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The Ultimate Lasagna Recipe

The Ultimate Lasagna

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (375)

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Average Rating:

Total Reviews: 375

Showing 41-50 of 375

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  • on August 08, 2011

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    I thought it tasted delicious. My mother never used to make it with cinnamon. So I replaced the cinnamon with sugar and it was perfect.

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  • on July 13, 2011

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    Sorry Tyler, I left out the cinnamon (couldn't wrap my taste buds around cinnamon in Lasagna! I prepared it, and put it together as you instructed, and it was a BIG HIT! I doubled this recipe & made it for a large dinner party.......more than enough, with lots of leftovers!

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  • on July 11, 2011

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    This is an ENORMOUS RECIPE! I have a gigantic lasagna dish and it could barely contain all of this recipe. Half of my crowd loved it- the other half wasn't sure about the cinnamon flavor. I liked the unique flavor but it was confusing to some.

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  • on June 01, 2011

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    It looks beautiful.... but I don't think I would make it again. I didn't like the cinnamon taste at all. It did not have enough tomato taste to me. I cut the recipe in half because it was way too large for just a regular family meal. I think I'll keep looking for a different recipe that tastes like the lasgana I had in Italy.

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  • on May 07, 2011

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    I did some modifications to this... my meat mix was beef, sausage, and veal. I added a sicilian spice mix to the meat mixture instead of S&P. I also included some baby bellas to compliment the meat mixture. (Note: if it was fall, I would have included roasted eggplant as well-- A key is using a good wine... I used a nice red zinfindel to really bring out the flavor in the meat sauce. (Firrari Carano. I did a dash of cinnamon and a dash of nutmeg. I used a blend of San Marzanno tomatoes and fire roasted tomatoes. The sauce, I cook low and slow for several hours to reduce and really bring out the flavors.

    I did a mix of cottage cheese and riccotta along with some fresh mozzerella, and a blend of parm, romano, and asiago cheese. I also mixed in fresh herbs (basil, parsley, and oregano and some spinach (frozen but remove the water.

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  • on April 13, 2011

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    Wonderful!

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  • on April 03, 2011

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    Both reading the reviews and watching the video were helpful before making this. I had frozen vegetables that were garden grown last summer so finely chopped cauliflower and summer squash for the veggies in the sauce. My kids didn't even know that they had been tricked into eating them. We all enjoyed the meal! The recipe was voted a keeper.

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  • on April 02, 2011

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    missing critical information.

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  • on March 17, 2011

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    Beware, do not use a teaspoon of cinnamon! I had sampled the sauce before and after adding cinnamon, and it is total overkill, maybe 1/4 teaspoon. The family still thought it was delicious. And 1 lb of noodles is plenty to construct the meal. But overall, it is a great recipe.

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  • on March 16, 2011

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    Great recipe... as seen on TV. As mentioned, not sure who is proofing the online recipes, this definitely does not match how Tyler prepared his recipe. I made as per show directions and the whole family loved it. Absolutely delicious.

    This makes a huge portion! I made half a recipe and filled an entire 13" x 9" x 2" pan to the brim. The whole recipe needs a pan AT LEAST 5" deep.

    Don't chop those veggies, they all go in the food processor!!! Chunk the big stuff and throw them all in with basil, etc., do a quick puree. Then just saute in with the meat until softened. It should be easy. 1/2 hr prep on the 1.5 hr cook time.

    Though he says use a teaspoon of cinnamon on the show, he only actually sprinkles 1/4 tsp or so. I just threw in a pinch and it made a nice depth of flavor without being able to pick out the cinnamon taste.

    Other mistakes, no sauce under the first noodles.. And there are 4 layers! Don't use 1/2 ricotta, sauce, cheese etc... Use only a 1/4.

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