I made this lasagna for a Ladies Meeting at church. Everyone wanted the recipe and I was happy to share it. It earned me the nickname "Lasagna Liz"!

The beauty of this recipe is that Missy gave us a base to work off of. The first time I made it, I followed it to a "T". The second time I used beef ravioli, the leftover sauce with meat from the first effort and provolone cheese instead of mozzarella. My next effort will be a mixture of leftover raviolis from the first meals, new sauce and cheese will be chef's choice. We were very impressed with both times we have had it and am already looking forward to the next meal. Thanks, Missy!

This is a very good recipe. I used a sausage pasta sauce so in addition to the sausage already in the lasagna it was a little overwhelming, but very good nonetheless. I also added some ground red pepper to the pasta sauce to give it a little kick, which I hughly suggest. Enjoy!

I used hamburger instead of sausage and added lots of spices cuz we like it spicy. I used no boil noodles and omitted the water. It was good but my husband said it needed more sauce. Will make again and use more sauce, regular lasagna noodles and add water to the sauce instead of pouring around the edges.

This lasagna was delicious and easy! I did make a few minor changes though. First, I used ground beef instead of breakfast sausage, because that's what I had. I used an 8 oz package of oven ready lasagna noodles and omitted the water from the recipe. I made extra cottage cheese/sour cream mixture and added extra parsley. I will make it like this every time, it was so good (and I've never been a big fan of lasagna)! Thanks for the recipe.

THIS recipe is always a hit whenever I make it. I usually use spicy pork sausage to give it some kick. I use lowfat cottage cheese and lowfat sour cream sometimes to cut down on the fat. you can't even tell the difference. I've made this plenty of times and will continue to make it!! :)

Good and easy recipe. I added the water to the sauce after it was warmed up instead of pouring it around the edges - it cooked the noodles and didn't pool on the top. Spicy Italian sausage added more flavor. I will definately save this recipe!

needs a few changes but the basis for recipe is great! add garlic and oregano and basil and salt to taste to sauce I use lean hambuger and crumbled Italian suasage Wonderful! also be sure to use raw noodles and cook a little longer let set at least 25 min to absorb moisture Ialso use an extra can of tomato sauce to stretch the sauce

Boy, did this ever sound like something I needed to make after a day at work!! I was waaaaay to tired and had just happened to buy a package of no cook lasagna. I thought it was just ok. I undercooked it initially, and needless to say, that was bad, but even after cooking it longer, I found the spices to be lacking.( I actually pulled up some of the layers and added fresh minced garlic and basil. I too used a sweet italian sausage and a ground beef mixture as the meat layer, which next time I will season when cooking as I usually do. I also reduced the amount of water as previously suggested and the consistency was fine.

My family loved it. It makes great leftovers.

This didn't turn out very well for me. I used Italian sausage as suggested in another review, but the taste was still pretty bland. Also, I had to cook it for about 45 minutes longer and move it up to 400.

Very good recipe. Needs some modification, though. Leave out the water. Add extra sauce, plenty more. And I used Bertolli's sauce with sausage flavor.

I really liked this recipe. It was super easy to put together and tasted great! I left out the water altogether (by accident....i forgot it! lol) and it turned out just as good for me without it. I'll continue to use this recipe in the future when i make lasagna.

This was a great recipe. The only reason I did not give this recipe 5 stars, is I think there was too much water. When I pulled it out of the oven, I literally had a mini lake on top of the lasagna. I had to soak it all up! But, other than decreasing the amount of water added, I loved this! Thanks!

Excellent Sunday afternoon bake-Sunday evening (and several lunches afterwards) enjoy recipe. Easy to make, delicious to enjoy. Substitute one pound medium italian sausage instead of the brown-and-serve, and you will not be disappointed.

This was a great recipe for easy lasagna. Being a vegetarian I omitted the meat and used a 24 oz. tub of small curd cottage cheese ~ instead of the 16 oz called for. I also used a little more mozzarella cheese and two regular sized jars of pasta sauce. I really like this recipe and will probably tweak it just a bit and make it again for sure. My husband thought three and 1/2 stars but I think four and 1/2. I have a feeling this will be even better reheated. Thanks!

This is a great recipe. I am only 15 years old and it was very easy for me to prepare and everyone loved it.

After slaving (and hating) making traditional lasagne for years, I finally don't mind making it!Use a good quality italian sausage and it turns out even better. Also low-fat/fat-free sour cream and cheeses works fine.