Reviewed: Apr. 22, 2012

This recipe is very simple and always a big hit among whichever crowd I serve it too. Since I've made 20+ times now I thought it deserved a review. The only adjustment I make is that I add half of a green pepper and a zucchini, just to bulk up the vegetable count. There's no need to add any additional broth or sauce to compensate for the veggies either. But that's just personal preference and taste great without them.. The only reason I rated it a 4 instead of 5 star was that sometimes I feel like I have too much to fit in a regular sized lasagna pan (without my add-ins). This one can get a little messy when it boils over so I always but a cookie sheet underneath to catch the drippings. Great recipe and worth a little extra mess!

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Reviewer:

mea_star

Reviewed: Mar. 9, 2012

Made Gluten Free by substituting sauce for GF Wegman's Brand (But I'm sure whatever you like GF works) and pasta noodles (GF Tinkyada Noodles) Left out water and also used Ricotta instead of cottage cheese. Awesome! Awesome!

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2 users found this review helpful

Reviewer:

Kiwi2010

Reviewed: Sep. 29, 2011

I admit to being nervous about using uncooked noodles but they turned out perfect! Only change I made was substituting half the cottage cheese with ricotta simply because I ran out of cottage cheese :) Awesome recipe!

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4 users found this review helpful

Reviewer:

tjrig

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Reviewed: Sep. 7, 2011

Awesome recipe. I used a full onion and added quite a bit more garlic. I used ricotta in place of the cottage cheese, and omitted the parsley out of personal preference. I was concerned that the noodles would be undercooked, so I boiled them just until soft. I used only about 1/2 cup water in the sauce because I had precooked the noodles. I used a 26-oz can of garlic and herb tomato sauce and found there was more than enough sauce. My picky sister (NOT a fan of vegetables) even loved this and had seconds. A good way to disguise vegetables.

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3 users found this review helpful

Reviewer:

sarah

Reviewed: Apr. 27, 2011

This is an easy recipe for begginers. It is rich and tasty.

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4 users found this review helpful

Reviewer:

Paul Clarke

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Reviewed: Apr. 20, 2011

Even my children loved it-and they don't like spinach!

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4 users found this review helpful

Reviewer:

Lynette

Reviewed: Feb. 24, 2011

Great recipe... a couple of things I changed I doubled the noodles and cheese mixture. And when the last 15 minute cooking session I sprinkled parmesan and mozzarella. On top! Perfection!

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7 users found this review helpful

Reviewer:

mjlbaker

Reviewed: Jan. 2, 2011

Used Ricotta cheese instead of cottage cheese and added ground beef....very tasty. Will cook again.

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8 users found this review helpful

Reviewer:

RDG

Cooking Level: Expert

Living In: Birmingham, Alabama, USA

Reviewed: Dec. 31, 2010

My 8-year-old daughter was highly suspicious when I said the lasagna would be vegetarion this time. She ended up devouring two big portions and said she didn't miss the meet one bit! I used Ricotta cheese instead of cottage cheese and it was delicious!

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10 users found this review helpful