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Source: The Martha Stewart Show, March Winter/Spring 2006
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34
  • hilary9999
    25 MAY, 2012
    I have made this recipe several time....it is labor intensive but worth it! If you have the time, make the meatballs but plan on making them a day before you put all the ingredients together!
    Reply
  • william.gilmore
    20 NOV, 2008
    We went to Patsy's while in NYC. Sal made us the lasagna - we met his wife and children as they had just attended a Broadway show. We told him we were making this when we all gather over t-giving weekend. I am serving 16 and will start with lasagna and salad - then pork roast with apples and roasted vegetables. Everyone is getting small portions - I will let you know how it turns out.
    Reply
  • DaniellaDiniz
    13 AUG, 2008
    Can I freeze the lasagna?? If yes, Would it be before or after it is baked?
    Reply
  • trudibella
    25 JUL, 2008
    Do I have to use the water bath and the damp clothe? Will it still turn out ok?
    Reply
  • Johnanddominick
    2 MAY, 2008
    He buys his sausage from T and F pork Store in Valley Stream Long Island. Its the best, Im there every Sat
    Reply
  • 11hannah
    7 APR, 2008
    I have made this twi ce and people love it. It takes a little extra work with the towel and all, but so worth it, as your noodles are never crisp. Even if you are making the meatballs instead of purchasing already made, it will win any crowd over, and you do have enough to share
    Reply
  • BRADLEYT2
    27 FEB, 2008
    This is the best lasagna that I have ever made and it is so easy and a lot of leftovers and that makes it even better.
    Reply

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