Reviewed: Nov. 20, 2009

Delicious! We will definitely be making this again.

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Ben & Eva

Cooking Level: Beginning

Home Town: Albuquerque, New Mexico, USA

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Reviewed: Apr. 14, 2009

We loved this! I just cut my meatballs into quarters & I actually used almost twice as many(I was trying to use up a huge bag of meatballs in the freezer). Fun twist on lasagna. I'll definately make this again!

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lisa

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

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Reviewed: Feb. 12, 2009

I picked this as the first dish I've EVER made by "myself." I can proudly say it went GREAT! I left out the onions because...well, I don't like them. Also, after some research I decided to add 8 oz of cream cheese to the ricotta and egg. All I can say is I can't WAIT to make this again...

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SteveO71

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Reviewed: Feb. 2, 2009

The big chunks of meatballs really make this lasagna stand out. My family loved it and it's definitely my new favorite lasagna recipe.

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doriyoung

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Reviewed: Jan. 23, 2009

Very good. I roughly chopped the meatballs so there were chunky pieces.

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podgybelle

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Reviewed: Jan. 18, 2009

Lasagna was okay,poor flavor. I will not make again, I have made the "Worlds Best Lasagna" recipe from this site and although more work it is by far better tasting.

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NIKKYD20

Cooking Level: Expert

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Reviewed: Jan. 12, 2009

I made a half recipe tonight and turned out pretty yummy. I have to agree with a couple reviewers that it isn't very saucy. If you like more sauce to your lasagna then you may need to increase the tomato sauce, diced tomatoes, and water. I thought the meatballs added a great flavor to the lasagna and is very convenient if you have them on hand. We'll probably make this again.

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MommyofRedHeads

Cooking Level: Expert

Home Town: Glendale, Arizona, USA

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Reviewed: Nov. 29, 2008

I thought this recipe was great, much tastier than just using ground beef. I made my own meatballs (using ground turkey) so that added on a good hour to the recipe. I also used the no boil lasagna noodles which made it a little easier than having to cook the noodles first. Otherwise I followed the recipe and it turned out great!

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YankeesJets

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Reviewed: Nov. 29, 2008

Yum! Even my husband, who doesn't like "tomato chunks," gobbled this up. The meatballs added tons of extra flavor; I will never go back to plain old hamburger again. To save time, I used 30 small pre-packaged meatballs, defrosted them in the microwave, and mashed them with a potato masher. No-boil noodles were also a huge time saver. For the tomato sauce, I added mushrooms and red pepper flakes and used Italian flavored diced tomatoes. I only had enough of the ricotta cheese and egg mixture for one layer of it, so next time I will double it in order to have two layers. It worked well to make two 8x8 pans instead of one large one.

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senoramandi

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Reviewed: Oct. 29, 2008

This is a great recipe! I was running low on canned tomatoes so used 1 can of diced, 1 can of sauce, 1 can of paste and then add a jar of my favorite spaghetti sauce. I pretty much followed the recipe as written but I used no bake lasagna just for the ease of it. I also baked this in 2 8x8 pans so I could freeze one. This is soooooo yummy! Will for sure make again and again.

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LAURIE

Cooking Level: Expert

Living In: Little Rock, Arkansas, USA

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Reviewed: Sep. 5, 2008

My family loved this one!!! I used extra wide lasagne noodles so I only needed 6 or I really had enough of everything to make 3 layers if only for more ricotta/egg mixture.

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mforsyth

Cooking Level: Intermediate

Living In: Oswego, Illinois, USA

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Reviewed: Aug. 7, 2008

This is our new favorite lasagna recipe. I made a double batch and put one in the freezer for later. It calls for a lot of meatballs I am going to use half of what it calls for next time. I actually ended up doubling the sauce recipe because the meat made it so thick. I also like to put in my lasagna noodles dry with extra sauce and you can get out of cooking your noodles first. I added some oregano and an extra egg to the ricotta cheese to help it spread easier. I do agree with other reviewers that the meatballs add something extra to the lasagna.

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Michelle

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Reviewed: Jul. 11, 2008

Delicious! Easy to make and served plenty of people!

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Andrew

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Reviewed: Jun. 9, 2008

Very good recipe! Used a food proccessor to crumble the meatballs. Used cottage cheese instead of ricotta. Also mixed egg and All cheeses together and plopped by the spoon full instead of layering them separately and it came out great!

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annhardt

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Reviewed: Mar. 20, 2008

I made this wonderful lasagna for a family get-together and it was delicious. My brother-in-law raved about it and pronounced it better than any restaurantlasagna he'd ever had. I've been making lasagna for years but I'd never tried adding meatballs (I used store-bought Italian style). What a wonderful additon! Also, in my own lasagna I usually use my favorite jar of spaghetti sauce, but the recipe sauce is so easy and so good that I'll be making this lasagna from now on. Thank you Addella!

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Mississippi

Cooking Level: Intermediate

Home Town: Menomonie, Wisconsin, USA

Living In: Mission Hills, California, USA

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Reviewed: Dec. 12, 2007

Had this for company and everyone agreed that this was a well-balanced lasagna. Not too heavy, not too light...just right. I'll go a little less on the onion next time as I do not care for that much onion but it was still fresh and yummy tasting, nevertheless!

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Kath

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Reviewed: Jul. 9, 2007

This was great! The meatballs really did give it a different flavor that was wonderful. The only thing that was disappointing was the leftovers, they were a bit dry. But I have yet to find a lasagna that isn't dry the next day. But as a first day dish, wonderful.

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