Lasagna Bolognese

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So far we haven't eaten it, but having made the Manly Man Lasagna, I know the bolognese is to die for, so it can't be all bad. It is in the oven as I speak, and my only quibble, is that I used the pan that I used for the Manly Man-- an extra large, deep, lasagna dish. Unfortunately, that turned out to be too big-- and I didn't realize it until it was too late. A little advice as to the size of the pan would have been useful. Also, I ran out of bechamel! (Partially because of the size of the pan of course! I am looking forward to eating this in about... 45 minutes : Happy Valentines Day!

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This has been my ONLY lasagna recipe for about 4 years now. I initially tried it because Emeril is from my home town...YEA Fall River!!! and really loved it. First, be ready to give yourself a lot of prep time...more than the recipe states. I always make it the day before as this saves time on Christmas Eve day and also improves the flavor (not that it needs improvement. Second, I don't add veal but please do not leave out the chicken livers. No one will know you put them in unless you tell them and they really add a depth to the flavor on the palate that cannot be matched. Instead of chopping them fine just mash them up and they'll disappear into deliciousness of the rest of the meats. You can always cut down and add less if you want. Third, I always make a double batch of the bechamel sauce which comes in handy for leftovers, if there are any! This is a very filling and delicious meal. I know you won't be disappointed if you try it. ENJOY!!!!

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I make this about once a month, and everyone always wants more. It's simply excellent! I leave out the cloves and chicken livers, and use store-bought lasagna noodles.

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30 years ago, my father took a professorship in Thailand. At the time, there were no McDonald's or Burger Kings nearby, and not an Oreo or Dorito to be found. There was, however, Roberto's. Roberto was an Italian immigrant who opened a little restaurant with a brick wood-fired oven in the open kitchen. We went every Sunday, first for the pizzas and then we discovered the lasagna. Rich, meaty and creamy, it was nothing like the tomato and ricotta version found back home. For years afterward, I tried to find the same style of lasagna. I had just about decided that Roberto had tailored his dish to the tastes of Thai people, who don't traditionally eat cheese, when I found this recipe. It was like a trip back in time. Fantastic. We usually skip the livers and add more bacon, but the result is always well worth the wait.

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This had become the gold standard for lasagna in our house. I leave out the livers but otherwise follow the recipe. I sometimes double the recipe to have extra sauce to freeze for quick dinners later. It does take awhile to make, definitely longer than the 1:20 time listed in the recipe, but its worth it for us!

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I was a bit skeptical to try this recipe as it looked quite involved. It was definetley worth the effort. The fact that there is virtually no cheese in this recipe is a welcome change to the traditional version. Highly recommend it!

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Maybe we just like the more traditional lasagna (we're cheese lovers, but it had a starchy feel to us with the noodles and the sauce. Will use the sauce with pasta next time - just added two livers and it tasted really good and rich. But won't make this recipe again.

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So i have been using this recipe for over a year now and should ffinally give credit where it is due. I am a "profesional cook" and love this recipe as does everyone I make it for. The chicken livers really give it an extra level of flavor and richness. I don't use ham and play with the amounts but I'm sure if I followed it to a T it would be great too. Ive had friends try it and they don't let it cook down long enough so give it time. enjoy!

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This is one of the best Lasagna dishes I have ever had. My family loves it and request it often.

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Had potential to be a great dish, but the liver taste was terrible. Took 2 hours to chop, cook, and put together, then an additional 45 min. cook time. I think this wouldv'e been really good without the over powering liver taste. I even like liver ok, but not in this. Will try again and omit liver.