Classic Italian Lasagna

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I made this lasagna and brought it to a friends house for a New Year's Eve party, and everyone loved it! The only criticism is it needed more salt. I felt like I put a lot of salt in as I was making it, but the finished product was still needed more. However, the sauce was creamy and all the flavors blended together. I will definitely make it again, but I won't be afraid to add some flavor.

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Very time-consuming and the outcome was not worth it. I've had and made better without all the work.

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I loved this, after reading the reviews I did make a few adjustments. I added red wine to the sauce, roasted garlic to the spinich, and substituted spicy Italian sausgae for the ground beef. It was delicious last night for dinner, I can't wait to see how it is for lunch today. This is worth the time investment.

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This lasagna was really good and different from the typical lasagna recipe. It would be perfect to make for company...easy and elegant! Thanks Giada.

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Preparation was easy, but not much flavor.

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I found this recipe to be very bland. Even the Simple Tomato Sauce had very little taste. When the lasagna came out of the oven and sat for several minutes before serving, it was extremely runny. My guests didn't know whether to eat it with a spoon or a straw. I think 4 cups of Bechamel Sauce mixed with 1-1/2 cups of tomato sauce is way too much. If I made it again, I'd cut way back on the amount of sauce and not use the Simple Tomato Sauce found in the recipe.

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Good dependable recipe for Lasagna.

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The spinach is what makes this dish. I have tried subing the spinach for other things like sausage and more hamburger, but the spinach is the way to make it. This is by far the most yummy lasagna I have ever had.

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really good

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I made this lasagna last night and took a few shortcuts. I used Barilla no boil lasagna noodles, used Prego traditional for my marinara, and since I'm vegetarian I used veggie burger crumbles for the meat. I used a combination of mozzarella and smoked provolone for the cheeses and used real parmesan (parmigiano reggiano for the topping. Make sure to use freshly ground black pepper, it makes a big difference in flavor. This isn't your Italian-American dripping in cheese and marinara lasagna, this is a more subtle lasagna that requires you to use good ingredients to get a good result. If you're looking for the greasy drippy cheesy lasagna we all know so well, skip this one. If you want to try something a little different (and you like spinach I'd recommend this one. The sauce is really good with the bechamel and marinara combination and the flavorful cheeses really give it good flavor. I served it with a loaf of crusty rosemary olive oil bread and a bottle of red wine and everyone had seconds. The only thing I might do differently next time is add a little roasted garlic in with the spinach, I love spinach and garlic together.