Lasagna Deliziosa Recipe
- 9 uncooked lasagna noodles
- 1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
- 1/2 pound lean ground beef (90% lean)
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 can (28 ounces) diced tomatoes, undrained
- 1 can (12 ounces) tomato paste
- 1/4 cup water
- 2 teaspoons sugar
- 1 teaspoon dried basil
- 1/2 teaspoon fennel seed
- 1/4 teaspoon pepper
- 1 egg, lightly beaten
- 1 carton (15 ounces) reduced-fat ricotta cheese
- 1 tablespoon minced fresh parsley
- 1/2 teaspoon salt
- 2 cups (8 ounces) shredded part-skim mozzarella cheese
- 3/4 cup grated Parmesan cheese
- 1. Cook noodles according to package directions. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
- 2. Stir in the tomatoes, tomato paste, water, sugar, basil, fennel and pepper. Bring to a boil. Reduce heat; cover and simmer 15-20 minutes, stirring occasionally.
- 3. Meanwhile, preheat oven to 375°. In a small bowl, combine the egg, ricotta cheese, parsley and salt. Drain noodles and rinse in cold water. Spread 1 cup meat sauce into a 13x9-in. baking dish coated with cooking spray. Top with three noodles, 2 cups meat sauce, 2/3 cup ricotta cheese mixture, 2/3 cup mozzarella and 1/4 cup Parmesan. Repeat layers twice.
- 4. Cover and bake 40 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand 10 minutes before cutting. Yield: 12 servings.
1 piece: 323 calories, 12g fat (5g saturated fat), 79mg cholesterol, 701mg sodium, 28g carbohydrate (11g sugars, 4g fiber), 25g protein Diabetic Exchanges:1 starch, 3 lean meat, 2 vegetable, 1 fat
Reviews for Lasagna Deliziosa
"I didn't precook the noodles so I added a cup of water to the sauce. It still could have used a little more sauce. I couldn't find mild Italian turkey sausage so I used hot and it worked great. I left out the fennel. I would actually give the recipe a 4.5 because it is a little costly for meat and all the cheese and it took me about an hour to get it in the oven, but my family of 4 really enjoyed it. It was large enough for two dinners. I'm going to make it again this weekend and freeze it in two batches for weeknight dinners."
"my first time making lasagna and it was completely awesome - plan to make it again and again"
"My first time ever making lasagna, and I found this recipe. It was a total hit!! Now, whenever family comes to visit, they make sure to request I make it."
"Awesome family dish!"
"I've never made or cooked lasagna before and this turned out great. Delicious, my family and kids loved it too. I'll definitely make it again."
"The longer this lasagna sat in the fridge, it just got better and better. It's a bit dry, so I put a couple of spoonfuls of store bought tomato-basil spaghetti sauce on top for my 84 year old father before serving it. He has been raving about how this is the best lasagna he has ever eaten. He wants me to make this part of his meals that I deliver each week."
"Delicious! The only thing I did differently is that I left out the fennel seed and added some oregano, garlic powder, and red pepper flakes to the sauce for more flavor. Perfect for a special occasion or an everyday meal -- yum!"
"This was a delicious lower fat lasagna recipe. I didn't tell my boyfriend that it was healthier for him until after he had eaten and raved about it. Delicious! Leftovers were great as well."
"Very yummy! Good without the ground beef. I have made it with either turkey or chicken sausage. Well worth the prep time!"
"Ok, the only reason I gave this four stars instead of five is for a few simple reasons. Like one reviewer said, this recipe needed more ricotta AND could have used some more sauce too because the noodles soak up so much. So my leftovers were quite dry! I also did not use fennel. I subbed ground turkey for ground beef. Other than that, I did everything as is. I never made lasagna from scratch; always used jarred sauce, but I don't need to anymore. I would definitely make this again and I would just add more ricotta and make extra sauce. It was really delicious!!"
"Great lasagna. Prep time wasn't as high as many other lasagna recipes, which made this very attractive."
"Absolutely delicious! The whole family loved it, even the younger children."
"My mom got almost the identical recipe in the 60s out of a magazine and my family has been making it ever since. I make it for Christmas eve every year. I usually use all sausage, triple the sauce and double everything else and then split it among three slightly smaller pans. I freeze two of them for ski weekends."
"I have made this recipe twice and really liked it both times. It is a little tedious to prepare. I had never used ricotta before. It was harder to work with than the cottage cheese I have always used in other recipes. I made it exactly like it was written. Leftovers freeze well to be reheated later. I just had a piece for lunch today that had been in my freezer a few weeks, and it still tasted great! It was a hit at home as well."
"My family thought it was delicious as is. Only, I used oven ready lasagne noodles. Will definitely make more of this one.Lois"
"Excellent family meal."
"This is a great recipe for family or company. I will be making this again. Wonder how xizziz could review this since she changed over 12 of the ingredients and then gave her recipe 5 stars..Really?"
"xizziz made a TOTALLY different recipe. I do not like canned sauce and the ricotta definitely needs an egg. Please don't try to pass off what you made as this recipe. This recipe is delicious (without fennel)"
"One note, ALL lasagna is "no boil". Take traditional uncooked lasagna noodles, and layer the lasagna as normal. They will absorb the liquids while cooking. This will make the noodles perfectly cooked without being mushy, and it will firm up the lasagna. Try it once and you will never go back!"
"I would make this again with some changes. There was not nearly enough of the ricotta mixture. The layers didn't hold together very well. Also, I would leave out the fennel seed."
"Very good... I used wheat noodles instead for extra nutrition."
"This was an awesome recipe and pretty simple to make. Came out really good. My family was pleased."
"Great recipe--can't wait to make it for company. If you check the recipe again, you'll see that it is lowfat, low calorie, etc."
"I thought this did not taste right, and had to alter the meat sauce considerably, which helped a lot. Also, the instructions for assembly do not work. There are just not enough ingredients to do 3 layers of each. I also ended up saving all of the mozza for the top and it still wasn't enough."
"I use this recipe but use sweet Italian sausage (not turkey), leave out the ground beef, leave out the onion, use tomato paste and a can of spaghetti sauce, lots of garlic and onion powder, basil ricotta cheese, leave out the diced tomatoes, add sugar to taste, leave out the fennel seed and pepper, no egg (yuk), no parsley and no salt. With the changes I rate this 5 stars."
"I substituted egg noodles and used no fennel seed. Egg noodles make it lighter. It was delicious."
"I make this recipe quite often, but I make it a bit healthier. (ie, wheat lasagna noodles, Italian flavored ground turkey, splenda, lowfat cheeses. It is delicious!!! It also freezes well. I line 2 9x9 pans with foil, make this, then freeze. When I am ready for it, I can pop it back in a pan and cook."
"My kids love this recipe and often ask for it for their birthday dinner!"
"I have made this recipe several times. It is easy and very very good. I don't use fennel seed, (Don't have any) but I won't make any other lasagna after I had this."
"I used extra lean hamburger meat jarred spaghetti sauce and oven ready lasagna noddles .. Love this and so will the girls at work !!!"
"I did use tomato sauce instead of crushed tomatoes and I use a pound of extra lean Hamburger meat along with the sausage. I also used the oven ready lasagna noodles .. I made this for the girls at work .. Their going to love it I do !!"
"Lasagna is awesome but NOT budget friendly. The minute you buy Ricotta & the meat you have already hit your $5 mark and you haven't even bought the other cheese, basil, sauce, egg etc! Not sure why it was classified as budget friendly."
"I have made this recipe several times, froze it to take on a camping trip, and everytime it was the best I have ever made. It is so easy. I have never used fennel seed because I don't have any and it is still yummy."
"This is a great lasagna recipe! I don't cook the noodles in advance, I just put them in uncooked and add little bit of water. Also, I think it' s easiest to spread the ricotta mixture on the noodles, then spoon the sauce over that, then sprinkle the cheese. Give this recipe a try, you'll love it!"
"Everyone loved this lasagna. Maybe the person who thought it was dry only used 14 oz tomatoes, rather than 28 oz?"
"Was so excited to make this lasagna! Looked great in the picture....followed the recipe to the "T" and it was HORRIBLY DRY! We all ate it, but definitely need to do something about the dryness of it!"
"First time making this! Was easy and enjoyed the Italian Turkey Sausage (had a choice of original, sweet or hot and I used sweet)! Definitely will make again."
"This was a great lasagna!"
"My daughter makes this and it's GREAT, thank you for sharing!"
"This was good except we're not huge sausage in the lasagna fans. Thought it might taste differently with the Italian sausage. This reminds of a restaurant lasagna and it was good but my kids wouldn't eat it. Will try next time making it with all hamburger or turkey."
"My family and guests LOVE this recipe!"
"How ironic! I just found this recipe on the Taste of Home website on Saturday, and made it for dinner on Saturday night, and here it is as a featured recipe! Anyway, it was delicious and is probably one of the best lasagna dishes I have ever made!"
"I have been looking for a REALLY good Lasagna recipe for years and this is it. This is healthy...and I did use low fat cottage cheese instead of the ricotta and ground turkey instead of the beef....and it was amazing! Just the right balance between firm and moist. I have made this at least 10 since I found this recipe and given it to many others to try. It is now my go to lasagna recipe!"
"This is a wonderful recipe for Lasagna. It is now the only one I make."
"I didn't follow all of the recipe, but I did use this recipe for the sauce in my lasagna. I LOVED it!"
"We loved this recipe. I am super picky, but both my husband and I thought this was wonderful. Will definitely be making this again."
"I've made this 3x now!The 3rd time I added a can of tomato sauce as hubby wants it more runny,it turned out much much better!Although it takes a lot of work to make it, it's worth and and it's a yummy healthy recipe!"
"My rating was suppose to be 5 stars. I'm not sure why it came up only 4. Sorry about that."
"I made this recipe for the first time for some friends and it was so good everyone was raving. Lasagna is one of my husband's favorite foods but we try to eat healthy and I am always looking for ways to make dishes better for us. This recipe fit both those needs. Everytime I make it my husband can't stop talking about how good it is. This is now my primary go to lasagna dish when having company or when we just want some yummy comfort food."
"Best Lasagna I have ever made. Lots of dirty dishes, yes....but so worth it. I also will make it again & again. I shared this with many friends & samples too!!!"
"This was VERY good, but I swear I used every bowl I had and made a huge mess. Not the easiest or quickest recipe, but it was SO worth the trouble."
"This Lasagna is fabulous! It bakes nice and firm, not runny like some can be. I'll definitely make this again."
"Yes, I put onions through my food processor until they are the consistency of applesauce, then add them to my recipes. I have a son who is very texture sensitive and cannot handle the consistency of onions, although he likes the flavor. You can usually use fewer onions as well as they stretch much further when processed this way."
"I have to confes something terrible I hate onions ,can they be pulverised in the osterizer and then aded to watever you ade cooking."