Reviewed: Oct. 24, 2011

Simple and so delicious. Like many others, I doubled the sauce and the ricotta mixture, and added a layer of frozen spinach (thawed and squeezed) to the middle. A keeper for sure!

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Reviewer:

bcsupersleuth

Reviewed: Oct. 5, 2011

The recipe calls for 16 ounces of sauce? Seriously? That wouldn't be enough to do a third of it! I ended up using 2 (26 oz) jars, but you could probably get away with 1 1/2 (26 oz) jars. I added 1/2 cup of the Parmesan to the ricotta mixture, but otherwise left the proportions the same. The ratio was appropriate and overall the dish got great reviews from my friends.

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Reviewer:

alaska

Cooking Level: Intermediate

Home Town: Greenfield, Indiana, USA

Living In: Greensburg, Indiana, USA

Reviewed: Sep. 23, 2011

When I first used this recipe, I danced around my kitchen. This was the first time I made a lasagna that was awesome! Like so many others, I doubled the sauce and cheese mixture. I have made this recipe too many times to count. I've also added spinach a time or two. I've shared this with a co-worker who's just learning to cook. I can hardly wait to hear about her experience. Hands down, this is the easiest recipe and it's tasty!

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Reviewer:

MsLawson

Reviewed: Sep. 5, 2011

Need twice as much pasta sauce. Only made 3 layers.

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Reviewer:

denali60

Reviewed: Jun. 18, 2011

Excellent!

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Reviewer:

Cheryl

Reviewed: Jun. 15, 2011

I'll give this a 5-star rating, since it was so tasty that I wanted to eat it all in one sitting (it lasted me for three dinners). It might not be the most authentic, complex lasagna around, but the easiness of the recipe, and the yummy results, warrant a high rating from me. I made it almost exactly as written. For the sausage, I used 1 lb. of bulk mild Italian sausage, instead of buying links and removing their casings. For the ricotta, I could only find 15 oz. containers, just a little bit short of the required "1 pint". Even so, I would have thought 1 pint would be kind of skimpy on the ricotta - fine by me, since I think many lasagnas have too much ricotta for my taste. And I've never seen a 16-ounce jar of spaghetti sauce, so I measured it out from a 24 oz. jar. I think what made this lasagna especially good in my eyes was the generous amount of sausage used. Also, I just used a generic spaghetti sauce and it was still great - how much better would it be if I used a high-quality sauce? In a nutshell, I highly recommend this, and think I might make it again one of these days.

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Reviewer:

SPOOTY

Cooking Level: Intermediate

Reviewed: Feb. 4, 2011

YUMMY! I used more sauce and cheese in my recipe. I used fresh garlic also.

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Reviewer:

Karol

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Jan. 1, 2011

This was absolutely foolproof! made it for New Years Eve and the only addition I made was a half pound of ground pork(to give more flavor to the sausage!)It was even better after it had "sat" a few hours and became more "solid". Guests raved about it, and made many to-go requests!!!!!

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Reviewer:

James

Cooking Level: Beginning

Home Town: Davie, Florida, USA

Reviewed: Nov. 8, 2010

This turned out great! We're not meat lovers, so I only used 1/2 lb of Turkey Italian sausage, and added 4 garlic cloves and a small onion while browning. I used a jar and a 1/2 of sauce total, adding one jar to the sausage mixture. I coated the bottom and the final top layer with the remaining sauce. I slightly overlapped the lasagna noodles, using 4 per layer - 16 total. I used regular lasagna noodles! I like a 6-Cheese Italian blend, instead of plain mozzarella. And broiled on high for the last 5 minutes. My husband said it tasted like restaurant quality! Tons of flavor.

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