World's Best Lasagna

John Chandler's original recipe can be found at

World's Best Lasagna!

(4.3, 120) 76% would make again
Yield: 8 Servings Ready in 1 hour 15 minutes

Cuisine: American   Main Ingredient: Pasta


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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.

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.

I love it, good for photography and i like the cheesy taste.????

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.

We loved it!!! A few minor adjustments with the salt.

I tried the recipe as is, and these are my notes from making the recipe and thoughts from other reviews. 1. Some reviews state 60 Oz of ricotta. The recipe calls for 16 oz. This may be an error when planning. The recipe makes 8 servings, so if you type in more than 8 servings for planning, you will be making more than one plan. 2. This is extremely salty as written(1 Tablespoon of salt). I would start with half of that or even only 1 teaspoon next time, and season to preference of you family from there. 3. The recipe basically doubled the cheese and cut the meat in half from the original. We are cheese people too, so my family loved it. 4. Some people said it didn't make enough sauce. As written, mine had more than enough sauce. Their error may have been in that when cooking the sauce for an hour and a half, it states to cook it COVERED. If you cook it uncovered, it may evaporate so there's not enough sauce. Make sure to keep it covered.

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