Reviewed: May 8, 2013

This recipe worked out for me. I made a big pan of it...used 32 oz. noodles, 4 cans sauce + 8oz. sour cream and 32 oz. bag shredded cheese and about 3 lbs. ground beef and a little water at the edge of the pan. I may add one more can of sauce next time. Great recipe!!!! Thanks:)

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Reviewer:

recipemama

Cooking Level: Beginning

Reviewed: Apr. 28, 2013

I made this last night as a treat for my boyfriend and my self and it was awesome! The only thing I added was a bit of frozen spinach which I defrosted first.... just to give myself the false sense of eating vegetables haha. Really so good. I can't believe how easy it was. It is a bit expensive though with all that cheese. I would make it again!

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Reviewer:

courteepoo

Cooking Level: Intermediate

Reviewed: Apr. 6, 2013

I doubled this recipe for a large group, adding two extra layers and used a square oven roaster pan. I added about an extra cup of water to the sauce because I've tried using regular noodles in place of no-bake and they tend to be not-quite cooked. This works perfectly. Let the dish sit for about ten minutes before cutting, too. Depending on the sauce you use, it can be a little runny if you cut too soon.

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VALW12

Cooking Level: Expert

Home Town: Binghamton, New York, USA

Living In: Raleigh, North Carolina, USA

Reviewed: Mar. 22, 2013

I'm still in shock that I didn't have cook the noodles! his was SO good!

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GypsyCurls

Cooking Level: Beginning

Living In: Bowie, Maryland, USA

Reviewed: Mar. 20, 2013

This is a full proof recipe! I was missing ingredients, and it was still delicious! It's the first time I've ever made lasagna. I was 4 oz. short of pasta sauce, I didn't have mushrooms and I didn't have the cottage cheese. I used 24oz of Ricotta cheese to compensate for the missing cottage cheese. I even accidentally mixed the mozzarella with the ricotta, Parmesan and eggs. It still came out perfect. I did add some pepper to the cheese mixture, but this is a personal preference. Thank you so much!

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rvpalmero

Cooking Level: Beginning

Living In: Los Angeles, California, USA

Reviewed: Feb. 2, 2013

Sure. Why boil lasagna noodles if you don't have to? This also freezes well and makes a great 'emergency' dinner when you don't want o cook. Defrost, heat and serve. We modify the recipe all the time depending on our ingredients on hand. Very hard to ruin it. A little Italian adds flavor. If you have spaghetti seasoning, you can add that to the meat/sauce mix a the beginning.

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Iamlala

Reviewed: Jan. 4, 2013

I added vegetables.

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Reviewer:

Candace

Reviewed: Dec. 27, 2012

this recipe is great but I take out the mushrooms and I add another half of a jar of sauce because it doesn't go as far and I double the mozzarella cheese, because of the having to stretch the amount called for. my family loves it and my fiancé wont even eat her moms now after I made this for her the first time.

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Reviewer:

Andrew Steiner

Home Town: Saint Louis, Missouri, USA

Living In: Troy, Illinois, USA

Reviewed: Oct. 13, 2012

easy, but bland

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Reviewer:

Brynn1114

Reviewed: Sep. 9, 2012

Great flavor and not really that difficult to make, just a bit time-consuming. I would definitely recommend taking the time to boil the lasagna noodles first. You can do it while you're browning the ground beef. The first time I cooked this, I followed the recipe instructions not to cook the noodles and they just didn't taste right. They were crunchy all the way through. Cooking them first made a huge difference.

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