Reviewed: Sep. 20, 2008

i had to be creative with this recipe as i did not have averything on had and i wanted it to be faster. so i used a fair amount of italian seasonings rather than buying them all seperately. and it really was amazing.... it really is foolproof

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Amanda

Cooking Level: Intermediate

Home Town: Williamsburg, Virginia, USA

Living In: Yorktown, Virginia, USA

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Reviewed: Sep. 17, 2008

great lasagna we really loved it. like others I found out that it could have used more sauce. definitly a make again recipie.

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Mislis66

Cooking Level: Intermediate

Home Town: Oakville, Ontario, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Sep. 2, 2008

This was my first lasagna and I was so pleased with the result! I used regular lasagna noodles (low carb actually), extra cheese, and a combination of mild and hot italian sausage. It was so good, and the leftovers were great for the few days after. I will definitely make this again.

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PrncssLee

Cooking Level: Intermediate

Home Town: South Milwaukee, Wisconsin, USA

Living In: Watertown, Wisconsin, USA

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Reviewed: Aug. 31, 2008

Very good and pretty simple to make. I didn't have enough sauce, so some of the noodles weren't done. Next time I'll try using a large jar of spaghetti sauce.

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Amy

Cooking Level: Intermediate

Home Town: Round Rock, Texas, USA

Living In: Mansfield, Texas, USA

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Reviewed: Jul. 9, 2008

I had high hopes for the lasagna... I think that the problem was the sausage was way to overpowering. It was good right out of the oven but later we didn't care for the reheats. Next time I will try a different sauce (I used Ragu marinara) and maybe a different sausage. I used boiled noodles and they were great. The lasagna didn't taste how I had expected.

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cheerevansj

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Reviewed: Jul. 5, 2008

Really great and really easy...My friends inhaled this dish!

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J-Money

Cooking Level: Intermediate

Home Town: Helotes, Texas, USA

Living In: San Marcos, Texas, USA

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Reviewed: Jul. 3, 2008

I really wanted to like this recipe because it uses no boil noodles and I'm all for saving time. However, I just didn't like it. I put plenty of sauce in but in the end, the noodles are just not the same as if you boil them. They are almost chewy and not the right texture. Also, I did not think there was nearly enough Ricotta using 1 pint. Oh well....back to my old standby recipe.

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CookingFool

Cooking Level: Intermediate

Home Town: Bay Shore, New York, USA

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Reviewed: Jul. 3, 2008

Family said it was their favorite lasagna. I also doubled the sauce. Thanks for sharing :-)

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LYNBORDEN

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Reviewed: Jul. 1, 2008

This is the same way I make my lasagna. I love this recipe. Also, for the people who are saying to "do the math" for the noodles and layers, it is a matter of taste how many noodles you use or how high you stack it. If your family eats a lot of food then stack it higher. I do not use more than 3 layers (including the bottom) because it is just too much food for us! Thank you for the great recipe.

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julie

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 29, 2008

Made this last night for night.......GREAT flavor but the noodles were too chewy!!! I will make it again but I will cook the noodle first.

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paticake

Cooking Level: Expert

Living In: Santa Rosa, California, USA

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Reviewed: Jun. 26, 2008

Found this recipe easy and convenient for a busy day. I used fresh noodles as I find no boil hit and miss. A little more expensive but guaranteed to cook. Taking other suggestions, I added a layer of spinach. My wife is a lasagna connoisseur and she was quite surprised when I told her it was canned sauce, as I usually make my own from scratch which can be very time consuming. I'll definitely make this again.

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COVERDALE

Cooking Level: Expert

Living In: Kingston, Ontario, Canada

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Reviewed: Jun. 25, 2008

I made this for dinner tonight and it was wonderful! I omitted the meat and just made a cheese lasagna & it turned out great. My husband and I loved it! Like others had suggested, I used 2 jars of tomato sauce and it was JUST enough. This lasagna turned out so much better than the last recipe I tried. It's very easy, and we loved it because it wasn't sloppy. The layers stayed together when we served it. A+

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Becky H.

Cooking Level: Intermediate

Home Town: Maplewood, Minnesota, USA

Living In: Burnsville, Minnesota, USA

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Reviewed: Jun. 25, 2008

This was simple and very good. A suggestion for "empty-nesters": It's just my hubby and I, so when I make lasagne, I use 4 9 x 5 foil loaf pans. I put some sauce on the bottom, 1 no-boil noodle, and continue layering, using 3 noodles per loaf pan. Bake one, and freeze the rest. When you want to fix on of the frozen ones, put in in the fridge the night before. And for those who had trouble with the no-boil noodles, if you let them soak for a few minutes in hot water it will solve the problem. Still a lot simpler and faster than boiling.

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JanHomeCookin

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Reviewed: Jun. 23, 2008

I've had better lasagna - but it is very easy. I also found that if you buy the "no boil" noodles, you have to overlap 4 per layer. I used twice as much sauce and twice as much mozerella cheese. Next time, I will put the broiler on for a bit as the cheese was not very brown.

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Hedder

Cooking Level: Intermediate

Home Town: Hollywood, Florida, USA

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Reviewed: Jun. 23, 2008

I used Bob Evans brand that comes in a bulk 1 pound roll for the Italian sausage and it was really good. I used the “cheapo” Hunts Brand Four Cheese spaghetti sauce too. I also omitted the thyme because my family doesn’t care for that spice. My stepfather said it was the best Lasagna he ever had and he comes from an Italian family and his mom was a great cook, so I took that as quite a compliment. I will make this again and again!

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Boona

Cooking Level: Expert

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Reviewed: Jun. 23, 2008

Italian sausage is italian sausage. You can find this in the meat section of your supermarket (uncooked) or at a butcher. I left it out of this recipe when I made it because I am just not into sausage. It was still good - especially if you are short on time like during the week, after work. We also used whole wheat lasagna noodles. BTW - lasagna and italian sausage are italian, not american. I would make this again.

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LISSB3279

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Reviewed: Jun. 23, 2008

Hi Karen1203....here's what the cooks thesaurus ( http://www.foodsubs.com/ ) says about Italian sausages. "This is a pork sausage that's often added to pasta sauces. Varieties include sweet Italian sausage = mild Italian sausage, which is flavored with garlic and fennel seed, and hot Italian sausage, which also has a shake or two of crushed chile peppers. It's sold either as links or in bulk. Cook thoroughly before serving." I'm from Canada too and it's available in just about any grocery store.My favorite Italian sausage is the mild,the fennel tastes great in it.I'll try your suggestion on the bechamel sauce,sounds like a good idea.

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WHATAYAWANT

Cooking Level: Beginning

Living In: Calgary, Alberta, Canada

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Reviewed: Jun. 23, 2008

Thanks for the feedback on the Italian sausage - I have now tested out this recipe and although very different to Lasagne that I am accustomed to it was excllent and a really nice change - I will certainly use this one again.

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Karen1203

Cooking Level: Expert

Living In: Cambridge, Ontario, Canada

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Reviewed: Jun. 23, 2008

This is a good recipe. I agree with the other person who said use more sauce then you would if you boiled the noodles. Cover for almost the entire time. Or you end up with crunchy noodles.. I like this because who wants to go through the hassle of boiling noodles and heating up the kitchen!(especially in the summer!!!)

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quicksand

Cooking Level: Professional

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Reviewed: Jun. 23, 2008

I have been making Lazagna this way for 25 years using reg. Lazagna noodles. The recipe I have calls for Cottage Cheese instead of the ricotta cheese, it taste pretty good and so easy! As the other person says you need to cover the noodles with sauce or they will be hard. You can add mushrooms, pepperoni or just have fun with this. what do you like in your Lazagne?

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