The Ultimate Lasagna

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I have made this several times. I love the method for making the sauce. I make a smaller lasagne using only 1 lb. of noodles. I usually cut the meat and wine in half and leave everything else the same and still have sauce left over. It freezes well, and I make it with another type of pasta (i.e. frozen stuffed shells or elbow macaroni. I also add between 1/8 and 1/4 teaspoon of cinnamon. A whole teaspoon is way too much. It adds a nice flavor without taking over.

I gave it 5 stars for the method because the adjustments that I made were for my own personal preferences. This is a great recipe.

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It has way to much meat. I did mine with 2 lbs of meat and 1 cup of wine, 1 table spoon of flour the rest of the ingredients the same except I added 1/2 cup of marinara sauce . I cooked it for 1hour 1/2 . You add the cream after cooking. This look like a bolognese sauce . It is a little bland you have to tweak it.

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I think this is a fairly straight forward recipe. I read the reviews first before attempting it. Firstly, I cut it in half, wasn't willing to be left with loads of leftovers. Secondly, for ease of cooking and prep, I bought fresh lasagne sheets that don't need to be boiled. Thirdly, and I know most of you will be thinking what was the point then, I bought some jars of pasta sauce. Why? Because I live in the UK and can't get the San Marzano tomatoes in my local supermarket, and no Italian grocers in my area :-(. I also left out the cinnamon. If this was a recipe for a Greek pastitsio, then I would put the cinnamon in, but not in an Italian lasagne. Believe it or not, doctoring up the jarred sauce, turned out pretty well. The lasagne was actually very good. I would give it 5 stars, but the cinnamon just didn't make sense and I made loads of changes so it wasn't really Tyler's recipe anymore.

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This lasagna was fabulous!!! It does make a lot, so be prepared to freeze some or cut the recipe in half. I have been ruined, though. I can't eat lasagna out anymore. The addition of the cinnamon was brilliant! It added a wonderful warmth to the dish and a hint of spice. Just, fabulous!!

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Very tasty. We have made this three times and bought an extra large pan to make it in. It's worthy of its own pan! We once weighed it and it weighs just over 20 lbs. which is what you'll gain if you eat too much!

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The flavours of this recipe are definitely outstanding, however I have to give it a three because it just doesn't seem to go together as it should. It is not an easy recipe that you can just follow step by step and have it come out right. A couple of hints: a little extra flour and some tomato paste to thicken it. Drop the cinnamon or use less than called for. Use about twice the amount of cream. Make the sauce well ahead of time to allow flavours to meld and time for seasoning adjustment and thickening. The flavours rock and I love the method of pureeing your veggies and herbs but this is no easy level recipe because you definitely need to be able to recognise and correct the flaws.

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There are substantial errors in the recipe. The most critical is the cinnamon. Using the amount specified would render the dish inedible. If you use the specified amounts of other ingredients, you'll have two 9x13 pans of lasagne, but you'll be a little short on the noodles.

I suggest one large or two small carrot, one stalk celery, 1/4 tsp cinnamon, one cup wine, 1.5 tbs cream, and 2.25 pounds of noodles.

Cooking time was accurate, prep time understated. It took me four hours prep time, but much of that was inactive time to allow the sauce to simmer.

The taste, texture, and consistency is very pleasing assuming reduced cinnamon and wine.

I would give this recipe a solid four stars based on taste, texture, and presentation, but with the outlandish errors throughout, I can only rate it two stars. But with sensible adjustments, you'll end up with a fine lasagne.

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I used only 2 lbs of meat (1 lb of beef and 1 lb of sausage but otherwise I made this recipe according to the instructions. I found the sauce to be too acidic and too strong of a cinnamon flavor. I had to doctor it up a bit and it was still just "ok."

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I have made this recipe several time and it always gets rave reviews. It easly makes two pans, so freeze one or give it to a neighbor! Since the vegetables go into the food processor, I just rough chop them, to save time.

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I made this lasagne two years ago for my family (left out cinnamon and they loved it! I'm an old "southern" cook and went way out on the limb to serve this one for my picky family. They request it now for every gathering! I love it and yes it makes 2 pans full. I cook one and freeze the other.