Uncle Vincent's Lasagna

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This lasagna is great! We didn't use the Mortadella, and although we were skeptical about the hard boiled eggs, they turned out to be a really nice addition. One note is that this lasagna is light on the veggies, heavy on the meats and cheeses, so you may want to add some zucchini or squash, but overall it was tasty, and we are looking forward to eating the second one we made and froze for later.

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This is the third year I've made this recipe for Thanksgiving along with the Turkey and my family loves this rich authentic unconventional lasagna! One thing I did learn. I will be the one to do the layering! Husband and Grandson decided they could do it..and figured, what the heck, we'll use ALL the meats...nothing more embarrassing than someone take a bite and it looks like they've got the inside of a sandwich hanging off the fork! So here's the deal...FOLLOW THE RECIPE PERFECT. Makes exactly the amount for a lasagna pan. And I never have any left over!

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We call this our $50 lasagna. The cost of the ingredients add up but it's worth every penny. Without changing any amounts, this recipe needs a real lasagna pan, which is bigger than a 9 x 13. Unless you're feeding a big family, I'd recommend using two smaller pans and freezing one. I don't like regular lasagna that much but this special version is wonderful. Would like to try adding slices of fresh mozzarella to see what that does to this.

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This dish was time consuming and expensive to make. HOWEVER, it was worth the time and money. My suggestion is that you make it, refrigerate it for 2 - 3 days, reheat it and serve. The flavors at that point have all meddled together and it's fabulous! This dish is especially delicious if you are a meat lover!

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I really like this recipe. It was not to difficult. There is a similar recipe at http://www.mylasagnarecipe.com.
The number 1 recipe is similar.
I highly recommend this recipe

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I love this recipe and make it around New years day for a football feast. I love the meaty, smokey flavor. For my lasagna, leave the veggies out....that's what salad is for! :

I used a 13x11x2.5 ceramic pan. This recipe was nearly bubbling over. I recommend a lasgagna pan (>3" deep

Also, the 30 min cook time cannot be correct. Mine was cold after 30 min. I recommend cooking over 1hr. (Another post said they cooked 2 separate lasagnas; 30 in may work in this case

Also, I agree with the previous post about using less sliced meat. I like using 75% of the sliced meat suggested. and remember, no added salt needed.

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Fantastic Lasagna.....reminds me of my last trip to Italy....one note, this makes ALOT of lasagna....I used two pans...some for tonight's dinner, and some for the freezer and another night...thanks for a superb, authentic meal....

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This was absolutely delicious! My husband and son loved it also (and my husband is a true Italian.
If you want to make it for dinner, remember that the recipe is for 15 servings! I actually made two lasagnes out of it (in 2 separate pyrex 3 quart casserole dishes You could freeze one to eat later or give one to the neighbors, as we did (and they loved it!. I left out the mortadella since my husband does not like it. The prosciuto was amazing in it. Don't add any salt!
With the salt in the cheeses and prosciuto it was just right. Definitely will make this again (I would absolutely serve this to my Italian mother-in-law who is an incredible cook.

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This is a great recipe, but there are definitely a few things to keep in mind. 1 Make sure you use a deep enough pan. We needed to eliminate out top layer, as a standard size pan was not deep enough. 2 Be jusicious with the cold cuts. Following the directions, our first try came out too salty. 3 You may with to use 3/4 lb of ground beef and pork. If we had room for all layers, we would have run short of ground meat, even with modest application. Highly recommend this, but keep these tips in mind!