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Lasagna Recipe

Lasagna

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Average Rating:

Total Reviews: 82

Showing 71-80 of 82

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  • on February 01, 2011

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    This is the BEST OF THE BEST lasana THANKS FOR THE RECIPE

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  • on January 31, 2011

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    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!!!

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  • on January 31, 2011

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    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!

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  • on January 31, 2011

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    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.

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  • on January 31, 2011

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    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!!!

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  • on January 31, 2011

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    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.

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  • on January 30, 2011

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    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?

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  • on January 30, 2011

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    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!

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  • on January 30, 2011

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    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.

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  • on January 30, 2011

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    Hmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm! Great and easy, thanks Anne :

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