Reviewed: Feb. 20, 2004

MMMMMMMMMmmmmmmm........ Easy is right. Tasty too!

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JENNBOSS1

Cooking Level: Intermediate

Home Town: Holyoke, Massachusetts, USA

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Reviewed: Feb. 10, 2004

My entire family loved this. My dad, a super-picky eater, ate everything on his plate.

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CHATNOIRE

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Reviewed: Feb. 9, 2004

My husband and I really enjoyed this. This was the first time I had ever made lasagna and it turned out great. THANKS!.!>

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ACIDINFERNO

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Reviewed: Jan. 26, 2004

This was a good recipe, but NEEDS some modifications. When I made it, I didn't have cottage cheese, so I omitted it and only used 2 cups of ricotta cheese. I used two 15-ounce cans of tomato sauce and seasoning in place of the prepared sauce, then added in about 3/4 cup water. I only had enough cheese mixture and sauce for two layers of lasagne pasta, leaving extra unused noodles, but it filled my 9.5x13.5 pan to the top. It was good I didn't use cottage cheese too, or it wouldn't have come out evenly. Next time I'll use the cottage cheese too, add an extra can of tomato sauce, and probably use a 10x15 pan. (I used Ener-G egg replacer in place of the eggs.)

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ACHOCOCAT

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Reviewed: Jan. 12, 2004

My husband loves lasagna in general and thought this was great! The noodles came out nice and tender and it was great not to have to cook them first. I left out the cottage cheese & mozzarella (only some on top layer) and put some spinach in there instead.

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BROWNSAZ

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Reviewed: Jan. 6, 2004

Although very easy to make, I would highly recommend either cooking the noodles first or buying the special no-cook noodles. The noodles in my lasagna were chewy and unappetizing.

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IrishPalate

Cooking Level: Intermediate

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Reviewed: Jan. 5, 2004

I made this for the first time when we had quite a few friends over. I had to triple the recipe to make enough - I went with all ricotta, left out the onions, and halved the eggs that the tripled recipe called for (it just seemed like too much). I seasoned the canned sauce to taste (extra garlic and onion powders, oregano, tinsy bit of sugar and ground pepper) - we always doctor canned sauce - and I made a point to intentionally overseason the sauce to make sure the cheeses absorbed some of the flavor to avoid a bland cheesey taste. It was absolutely spectacular and was a huge hit! The noodles were perfect, the flavors all blended beautifully, and it tasted like the lasagna that my father makes from our family recipe...and he spends an entire day making the sauce! I made it a second time for my mother- and father-in-law. They begged me to make it again for our nephew's birthday coming up. I wish I could give this more than 5 stars!!

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Emily

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Reviewed: Jan. 3, 2004

Not a lot of taste to this recipe. I would recommend adding more spices or using a homemade sauce. A recommended jar sauce would be nice, too.

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motherteresa

Home Town: Huntsville, Alabama, USA

Living In: Portland, Oregon, USA

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Reviewed: Dec. 4, 2003

So this was my first time ever going out buy ingredients for this recipes and actually making it. Thats because I'm a college student and rather cook something that takes only 3 minutes compared to 45 to an hour. I just can't wait that long! However, I decided to make a real meal, instead of Mac N Chesse. So I made this recipe and it turned out pretty good. Even my roommate said it was good. All I had to do was follow the instructions. Not that hard at all. If I can make this, anyone can! :-)

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MCFIAN323

Cooking Level: Beginning

Home Town: Huntington Beach, California, USA

Living In: Fountain Valley, California, USA

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Reviewed: Nov. 20, 2003

Terrific recipe. I agree with the other reviewer that the mozzerella is only needed on top; not between the layers. I used ground italian sausage for even more flavor!

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Lesley

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Reviewed: Oct. 3, 2003

Awesome! Don't change a thing in the recipe because it was great.

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Ginger

Cooking Level: Beginning

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Reviewed: Sep. 27, 2003

This is the lasanya I grew up on. My grandma never added mushrooms. She always boiled the noodles. I tried it without boiling the noodles and they were not soft enough.

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QUASINAUGHT

Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA

Living In: Sunnyvale, California, USA

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Reviewed: Jun. 6, 2003

This recipe is a hit! I cooked this meal for my husband and he loved it. Thanks for making cooking easy.

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STEFANIE817

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Reviewed: Apr. 20, 2003

Really easy and so delicious. My 14 year old, who NEVER eats leftovers, ate this every day for nearly a week!

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MARTYZAM

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Reviewed: Mar. 29, 2003

Great recipe to fix for company and church events

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RED MOM

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Reviewed: Oct. 27, 2002

Good taste, and definitely easy, but there was too much of the cheese mixture for the meat sauce. I had to use half of a second 28-ounce jar of spaghetti sauce to put on top of the second cheese layer. Also, the mozarella cheese layer inside the lasagna is completely unnecessary. It's fine on top, but it adds too many calories for too little flavor, making it simply not worth it as a layer inside the lasagna. You'd be much better off with a layer of parmesan reggiano, romano, or feta cheese - these pack in tons of flavor! I also added garlic powder and Italian seasoning blend to my meat sauce - every pasta dish I make needs garlic! Finally, the top layer of noodles didn't cook too well - they came out rather hard.

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Maggie

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Reviewed: Oct. 23, 2002

We really liked this recipe, although I will admit to cooking the noodles briefy beforehand. It could've used a bit more sauce and some garlic spice maybe but otherwise, excellent. It DID make dry leftovers though due to the lack of sauce. It makes a full pan the first time though and it's filling, so bring over the whole family for a great meal!

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TAMMYSHEAFFER

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Reviewed: Oct. 21, 2002

Has been repeatedly asked for by my family. Thanks!

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DEBDEBTIG

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Reviewed: Oct. 19, 2002

Great recipe! Awesome flavor and super easy. One suggestion though. When you mix the cheeses together you can't taste the different flavors of them! I like to mix eggs and cottage cheese, then when doing the layers, I put cottage cheese first then chunks of Ricotta topped with the mozzarella. Then when it calls to add the last of the mozzarella for the last 15 min., I mix the Parmesan with it. It makes the top a little crustier but it also helps to seal in the juices so they don't spill over the side! My husband and daughter love it!!

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SUNNYSARAH

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Reviewed: Oct. 13, 2002

So easy to make & sooooo good. We'll be eating lasagna ALOT more often with this recipe.

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Karen

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Easy Lasagna I

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