![]() The recipe doesn’t specify between breakfast sausage links, patties, or just ground meat, so I used what I could easily find-the links. It yields a rich, thick ragu with a deep tomato flavor. I used canned whole tomatoes with their juices and gave them a quick pulse in the food processor to break them up. My adult palate would have enjoyed more of the garlic, basil, and parsley (not to mention some onion), but if we remember that this is a recipe from a kid’s book, I think Ree has delivered a dish perfect for her target audience. There’s not a lot of nuance to the dish, but if you like your lasagna heavy with meat and cheese, as we do around here, then you’ll love this one. ![]() I had one of my gang help me pull this dish together, and while I can’t claim that it’s the best lasagna I’ve ever had, it was quite good and a big hit with all the kidlets around our table. As a father of five who regularly has one of my kids in the kitchen cooking with me, I was very excited to try The Pioneer Woman’s favorite lasagna recipe from her new book for kids.
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