Reviewed: Jun. 23, 2008

Like one of the other reviewers, I used 4 noodles per layer as a norm; and did so here. Typically, I make meatless Lasagna (I sub Portabellas, Eggplants, or Asparagus), however, did grind a Pork Shoulder with herbs and Spices to make an Italian Sausage... it was good. I did, however, sub a Putanesca for the Spaghetti Sauce in a jar. I like things fresh, and want to know where they came from. This was my 1st time using "no boil noodles", a lot less work; not bad. Just a suggestion for other readers, try experimenting with White Pepper. In Italian Cooking, depending on the region, Red Pepper has a place to add zest and zip. Try White Pepper, and notice the Charismatic Charm brought on by the new sensations of where you experience the notes. Laizze Les Bon Temps Rouler!

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Podna

Cooking Level: Professional

Home Town: New Orleans, Louisiana, USA

Living In: Dallas, Texas, USA

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Reviewed: Jun. 23, 2008

A rare event was having all the ingredients on hand including the ricotta which hubby mistakenly purchased instead of the "cottage cheese" which was on his grocery list. Lucky us! Then, something to feed 3 starving kids after an afternoon of swimming lessons and pool cavorting, this was an answer to a prayer. Enough leftover for a nice serving for Hubby's lunch the next day. Fast, easy, and delicious. Can't ask for more. Many thanks!!

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SouthernGma

Cooking Level: Intermediate

Living In: Spotsylvania, Virginia, USA

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Reviewed: Jun. 23, 2008

A good basic lasagna recipe but, as other readers suggested, it could stand some more sauce. Also, I find it is better to use fresh lasagna (available in the dairy counter) rather than dry. They cook more quickly and do not soak up as much sauce. Better tasting too.

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EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Jun. 23, 2008

Good basic lasagna recipe. Definitely use more sauce than suggested - I usually use at least 2 jars. A hint when using no-boil noodles to keep them from being crunchy or gummy: coat the bottom of the pan with sauce BEFORE you lay the noodles in the pan. I also mix the sausage (or beef or turkey) in with the sauce and always place the sauce on the noodle layer. It's the sauce that gets absorbed by the noodles and cooks them (hence why you need plenty of sauce).

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Irishembi

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Jun. 23, 2008

Ok, you won't want to believe this..i didn't either until I tried it myself. Use any of your fav lasagna noodles. They do NOT have to be labeled no-boil. I use any i want and you don't have to use xtra sauce -- they'll be cooked. Try it!!

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dawn

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Reviewed: Jan. 30, 2008

My family loved the foolproof lasagna. The only thing I had trouble with was my noodles didn't get done so I had to put it back in the oven for about 20 minutes more, but it was tasted great!

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lisa

Cooking Level: Intermediate

Living In: Kannapolis, North Carolina, USA

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Reviewed: Jan. 19, 2008

Spices were too funky - hubby didn't like it at all. Noodles just wouldn't cook even though I used plenty of sauce.

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Patti

Cooking Level: Beginning

Living In: Litchfield, New Hampshire, USA

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Reviewed: Jan. 4, 2008

My family loved it! Again added a little something to it! Cooked the noodles first just because I've had no luck with the no boil type. Also I added about 4 cloves of minced garlic to the meat as it browned for flavor. I added 1 box of thawed frozed spinach squeezed dry on top of one layer of ricotta (just to sneak in vitamins). I ended up using a bottle and a half of marinara sauce and extra mozzarrella. All in all very yummy and easy. Made enough for many left overs!

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SARAHMULLINS

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Fayetteville, North Carolina, USA

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Reviewed: Dec. 12, 2007

I made a few changes...I cooked the italian sausage with a chopped onion and about 2 garlic cloves. I also used about twice as much sauce as the recipe called for. I also added 2 layers of mushrooms for my own personal taste. It tasted great, perfect amount of cheese and sauce. The reason I rate this is a 4 is because the "no-boil" noodles didn't taste quite the same as boiled noodles. The cooked fine but the texture was a little gummy. Next time I'll boil regular noodles and it will deserve a 5!

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srmcin

Cooking Level: Beginning

Living In: Houston, Texas, USA

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Reviewed: Oct. 15, 2007

Great lasagna recipe. I made a double batch - froze one and cooked the other. Not runny like most frozen lasagnas from the store.

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Jamie A.

Living In: Firestone, Colorado, USA

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Reviewed: Apr. 9, 2007

Just like the title states, this lasagna is fabulous and foolproof! I added more cheese, more sauce, and made a layer of fresh spinach in the center. I didn't have any problems with the no-boil noodles... they were perfect! I baked mine a bit longer (45 minutes with foil, 15 without).

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Feb. 18, 2007

I really liked this recipe, and so did the rest of the family. I used ground beef instead of saugage and I put extra mozzarella cheese in it, extra sauce, plus I cooked my noodles before hand. All in all really easy and tasted great!

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SHORTYKR73

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Reviewed: Feb. 7, 2007

A really easy lasagna recipe. I love not having to cook the noodles before hand. I used ground beef and mixed it in with the sauce, added some parmesan cheese, and ended up baking it for one hour and 10 minutes. Yum!!

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Bethany

Cooking Level: Expert

Living In: Springfield, Minnesota, USA

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Reviewed: Dec. 5, 2006

this was a great find, i loved it! It did require more sauce than specified but, other than that i would give this recipe to others to try.

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mekiyah

Home Town: Fair Oaks, California, USA

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Reviewed: Sep. 14, 2006

Good, basic lasagna recipe. Will take the time to make regular noodles next time though - no boil noodles tasted gummy. Definately add extra sauce as others suggested.

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deeny

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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Reviewed: Nov. 22, 2005

The directions do not call for enough sauce. You will need to add more. I can't tell you how much more because that is based on personal preference. Overall the recipe came out tasting alright.

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AMBIEPANTS

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Reviewed: Mar. 5, 2005

This is great. I ended up using just about 2 jars of sauce. It needs alot of liquid or it is a dry mess. Not cooking the noodles first is a great timesaver. I also used ground beef instead of sausage, but I added a tablespoon of brown sugar to the meat when cooking it to give it a unique flavor. Good stuff.

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Mrs. K

Cooking Level: Expert

Home Town: Beaverton, Oregon, USA

Living In: Henderson, Nevada, USA

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Reviewed: Mar. 15, 2004

Good lasagna - I made it for guests last night to rave reviews. The only changes I made were to add more sauce, as reviewers suggested, and I used hamburger meat instead of sausage. I WILL make this again.

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WIFEOFJOHN

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Reviewed: Mar. 20, 2003

I really liked this recipe. I thought it was pretty easy, and it's my first lasagna. I used more sauce, like the other reviewers suggested, and covered the noodles completely, and it came out great! Thanks for submitting it!

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SCRAPGIRL

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Reviewed: Feb. 10, 2003

lasagna was okay-it needs more cheese or sauce. If you don't boil the noodles recipe needs to cook longer!

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Pamela

Home Town: Hinckley, Illinois, USA

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Fabulous Foolproof Lasagna

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