World's Best Lasagna

Super delicious and worth the effort. For dietary restrictions, I used 1lb turkey, and 1lb mushrooms, and added a few handfuls of chopped spinach when the sauce was nearly done. Next time I will add more parm, and may add another kind of cheese.

Supoib

Perfection

Made a few tweaks that perfected the dish to my family's liking. First, double the ricotta mixture. It's hardly enough and you want this to be a really enjoyable dish. Second, use shredded mozzarella instead of slices, the slices end up getting tough to cut through with a fork after cooking and kind of ruin the enjoyment/ease of eating. For the tomato sauce, I added a 1/2 tsp of red pepper flakes, about 2 tablespoons of balsamic vinegar, used 3 tbsp honey, way more seasonings (at least a tsp more than what's listed) & salt. Including a tsp of fennel seed instead of 1/2. To me, the amount of seasoning being asked for just isn't enough to come through in flavor at all. Slowly taste test after adjusting and chances are you won't under/overdo it. I also use Italian turkey sausage but that's just my family's preference. We eat this two days in a row, and I make it about once a month. It takes a while but is very worth it. I know people don't like when you suggest a whole bunch of tweaks to a recipe. And to that I would say this recipe is a very good "skeleton" to which you can build off and change to your liking.

Used Mikes bolognese and fresh sweet ricotta

This is my favorite recipe for lasagna. It's classic and delicious. I do make more sauce than the recipe but only because I love it so much I want extra.

It was not creamy as what I usually make with white sauce. I was waiting to have lasagna for so long and this was anticlimaxing, very disappointed. Ricotta just doesn't do the same.

This sauce is yummy

Make more sauce for 3 layers, along with more cheese/ricotta.

Best lasagna I've ever had! Definitely lives up to it's name.

Doubled the garlic, half the cheese was a mozz-parm mixture because that was all the store had, would double ricotta mixture next time as personal preference. Sauce came out delicious.

Very good! Makes too much sauce so I freeze some and use it for other pasta later.

I use hot Italian sausage instead of sweet, double the garlic and omit the sugar so that good tomato tanginess comes out. 10/10 this is such a banger, I've gotten so many compliments

This took all day, but it was delicious and worth the effort. For a change I almost followed the recipe as written (just added 1/4 cup of wine based on reviewers' suggestions) but it was SO GOOD as written I will probably not make any changes next time.

Absolutely delicious! Best lasagna I’ve ever made. I used oven ready no cook lasagna noodles. Otherwise I followed the recipe. This is definitely worth the wait.

Katie’s suggestion Use thick pasta and pre-cook it Freeze some of the sauce for other meals

I like to double the ricotta mixture and would recommend those who love ricotta to do the same.

I used jar sauce and grilled zucchini instead of pasta. it came out wonderfully AND in shorter time to table. Kids had thirds. recipie as written is probably better, but after my mods I didn't need a nap afterwards, lol

Definitely my favorite lasagna recipe by far. Making your own sauce is a game changer. I changed up the layers to suit my taste, which means I think I need more ricotta, but it's fantastic as is!

Decrease salt When in a hurry I just brown ground meat and add other meat sauce ingredients. I don’t cook it for hours, just layer it. Also I don’t cook noodles. Just layer the dry pasta in the pan.

Copied pasted from allrecipes, not my note: Having grown up in a family of excellent Italian cooks, I admit I am a "tough room" when it comes to Italian recipes. Despite that, this one is so good that I am sure my mother and grandmother are smiling down from heaven in approval! I saw this same recipe on another site and it only called for 1 teaspoon of salt, not 1 tablespoon. It came out perfect with the lower amount of salt. It also did not call for any salt in the ricotta. I have some recommendations, below: Cut down the water to 1/4 cup. It makes a slightly thicker sauce and I felt the lasagna holds up better that way (although this recipe is good even with more water). Use half parmesan and half romano cheese. It gives a slightly more robust flavor. Put a few tablespoons of the romano/parmesan cheese in with the ricotta mixture. Add a half teaspoon of grated nutmeg in with the ricotta mixture. Increase to one teaspoon of fennel seed. Use 23 ounces of ricotta instead of 16. Use bulk sausage meat if you can find it. Otherwise if you buy link sausage make sure to remove it from the casing and mix it with the ground beef. And finally (and this is very important), make the sauce the night before and leave it in the fridge overnight. The sauce tastes better and better as it sits and develops more richness of body and flavor. Trust me, all of these changes will improve the recipe! Mangia!

I’ve just made the sauce itself to use with pasta, very good!

Delicious. I added in a little bit of no salt seasoning in the beginning as well.

Fantastic.

Loved this recipe! Definitely one of the best lasagna I've tried. I didn't have the sweet Italian sausage but it still worked out great :)

Had a ton of extra sauce. Was pretty good. A loat of work though.

I am celiac and use gluten free lasagna noodles

Would feed 8, try with hot Italian sausage?