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Mary's Lasagna Recipe

Mary's Lasagna

Recipe courtesy George Germon and Johanne Killeen from On Top of Spaghetti, Harper Collins, 2006

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (14)

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Average Rating:

Total Reviews: 14

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  • on May 22, 2012

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    I made this for Christmas eve dinner last year. My guests were blown away. Unbelievable. Lots of steps? Time consuming? Yep. Worth it? Absolutely.

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  • on October 01, 2010

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    i love lasagna but this recipe is so easy to make and all of the ingredients make such an excellent dish. although my lasagna was semihomeade


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  • on April 22, 2010

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    I am making this as I type this review - it has been simmering for about 3 hours now (I chopped up the pork and haven't added the meatballs yet - but as the others said, the sauce is a bit on the thin side. Next time I'll add half as much water (I used half water half red wine. I also added a little pinch of provence herbs and some basil. Also between the olive oil and the sausage there was a good bit of fat, which I've skimmed throughout the process.

    Pretty darn good so far!

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  • on March 21, 2010

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    This recipe made some fantastic lasagne. Many stated that the sauce was too thin, and I kind of thought it was as well so I let it simmer an additional 1.5 hrs to thicken it up. Also, I made the meatballs very small - like nickle size - and took about half of them out of the sauce and chopped them up with the chops and sausage and then added everything back to the sauce. This, too, helped thicken it up. The noodles were very good as well and I pressed them to a "7" level on the pasta roller that attaches to my Kitchenaid mixer, but with that said, I'm a huge fan of fresh made pasta and whenever spending time to make a dish that takes this long from scratch, always do so. I will definately make this again with the above small revisions and also a couple of more. First of all, this will always need to be made on a Sunday was it took about 5-6 hours total. Also, I would make 1.5x of the ricotta mixture as well as using that much mozzerella as well (fresh makes a HUGE difference and, fortunately, we are within driving distance of a place that makes fantastic fresh mozzerella. One mistake I made, which was my fault, was I used sweet Italian sausage and they had put a little too much green pepper in it and I'm not a fan of green peppers.

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  • on October 19, 2009

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    does anyone ever rate a recipe based on the recipe.

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  • on July 26, 2008

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    I just made the Sunday Gravy with Meatballs. The sauce was really thin, but tasted great!! I served it over spaghetti noodles. My family loved it, put the leftovers in the freezer to make the lasagna at a different time. Is the gravy suppose to be thin or did I miss something?

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  • on June 30, 2008

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    Delicious. I made the gravy and meatballs the day before to cut down time in kitchen. (besides that, it has time to marinate in fridge Someone asked about putting uncooked meatballs in gravy. The recipe wasn't specific but I put them in raw and cooked them in the gravy.

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  • on April 03, 2008

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    I only saw the end of this show. Did Mary drop those meatballs UNcooked into the gravy? Or was there something missing from the recipe about how to cook the meatballs?

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  • on February 21, 2008

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    Now this is what lasagna and meatballs and sauce "gravy" are supposed to taste like, fantastic! Please, oh please, let Robin Miller read this recipe.

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  • on January 08, 2008

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    this is THE BEST lasagne i have ever had. next time i will make the sauce the day before. time consuming but worth the effort!

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