Lasagna

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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!

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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...

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"Ditch the fat from the pan?" Your international viewers might be scratching their heads over that one.

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Excellent! Be sure you start the marina sauce first because it takes 2-3 hours but well worth it!

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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

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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.

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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!!!

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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

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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.

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Absolutely divine. Instead of zucchini, I used fresh baby spinach, eggplant, and onions, and added my own seasonings for the marinara sauce.