Although we tested three different Bolognese-style lasagnas with creamy béchamel sauce, we decided that the definitive lasagna had to have tomato sauce, chunks of meat, shredded mozzarella and creamy ricotta cheese. Great Comfort Food Recipes
Probably the best lasagna we’ve ever made! Definitely worth the effort. We followed the recipe, and added a sautéed onion in step one, we also used half chicken stock and half red wine for the sauce. Sauce is outstanding we have enough leftover for a couple more pasta dinners. Definitely not too much ricotta, it was perfect! Can’t wait to make it again.
This is my go-to lasagna recipe. When I brought it to a dinner party, it received an enthusiastic thumbs-up from a Chicago food critic. That being said, I almost didn't make it to the party because it took way longer than the 2 hours it cites. I now plan on a whole Saturday afternoon. It's worth it!
Very good lasagna recipe - was a huge hit with the family. I made a few modifications with the ragu sauce: cooked the italian pork sausage with the ground beef instead of keeping them separate, doubled the oregano, added a bit of olive oil while simmering, subbed 1/2 cup red wine for some of the chicken stock and added 1 tspn of dried basil. Cheese mix was spot on. I had 3-4 cups of sauce left over, but that is a good thing!
cant see the measurements!
I cannot see the measurements. Is it just me or are other people having the same issue?
Ditch that ricotta. Waaay too much.
This lasagna is pretty spot on FM grandma who came FM italy in 1899. My mom and aunt pat did a bit less meat cooking in the sauce but removing FM lasagna and only used in the sauce and meatballs in the 50's and 60's .My fatherinlaw whose family came fm lake como area used veal instead of meat and no garlic. He used nutmeg. He substituted the beef w pork and veal. That's lasagna FM 1899 to 2000 in my family!
It really has to be besciamella not ricotta. I guess you call this “grandma’s” instead of nonna’s for good reason.
Great recipe, was a big hit with my family. Added probably about 1/2 cup more mozzarella and I have a ton of sauce leftover but in my household that’s perfectly fine.
Pretty much perfect. I may have adjusted some things here and there to taste (a little more garlic, a little more basil, a little more salt), but overall, this was spot on. The cheese portion was exactly as it should be - creamy and unobtrusive. The sauce simmering on the stove smelled amazing and tasted just as good. Easy enough to make, just give yourself some time. Enjoy!
