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This recipe makes enough lasagna for five to six people -- including seconds! When this dish comes out of the oven, let it rest for a few minutes to ensure beautiful, clean slices. You can also reheat it the next day for out-of-this-world leftovers. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Source: Mad Hungry, September 2010



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How would you rate this recipe?
  • CKL22116290
    7 SEP, 2018
    I followed the recipe and loved it. The sauce was delicious and perfect ratio's of cheese, noodles, meet and sauce. Very easy to follow. Best Lasagna I have made.
  • LMPulliam
    29 SEP, 2015
    I made this last night with the suggested sauce. The sauce (using 2 28 oz. cans of tomatoes) netted 4 cups after cooking down for one hour. Just enough for one lasagna. I really like this recipe - so easy and the taste is simple but good. I removed the sausages from casings and cooked it loose, so the meat would be distributed more evenly, but that was the only change. Fresh mozzarella is so much better than conventional - makes a huge difference. Will make this again.
  • rosasdolcevita
    7 MAR, 2013
    This was a huge hit with my family!! Will definitely be making this again! Thanks, Lucinda!!
  • Spatty
    6 MAR, 2011
    I would simply bake it longer if not thawed. Maybe the 1st 30 minutes with foil on it. as a precaution, I would only use an aluminum or disposable foil dish if freezing.
  • MS10342954
    29 SEP, 2010
    If you are freezing this before cooking, how do you adjust the cooking time/temp?

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