World's Best! This has been in my recipe box since 2003-finally tried it. So easy to make that I will now make Lasagna more often. Followed recipe exactly except for a few MINOR preferences and/or what I had on hand. Listen to everyone, you do not have to cook those noodles. First time I've tried it and it works. Buy regular noodles (the oven ready are more expensive and not necessary). I soaked them while preparing everything else. I cut out all salt as suggested (there is enough salt in the ingredients), used 1 lb of beef, half sweet sausage, half hot sausage and added a half cup more ricotta (I love that stuff!!). I did cook mine for 45 minutes the day before serving (did not uncover). I think that lasagna tastes so much better after sitting a day or two. Next night I heated it up for 45 minutes, uncovering the top for the last 15 minutes. If you follow this recipe exactly you can't go wrong (except I would reduce or eliminate the salt) - or tweak it a little. The simplicity of this recipe and the flavors are great. Four days later it was even bettet!!! Thanks John Chandler - you have obviously made a lot of people happy with your contribution!

Reviewed On: Nov. 8, 2009

These were so simple to prepare and quite tasty so I'll rate it a 5 - but if you have more time I would suggest Balsamic Mushrooms or Mushroom Saute from this site - I think they both have a bit more of a "Wow" factor to them. Thanks submitter - this is a keeper.

Reviewed On: Oct. 26, 2009

Simple comfort food! For some reason I started cooking this early and it was done way before the roast was ready. But it turned out sooo creamy that it reheated beautifully. Thanks sumbitter.

Reviewed On: Oct. 12, 2009