Lasagna

Total Time:
1 hr 55 min
Prep:
15 min
Inactive:
20 min
Cook:
1 hr 20 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
Directions
Watch how to make this recipe

Bring a large pot of well-salted water to a boil. Working batches, cook the lasagna noodles until they are soft and pliable but not limp, 6 to 7 minutes. Remove the pasta from the boiling water and lay flat on a sheet tray to cool. Reserve.

Coat a large saute pan with olive oil and bring to medium-high heat. Add the sausage and cook until brown and crumbly. Remove from pan and reserve on paper towels.

Ditch the fat from the pan and add new olive oil along with 2 cloves of garlic and a pinch of crushed red pepper. Bring the pan to medium-high heat. When the garlic becomes golden and very aromatic, remove it from the heat and discard. Toss in the mushrooms and season them with salt. Cook the mushrooms until they are soft and wilted and dark brown, 4 to 5 minutes. Remove from pan and reserve. Repeat this process with the remaining garlic and the zucchini.

In a small bowl, combine the ricotta, 1/2 the Parmigiano-Reggiano, the eggs, and the basil. Mix to combine well and season with salt.

Preheat the oven to 350 degrees F.

In the bottom of a 9 by 13-inch deep-dish baking dish, add a couple ladlefuls of sauce and spread out in an even layer. Arrange a layer of the lasagna noodles to completely cover the sauce. Spread 1/3 of the ricotta mixture over the pasta. Place a layer of pasta going in the other direction as the first layer (this will give a little more stability). Spread a light layer of sauce on the pasta and sprinkle 1/3 of the sausage over the sauce, repeat this process with 1/3 of the mushrooms and zucchini. Sprinkle a layer of mozzarella and some of the remaining Parmigiano-Reggiano over the veggies. Repeat these layers until all the ingredients have been used up or the pan is full. Be sure that there is a layer of pasta on top covered with sauce and sprinkled with mozzarella and Parmigiano. Cover with foil.

Place the lasagna on a baking sheet and bake in the oven until the lasagna is hot and bubbly, about 1 hour 15 minutes, removing the foil for the last 15 minutes of cooking. Let cool for 20 minutes before slicing.

Note: For optimal slicing, make and bake the lasagna the day before. Heat it up again before slicing.

Chef Anne's All-Purpose Marinara Sauce:

Coat a large saucepot with olive oil and add the pancetta. Bring the pot to medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt, and stir to coat with the olive oil. Cook the onions for 6 to 7 minutes, stirring frequently; the onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes, stirring frequently.

Pass the tomatoes through a food mill. Be sure to pass all of the pulp through the holes leaving only the stems and the seeds, and be sure to scrape the pulp off of the bottom of the food mill. That's all of the big money stuff! Add the tomatoes to the pot and rinse out one of the empty tomato cans with water and add that water to the pot (about 2 to 3 cups). Season generously with salt and taste it; tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently.

Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the fridge for a few days or it freezes really well.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.8 95
Excellent lasagna. I think it took me about 3 hours from start to finish, but that's what snow days are for! I didn't have zucchini so I didn't use it, and it was still super tasty. I was nervous about not cooking my pasta as thoroughly as I normally would but that was not a problem. I would recommend to everyone. Thank you. item not reviewed by moderator and published
Has anyone frozen this recipe? item not reviewed by moderator and published
Love this recipe!! I made the sauce the day before. Just delicious!! item not reviewed by moderator and published
Very good. Takes a long time to make but that is expected of lasagna. The leftovers taste even better than the original day. I added a bay leaf, fresh thyme, a small carrot and 1/2 a celery stick to my marinara sauce. Yummy. I too wish that they had instructions for proper reheating, as I was serving this to guests. Thanks. item not reviewed by moderator and published
Any suggestions on the best way to heat up the lasagna if you take the advice and rest if for a day? Is the idea that you re-bake the whole pan in the over until it's warm again? Slice while cold and heat in the oven individually? The logistics here seem a little tricky. Maybe a quick zap in the microwave? Probably not ideal. Putting 3 stars since they force me to rate it to post a question, haven't actually made it yet. item not reviewed by moderator and published
Meh. Love Anne, but this was just an average lasagna. Followed the recipe and also made her marinara. Was ok, nothing special. item not reviewed by moderator and published
This was really good. Very time consuming, but if you do things in advanced like make the sauce the day before it would cut down on time. I subbed canned crushed tomatoes since I don't have a food mill. The pancetta didn't seem like it added anything to the sauce. Other than that my family loved the lasagna. item not reviewed by moderator and published
Awesome recipe! I had to use up some fresh spinach, so, I used that instead of the zucchini. I also deglazed the pan from the mushrooms with Marsala wine and then steamed the spinach. I reduced the wine after the spinach was done to add to the ricotta cheese mixture. I also made the lasagna noodles the night before. FANTASTIC! Thanks Anne for the recipe. item not reviewed by moderator and published
Made this for Christmas dinner - absolutely the BEST lasagna our family and relatives have eaten - they raved about it. It was time consuming but not difficult and so worth it! I made the sauce two days ahead (and had a nice amount left over to freeze), made the lasagna one day ahead so all I had to do on Christmas was pop it in the oven, make a salad and put out the bread. Used two zucchini instead of one and made it with Italian sausage. Thanks Anne - you rock! item not reviewed by moderator and published
I thought this lasagna was absolutely delicious. My eighteen month old daughter even enjoyed it. I would highly HIGHLY recommend it to anyone that I know or don't know :) item not reviewed by moderator and published
This lasagna isn't too different from the classic recipe found on many lasagna noodle boxes: ground meat, ricotta, eggs, parmesan, mozzarella, basil, mushrooms -- all the same. The main ingredient difference is adding in the zucchini, and you'll probably want two of those. The BIG thing that makes this lasagna better than others is using Anne's sauce, which is really tasty, rather than commercial jar sauce. The sauce is important because that's where the really fresh flavor is, and the fresh-cooked taste has the brightness to cut through the richness of the cheeses and oil. Keep this sauce recipe and freeze a couple batches of it for pastas -- well worth it! item not reviewed by moderator and published
This is truly the BEST Lasagna I have ever made. And my family just can't say enough about it. I serve a great Garden Salad and Garlic. It's the Best... item not reviewed by moderator and published
"Ditch the fat from the pan?" Your international viewers might be scratching their heads over that one. item not reviewed by moderator and published
Excellent! Be sure you start the marina sauce first because it takes 2-3 hours but well worth it! item not reviewed by moderator and published
This is a huge lasagna, much more than the 6 servings noted in the recipe. As previously noted, this does take some time, but it was a good recipe. If I made it again I would probably increase the zucchini (one is too little for the large amount that this recipe produces but overall a very good recipe. I ended up freezing half of it. The leftovers will make a great dinner to fix at the last minute item not reviewed by moderator and published
Just made the sauce and it is one of the best really simple recipes around. I did add a tsp of sugar to tame the acidity of the tomatoes, but otherwise kept everything the same as the recipe. item not reviewed by moderator and published
OMG!! Was this an amazing lasagna recipe! Every person that I shared this dish with was blown away at the incredible flavor, and the marinara sauce is such a perfect match for this fabulous lasagna. The zucchini, mushrooms, and sausage layers add such a wonderful dimension of flavor to this dish. This lasagna recipe, and marinara sauce, is permantly in my recipe box!!! item not reviewed by moderator and published
Marinara sauce was delicious. Exactly what a marinara should taste like and it worked great in the lasagna. I also used baby spinach in place of the zuccini. I would double the amount of the mushrooms and spinach/zuccini otherwise you won't have enough for 3 layers. That said don't expect to complete this dish in less than 5 hours. The mise en place and sauce took most of the time to complete, but well worth the extra time. I will make this sauce often. The baking was correct at 1 1/4 hours item not reviewed by moderator and published
Awesome recipe! I made this lasagna recipe yesterday and it turned out absolutely delicious. I felt the recipe required enough prep work to justify a shortcut so for the sauce I combined a large can of store bought pasta sauce with a can of fire-roasted tomatoes and added a little garlic powder to taste. I also substituted cottage cheese for the ricotta for more moisture and I added about half a bag of baby spinach with each layer of zuccini and to the final layer of cheese on top. All the prep work and cleanup required were definitely worth it. item not reviewed by moderator and published
Absolutely divine. Instead of zucchini, I used fresh baby spinach, eggplant, and onions, and added my own seasonings for the marinara sauce. item not reviewed by moderator and published
Bottom line up front. You can not make a great home made lasagna dinner in one night. The first two lines are for the nay sayers that have complained on how long it takes to make and the sauce has little taste. I make my own sauce that I simmer in a six quart pot for at least four hours usually five or six. My sauce makes just over four quarts. I also make the sauce a few days before we make the actual lasagna dinner and let it rest in the refrigerator and allow the flavors to blend. The key is the sauce, slow cook and allow the herbs to blend for full flavor. This is the first time we made lasagna with mushrooms and zucchini in the recipe. Made it with Italian sausage or ground beef and even with out meat and has never tasted this good. The blend of the sautéed mushrooms and zucchini with the Italian sausage and aged sauce made for an amazing meal. item not reviewed by moderator and published
The lasagna was good, but it took so long to make. I started with the actual lasagna recipe and we were doing fine, but then I came to the marinara part of the recipe and discovered that it has to cook for three hours. A heads up to that at the start of the recipe would have been nice. In the end I really didn't think the marinara sauce was anything special. It was expensive with the pancetta (which completely disapeared in the sauce and all of the other ingredients in it. I definitly wouldn't make the sauce again, just buy it. Overall, the lasagna was good, but it was so expensive and took so long to make that I wouldn't bother again. item not reviewed by moderator and published
Amazing! It is well worth all the of prep work, i made this for valentines day with my husband and we do it for every special occasion. It is so authentic and easy and so good...I love Anne Burrell! item not reviewed by moderator and published
This was awesome, even with my substitution of mild Italian chicken sausage. Also I had to sub shredded Mexican blend for mozz but it was still perfect. A definate keeper. item not reviewed by moderator and published
This woman can do no wrong. Seriously, every recipe I try of hers comes out perfect and soooo yummy! Thanks Anne, you've done it again! item not reviewed by moderator and published
I made this and the WHOLE family LOVED it !!!! I let it set for 1 hr and it was sooo yummy i loved that it wasnt falling apart .... item not reviewed by moderator and published
There's tons of noodles so be prepared to have a lot of sauce on hand if you prefer it saucy, and a DEEP dish! Used Emeril's roasted garlic pasta sauce. Good recipe otherwise, will make it again. item not reviewed by moderator and published
This was delish- loved the mushrooms. I left out the zucchini (not a big fan but added kale that I wilted with garlic. I also added sliced hard boiled eggs on one layer. My uncle made it this way -he said his mom used the eggs when they couldn't afford meat. item not reviewed by moderator and published
My friends said this is the best lasagna they've ever had and always ask me to make it. I always use no-boil noodles because I'm lazy : and it still turns out perfectly! I also use king oyster mushrooms instead of crimini because they're meatier. item not reviewed by moderator and published
One of the traditions of our Christmas was having a buffet of food; And Grandma always made a lasagna for us, until she passed. I decided to step up and keep the tradition going. Wasn't sure about the zucchini at first, seeing as how I'm not a huge fan of it, but man it really adds something to this dish. You get a slight crunch, but its not like eating straight zucchini. I used Wegman's "Grandpa's Sauce" that has bits of sausage in it, to really up the meat, and my entire family loved it. I'm making it again tonight! item not reviewed by moderator and published
This lasagna was "slap-your-mama" good!! My husband raved. The marinara sauce made it sing! I froze the other half for a yummy spaghetti dinner later. I can always count on AB's recipes, & this one is stellar! item not reviewed by moderator and published
So good! Made with chicken sausage and added extra (3 zucchinis and (16 oz fresh mix of mini-portobellos and white mushrooms.The double layer of pasta totally helped with stability and balance of flavors. item not reviewed by moderator and published
This is my go to recipe when I am having company. I make it the day before and just have to cook it the day of the party. I do part Hot Italian and part sweet italian sausage and add extra veggies. Everyone loves it and wants the recipe. item not reviewed by moderator and published
A little light on the meat taste for my husband who also likes a cheesier lasagna. The marinara sauce, however, is a must. item not reviewed by moderator and published
This is time-consuming, but worth it. Try an immersion blender (hand blender, instead of food mill if you're inclined. I think I'll make it next with about 25% more of the cheese and sausage/veggie mixtures to increase the filling ratio to noodles. Loved it, the whole family loved it, too! item not reviewed by moderator and published
yummy item not reviewed by moderator and published
I sauteed the mushrooms and zucchini with minced garlic (lots of it instead of removing it. I also used the "no boiling required" Barilla lasagne noodles. It comes out wonderfully! item not reviewed by moderator and published
this is a really easy,fast,and perfect meal for any occasion item not reviewed by moderator and published
Tasted great but a few comments: This takes forever, allow a whole day. Don't own a food mill, used a ricer. What a pain. Next time, will just seed the tomatoes by hand and run the stuff through a food processor or blender. Allow more time for the marinara than stated to cook down because higher heat causes it to stick. If you turn it down it works but takes longer. Definitely need a DEEP pain to get all of that cheese in there. Family loved it. item not reviewed by moderator and published
I tried this recipe after watching the show and my goodness, I've decided yo give up my once top rated recipe for this one. Delicious, thanks Anne Burrell. item not reviewed by moderator and published
I made it without sausage and it was excellent choice for vegan people as me. Thank you Anne! You go Girl!! item not reviewed by moderator and published
Love, love, love this recipe. I've made it several times and love that when I cut the lasagna it "sits" up and isn't a sloppy mess on the plate. I am going to make it for a crowd and double the recipe and try to use crushed tomatoes for the sauce. Not sure how that will turn out but I haven't run anything through a mill since I don't have one. I just gently mashed my tomatoes and let the sauce cook long enough to allow the tomatoes to break up. Turned out great. I didn't use regular noodles, instead I used those wavy no cook kind and it worked fine. item not reviewed by moderator and published
Excellent item not reviewed by moderator and published
I love Anne's lasagna recipe. A wonderful treat! item not reviewed by moderator and published
I made this two different times and it always taste awesome! I never seem to get all of the layers perfect but the flavors are spot on! I love all of Anne's recipes! item not reviewed by moderator and published
Excellent flavors, love the simplicity of only using Italian sausage for the meat. I didn't have time to make the sauce she listed, so I used two 16oz jars of store bought sauce. If you're planning on doing this, you might want to use 3 jars. Mine turned out a little dry and I've been pouring sauce on top when re-heating the left-overs. You'll also want to use a fairly deep casserole dish if you plan on doing all the layers it calls for. item not reviewed by moderator and published
This is an outstanding recipe. Really memorable food. I used fresh homemade pasta noodles which helped to take it over the top (really using my head on that one, to quote anne, always thinking). The prep time is listed as 15 minutes. I don't see how even Anne could do all this work in that amount of time (even taking out my extra time for the fresh noodles). Next time I will probably use even more zucchini and mushrooms as the flavor from those. I did cook it one day ahead. The reheat time was almost as much time as the original cooking (1 1/2 hours). I did a big layer of mozz on top and turned the broiler on. This gave a wonderful brown (remember ... brown food tastes good!) layer that got rave reviews. item not reviewed by moderator and published
I've tried many lasagna recipes, and this is by far my favorite. Delicious! item not reviewed by moderator and published
Wonderful lasagna -- left out the zuccini -- turned out great! item not reviewed by moderator and published
Fabulous lasagna! I've made lasagna many times in the past. I thought it was okay. Others raved. When I watched Anne's show, I realized that the difference was hers was many layers! In my old recipe, I combined the ricotta and sausage together in one layer. No! You need the many layers of the pasta. Thanks, Anne, for showing me the light! I know like my lasagna more than any restaurant variety. Thanks for making me look like a rock star!! :-) item not reviewed by moderator and published
This was the best lasagna recipe I have ever eaten,very tasty ,the mushrooms in the recipe are spot on, and made the dish have such a unique flavor layer. and I love the way it is layered it stays together when you cut into it.will make this again for sure. item not reviewed by moderator and published
I'm just starting the recipe, but had to comment, I love the idea of shocking the noodles, no stick, great idea! item not reviewed by moderator and published
Just finished dinner with my family (husband and 4 girls ages 6 thru 10 mos and everyone LOVED (even the babythis lasagna! My 6 year old helped me make it which helped when dinnertime came...she had already tasted the zuccheni and knew they were yummy. I did take a few short cuts: I used my favorite Trader Joe's jarred sauce, no-boil Barilla noodles, and I saute'd the mushrooms and zuccheni together instead of separately. This is for sure my new go-to meal, especially when I need to take something to a church potluck or family gathering. Oh yeah, it also helped that my 5 year old LOVES Chef Anne Burrell! She wasn't so sure about trying it but when she heard it was from Chef Anne (her favorite she couldn't resist eating it all up! item not reviewed by moderator and published
This is the yummiest lasagna EVER! But don't tell my Mama I said that ;o) item not reviewed by moderator and published
My husband and I love to try recipes on Food Network. This is absolutely one of our favorite dish to date. It is so good even my mother-in-law fell in love with it. Delish!!! item not reviewed by moderator and published
I made this for dinner tonight. Had to substitute the ricotta with sour cream, because I didn't have ricotta in the house. DANG this dish was to die for!!! I am not a good cook, but this was easy enough to make. I would make it again! Anne this is going in my recipe book! item not reviewed by moderator and published
I made this recipe a while back and dear if I lived it WOW this is probably one of the best lasagna I have eaten and even better you cook it you quality taste and all in the comfort of your own kitchen...how cool is that I would highly recommend it and will make it again and again thanks Anne this is a keeper for sure. item not reviewed by moderator and published
Love, Love, Love this recipe!!!! I Have made lasagna many times and i am always disapointed.. Tried Anne's lasagna and WOW!! what a hit. Had a few friends over and they all loved it. I followed the recipe just as it stated( except i did used Giada'a recipe for the marinara) It was time consuming but well worth the work. I made it a day ahead as suggested and it turned out nice and moist and stayed together when i reheated it. One of my guests was a vegetarian so i made a small lasagna just for her and I used spinach in place of the sausage and it was equally as wonderful. I will definately be using this recipe often. Thanks Anne... item not reviewed by moderator and published
My husband and I absolutely love this lasagna! I used turkey sausage (1/2 sweet and 1/2 hot). I didn't use the mushrooms or zucchini; however, I did used frozen spinach (thawed and put through cheesecloth). I really think that by putting the layers in opposite directions does help with it staying together while cutting. I made the marinara sauce also, but I did not use the bacon or San Marzano tomatoes (the only ones I can find are $3.88/can. So, I used only 2 cans peeled plum tomatoes which were put through the food mill. I love using the food mill because your sauce is not "chunky". I used dried basil and oregano (I did not measure how much I used), which I added when the onions were just about done. Thank you for all of your "secret" recipes, Anne!!! Any recipe I've tried of yours is usually fantastic!!! item not reviewed by moderator and published
Anne I tried your lasagna except - used red bell peppers (had on hand). In place of zuch. Made it a little sweeter :-) . Was great. Not my mothers, But she often toyed with her basic! I intend to try zuch. Next time. Can't wait. Know it will rock. Mike De item not reviewed by moderator and published
It was different than my usual recipe. My kids don't like anything new....but this was a winner! Thank you Anne! item not reviewed by moderator and published
This was the best lasagna I've made to date! It takes time, but it's so worth it! item not reviewed by moderator and published
Anne rocks it again - I doubled this recipe, put it in a hotel pan and it worked perfectly. Time consuming, but worth it - rave reviews all around. I did not have time to make it the night before; however, I made it first thing in the morning, baked it, refrigerated it and then reheated it - and it was great. item not reviewed by moderator and published
Thought this was fantastic. I have to admit that I didn't use Anne's sauce, was running out of time. Will try in the future. Really like the mushroom and sausage together. Everyone is the house had their plates cleaned and were begging for more. Has every element that I like about lasagna; nice cheese flavor, great layers, sausage, and just enough sauce to tie it together. item not reviewed by moderator and published
Wonderful recipe from one of the Food Networks best cooks. The one thing that I really credit Anne for it trying to explain why certain steps are necessary. If you understand the reason for the step, you can carry it to other tasks. In this recipe for example, you should cool your pan down before flavoring the oil with the clove of garlic before sauteing the mushrooms and zucchini. The reasoning for this is that if your pan is too hot, the garlic will caramelize and burn too fast to really season the oil. So put the oil in and add the garlic right away. In this way, the garlic flavor will have the opportunity to flavor the oil properly. And, the taste of burnt garlic is not "good eats" to borrow a term from Alton. Jim in So Calif item not reviewed by moderator and published
Watched Chef Burrell's OnDemand ep.make this and I had to try. The best lasagna I ever eaten!! My family loved it! Thank You, Chef Burrell for the recipe. :-) item not reviewed by moderator and published
Great lasagna, the MANY layers made for a great presentation! Make sure you use enough sauce, all the layers of pasta can make it a little dry. item not reviewed by moderator and published
This lasagna was just the best! Ok, number 1 just after my grand- mother's recipe. Yes, it took time to make, but when you see the look on the faces of the people you are feeding, you'll know that the dish was worth the time and effort. Thank you Chef Burrell, keep up the good work! item not reviewed by moderator and published
This was an easy BUT time consuming dish. It was worth it though. This was the best lasagna I have ever had. I will certainly be making it again! item not reviewed by moderator and published
Best lasagna ever! I made the noodles with semolina flour. Usually, I just put the noodles in the lasagna and let the noodles cook with the dish, but I think the par boiling really gave it a tenderness I don't usually get. Although par boiling homemade noodles means only about 1 minute of boiling. Still I think it really made a difference. item not reviewed by moderator and published
I was also at the gym on the elliptical when I saw this recipe. My daughter was on the treadmill and also saw it! We agreed that we had to make it. We made it last night for Valentine's. I must say that it was delcious but I have to disagree with the level as "Easy." It would be easy if we had had time to prepare things earlier, bu that was not an option. Also, when I make it again I will defintely use less noodles! I have Celiac and have to use gluten free noodles which do not require pre-cooking. I felt like some of the delicious flavor got lost in all that pasta! Great recipe though and will make again!!! item not reviewed by moderator and published
This was great! I lowered the glycemic impact by using whole grain Lasagna noodles, only cooked them for 5 minutes and added additional veggies (eggplant and spinach). This Lasagna with the sauce was wonderful, my husband (who is fussy about his lasagna). This was our perfect Valentines day meal, made a tomato/avocado salad with a balsamic vinaigrette ~~~Thank you Anne for showing me how to make that perfect square of lasagna (Even the first piece!) item not reviewed by moderator and published
First time making lasagna and it was amazing! I used Giada's marinara recipe (really good and I had some left over). I really did not want it to fall apart, so I followed the tip to bake ahead and then reheat. Did this a few hours before dinner time and it worked out perfectly! I do recommend layering in more marinara or pouring a little on top when serving (like Anne did on the show) or it might be a little dry. item not reviewed by moderator and published
I made this for a party and it really rocked! I'm a vegetarian so I substituted veggie sausage for the pork sausage. Made it the day before then reheated it for the party. Even the non-vegetarians couldn't believe I used fake sausage. I did use a jar of marinara instead of making from scratch but we have a local brand in Denver that really rocks, Spinelli's! The zucchini and mushroom were such a nice touch. item not reviewed by moderator and published
Loved this recipe. The addition of the mushrooms and zucchini added a nice texture and flavor to this. I used whole milk ricotta and it was very good. item not reviewed by moderator and published
tasty even better than the restaurant versions!very pleased i'm going to make it again,thanks for the secret Anne! item not reviewed by moderator and published
This was the BEST lasagne recipe; great sauce; zucchini & mushrooms a great addition. Pork sausage vs. beef gave more taste. Husband really like it. This is a keeper! item not reviewed by moderator and published
Best lasagna. I do not think I ever done a bad recipe from Anne. This is like she said, I did all my prep work before and put it together was easy. The best were all the hints she gave. Like how to alternate the direction of the pasta and the let cool or next day serve. This is the best. As usual you are THE CHEF item not reviewed by moderator and published
Wow, this was delicious! I made it following the recipe exactly, except my pan wasn't tall enough for one more layer. I couldn't shred my fresh mozzarella, so I just broke it up on top. It browned beautifully. I had just made Anne's spaghetti and meatballs a couple of weeks ago (another big winner BTW) so I had leftover marinara in the freezer. I liked the way Anne reverses the noodles with each layer and I did make it earlier in the day so it could sit. I've never had such a "structurally sound" lasagna! Everyone loved this and I will definitely make it again! I just need to buy a nice, deep lasagna pan! item not reviewed by moderator and published
Best Lasagna! I also eliminated the zucchini. To answer quaker2_, yes it's kosher salt and, yes, you really need to use a LOT of salt in your pasta water. Like Anne says, it should taste like the ocean. Please don't put oil in the water. A much better way to prepare the noodles is to place them in a large pan and cover them with hot water. Let them soak for 10 minutes and make the lasagna as usual. The noodles will finish cooking in the oven. Another trick for cooking pasta is to put the pasta in boiling water - cook for exactly 2 minutes. Turn off the heat, stir the pasta, cover and set the timer for whatever additional minutes are recommended minus the 2 minutes. Your pasta won't stick and comes out perfectly! item not reviewed by moderator and published
I made this lasagna and in the past have been lasagna impaired. Every other time I made lasagna it smooshed apart which is why I generally don't make lasagna. I think what saved this lasagna was baking it and refrigerating it over night. I liked the zucchini but not in the lasagna(I tasted it separately it was really tastey) but I didn't think it really fit in this dish. I will make this lasagna again and make the sauce from her recipe when I made it I used 3 jars of sauce two red one white and still wanted more. I would also use more sausage like double the amount. I didn't have the basil or I would have used it and I think it would have made it better. I used only one box of pasta noodles and it didn't make any difference at all it held together perfectly well. This was a tastey lasagna will try it again in a few weeks. It was alot easier than I remembered. item not reviewed by moderator and published
awesome! Just finished din-din and boy was this great. I made 3 loaf pans as it's just husband and me. I made the marinara yesterday so i had less to do today. While making it I said to myself "next time I'm gonna just make this into baked ziti as lasagne is a LOT of work," but I will CERTAINLY make this again. It was worth every minute! item not reviewed by moderator and published
Just a note on the oil added to the cooking water. I had read somewhere that if oil is put in cooking water for pasta, it will prevent sauce & flavors from penetrating the pasta so I stopped doing that. And as far as salt, perhaps she uses coarse kosher salt which would not be as strong as regular table salt, I think. Anyone know? And you can always cut back if you wish - that what recipes are, guidelines for food which you make your own. item not reviewed by moderator and published
This is the BEST OF THE BEST lasana THANKS FOR THE RECIPE item not reviewed by moderator and published
I bought 3 cans of crushed San Marzanos and simmered away for 2+1/2 hours, *look @ me, always thinking and skipped the food mill altogether and it is fantastic! I have a whole quart leftover that I froze. The salt is not obligatory here peeps-EVERY layer and ingredient just pops with every bite thanks to the seasoning. In fact, I couldn't stop eating the sausage, zucchini and shrooms'and almost had no filling! I did mess up and totally forgot to salt the ice water and sure enough, after the fact, my noodles tasted like nothing. When the lasagna was said and done though, all the flavors blended together bee-utifully so it wasn't a huge issue. You go, Anne! FN needs to put you on a live show like Emeril had hunnie you are fabulous!!! item not reviewed by moderator and published
AMAZING!! this was the best lasagna ever! The whole dish got wiped out and everyone kept ranting and raving about it! Will make again SOON! item not reviewed by moderator and published
I learned a lot from Anne, but I agree, she is crazy with the salt. The way she layer the noodles is a great idea and I add the oil. Was really good!!! item not reviewed by moderator and published
I like Anne's recipes, however, I must agree with everyone who comments on the amount of salt she uses. I'm sure she's built up quite a tolerance and keeps upping the ante. Geeze! Anyway I write to answer "HEARTS" question. I place the lasagna noodles, "very al dente" between sheets of parchment paper. Also, I never put oil in the boiling water and I never have a problem with sticking but I guess it couldn't hurt.. I do, however, make only one pound of noodles at a time. When I make lasagna I make about 3 lbs of it for various reasons. Before I used parchment I'd lay them over the pans too- single layer. You just dont want them to be one noodle on top of another without the parchment or they wil stick andl tear. Hope that helps. item not reviewed by moderator and published
I did NOT make this yet but have made Lasagna many times. I just KNOW it will be good and am interested in trying it with the mushrooms and zucchini BUT I AGREE WITH riverahm - SHE IS VERY - VERY HEAVY ON THE SALT - SHE CALLS IT "FLAVOR" - HOW "IS" YOUR BLOOD PRESSURE ANNE? One thing she did NOT do is put oil in the water with the Lasagna noodles to prevent them from sticking - it is the ONE pasta you should do this for. item not reviewed by moderator and published
It is very good. Even though chef Burrell went crazy with the salt on the show, I did not use that much salt and it was delicious. For God sake girl, how's your blood pressure? item not reviewed by moderator and published
I love anythiung made by Anne Burrell, and I've learned so much from her shows. WhaI do have a question about the pasta noodles in this receipe; where do you put them after they are done? It says to put on a pan, but I would think they need to be placed on something in order for them to not stick! If anyone can help me I'd appreciate it very much! item not reviewed by moderator and published
Delicious recipe and logical assembly and cooking tips. Make a day ahead so it sets up before cutting. Rotate the lasagna noodles for stability. Watching and listening to Anne cook is motivating. I love the idea that I can make restaurant quality meals for my family at home. item not reviewed by moderator and published
Hmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm! Great and easy, thanks Anne :) item not reviewed by moderator and published
This was the best lasagne I ever made. I was at the gym on the treamill watching Anne make this and decided that is what I wanted to make for dinner tonight. I didn't have her marinara sauce so I used another one (jarred I might add and this lasagne was wonderful. The only other change I made was using the lasagne noodles you don't have to cook first, they were done to perfection. The zucinni and mushrooms really make this dish. It was simple to make, I made everything ahead like Anne suggested and had it ready to assemble. So it was easy to make and wonderful cheesy lasagne. I can't wait to have it tomorrow and I'm sure it will be even better. I love the tip of alternating the lasagne noodles for sturdiness, great tip. I love Anne Burell and I love this lasagne. Thanks for the recipe Anne. item not reviewed by moderator and published
I have a grandaughter who can't eat dairy, so I omit the cheese and it makes a beautiful veggie lasagna. We eat the regular recips and it is awesome. item not reviewed by moderator and published

This recipe is featured in:

Back-to-School Made Easy