Mainly I want to review the cream cheese mixture because that's what I was going for when I chose this recipe. I had never used cream cheese in lasagna but I'm a total cream cheese nut and didn't want to put in the effort to make the more traditional bechamel sauce. The cream cheese tasted alright, although it made the lasagna seem less "Italian" tasting than using bechamel or ricotta. My main problem with it is that cream cheese gets very liquidy when it melts and it was just too wet in the end. I used the no-cook noodles so they should have soaked up a lot of that liquid but there was still too much for me. Als far as the rest of the recipe goes, 1/2 pound of sausage is definitely not enough for a 9x13 pan of lasagna, IMHO, so I doubled the sausage and it seemed odd to put the meat layer on the bottom, without any noodles under it to hold it together when you cut it up and serve it, so I didn't follow that part. I layered it in my usual fashion. All in all it's not a bad recipe abut I don't think I will do the cream cheese again.
Was this review helpful?
1 user found this review helpful
Mainly I want to review the cream cheese mixture because that's what I was going for when I...