townsendgwen ,It’s tasty, but has at least twice as much cheese as can possibly be necessary, so the end result is an oily mess that tastes of not much more than melted mozzarella.6y
sushila ,I added 300g of steak mince and 2 fresh finger chillis for added kick. I also used 2 heaped tsp of fennel seeds instead of the quantity advised. I received praise from my husband: 'best lasagne ever tasted' , and 'restaurant quality' from my son! Worth making again for this Wow factor.6y
bayarchimeg_tsogtbayar ,Loved it. It was my first time making lasagna and I nailed it. I followed the instructions and was a little worried about 4 large eggs could a bit too much, but turned out great.6y
jenniferhaussler-garing ,Wow. Made this with gluten free lasagne noodles, only 1 lb of mozzarella, and extra basil and it was phenomenal. The sauce came out fantastic and was totally worth the 90 minute simmer. Will definitely make again. We are looking forward to eating the leftovers!7y
elizabethshulman ,My husband was a chef for many years, and this is his favorite thing that I make because even I can't screw it up. I only use 1 pound of mozzarella though, and even that seems like a lot.7y
aviator4245 ,This is really the best lasagna recipe. This recipe will join my go to recipes. I do add one can of Ro*tel to the sauce just to kick it up notch. Thanks for this one.7y
debau4 ,There is a typo in this recipe that calls for 4 eggs and 16 oz. ricotta. That is incorrect. It should be 1 egg and 16 oz. ricotta. Making this recipe as posted causes the ricotta/egg mixture to be soupy. Also, limit the mozzarella to 1.5 pounds.8y
aidan_tagg ,Didn't work for me. No deep lasagne taste - ricotta with eggs and mozzarella bring a bland, grainy taste to it. Lasagne should be rich and meaty - this was bland mistake.8y
jackiesweet ,We all love this lasagna recipe! The amount of time it takes to make it is time well spent. We have 10 happy bellies in KY.8y