a glass baking dish. Pour boiling water, to cover, over them. Add about a tablespoon of olive oil. Let sit for 15 minutes. Separate as needed with a fork or paring knife. I’ve used this method many times now when making lasagna and I think it works great. I can’t wait to try the finished product!
I love the recipes I’ve found on this site.
I want to make this lasagna. Is it possible to prepare up until the time it is ready to go in the oven? Want to prep, refrigerate overnight, then after work, pop it in the oven for the 45 mintes. Will the taste diminish or noodles go soggy?
Great question, I don’t really know. I have made our other lasagna recipe in advance by freezing it, and then baking, which turned out fine. It should work okay to refrigerate I think. Lasagna noodles are pretty sturdy. If you go ahead with this, please let us know how it turned out. ~Elise
I’m confused. . . are the lasagna noodles cooked or not before layering into the casserole?
Hi Maureen, there are two kinds of lasagna noodles, one you don’t have to cook first and the other you do. Just read the instructions on the box of pasta you buy. I use the old fashioned kind, the kind you need to cook first before you lay them in the pan. But others use the no-cook variety with perfectly good results. ~Elise
Sounds like a good recipe close to my own but I omit the peppers sugar and vinegar add about 1/4 to 1/2 cup water and assemble the lasagna without cooking the noodles first. I have been doing this for more than 30 years before the so called no boil lasagna was around there is basically no difference between no-boil and regular lasagna except the price.
Not sure if you even get the comments on these older posts but I have to tell you I’ve made this many times. It’s the famiy favorite! I was looking for it yesterday as we’re getting together on Sunday. I couldn’t remember the source! As I was drifting off to sleep last night I remembered it was this recipe everyone loved – Whew! I’ve now saved it to my desk top recipe file folder so it won’t get forgotten again. As always, thanks for the great recipes!
I made this lasagna recipe last night. My kids loved it.
I replaced the sugar with Splenda, it worked well.
I have three lasagna recipes I use:
This recipe on elise.com , the number 1 recipe on mylasagnarecipe.com recipe and the Worlds Best lasagna recipe on allrecipes.com
I am looking for a great spinach lasagna recipe.
All three recipes are slightly different.
Elise thanks for your great web site!!
Very Tasty! My whole family love it. Easy to make. I used, like some of the others useres stated, “oven ready lasana” and it still turn out great. We make this again, because I certainly didn’t have any leftovers.
Just wanted to let you know that I followed this recipe (with a few minor tweaks) and won the Lasagna cook-off at work! For the tweaks i used: a spinach-ricotta mixture and added an extra 1 lb of ground pork for the sauce and half a glass of white wine. I also went with pre-cooked noodles and pre-shredded mozzarela. Next up for the cook-off is Cabbage Rolls. Hope I can keep my Crown!!
This recipe calls for both “garlic power” and garlic salt. I assume the former is a typo and meant to say garlic powder. I see where the garlic salt is added in the recipe, but when do I add the garlic powder? Do I really need both?
Also, I am the one who posted the question about using the no-cook noodles. I went ahead and tried it and it worked fine. San Giorgio makes “no boil” lasagna noodles. You just lay the noodles width wise instead of length wise (these noodles come shorter than normal lasagna noodles anyway) and don’t overlap them. I guess they cook in the sauce when the lasagna is in the oven. This was my first time making lasagna and I think I would have messed up the noodles so this definitely saved me some time. I have made the lasagna about 3 times since and it gets better every time. Elise you are amazing!
Hi Shelly – Fixed the typo, thanks. I think you can use either garlic powder, garlic salt, or both. Or even finely minced garlic if you put it in for a minute after the onions have cooked. Thanks for letting us know about the “no boil” noodles! ~Elise
This lasagna recipe is excellent! I’m a great cook but I have never made homemade lasagna so this was my first time out the gate, so to speak. It has a lot of steps but it’s fairly easy and it came out great. I accidently bought the oven ready lasagna but the recipe still turned out great with those. My husband loved it!
I would also like to have the original recipe to feed an army at a party!
Just double the recipe. ~Elise
This is a great recipe! For those that have diabetes or eat low-carb, it’s possible to make this recipe using Dreamfields pasta noodles. They only have 5g of digetsable carbs per serving – but be careful not to overcook or the amount increases.
Hello everyone. Well I tried this recipe today and my husband is still smiling. It was fabulous. I will defintely try this again. I just wish lasgana wasn’t so fattening. But it’s defintely enjoyable calories.
You can absolutely make this lasagna up to the point of baking and then freeze. Just allow enough time for it to thoroughly thaw before cooking. A great recipe!!
I was cooking this for dinner tonight and it obviously turned out quite well.The only question I have is,there is so many juice came out from somewhere during baking it.Is it a common issue for lasagna?(This is my first lasagna ever).
What about using the no-cook lassagna noodles?
This was my first time making lasagna. I’m a special occasion cook (have no time and energy on a daily basis). So I am very inexperienced when it comes to making anything in the kitchen. But I can follow directions very well.
My Husband said this was the best lasagna he’s ever tasted, he wasn’t just tring to be nice. It really was the best I have ever tasted.
He did take some to work to brag to his buddies.
Hint to everyone making it for the first time: don’t skip any steps, do it exactly according to recipe.
It can’t go wrong. Fantastic!
My family loved this recipe, especially my picky little girl. Will be making this again, tonight, along with your Chicken and Dumplings. Thank you for sharing your recipes. I’m one who definetly is benefitting from them as a cook, and my family enjoys eating the foods that I prepare. THANK YOU!!
Nervously and excitedly tried this recipe for Christmas meal (my first lasagna ever!).. and nearly 3 hours later (yup, amateur I am)..it turn out soooo delicious. Thank you very much! Now we only need a recipe for shedding off those extra kilos (it served 2 in my case :p )
Thanks again.. really appreciate it..
I am an excellent cook, and I knew how to make lasagna but the last time I made it, the noodles burnt to a crisp on the bottom of the pan. Now, when I say I am an excellent cook, I mean that at the age of 23, I can out cook the typical guy, and as long as I keep my creativity in check, most of my food is delicious. Well, I hate making the same mistake twice if I can help it, your recipe explained to me the importance of saucing the bottom of the pan, as well as using aluminum foil. Thank you, this advice solved both of my problems. Even cooking Elise, and please keep teaching us your secrets.
For storage I substitute plastic wrap as aluminum foil always gets crushed onto sauce while stored in fridge.
I also do not precook the noodles but make my sauce slightly thinner. I make enough sauce held in reserve in case the lasagna turns out drier than expected.
Ps. I also tried sausage sometimes as substitute and other times in conjunction with hamburger.
I agree, this is a great dish.
Hi Fred – it’s definitely 3/4 pound of Parmesan. You wouldn’t get much impact from 3/4 of a cup in this recipe.
Fred–I don’t know how the original recipe has the proportions, but since the parmesan cheese is only used as an additional layer (as opposed to being an integral part of something, like a bechamel), I would just use your own discretion as to how much cheese you want to have on each layer. That way you can determine how much cheese you do or do not have to buy.
Hi, it’s really nice but there are so many ingredients, and it takes a long time. Did anyone else find that?
Of course there is. You’re making a lasagna from scratch lol
I just wanted to let everybody know that this lasaugna is EXCEPTIONAL!! Everybody who ate it loved it…Thank you for such a good recipe, I just finished up the left overs. The only thing I did different was used grated cheese instead of cheese slices of motzerella.
Thank you for the recipe. This is definitely an easy recipe for a first-time lasagna cook like me. The lasagna turned out really good and I will absolutely make it again in the future.
The only thing I remind myself if i make it next time is to make sure that the lasagna pan is not filled too full with the red sauce before baking.
Hey, I have a quick question. Is it possible to prepare a lasagna up to the point immediately prior to baking, freeze it, and then thaw and bake when ready?
I’ve started to do all my cooking for the week on the weekend, and would really like to try this recipe and save it for a later day in the week. Any suggestions?
We usually prepare the whole pan, cover it with some wrap (hope this is the right translation) and an aluminium layer over the wrap, and freeze it. You will defrost for at least a couple of hours in the fridge, take off wrap and aluminium (or you will eat plastic) and then cook in your oven at 200 °C for an hour.
Seek for another recipe of ‘lasagne al forno’ or ‘lasagne alla bolognese’ on italian website, this recipe does not work. ‘Besciamella’ is a very easy milk and flour sauce.
Thanks Elise! This was wonderful – I made it to take to a family dinner tonight (along with your garlic bread) six adults and a 14 mo. old (who loved the noodles!) polished off the whole pan! No leftovers – son & daughter both asked for the recipe which I just mailed. We will fix this again and again! Trish, Omaha, Ne
Well I tried this lasagne recipe last night and I have NEVER attempted to make lasagne before. I couldn’t believe how great it turned out! It was fantastic! My boyfriend took some to work today and was the envy of his workmates :-) Mind you we will be eating lasagne for the next week so perhaps next time I’ll halve the recipe. Thanks for a great site.
I made this lasagna recipe recently and it was definatley the best lasagna I’ve ever had!
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