Total TimePrep: 1 hour Bake: 45 min. + standing
This has been one of our family's favorite lasagna recipes since I first made it for one of our sons' birthdays in May of 2000! My husband comes from a large Italian family, but his mother never liked to cook, so when he married me--having grown up with a dad who had lots of delicious Italian recipes he'd gotten from friends whose parents had immigrated to the US from Italy, I assumed cooking for large gatherings. The only change I make to the recipe is to use the no-cook lasagna noodles. I'm going to make it next week for a dinner honoring a priest-relative who'll be celebrating his 30th ordination anniversary! This is one of his favorite dinners. You can't go wrong with this one!
This was a fun to try. We still like traditional lasagna best. If I made this again, I would make a traditional cottage cheese layer without sour cream.
Absolutely delicious! Thank you for sharing this great recipe. I seldom like to eat the same thing two days in a row, but this recipe is the exception. Love it!!
Saved this one!! Grandson LOVES pepperoni; plan to make it special for him when he comes to visit.
delicious recipe. Adding pizza toppings would be a good option. Also, instead of starting with the meat mixture on the bottom, I started with the lasagna noodles to hold it together better while cutting. I also did 3 noodles per layer, 3 layers. 4 noodles will not fit in the pan...
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Update: I had baked these in two 8X8" dishes and frozen one, and I am wondering if I inadvertently left out the eggs, which would account for why there was so much liquid! Will try again!
Very good. I did think that there was too much liquid in the bottom of the dish (the second time I made it I baked it longer, hoping to reduce the liquid), so next time I think I would add less water.
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I altered this recipe slightly and now it taste like, "A pizza in the form of lasagna!" my mother told me!