Yield: Yields three lasagne of four ample servings each.
Classic meat lasagna shows off its many layers. Make it as tall as your ingredients will allow.
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Make Ahead Tips
The baked lasagna freezes well. Let sit for 15 minutes before serving or let cool completely on a rack before freezing, well-wrapped in foil. Defrost frozen lasagna overnight in the refrigerator and then bake at 400°F for about 1 hour.
Pop the mozzarella in the freezer for a few minutes before slicing; the firmer cheese will be easier to slice thinly.
Take an afternoon to prepare these, and you will have delicious, go-to dinners in your freezer. I used turkey sausage. My only complaint is that I took one out of the freezer a day before I wanted to serve it to dinner guests, baked for an hour, as instructed, but it was still cold inside when I served it. It either needed more time to thaw, or more time to bake. Use a thermometer to check internal temp before serving.
Awesome!! I split the recipe in half and had one huge, delucious lasagna! Our guests loved it too and insisted on taking home leftovers! :)
Fabulous!! This was my first attempt at lasagna, and boy did I do well! I used sweet and hot sausage. The no boil noodles were great, and having 2 pies to freeze was great and so easy to reheat. I think this may be one of the best lasagnas I have ever tasted.
Amazing! I think the secret ingredient is the homemade meat sauce - so good! I bought several logs of fresh mozzarella cheese, and realized once I got home that they were cut into a spiral. This worked out great because I could unroll them into a thin flat sheet and cut them into rectangles for the lasagna. If you can find cheese cut into a spiral like this, it's a huge time saver!
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