Lots O'Meat Lasagna

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This is a very yummy recipe and was a big hit at our party! I ended up using Parmesion cheese instead of Parmigianno-Reggiano and it worked out well.

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This was goooood!!! I used sweet italian sausage and added sugar to the meat sauce to give it a little sweet taste. I loved it.

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It was the Very Best that I have ever tasted, and believe me, Im VERY picky. You will not go wrong, I promse!!!

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This is a tasty recipe. I chose sirloin not chuck, and lean sweet italian turkey sausage to reduce fat. I also used a bit less low-fat cottage & and added more low-fat ricotta. I don't think any of these changes caused my one reservation to this dish: tho I didn't add the bit of the extra salt & didn't salt to the pasta water (I used boiled pasta, I still found it a tad salty. If you like lighter salted foods, I'd use no-salt for some or all of the tomato ingredients and then add salt to the sauce to taste.
I needed extra and used 2-15 oz ricotta, 1-16 oz cottage, & 3 eggs for the cheese mixture along w/ Parmesan.
Out of all of that, I got 2 (9" X 12" lasagna dish servings, plus 3 (8" X 8" inch smaller servings. I did add extra cheese & meat sauce in the 2 layers to fill the 2 pasta layer pans.

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Very good. The one problem I have with this recipe is the Food Network staple Parmigianno Reggiano. When this recipe was posted this cheese sold for about $15/lb, now its $25/lb. This recipe calls for over $8 worth of parmesan alone. Unless your really trying to impress someone (or you are wealthy I would suggest a nice Wisconsin parm instead. Save the good stuff for a recipe that allows the Reggiano to stand out.
Also, instead of parsley I used a half package of very well drained/squeezed spinach instead. With all that meat and cheese I thought I should try to get a something a little more healthy in there.

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Me and A friend wanted to take it upon ourselves to be adventurous and try to make lasagna tonight and followed this recipe and it turned out to be divine. SO GOOD. it turned out to be a little more than i needed with the sauce for the layers... my casserole dish was overflowing... so perhaps cut 1 of the 2 cans of tomato sauce... but even as overflowing and sloppy as it was... it was AWESOME! This is a "will make over and over and over again" kinda recipe.

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Mmmm........ mmmmmmmmmmmmm........

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First time I made this for my husbands birthday dinner back in 2009. Friends & family liked it. Not to bragged about that i can cook, my husband even made a comment saying " you are one of a kind Italian cooking Filipino I know". Since then, I've been making this recipe for birthdays, get together & holiday dinners. Right now, I am making some for my niece's wedding rehearsal dinner: This is GREAT Paula Deen!

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it was verrrrrrrrrrrrrry tasty and my kids loved it. I will make it again. Thank you paula

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I thought this recipe was really great! I modified the sauce a little bit by adding some red wine, additional seasoning and onion...I also skipped the sausage and did ricotta cheese instead of cottage. If I were to make it again I would add more cheese and make more sauce, but that's a trial and error sort of thing :