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Here's a dish that's perfect to share with your sweetie! The heart on top is an easy touch which makes the lasagna extra special. Because you can make it ahead, you won't have to feel rushed when it's time to enjoy your meal. —Marcy Cella, L'Anse, Michigan
Nutritional Facts 1 serving (1 piece) equals 391 calories, 16 g fat (8 g saturated fat), 56 mg cholesterol, 790 mg sodium, 36 g carbohydrate, 3 g fiber, 25 g protein.
Originally published as Hearty Lasagna in Taste of Home February/March 1994, p35
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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Reviewed on May. 05, 2012 by scrapo
Very Yummy! Used for the meat 1/2 lb ground turkey & 1/2 turkey sausage. Also added a pinch of garlic powder & Italian seasoning. The carrots & celery - I actually just had glanced at the recipe so I only had matchstick carrots on hand, which I threw into the sauce to simmer. I ended up just leaving them in and no one was the wiser LOL. served w/ garlic bubble loaf - a winner of a dinner :)
Reviewed on Jan. 30, 2012 by denniemag
So glad I found the recipe online. Can't find my magazine since I moved and have been making this for years. For my house I double and maybe tripple the cheese and always make extra sauce to have at the table.
Reviewed on Nov. 15, 2011 by idreamincorgi
Very good flavor. I used 1 lb. ground beef and 1/2 lb. country sausage. I thought it got a little dry and could have used some more sauce, but otherwise it was excellent.
Reviewed on Sep. 07, 2011 by rosomalley
Since both kids are now in college, I had to half everything in this recipe for me and my husband, with a few exceptions. I used the same amount of ricotta and a cup and a half of mozzarella (i love cheese!). I also used no cook lasagna noodles, so baked the dish, covered, for 50 minutes, then uncovered for fifteen more. I did wait the fifteen minutes before cutting it and serving it. It looked beautiful after it was baked, did not run when it was cut and tasted delicious! My husband gave it a thumbs up! I did not do the heart this time, but maybe next time i will!
Reviewed on Jul. 21, 2010 by badkitty
The heart gives this such a nice touch. I have been using this recipe for years, especially for Valentines Day. I add in red bell pepper with the garlic and onion, using more garlic , and I use a bigger pan and use a 16 ounce box lasagna , 32 ounce ricotta, 16 ounce mozzarella ball and more Parmesan. I add thawed chopped, drained spinach into the ricotta, along with 2 eggs. I add a little more tomato or jar pasta to the homeade sauce mixture also. This is the best lasagna recipe and it sets up beautifully. The pieces come out looking like a picture and they cut great too without sliding all over the place. Thank you so much for this recipe.
Reviewed on Mar. 03, 2009 by markjanelle
I have made this lasagna recipe since it first was printed in Taste of Home MANY years ago. It is a lot of work but makes a delicious lasagna everyone will love. It is well worth the work and the expense (you may spend over $15 in ingredients for this).
Reviewed on Aug. 14, 2008 by cookieman77
The heart is kind of stupid, since it leaves a whole piece of lasagna without cheese. I'd hate to get that piece.
Reviewed on Apr. 23, 2008 by PeterpatchNana
I had a favourite recipe that I have made for years, but this is even better. It is now our new family favourite.
Reviewed on Jan. 17, 2008 by Rebecca48
How about a scaled-down "recipe for 2" version, since it's suggested for Sweetheart Dinner? Of course, planned leftovers isn't a bad idea, either. Ha!
Reviewed on Jan. 15, 2008 by Anonymous
SOUNDS LIKE A WONDERFUL DISH THANK U
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