Notes about Recipes in this book

• Tuscan-style garlic-rosemary roast pork loin with jus

  • lorloff on October 20, 2013

    Great recipe added bay leaves from the in garden

• Simple lasagna with hearty tomato-meat sauce

  • anya_sf on January 11, 2019

    Definitely one of the fastest and least complicated lasagnas to assemble. I used mild Italian sausage instead of meatloaf mix and drained off some of the fat. I also sauteed some mushrooms with the onion. I only had dried basil, so I used that (put some in the sauce too). I'm not sure what the cream added; think you could leave it out. The lasagna was a little tall for my 9"x13" Pyrex dish, so I had to place it on a sheet pan to catch the drips. It took an extra 15 minutes to bake through. My family really enjoyed this lasagna. I thought the tomato was a bit strong/thick, but perhaps that can't be avoided with no-boil noodles, since lots of sauce is needed. I'd definitely make this again.

  • ashallen on November 09, 2019

    We make this often. It's not an elegant lasagna - lots of tomato sauce and cheese(!) - but it's totally tasty and easy (for a lasagna) to pull together. I like it with ricotta cheese as specified in the recipe, but my husband prefers cottage cheese. When fresh basil hasn't been available, ~1/2 cup basil pesto has been an OK substitution. Ground beef works well as a substitute for meatloaf mix. After making it many times in a standard 9x13-inch pyrex dish and dealing with periodic oozing over the edges during baking, I got a deeper 9x13 dish to contain it better. A 10x15-inch pyrex also works. We also really like the tomato meat sauce in this recipe as a sauce for regular pasta. I'll often make a double batch and, after taking what I need for the lasagna, will add some oregano to the remaining sauce and simmer it slowly for 1-2 hours before packing it into the freezer for future meals. [Cross-post for Annual Edition/ Magazine/Cook's Ill. Cookbook.]