Classic Italian Lasagna

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

WOW! A huge hit! My boyfriend was over the moon. You need plenty of salt to make the bechamel sauce tasty. If any of the ingredients alone taste bland, don't forget to salt to taste! I cannot stress it enough, taste as you go, and if it doesn't taste good on its own, it will NOT taste good in the lasagna! I halved the recipe, substituted chopped sauteed portobello, and tweaked the bechamel with garlic & onion powders, & dried oregano. Cooked it a little extra so it was very thick. I forgot the nutmeg, oops. I warmed up the spinach according to the packet, squeezed the water out like crazy, sauteed with a little salt to be sure the water was gone. I added the spinach to the ricotta as suggested! Used a shredded Italian cheese blend. It says to put 1/3 but I think it's "1/3 cup" of the sauce to coat the bottom. I left off the butter on top. Took more than 2 hours, but worth it. I'm sure next time will be much faster. The rest of the tomato sauce is in the freezer, waiting for attempt #2!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

It was ok. I liked the idea of the bechamel sauce, but I feel like it made too much. I also thought it was a little bland. Next time I'll be sure to season the ricotta and maybe throw some onions and garlic in with the meat. I also didn't use the spinach. My friends thought it was good, but I will make these changes and hopefully it'll be more flavorful next time!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This lasagna is delicious!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Okay I went ahead and added/subtracted a few ingredients to my taste- I wanted to make a veggie lasagna originally, so I used Portabellos instead of Ground Beef. Also- if people are looking for a good flavor boost: use 3-4 cloves of garlic and one sweet onion- saute with spinach. I absolutely loved the bechamel sauce mixed in with the tomato sauce- homemade is the key to deliciousness! I covered it for about half the time- 25 mins, then cooked it uncovered 25 mins. It was DELICIOUS!
For those of you who say this is bland....how? I think that if you don't know how to make tomato sauce it will be bland, or perhaps you didn't season it enough to your taste (because not everybody has the same taste buds. If you feel something isn't right with a recipe, change it up for the sake of your taste buds.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Love this! It is a bit of time to prepare the bechamel sauce only because I doubled the recipe but the easy part was the assembly. Not like other lasagna recipes that have layer after layer and repeat. Made it for Christmas last year and doing it again this year. Everyone raved about it.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was just not good. I've tried many a lasagna recipe and this one is by far the worst. It takes a long time to make, and then once it is done, it is bland bland bland. I even made the suggested tomato sauce and that was also not very good. Followed everything to the letter.
The one good thing about this recipe is that is was beautiful when it came out of the oven, and then after a 15 minute rest, it served up beautifully. Will not be making this again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe is awesome! I make it for holidays and for special occasions. My only change is that I use salted instead of unsalted butter. But it's still a great recipe for classic lasagna.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I haven't tried a Giada recipe that I haven't loved and this lasagne is no exception. I did make a few alterations though.
1. Instead of making my own sauce I used one jar of sauce. If you are making a larger pan, you can also add a can of tomato sauce.
2. I halved the bechamel sauce and it is plenty. I love the creaminess this adds to the lasagne.
3. Instead of three cups of mozzarella, I used only two.
I have also added roasted eggplant instead of the spinach, and it's amazing. I've made this many times and I and my family love it.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I am not italian, I am in fact puertorican, and I loved this recipe. Thankfully I did not read the reviews prior to making this recipe. I added salt and some seasonings to the béchamel and it was great. Also, I used ground turkey meat and I also seasoned it. At first I thought it was going to come out with too much liquid, but as soon you take it out of the oven the sauce becomes creamy and delicious. I chopped fresh spinach instead of the frozen one since I was afraid of adding more liquid. My children loved it and today I am making it again for my husband who flew back home from a business trip...I will let you know his review.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

After trying this dish and it was a new experience for my family. We are from the same region as Giadia's family so why doesn't the Giada cook "Lasagna Napoletana" Why some of her dishes so Americanize? I love her twist on old dishes, but could she keep also show Americans the traditional Neapolitan home style meals?