Reviewed: Aug. 9, 2009

We did not care for the breakfast sausage or the cottage cheese in this recipe; was quick and easy but also taste like a quick and easy recipe; will stick to my time consuming recipe.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Apr. 27, 2009

My family loves this recipe. I normally double it and freeze the second batch for a quick dinner later. DH doesn't care for all that sausage, so I normally substitute half ground beef and half sausage cooked together.

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Sara

Cooking Level: Expert

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Reviewed: Mar. 10, 2009

I was always "afraid" to make lasagna, but this recipe is amazing. It's simple and you may easily change the ingredients to your liking. My husband and I loved this!

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Yumyum

Cooking Level: Intermediate

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Reviewed: Mar. 9, 2009

You can't beat this for ease! I have been making it for years, but always use low fat ricotta in place of the cottage cheese.

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KMD

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Reviewed: Dec. 16, 2008

I've been making this for 4 years after I found this recipe on Allrecipes. Everyone enjoys it and it is soooooooooooo easy! No alterations needed. Just keep in mind it won't be ready till about 1.5 hours after you put it in the oven. Plan ahead.

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REDKITCHEN2002

Cooking Level: Intermediate

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Reviewed: Nov. 24, 2008

I made a few changes and it turned out great. I sauted one small chopped onion and used ground beef instead of sausage. I think next time I'll use sausage and beef. I added diced fire roasted tomatoes, and substituted shredded Italian mixed cheese for the mozzarella and parmesan cheese. I also substituted ricotta for the cottage cheese. It was yummy. I didn't use the boiling water, but took a tip from another to wet the dry noodles completely with water and made sure they were completely covered with sauce and cheese. Worked like a dream. It's fun to personalize!

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Jeannie

Cooking Level: Expert

Home Town: Russellville, Arkansas, USA

Living In: Nashville, Tennessee, USA

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Reviewed: May 14, 2008

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"!

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Lizzard4Christ

Cooking Level: Expert

Home Town: Somerset, Pennsylvania, USA

Living In: Huntington, West Virginia, USA

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Reviewed: Oct. 16, 2007

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!

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Cindy

Home Town: Hebron, Ohio, USA

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Reviewed: Aug. 30, 2007

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!

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Lo Woodburn

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Ponte Vedra Beach, Florida, USA

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Reviewed: Aug. 23, 2007

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.

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Darla

Cooking Level: Expert

Home Town: Orangeville, Illinois, USA

Living In: Durand, Illinois, USA

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Reviewed: Nov. 3, 2006

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.

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KaraAnn

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Denton, Texas, USA

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Reviewed: Sep. 11, 2006

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!! :)

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maryjane27

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Reviewed: Jan. 11, 2006

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!

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annie

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Dec. 31, 2005

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

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tina

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Reviewed: Dec. 28, 2005

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.

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Chocolate Moose

Cooking Level: Intermediate

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Reviewed: Jul. 6, 2005

My family loved it. It makes great leftovers.

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Faith

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Reviewed: Mar. 16, 2005

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.

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MOMINSCHOOL

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Reviewed: Mar. 13, 2005

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.

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DITTOBEAN

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Reviewed: Feb. 28, 2005

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.

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JJBURKE81

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Reviewed: Oct. 13, 2004

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!

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BROOKLYN1416

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