Classic Italian Lasagna

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I've lived in Italy and learned to cook the food my family and different regions have made throughout the years. I have NEVER seen lasagne with spinach, mozzarella, and ricotta in it That's the American version of it. Plus, you never add tomato sauce and nutmeg to a bechamel. Wow - I thought she would have better knowledge than this..... You might as well pick up a frozen lasange rather than waste your time making this....

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I tried this one for my family and they all loved it! It was so delicious. I actually had to replace the ricotta with cottage but it worked out just fine the taste was great!

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was fun to prep and smelled and tasted so good when you going to openj your own resturant???

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That was the reaction I received from my family. Agreed I did some changes. I made Bobby's Bechamel (Mornay sauce as other reviewers commented about Giada's sauce kind of bland. Though figured it out.
Also, since I had ground goat meat so I marinated it with grated onions, garlic, red chilli powder and a tbs of curd (kind of Indian and cooked.Rest is all the same.

Still its Giada's recipe (with a twist of my instincts and tons of thanks for sharing it with us.

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Sorry, Giada, but I wouldn't make this recipe again. Yes, I seasoned every step and yes, I tasted as I went. I added 2 Italian sausages to the beef, too. I think the huge amount of bechamel compared to tomato sauce was way off base. It was too thick and too creamy and not flavored with tomato. Very disappointed as I had the day off and really wanted to make a nice meal. Almost made the pasta from scratch, but now, so glad I didn't bother. Will try to rescue the rest with more tomato sauce tomorrow. Glad it worked out well for the rest of you. Enjoy!

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I tried this recipe and made it as stated. I loved it and for the people that said "Yuck" to obviously did not add salt to taste as is implied for any recipe you make. It is by far one of the best I have tried. Coming from a chef that studied at Le Gordon Bleu in France which is a very prestigious cooking school (actually the best school in the world for cooking and applying her skills to a traditional dish and making it better is astounding. For someone to say "YUCK" to this obviously does not cook recipes correctly or is unacquainted with gourmet cooking. I loved this recipe!

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I have now been making lasagna with this recipe for a couple years. My whole family absolutely raves about it. Probably the most requested meal from my fam.
It takes time to make but its all worth it. Enjoy!

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It was really good. I will make it again.Thanks Giada.

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You may either have forgotten the salt and pepper that were listed in the recipe, or you didn't add enough....here is the one failing of this recipe! For beginner's, they absolutely need to know exactly how much salt to add so it will taste as good as your original recipe. It is impossible for beginner's to guess this! So please fix this recipe, NOW! Salt is so vital to the flavor of any main dish, for goodness' sake!
An old old cook who has cooked everything there is to cook!

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This is a "classic" Italian dish. Traditional lasagna is made with bechamel sauce, and bechamel sauce requires nutmeg. The reviewers who say they don't understand why the white sauce or the nutmeg are necessary simply don't understand that THIS is a classic recipe & it turns out perfectly if directions are followed. Apparently, too many people have been brainwashed into believing that frozen processed garbage (Stouffer's & restaurants like Olive Garden are "traditional" or "classic" Italian cuisine. The O.G. commercials you see where the "chefs" are training at some Tuscan cooking school...uh, that's a joke. I will say that, in my experience, lasagnas are best if made & assembled the night before, refrigerated, and baked the next day. This gives time for the dish to "set up" and the flavors to really meld together.