Lasagna Recipe

Delicious recipe and easy to put together. Will definitely make again!

Very good! Followed recipe except added an extra egg per one reviewer.

This is delicious and definitely has become my go-to lasagna recipe over the past couple of years. I have made this several times and will say that you definitely don't need both the ricotta AND cottage cheese, you can choose one or the other. I don't pre-cook the noodles - they go in raw and always come out cooked perfectly - and I buy regular lasagna noodles, not the weird oven ready ones. This saves a bunch of extra time. The dish gives us leftovers for days. TIP: take the extra time to shred your own cheese. Don't buy the pre-shredded stuff, it has bad stuff added to it.

This recipe was a fine, standard lasagna. Flavor wise, it wasn't anything special. I found it to be just as good as the lasagna's you'd buy from the freezer section. Which may not sound like a compliment, but it isn't a bad thing imo. I'll keep this recipe for now, however, I'd like a lasagna recipe that tastes a bit more special than this. Especially since lasagna is a time-consuming dish to make. Love how many portions this makes though. We had dinner for about 3 nights!

Modifications - To ricotta mixture: 2 eggs rather than 1, added ~ 1/2 cup Parmesan, didn’t use any cottage cheese For noodles: Used 4 in each layer instead of 3 (total 12 not 9)

Best lasagna I’ve ever made. I doubled the sauce recipe because I wanted to add a lb of hot Italian sausage. I used prob around 2/3 of sauce for lasagna and froze the rest. I wanted extra sauce for the lasagna because I knew I was going to use oven ready lasagna (great value, Walmart). I’m glad I did. For the marinara I just used 2 28oz bottles of organic strained tomatoes. I added extra thyme and parsley and garlic. Plus crushed red pepper. For the “mozzeralla”, I used 4c shredded blend of Italian cheeses ( mozzarella, Asiago and others). It was very good. I was concerned the lasagna would be watery or soggy because of strained tomato choice but it was perfect. I used organic small curd cottage cheese I found at grocery outlet and a whole milk ricotta from Walmart. It was good but I’m curious to know what it would be like with only cottage cheese. The texture of the cheese mixture was like a paste. It wasn’t bad tho. I used HUE “chillable red” wine from grocery outlet. It is VERY sweet, tasted like grape juice. Worked well for the sauce.

Everyone ate this. Salt with cheese needed

I love my Natasha's Kitchen recipes, but this is one of the best. It's a staple at my house, and it's arguably even better as leftovers.

One of our favorite things Soo good and plenty of leftovers

I wish I would have doubled the amount of sauce. I also used no boil lasagna noodles from whole foods and that was so easy!