Lasagna

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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.

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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.