Classic Italian Lasagna

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This recipe might have been a little over my head. You need to make sure to do more than a cursory reading of it. The end product was delicious, even though I made some minor errors (made the tomato sauce while bechamel was cooking. My family was pleased - my husband doesn't typically eat dishes like this, but liked it. My father topped his with more of the tomato sauce to kick the flavor up a bit. All in all, I'm happy and will keep this recipe in my file.

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I absolutely loved it and so did everyone else, used pork, turkey, and beef for the meat, best lasagna I have ever made, was very nervous because I made it for a special occasion, turned out great, was all gone in a flash and guests were asking for more and the recipe
Maxine-Gray, TN

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Five Stars!! One of the best Lasagna reciepes I've ever made! I tweaked it a bit like most do to suit thier taste and used half Italian Sausage and I added my spinich in with the ricotta mixture. The sauce was wonderful and this Lasagna was even better the next day! ;~

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I low fatted it and use either soy crumbles or no meat at all and it's so good. The sauce is also great for pizza! Very flavorful. I don't think I've made a Giada recipe I don't like.

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This lasagna is the best! I substitute some ingredients for organic; & use fresh spinach and ground turkey.

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This is the first lasagna I ever make and I think it was absolutely perfect. I used lean beef instead of chuck because it wasn't available as an organic non-hormone option. I'm looking forward to my next lasagna, which will have ground chuck, and I can't even imagine how much better it'll taste; as if it could get any better!!

Grazie!!

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Delicious! You need to take your time making this recipe and use high quality ingredients. I made this lasagna from scratch, even made the lasagna sheets. I used 1 10 ounce package of fresh spinach (not baby spinach and chopped it up. The ground meat I sautéed with onions. Everyone raved over it! Ill have to make it again and this will be the only lasagna recipe I use from now one.

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This recipe is absolutely horrible!! It took waay too long to make and definitely was not worth it. I pretty much followed the recipe exactly only adding a little more seasoning here and there and some extra tomato sauce to the bechamel. I dried the spinach like crazy but the lasagna still oozed green crap. There was waay too much cheese, not enough meat, and it was overall just bland. My husband usually raves about the new recipes I try but he looked like a trauma patient after the first bite. I love Giada's food but this recipe was simply no good. Look elsewhere....you will probably find a recipe that is 10 times as easy and 10 times as yummy. This is my first ever 1 star rating but I felt I had to warn people. If you DO try this recipe, take the hints from others and for sure CUT DOWN ON THE CHEESE!!!!

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This recipe turned out nicely with some changes of course! Any good cook knows to modify to suit their own tastes. One easy trick I used was to substitute the tomato sauce with some of Giada's own creamy tomato pasta sauce from Target which was less work and it made the bechamel sauce taste amazing! Also left out the carrots and celery and strained the spinach as much as possible but it might work better to use fresh spinach that's been run through a food processor. Skipping the butter on top is a good idea too since it's already pretty rich.

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This is a good recipe with tweaks, which may defeat this purpose. The béchamel is good on the most basic level of consistency. Add a bid of fresh minced garlic, onions, salt/pepper and about 1/2 cup of tomatoe sauce. I then made a more traditional bolognese using beef, ground pork and Italian seasonings that was then simmered for two hours and used in place of the ground beef layer in this recipe. What bolognese wasn't used in the lasagna was used as extra sauce when plated. The spinach is optional depending on your preference, but definitely mix it in with the ricotta for a more even distribution. Skip the butter on top as indicated in previous posts, as it will create a greasy situation. These changes add a bit more cook time, but whatever.....