Jack and I are both ‘old-school’ when it comes to making lasagna – we both prefer using the traditional dry ribbon noodles that need to be partially cooked before assembling all of the layers of the dish! While we agree that you can’t beat the convenience of the pre-cooked lasagna noodles (or in food service, the frozen pasta sheets) – we both think that the best tasting lasagna with the best texture comes from using the dry pasta. (You may, of course, use the pre-cooked noodles if you prefer!)
We also use a mix of meats in our sauce – but if you’d prefer to keep things more simple, just use all ground beef or whatever combination of meats you like best. Lasagna is a very forgiving dish – so you can adjust the meats, seasonings and even the proportion of cheeses and sauce used in each layer of this wonderful dish to make it exactly how your family likes it!
Classic Lasagna
Rather than using the mix ground beef and sausage listed in this recipe, you can use whatever kind of meat your family enjoys – just plan for about two pounds total.
Yield: 12 servings
PREP: 30 mins
COOK: 1 hour 30 mins
TOTAL: 2 hours
INGREDIENTS
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I knew I had to try this Amish recipe as soon as I saw it. It was scrumptious and lived up to the hype!
