Reviewed: Jun. 12, 2009

I love this one and have made it multiple times. I have my own tomato/spaghetti sauce, so I don't really follow the sauce amounts. I also just use as many noodles as I need, which is usually less than specified. It always makes such a nice flavor.

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thanksgivingsukkah

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

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Reviewed: May 19, 2009

This is my favorite lasagna recipe...my kids really like this one too since we are not much of meat eaters. The first time I made it, I thought it was too flat, this time it came out better for some reason maybe because I paid no attention to measurements and just made it to what looked right. Not really sure but anyways this is very easy and very tasty. Will make it many more times.

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Salafi_Sister

Cooking Level: Intermediate

Home Town: Iron River, Michigan, USA

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Reviewed: May 4, 2009

Whenever I start craving lasagna, this is the recipe I turn to! To make it more hearty, I always add a large can of diced tomatoes and a couple cloves of garlic in addition to the sauce. I also like to use the "oven ready" pasta, so I add a cup of water to the sauce so that the pasta will cook as it bakes. Leave the last layer of cheese off. Wrap tightly with foil, bake at 425ºF for an hour, remove foil and add the last layer of cheese and return to the oven just long enough to let it melt. Mmm... absolutely heavenly!

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Bethany O.

Cooking Level: Expert

Home Town: Wilsonville, Oregon, USA

Living In: Marion, Iowa, USA

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Reviewed: Mar. 11, 2009

I don't understand why this recipe got so many good reviews. It was not very good and looked quite unappetizing, but I ate it anyway.

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Michelle Karman

Cooking Level: Intermediate

Living In: Winston Salem, North Carolina, USA

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Reviewed: Mar. 7, 2009

I love this recipe! it's so simple, so easy to make, it's just great!

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Kels

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Reviewed: Feb. 23, 2009

I used ricotta instead of cottage cheese, made my own sauce and used the no boil noodles. Will make again for another meatless Monday meal

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lisa

Cooking Level: Intermediate

Living In: Kent, Washington, USA

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Reviewed: Feb. 18, 2009

These was the best lasagna I have ever eaten. I used one can of sauce and only about 1cup of sauce from the 2nd can I bought. I followed the recipe exact except adding a layer of filling on top of each noodle which I made of cooked broccoli that I ran through the food processor to make sort of mashed, I also minced onion, green bell pepper and mushroom and stirred it into the broccoli mixture. It was the PERFECT blend of flavors and the most wonderful lasagna ever. Thank You Thank You Thank You.

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Jade

Cooking Level: Intermediate

Home Town: Sarasota, Florida, USA

Living In: Acworth, Georgia, USA

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Reviewed: Feb. 8, 2009

I had this at a party. I had to have the recipe. Little did I know it would be so easy and so good. I added fresh mushrooms. I will make this over and over.

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renee

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Reviewed: Jan. 10, 2009

Great recipe! I am a beginner cook, and it was so easy for me to follow! I followed the advice of a lot of the reviewers and used ricotta cheese. I also hafed the recipe since it is just my husband and I. I still used one jar of sauce and used it all up. If I did the whole recipe I would use two jars of sauce. My husband loved this and enjoys the leftovers!

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chrislynn33

Cooking Level: Beginning

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Reviewed: Oct. 19, 2008

I am a culinary idiot and this recipe was so easy & delicious that my husband & 2 1/2 year old loved it..made great leftovers too. =)

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angd

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Reviewed: Oct. 16, 2008

Just a quick note for those of you looking to save a step and some time! I have been making lasagna for years, one of my favorite dishes, and I have NEVER cooked the lasagna noodles- I always just use them raw. If you layer the lasagna as stated in this recipe (or any other) with noodles, meat sauce, cheese of choice and again, the noodles will come out perfect every time. The juices from the tomato sauce actually cook the noodles, and this is a huge time saver (and one less pot to wash). Trust me, just try it! I then bake the lasagna covered with foil for 50 minutes, uncover and top with cheese, then bake for an additional 10 minutes to melt the cheese on top!

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avollmer

Cooking Level: Intermediate

Home Town: Westfield, Indiana, USA

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Reviewed: Oct. 6, 2008

Not too bad...could use a little bit more of a kick though. Still tastes good but you should definitly get 2 cans of tomato sauce. I would also recommend adding a little bit of cumin to the sauce to make it taste less basic. Overall, not too bad.

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Racheal

Cooking Level: Intermediate

Home Town: Manassas, Virginia, USA

Living In: Wise, Virginia, USA

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Reviewed: Sep. 29, 2008

This turned out perfect, and I made the recipe exactly as stated!

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mickey

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Reviewed: Sep. 27, 2008

Very easy and very delicious.

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mustang2b1

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Reviewed: Sep. 22, 2008

i used this recipe as a base for a meat lasagna and everyone loved it will make it again

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amber2008

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Reviewed: Jul. 15, 2008

Great Lasagna! best iv ever had way better then what you find at stores =]. Family loved it!

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Seth H

Cooking Level: Intermediate

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Reviewed: Jul. 6, 2008

This was very good and super easy, espeically if you're using pre-shredded cheese. I totally agree that one jar of pasta sauce isn't enough. I halved the recipe and used a full jar just on that. I'll make this again!

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EuroGirl6

Cooking Level: Intermediate

Home Town: Ridgeway, Iowa, USA

Living In: Lawrenceville, Georgia, USA

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Reviewed: Jun. 29, 2008

I'm a college student and had no trouble making this recipe... and it's great lasagna! I'm glad that I happened to have an extra half jar of spaghetti sauce in the refrigerator -- else it would have run out of sauce.

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Phil

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Reviewed: May 5, 2008

I cannot cook..but am trying - so that is why I picked this basic recipe. I am also a single mom so the ingredients were fairly inexpensive..and I thought this recipe was a good place to begin my road to learning how to cook and make things for my son - I figured I couldn't really mess it up..one guy on here said you shouldn't use this unless the most you can do is boil water..well that is me unfortunately.. I just recently learned how to boil an egg and I'm not kidding... that being said...I used one and a half jars of sauce...seemed to run out of mozz. cheese at the end. And it was a bit runny. Oh and I didn't use all the noodles - I have never ever made lasagna but it tasted great - and next time I will tweak it a little more and maybe add some veggies or something- or more layers of noodles...but my son loved it and I loved it..next time I might half the recipe as well since it is just us two. It was exactly what I was looking for though..and yummy with some garlic bread: )

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angela81

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Reviewed: Mar. 5, 2008

YUM! This is a great base recipe, easy to add to or change to your own tastes. I for one LOVE that this uses cottage cheese (I can't stand ricotta, I put my Italian heritage to shame ;) ). I kept the cheddar and cottage cheeses but instead of parmesan and mozzarella I used a blend of 6 white cheeses (the prepackaged preshredded kind, including parmesan, mozzarella, romano and a few others). I used a jar of chunky vegetable spaghetti sauce rather than plain tomato sauce, and hand mixed in the cottage cheese to keep the chunks of cheese and vegetables. I also added a layer of shredded carrot and bell peppers and sliced mushrooms. Came out kinda soupy, but I think that's mostly due to the fresh vegetables I put in. Would definitely make this again (in a larger pan next time :D )

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timeerkat

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Easy Four Cheese Lasagna

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