Reviewed: May 20, 2012

This was awesome! I used half ground beef and half italian sausage. I also used gluten-free noodles since I can't have wheat. I boiled the gluten-free noodles until they were almost soft only because they take much longer to cook than regular noodles and I wanted to be sure they were done. It turned out wonderful!

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Reviewer:

cincytnt

Reviewed: May 17, 2012

Great recipe as lasagna! I also used the recipe to make cannelloni . Only use half of the tomato sauce for meat. You will need the rest later. I mixed together the meat and chesse mix. Then stuffed the cannelloni shells (uncooked). Covered the shells with the left over meat and cheese mix in a 9x9 glass dish. Be sure to add 2 tbsp. water on each side of the dish. Covered that with the remaining tomato sauce. Then covered that with cheese. Cover with foil, same bake time. Turned out great.

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Reviewer:

andrew46290

Reviewed: Apr. 23, 2012

So happy I found this recipe. I have been afraid to try lasagna and get buying frozen. At first I was hesitant to try due to the high calorie amt but after making it and realizing I could get 16 servings instead of 8 and used low fat option the calories are less than half of what is posted. The first time I made this my family could not get enough and my husband said you finally mastered lasagna. The second time I decided to double and freeze and extra one. I did follow other reviewers suggestions and used 2 jars of sauce, seasoned the meat and cheese. I used 2 lbs of extra lean ground beef, extra mushrooms and spinach. I too was worried about the 2 layers of noodles instead of 3 but found it perfect and not overfilling.

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Reviewer:

Mimomof4

Reviewed: Apr. 14, 2012

I agree with some reviewers that the proportions are really off. I halved the recipe and still need more pasta sauce than the ORIGINAL recipe asked. I think next time, I'll need two jars of sauce and slightly more beef. I ommited the mushroom and added garlic to the beef. I will be trying it again though because the flavours were there and they were nice.

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Reviewer:

jo-eccentric

Cooking Level: Beginning

Reviewed: Mar. 19, 2012

My family loves this recipe and have fixed it several times. The only thing I modified was using fresh mushrooms instead of canned and used mild sausage instead of ground turkey. I do add whatever I have in the fridge like green or red peppers and spinach. Like the other reviews, you really do have to watch your sauce. Take it easy on the 2nd layer since whatever you spread on the top seeps down. Make sure you cover all of the pasta with sauce since it dries up in the oven. I freeze a batch of these in serving sizes individually wrapped in cling wrap and placed in a freezer bag which lasts a month. Great for bottomless teens and for your pocket!

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Reviewer:

cathylee

Cooking Level: Intermediate

Home Town: Haleyville, Alabama, USA

Reviewed: Mar. 5, 2012

5 stars for being easy! Very cheesy! I used the no-cook noodles. Turned out great. Followed recipe exactly.

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Reviewer:

wildcat02

Cooking Level: Beginning

Reviewed: Mar. 4, 2012

This was my first try with a lasagna and it was really good!

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Reviewer:

montseymar1

Cooking Level: Beginning

Reviewed: Mar. 2, 2012

I been making this for years...except I don't use ricotta cheese sub it with the cottage cheese (To save money) and omit the mushrooms since most family members hate them. Also, I add a little more sauce about 1 1/2 cans of the four cheese flavored spaghetti sauce and add a little more on the cheeses. I also add extra seasoning to the sauce, And Before mixing the sauce with the cooked meat I pour a little of the on the bottom of my cooking dish....before adding my first layer of uncooked noodles.

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Reviewer:

azdiamond

Cooking Level: Intermediate

Reviewed: Feb. 18, 2012

Thanks for making me a hero. I had lost my lasagna reciepe and this was very close, I use 1 pound ground pork sausage and add rbbed sage,fennel seed and oregeno between the layers(on top of the cheese mix

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