Reviewed: Feb. 27, 2009

This was a big hit with the family! I used three jars (16 oz) of Ragu w/flavoring instead of the tomato sauce (along w/ the seasoning listed) and a little extra cheese (can't go wrong w/extra cheese) and people were asking for the recipe. Well worth the time!!

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Roxanne

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Reviewed: Feb. 22, 2009

This recipe was ok, was a little disappointed because I was a beginner and I think next time I'll make my own tomato sauce instead to give it more flavor. Also, I think this dish has too much meat in it. I could have done it without the Italian sausage.

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Sook Lin

Cooking Level: Beginning

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Reviewed: Feb. 22, 2009

Beware! The cooking time should be 55 minutes not 90! I ruined it by baking too long!

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Nancy

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Reviewed: Feb. 17, 2009

Very good though my picky daughter thought there was too much sausage. Will reduce sausage to 1/2 lb next time. Yes, it was worth trying again, everyone else liked it.

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John B. H.

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Reviewed: Feb. 16, 2009

Awesome recipe! Of course, I used my own sauce (I use my own home canned tomatoes, 2 cans tomato sauce and a can of tomato paste to give it thickness). The egg ricotta mixture is simply perfect and makes a great authentic lasagna. Will be making this one from now on!

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Camas Mom

Cooking Level: Expert

Home Town: Eugene, Oregon, USA

Living In: Camas, Washington, USA

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Reviewed: Feb. 13, 2009

Lasagna needs sauce! This was so dry. I made more homemade sauce the next night & fixed it. At least double the sauce or look 4 a different recipe.

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Roz

Cooking Level: Expert

Living In: Deltona, Florida, USA

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Reviewed: Feb. 5, 2009

This was really easy to make. I used no-boil noodles and ground turkey, though. Because of the no-boils, I had to place the noodles away from the sides of the pan because they expand. The cooking time was shortened from 90 minutes to 60. And I also took the advice of adding old red wine at the end of the meat sauce cooking time. Oh, and of course add the top layer of mozzarella at the end.

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Tammie

Cooking Level: Intermediate

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Reviewed: Jan. 29, 2009

This was pretty good. I think I might use more mozzarella next time and top with some more Parmesan. I used canned sauce and added zucchini, broccoli and cauliflower to the sauce.

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Beth

Cooking Level: Intermediate

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Reviewed: Jan. 25, 2009

Great lasagna recipe. I made a few modifications; turkey in place of beef and used whole wheat pasta. It is an easy recipe and made enough for me to freeze some for another meal.

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smellsgood

Cooking Level: Beginning

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Reviewed: Jan. 20, 2009

This recipe was very good; however I did make some adjustments. First, I used a pound of fresh mushrooms instead of the canned mushrooms. Next, I used 3 cloves fresh garlic instead of garlic salt. Also, I used 2, 28oz cans of diced tomatoes instead of tomato sauce. Finally, I used 1 ½ pounds of mozzarella instead of a pound. I plan to try fresh tomatoes next time, I find the fresher the recipe the better it is......Bon Appétit!

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ReneG

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Reviewed: Jan. 15, 2009

This was wonderful. The italian sausage really makes this dish. I always do homeade spaghetti sauce, but the jar stuff would still be awesome.

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Cayci_3

Cooking Level: Intermediate

Home Town: Great Bend, Kansas, USA

Living In: Wichita, Kansas, USA

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Reviewed: Jan. 13, 2009

This is so good and so easy!!!!I had never made Lasagna before and I was hesitate because I thought it would be hard. This recipe was so easy that my kids ages 14,14, and 11 made this with just a little help from me. We will definetly make this again.

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stephanie

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Reviewed: Jan. 3, 2009

I as well have made this recipe for years. . . Although we sometimes add additional meat, sliced hard salami works very well. I omitted the ground beef and went with 2 lbs of Italian sausage. This recipe was a bit too salty, so I will omit the garlic salt and just use crushed garlic next time. Does anyone know if you end up with a layer of noodles on top or meat sauce. The recipe said to layer twice but I had so much remaining sauce I just ended with a layer of cheese and then sauce, saving the remaining Mozzerella for the top during the last 30 minutes of baking.

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augustxoxo

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Reviewed: Dec. 18, 2008

This recipe is sooooo good!! :) I would add spinach to it next time though, that is a nice touch.

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aashbaugh

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Reviewed: Dec. 14, 2008

Very good sauce! But, I don't think it really needs a whole 90 minutes to bake. We had a brown-not-quite-burned crust of cheese on top at 60 minutes. Probably would have been okay at 45-50 minutes.

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omigodshoes

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Reviewed: Dec. 11, 2008

I love this recipe. It is really simple to make. I left out the mushrooms though. My family loved it too. Taste better the next day.

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R. Washington

Cooking Level: Expert

Home Town: Rosenhayn, New Jersey, USA

Living In: Vineland, New Jersey, USA

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Reviewed: Dec. 7, 2008

I've been using this recipe to make lasagna for about 28 years, but I've never used mushrooms. My children and all the people I've made it for, love it. So do I! Maybe I'll try it with the mushrooms next time. If you try it, it will become a favorite at your house too!

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Nancy W

Cooking Level: Expert

Home Town: Bridgeport, Connecticut, USA

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Reviewed: Dec. 3, 2008

This was pretty good. But I think I will stick with my own recipe from now on.

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mimi

Cooking Level: Intermediate

Living In: Stanwood, Washington, USA

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Reviewed: Nov. 30, 2008

This was such a hit! I ended up making half of the recipe vegetarian and baking the two pieces in separate, smaller dishes. I used about half of the sauce the recipe called for (I bought actual sauce instead of just tomato sauce) and used fresh herbs. All else according to the directions and it was the best ever!

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