Reviewed: May 19, 2012

This was great! I love using cottage cheese in my lasagna :) Thanks for this recipe!

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Reviewer:

ACaneva

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Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Reviewed: May 16, 2012

I cooked this for my family. They loved it so much. They make me cook it like once a month now!!!!

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tinkalink12

Reviewed: May 14, 2012

I did this today. My first time ever cooking and it came out really well.

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Reviewer:

Alisondee

Cooking Level: Beginning

Reviewed: May 3, 2012

We cooked this in our nutrition lab and it was delicious.It packed flavor but at the same time it wasn't as fattening. Precious Houston

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Reviewer:

annjust4u

Reviewed: May 2, 2012

This is delicious! Soo easy and quick. I actually made it the first time around using ricotta (it was cheaper) and It was good, but a LOT of cheese. I now use the cottage cheese and it's delish! I still cut it down by half, but left the same amount of the egg, mozzarella, seasoning. I also used a jar and a half I pasta sauce and no boil lasagna noodles. So simple and has become a staple in our house!

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Reviewer:

krystallite4

Reviewed: Apr. 29, 2012

My family loved this. I added some italian seasoning to the sauce to give it a little extra flavor. I liked the use of cottage cheese instead of ricotta like most recipes because it kept it really moist. Will make again and again!!!

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Reviewer:

dew090305

Reviewed: Apr. 29, 2012

This was my first attempt at making lasagna. It took me about 40 minutes to assemble, instead of 15. I followed the recommendations to use 16 oz of ricotta cheese. I used 2 15 cans of tomato sauce, and half a jar of pasta sauce. The tomato sauce was a mistake (it was way too runny). That combined with the extra water resulted in lasagna soup. It still tasted good, but I think next time I will try a recipe where you boil the noodles first, so don't need as much liquid. And I'll definitely look for a thicker sauce.

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