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The Lady and Sons Lasagna Recipe

The Lady and Sons Lasagna

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (107)

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Average Rating:

Total Reviews: 107

Showing 1-10 of 107

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  • on January 23, 2012

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    this is the best altho I added 2- 8 oz. cream cheese

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  • on December 11, 2011

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    This was a explosion of flavor! I love this recipe. Its a bit spendy to make because the price of the imported cheese so I wont be able to make it a lot. But whenever I make lasagna I will make this recipe. I will use the sauce for now on in my spaghetti also. Its way more flavorful and more cost effective if you have a large family or large eaters. I made the recipe two times, and the second time made an adjustment. Instead of an entire package of cream cheese I used half a package. I think the entire package made it a little too creamy. But either way it was amazing.

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  • on December 11, 2011

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    I'm a beginner cook...but this made me look very pro.

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  • on October 11, 2011

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    We love, love, love this lasagna. I use half the water in the sauce, as it was too runny the first time I made it. I also omitted the green pepper and used half beef, half Italian sausage. For some reason, it is impossible to find Gruyere in our area, so I either double the Swiss or use Fontina or Havarti. This is now our lasagna recipe of choice, although even I am not Southern enough to try it deep-fried, like Paula does.

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  • on August 12, 2011

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    My first attempt at lasagna in many years and my family really enjoyed it. It had great flavor and was really tasty! I did make a few changes - omitted the green pepper and added mushrooms when I sauteed the meat. I also added a little smoked gouda on one side because I had it in the refrigerator and I really like it (but some in my family don't so I didn't want to add it to the whole thing. I enjoy my pasta a little spicy, so I added a little bit of red pepper flakes to the sauce.

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  • on August 08, 2011

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    Delish, delish, delish!!! Now i know the secret to bringing out the sweetest tomato flavor in my lasagna (ITALIAN SEASONINGS. This was a very enjoyable meal and will definitely make it again and again and again...Also, I'm going to use the sauce part for making spaghetti sauce ;O}

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  • on July 31, 2011

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    Perfect! I did a few things different. First, I usually double or 1.5 times the recipe. It always seems to need more sauce. Less salt! Start with 1/2 teaspoon. I changed the cottage cheese mix to just ricotta and parmesan mix. I like another layer of noodles so I put ricotta and little sauce between noodles and continue layering like normal. Everyone loves this! All the different kinds of cheese make it the most amazing dinner dish.

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  • on May 20, 2011

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    This is the best lasagna I have ever eaten. It is time consuming to make, so I will make the sauce ahead of time and freeze it. It is amazing.

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  • on May 13, 2011

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    I just have to say this is one of the best lasagna recipes I have ever made. I made if for my sisters and they both wanted the recipe for their families. Most don't eat left overs but this was a lunch hit the next day. You go girl, most of the recipes I have made from your collection has been the best tasting.

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  • on March 30, 2011

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    Ok I did make some changes cause of reviews, cut the salts to 1 tsp each instead of 1 1/2, so not much. Husband hates cottage cheese, so used ricotta (go figure he like thatand I can't use beef.. this is Italian.. mild Italian sausage was my choice.. Oh and when I found the diced tomatoes they were with Italian spices, ok that worked.. Now I have NEVER used cheddar with this dish.. and was concerned, so cut back to 1 cup... PERFECTION! DAD, HUSBAND LOVED IT! OH ya me TO! TY Paula!

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