Lasagna

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This was the best lasagna I've made to date! It takes time, but it's so worth it!

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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.

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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.

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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

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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. :-

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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.

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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!

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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!

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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.

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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!!!