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Smoked sausage lasagne recipe

Smoked sausage lasagne recipe

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  • Ingredients
  • Pasta
  • Pasta bakes
  • Lasagne

A change from the 'normal' lasagne! This recipe calls for smoked sausage, and a combination of tomato pasta sauce and white sauce.


Stirlingshire, Scotland, UK

1 person made this

IngredientsServes: 4

  • 375g Mattesson's® smoked sausage
  • 1 tablespoon oil
  • 1 jar tomato and herb pasta sauce
  • 9 sheets of fresh lasagne
  • 1 jar white sauce
  • 60g mature Cheddar, grated

MethodPrep:20min ›Cook:30min ›Extra time:10min resting › Ready in:1hr

  1. Cut the smoked sausage into small cubes. Heat the oil in a pan and gently fry for 4-5 minutes.
  2. Add the tomato and herb pasta sauce into the pan and stir to heat through.
  3. Put a third of the smoked sausage mixture in an oven proof dish, then a layer of lasagne sheets, then a third of the white sauce. Add another layer of sausage, lasagne and white sauce. Repeat these layers once more, making sure that there is enough white sauce to cover the top, then top with the grated cheese.
  4. Bake in a pre-heated oven until bubbly, about 30 minutes. Leave to rest for approximately 10 minutes. This stops the lasagne from falling apart when serving.

Serving suggestion

Serve with chips or salad!

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Turkey Sausage Lasagna

Eggs should keep a consistent and low temperature. This is best achieved by placing their carton in the center of your fridge. The eggs should also remain in their original packaging to avoid the absorption of strong odors.

It is wise to follow the “best by” date to determine overall freshness, but eggs can be tested by simply dropping them into a bowl of water. Older eggs will float while fresh eggs will sink. This is due to the size of their air cells, which gradually increase over time.

Cooked eggs have a refrigerator shelf life of no more than four days, while hard-boiled eggs, peeled or unpeeled, are safe to consume up to one week after they’re prepared.

How to Cook Eggs

The beauty of an egg is its versatility. Eggs can be cooked in a variety of ways. Here are some tips in accomplishing the four most common preparations.

Scrambled: Whip your eggs in a bowl. The consistency of your scrambled eggs is a personal preference, though it seems like the majority of breakfast connoisseurs enjoy a more runny and fluffy option. In this case, add about ¼ cup of milk for every four eggs. This will help to thin the mix. Feel free to also season with salt and pepper (or stir in cream cheese for added decadence). Grease a skillet with butter over medium heat and pour in the egg mixture. As the eggs begin to cook, begin to pull and fold the eggs with a spatula until it forms curds. Do not stir constantly. Once the egg is cooked to your liking, remove from heat and serve.

Hard-boiled: Fill a pot that covers your eggs by about two inches. Remove the eggs and bring the water to a boil. Once the water begins to boil, carefully drop in the eggs and leave them for 10-12 minutes. For easy peeling, give the eggs an immediate ice bath after the cooking time is completed. For soft-boiled eggs, follow the same process, but cut the cooking time in half.

Poached: Add a dash of vinegar to a pan filled with steadily simmering water. Crack eggs individually into a dish or small cup. With a spatula, create a gentle whirlpool in the pan. Slowly add the egg, whites first, into the water and allow to cook for three minutes. Remove the egg with a slotted spoon and immediately transfer to kitchen paper to drain the water.

Sunny Side Up/Over Easy/Medium/Hard: For each of these preparations, you are cracking an egg directly into a greased frying pan. For sunny side up, no flipping is involved. Simply allow the edges to fry until they’re golden brown. To achieve an over easy egg, flip a sunny side up egg and cook until a thin film appears over the yolk. The yolk should still be runny upon serving. An over medium egg is flipped, fried, and cooked longer until the yolk is still slightly runny. An over hard is cooked until the yolk is hard.

How to Freeze Eggs

Eggs can easily be frozen, but instructions vary based on the egg’s physical state. As a general rule, uncooked eggs in their shells should not be frozen. They must be cracked first and have their contents frozen.

Uncooked whole eggs: The eggs must be removed from their shells, blended, and poured into containers that can seal tightly.

Uncooked egg whites: The same process as whole eggs, but you can freeze whites in ice cube trays before transferring them to an airtight container. This speeds up the thawing process and can help with measuring.

Uncooked yolks: Egg yolks alone can turn extremely gelatinous if frozen. For use in savory dishes, add ⅛ teaspoon of salt per four egg yolks. Substitute the salt for sugar for use in sweet dishes and/or desserts.

Cooked eggs: Scrambled eggs are fine to freeze, but it is advised to not freeze cooked egg whites. They become too watery and rubbery if not mixed with the yolk.

Hard-boiled eggs: As mentioned above, it is best to not freeze hard-boiled eggs because cooked whites become watery and rubbery when frozen.

Ingredients (20)

For the sauce:

  • 2 tablespoons olive oil
  • 1 medium yellow onion, small dice
  • 5 medium garlic cloves, finely chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • Kosher salt
  • Freshly ground black pepper
  • 1 pound uncooked turkey Italian sausage, casings removed
  • 2 (28-ounce) cans crushed tomatoes

For the filling:

  • 1 (15- to 16-ounce) container whole-milk ricotta cheese
  • 1/2 cup finely grated Parmesan cheese (about 1 1/2 ounces)
  • 1 large egg, lightly beaten
  • 2 tablespoons finely chopped fresh Italian parsley leaves
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper

To assemble:

  • 1 (8- to 9-ounce) box no-boil lasagna noodles (12 noodles)
  • 12 ounces shredded whole-milk mozzarella cheese (about 3 cups)
  • 1/4 cup finely grated Parmesan cheese (about 3/4 ounce)
  • Olive oil, for coating the foil
  • 1 tablespoon finely chopped fresh Italian parsley leaves
  • Calories 428
  • Fat 31.91g
  • Saturated fat 12.76g
  • Trans fat 0.0g
  • Carbs 17.38g
  • Fiber 3.78g
  • Sugar 7.87g
  • Protein 20.29g
  • Cholesterol 88.76mg
  • Sodium 964.55mg
  • Nutritional Analysis per serving (10 servings)Powered by

Sausage and Zucchini Lasagna

Preheat oven to 350 degrees F (175 degrees C). Pour about 1/4 cup of spaghetti sauce into the bottom of a 9x13-inch baking dish.

Heat vegetable oil in a large skillet over medium heat cook and stir the sausage and zucchini until the meat is no longer pink and the zucchini pieces are tender, 10 to 12 minutes. Drain excess fat from the skillet, and set the sausage mixture aside. While the sausage and zucchinis are cooking, mix together the ricotta cheese, egg white, mozzarella cheese, and 1/4 cup of Parmesan cheese in a bowl until well combined.

Place 3 lasagna noodles into the bottom of the baking dish on top of the spaghetti sauce, overlapping noodles slightly if necessary. Spread half the sausage-zucchini mixture on top of the noodles. Spread half the cheese mixture over the meat and zucchini, and pour 1 cup of spaghetti sauce evenly over the cheese mixture. Spread the sauce over the cheese mixture with a spoon or spatula. Repeat layers, starting with 3 more noodles, the rest of the sausage mixture, the rest of the cheese mixture, and 1 more cup of spaghetti sauce. Sprinkle the top with 1/2 cup of Parmesan cheese.

Bake in the preheated oven until the lasagna is bubbling and the Parmesan cheese has browned, about 45 minutes.


I thought it would be a good addition, so that young. Smoker processing after sausage product has been seasoned,stuffed & cured overnight, hang the sausage product in about smoked summer sausage. One would think sausage cooking would be easy.

Smoked sausage adds tons of flavor to this hearty southern stew that hails from south carolina. This autumnal dish uses sausage, butternut squash, apples, and tomatoes for a zesty stew that will really hold you over. While the recipe calls for canned spicy baked beans, you can also use your own.

It's a perfect keto snack, or serve with crackers and cheese. I thought it would be a good addition, so that young. An extensive list of recipes using smoked sausage, including images, a list of ingredients, and step by step instructions for preparation.

Smoked sausage may rock your taste buds on the grill, but if you pitch in a few more ingredients, you can transition this savory flavor of summer into a few dishes that. Venison summer sausage can be made in a variety of ways, all easy and delicious. As long as you don't make this one crucial mistake.

A mildly spiced summer sausage made with mustard seed and black pepper. It's great for snacks with chunks of cheese on the side. I highly recommend using extra lean ground chunk very good recipe without the hassle of a smoke house.

Chef John S Summer Sausage Allrecipes

Johnsonville® original summer sausage, salt, sweet pickle relish and 6 more. Smoked sausage may rock your taste buds on the grill, but if you pitch in a few more ingredients, you can transition this savory flavor of summer into a few dishes that. This autumnal dish uses sausage, butternut squash, apples, and tomatoes for a zesty stew that will really hold you over.

Homemade Summer Sausage Recipe

For a thicker consistency, let the cassoulet stand 30 minutes before serving. Here are our favorite sausage recipes to try any time of the year. Season with garlic powder, curing salt, liquid smoke and mustard seed, and mix thoroughly.

Homemade Beef Summer Sausage Recipe Little Dairy On The Prairie

One would think sausage cooking would be easy. It wants to be in gumbo so badly that get regular updates from nyt cooking, with recipe suggestions, cooking tips and shopping advice. This streamlined, somewhat lighter cassoulet employs french green lentils, bacon, and smoked sausage.

How To Make Summer Sausage Taste Of Artisan

Hang or lay sausage on racks in smoker, making sure the sticks are well separated from each other. It's great for snacks with chunks of cheese on the side. Johnsonville® original summer sausage, salt, sweet pickle relish and 6 more.

Summer Sausage Recipe

Your recipe calls for smoked sausage. As long as you don't make this one crucial mistake. Smoke for about 60 minutes at this temperature, then raise.

It's a perfect keto snack, or serve with crackers and cheese. It wants to be in gumbo so badly that get regular updates from nyt cooking, with recipe suggestions, cooking tips and shopping advice. This autumnal dish uses sausage, butternut squash, apples, and tomatoes for a zesty stew that will really hold you over.

Smoked sausage may rock your taste buds on the grill, but if you pitch in a few more ingredients, you can transition this savory flavor of summer into a few dishes that. It has a perfect blend of savory spices and tastes amazing. Smoke and grill perfect sausages with our helpful techniques.

Smoking the sausage also slowed microbial growth, and added incredible flavor. This autumnal dish uses sausage, butternut squash, apples, and tomatoes for a zesty stew that will really hold you over. You can play with it, add more spice or whatever.

I brown the sausage and pork a little so it looks better instead. Smoky sausage lasagne with butternut. It has a perfect blend of savory spices and tastes amazing.

My homemade summer sausage recipe uses a safe curing, smoking and cooking process. You can play with it, add more spice or whatever. This autumnal dish uses sausage, butternut squash, apples, and tomatoes for a zesty stew that will really hold you over.

Venison summer sausage can be made in a variety of ways, all easy and delicious. It's a perfect keto snack, or serve with crackers and cheese. While the recipe calls for canned spicy baked beans, you can also use your own.

Smoking the sausage also slowed microbial growth, and added incredible flavor. Venison summer sausage can be made in a variety of ways, all easy and delicious. I thought it would be a good addition, so that young.

I thought it would be a good addition, so that young. It wants to be in gumbo so badly that get regular updates from nyt cooking, with recipe suggestions, cooking tips and shopping advice. You can play with it, add more spice or whatever.

Your recipe calls for smoked sausage. It's great for snacks with chunks of cheese on the side. You can play with it, add more spice or whatever.

Venison summer sausage can be made in a variety of ways, all easy and delicious. I brown the sausage and pork a little so it looks better instead. It's great for snacks with chunks of cheese on the side.

As long as you don't make this one crucial mistake. I thought it would be a good addition, so that young. The great american summer sausage!

Macaroni & summer sausage saladjohnsonville sausage. I do suggest trying it as written first. I brown the sausage and pork a little so it looks better instead.

It has a perfect blend of savory spices and tastes amazing. In a large bowl, mix together the ground beef and water until well blended. I highly recommend using extra lean ground chunk very good recipe without the hassle of a smoke house.

This recipe uses venison and breakfast sausage. An extensive list of recipes using smoked sausage, including images, a list of ingredients, and step by step instructions for preparation. Smoky sausage lasagne with butternut.

I found this by researching summer sausage recipes, and i kept coming back to this one. Smoked sausage adds tons of flavor to this hearty southern stew that hails from south carolina. This streamlined, somewhat lighter cassoulet employs french green lentils, bacon, and smoked sausage.


Recipe Summary

  • 1 pound uncooked lasagna noodles
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 (12 ounce) package Hillshire Farm® Rope Smoked Sausage, cut in 1/4" cubes
  • 1 ½ cups finely chopped yellow onion
  • 10 cups chopped collard greens
  • 2 tablespoons minced garlic
  • 2 ½ teaspoons kosher salt, divided
  • 1 teaspoon black pepper, divided
  • 3 (15 ounce) cans pumpkin puree
  • ¼ cup heavy cream
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon cayenne pepper
  • 2 (16 ounce) containers ricotta cheese
  • 2 large eggs, lightly beaten
  • 2 cups freshly grated Parmesan cheese, divided
  • 2 cups freshly shredded fontina cheese, divided
  • Cooking spray

Preheat oven to 400 degrees F.

Cook lasagna noodles in boiling salted water until just al dente, about 8 minutes. Drain well and transfer noodles to a baking pan. Toss the noodles with 1 tablespoon of the olive oil to prevent them from sticking together.

Heat remaining 2 tablespoons olive oil in a large skillet over medium-high. Add sausage cook about 4 minutes, stirring occasionally, until lightly browned. Add onion, reduce heat to medium, and cook 4 minutes, stirring occasionally, until softened. Add collard greens and cook about 8 minutes, stirring frequently, until wilted and liquid has evaporated. Add garlic and cook until fragrant, about 1 minute. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Remove from heat and cool slightly.

In a medium bowl, stir together 1 teaspoon salt, remaining 1/2 teaspoon pepper, pumpkin puree, heavy cream, nutmeg, and cayenne pepper. In another bowl, stir together remaining 1/2 teaspoon salt, ricotta, eggs, 1 1/2 cups Parmesan, and 1 cup fontina.

Coat a 9x13-inch (3-quart) broiler-proof baking dish with cooking spray. Spoon 1/2 cup of the pumpkin mixture into the dish spread in an even layer. Arrange 3 or 4 lasagna noodles over pumpkin mixture, overlapping slightly. Spread 1/2 of the remaining pumpkin mixture over the noodles in an even layer. Top with 1/2 of the sausage mixture and another layer of 3 to 4 noodles. Spread 1/2 of the ricotta mixture over noodles. Repeat layering with noodles, remaining pumpkin mixture, remaining sausage mixture, another layer of noodles, and remaining ricotta mixture.

Cover lasagna with foil and bake until bubbly around the edges and thoroughly heated in the center, about 50 minutes. Remove from the oven and uncover. Preheat broiler. Sprinkle remaining 1/2 cup Parmesan and remaining 1 cup fontina on top of the lasagna and broil about 4 inches from heat source until browned, about 4 minutes. Let stand 15 minutes before serving.


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Source : pinterest.com


Sausage and Bacon Lasagna

Carolina Pride adds a bit of Southern flavor to this classic Italian meal, made with sweet Italian sausage and lots of mozzarella.

Ingredients

  • 1 lb. Carolina Pride bacon
  • 2 tsp. olive oil
  • 2 onions, diced
  • 1 lb. sweet Italian sausage
  • 2 jars spaghetti sauce
  • Shaved parmesan cheese
  • 1 box whole wheat lasagna noodles
  • 1 jar basil pesto
  • 2 lbs. mozzarella, shredded

Directions

Preheat oven to 350°F. Make bolognese sauce. Sauté onions in pan with olive oil. Mix in Italian sausage and brown. Mix in 2 jars spaghetti sauce and shaved parmesan. Set aside. Cook bacon. Bake in preheated oven until crispy. Drain grease and allow to cool. Chop into small pieces and set aside. Cook noodles according to package directions, but do not allow to get too tender. Using tongs, place the noodles on wax paper to cool. Place ingredients in a 9” x 13” lasagna pan or casserole dish in the following order: Bolognese sauce, bacon, mozzarella, 1/3 jar of pesto, noodles. Repeat until all ingredients are used. Bake in 350°F oven for 30-45 minutes or until cheese is golden brown and bubbling.


  • Oven Ready Noodles
  • 2 pounds of leftover BBQ – 1 pound of pork – 1 pound of brisket
  • GQue Topper BBQ Sauce
  • GQue BBQ Rub
  • Mozzarella Cheese
  • White American Cheese
  • Pecorino Cheese

Start by putting some BBQ sauce in a disposable Small pan then place 2 layers of the noodles down add a layer of BBQ sauce then the meat mixture of sauce and leftover BBQ meat then add a layer of each cheese and sprinkle some of the pecorino on. Repeat the process still you have used up all the leftover BBQ or the lasagna has reached the desired height your shooting for.

Get you smoker fired up to 350-375 degrees. We used the Gateway Drum Smoker in this video. Place a piece of Hickory on the coals then add the Lasagna once the drum has come up to temperature. Smoke for 45minutes to an hour or until everything has come together. Remove from smoker and let sit for 15 minutes to cool. If you cut too soon lasagna will fall apart. Garnish with Parsley and enjoy!


Lasagna with Sausage Ragu

Do yourself a favor and make this lasagna! To be clear, it’s no small feat, but it’s well worth the effort—and a lot can be done in advance so that the day of, all you have to do is assemble and bake. You and your guests will be super satisfied with this rich, comforting dish, so all you’ll need is a green salad to round out your meal.

¾ pound hot Italian sausage (turkey or pork, casings removed)

¾ pound sweet Italian sausage (turkey or pork, casings removed)

1 tablespoon tomato paste

3 28-ounce cans crushed tomatoes

2 15-ounce containers ricotta

2 11-ounce packs of fresh lasagna noodles, cooked al dente, drizzled with oil, and cooled

1½ pounds shredded mozzarella

extra grated Parmesan to finish

1. First make the ragu. In a large Dutch oven, heat the olive oil over medium-high heat. Then add the sausage, crumbling it with a wooden spoon as it cooks. Cook for 8 minutes or so, until nicely brown and crumbled. Then remove the turkey with a slotted spoon and set it aside, leaving any rendered fat behind in the pan, and add the onion, garlic, and fennel seeds and cook for another 5 to 8 minutes over medium heat until starting to caramelize. Then add the tomato paste, and cook for another minute or so. Then deglaze with the wine and simmer for a few more minutes, until the alcohol is cooked out.

2. Once that’s reduced a bit, add the crushed tomato and reserved browned sausage and rosemary sprigs. Stir well to combine everything. Reduce the heat to low and cook, for about 2 hours, stirring occasionally to prevent any burning at the bottom. It should be nicely thickened when done. Allow to cool before assembling the lasagna.

3. While the ragu cooks, combine the ricotta, Parmesan, basil, salt, and pepper. Set aside.

4. Preheat the oven to 350°F.

5. In a large lasagna pan (we used a 9吉-inch casserole dish), spread about a heaping ½ cup of ragu on the bottom. Then layer some cooked noodles, trimming them to size as needed. Then spread another layer of ragu and top that with a layer of the ricotta mixture, then top that with another noodle layer. Then that gets topped with ragu and shredded mozzarella. Continue that pattern of noodle-ragu-ricotta-noodle-ragu-mozzarella until you’ve filled the pan. For the final layer, top the noodle with ragu, mozzarella, and a generous sprinkling of Parmesan.

6. Bake for 45 minutes to an hour. Let stand for about 30 minutes before serving.


Related Video

I have been making this lasanga since I discovered it in my Bon Appétit magazine magazine subscription way back in the late 90's sometime. In fact this was one of my first meals I made for my then boyfriend when we first started dating. Fast forward and we are one month into the COVID-19 #stayhome #savelives. My boyfriend is now my husband and I haven't made this in a very very very long time. I am so glad I dug this recipe up again. Made it for dinner this evening, this is so delicious and the perfect meal to turn to when you need some comfort food. We like ours a little more spicy so I add crushed red chili peppers ( approx 1 1/2 tsp). I use an italian blend of cheeses instead of only mozzarella. So delicious, oh yeah I said that already :)

Mouthwateringly delicious. It is now my go to lasagna recipe.

This is by far the best lasagna recipe I've ever used. I always had excess liquid when I tried. This is flavorful and delicious. I tried a different recipe yesterday and it was awful by comparison! I always recommend this one.

Since this was my first time making lasagna, I made the recipe as is and it turned out amazing! I will definitely be remaking this!

Love this recipe, I imagine it's pretty forgiving as I've tried several changes and my family always liked it. Personally my favorite version is this recipe with just two changes. First, I don't trust spicy sausage (never know how spicy), so I just use a pond of mild sausage instead of the combo sausage/hamburger. I think it balances the spinach better. Second, I use oven ready noodles. I've read a number of articles comparing cooked vs oven ready that conclude oven ready works better for lasagna. I agree.

I have been making this for years. I discovered it in my bon apppetit magazine. It never disappoints and everyone wants the recipe. I gladly share it.

Loved it. Used Barilla oven ready noodles (so much easier) and Barilla traditional marinara as base after browning 1 LB of spicy sausage and 12 oz of beef. It was delicious and NO leftovers at all.

Can't go wrong. It's even great if you use ground chicken and a Whole-Foods-quality chicken sausage.

I made this tonight and it was a big hit with the family. Substituted the ricotta with cottage cheese and used half which was perfect - anymore would have been too overpowering. Couldn't find Italian sausage so I used chorizo, of which it's spiciness made up for my running out of red pepper flakes. Finally, skipped the brown sugar because. well why would one put sugar into a savory dish? Smelled wonderful out of the oven. Will make again.

This lasagna recipe is a pleaser for all. Made it for my family and omitted the spinach due to picky eaters and it was still amazing! Now my husband and kids keep asking me to make it. One comment - I used sweet Italian sausage instead of spicy and the taste got lost a bit, so will go with the spicy Italian next time.

Your recipe looked pretty good till you listed, "spinach." I can't believe you actually think spinach is compatible with a red sauce lasagna. It ruins the true flavor of a traditional Italian lasagna. Lovers of cooking, DON"T ADD SPINACH.

Made as written, I find this VERY cheesy. And I didn't have enough room in my baking dish at all!- do other people have deep-dish lasagna pans?! My preference is for the following changes: 4 lasagna per layer, not 5. Double the sauce- YUM. Add a dash of cloves to the sauce. Half the ricotta mix and add a dash of nutmeg. Season ricotta mix well. Two layers of meat sauce, one layer of ricotta. I would give 5 stars for that.

Doubled the sauce, halved the ricotta which was squeezed to be dry, added third pound of crimini mushrooms, used two 24oz jars of whole foods organic sauce, used 1 cup grated carrots, no sugar, used 10oz of baby Swiss chard instead of spinach, used red pepper flakes, no boil noodles, flipped portions on the two meats. Baked covered for 40, then uncovered for 30. Was a hit. Fed 5 people and then had leftovers for two for two cays a total of 10 meals. Def making this again, maybe next time all sausage.

Delicious! Teen aged sons LOVED! Used no cook noodles. Will definitely double sauce and thin with some water next time I make. This one is a KEEPER!

Use no-boil or fresh lasagna, fresh spinach, and fresh mozzarella. And add that dash of ground cloves I mentioned in my previous review.

A small dash of ground cloves turns the meat sauce into perfection. Oh, and grating the carrots, of course.

Not that this one needs anymore reviews-but it is a great starting place for a classic Lasagna. We like high meat sauce to pasta ratio so used 1 lb. grd beef, 6 oz each of hot and mild Italian sausage, entire 6 oz can of tomato paste with a bit of water to thin out the sauce. No fresh basil on hand so used 1 T dried sweet basil and 1T from my freezer (summer harvest preserved). As many others I skipped the brown sugar. Used no-boil noodles and made two casseroles one with two layers of 4 noodle sheets per layer and one with two layers of 3 noodle sheets per layer. Topped with a some panko bread crumbs mixed in with the topping parm/mozz cheese blend to give a little crunch to the top. One pan I baked immediately and the other went to the freezer for later. The only thing it needed was a little extra sauce for serving, so opened a jar of Trader Joe's Tomato Basil Marinara. My hubby is still commenting on what a great batch of lasagne it was!

I made this one day in advance for an easy dinner after skiing with friends. Changes I made: used whole frozen tomatoes from my garden, peeled and crushed but not seeded no brown sugar as suggested by others used no cook noodles forgot spinach doubled the sauce, but had 1.5 quarts left over which I froze did not cook with foil. DH liked the meat sauce and requested I make it again two nights later, which was super easy to throw together due to the left over sauce.

This is a wonderful recipe, as noted many times, double the sauce, I left out brown sugar. Also used fresh spinach instead of frozen, and used sweet Italian sausage instead of spicy (Family doesn't handle spicy well) Would serve this any time for pretty much any occasion

This recipe would easily serve 12-16. I made it exactly as written and everyone loved it. My Italian cook neighbor praised the sauce!

I meant to say I would replace the sausage with ground pork, not ground beef.

Excellent recipe. As others have said, double the sauce. I also found the sausage flavor too strong, even though I used mild rather than spicy. Next time, I'll probably use ground beef in place of the sausage, and increase the seasonings a bit.

Once again, I am reading through the reviews and come upon yet another "world book of useless knowledge--know it all". So what if the recipe doesn't call for ricotta or use a besciamella sauce? I didn't see "authentic" in the recipe title and, to tell the truth, there are no real "authentic" recipes. Every family, every cook adds their own personal touches to a recipe. Not all ground beef or sausage is going to taste the same. if you give two people the same recipe I'll bet you'll taste differences. Plus variety is the spice of life or so they say. I say stop being so nit-picky and enjoy life, food, wine, and dance.