Reviewed: May 23, 2012

I made this last night and the prep time was closer to 45 minutes to an hour. I cut the Italian sausage in about one half inch square pieces and it seemed a little too big but okay. My husband loved it but it was a little too rich and cheesy for me. Overall it was good but I won't be making it again.

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Reviewer:

alishabryan

Reviewed: May 16, 2012

I made this lasagna last night, but did half the recipe. Both my husband and I felt it was too thick/rick for lasagna...maybe doing half cream cheese and half ricotta would work better for our tastes. We both picked it apart to scrape off a bit of cream cheese, and then ate it. I added extra seasoning too, as others recommended. Might just try adding some cream cheese to another lasagna recipe.

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Reviewer:

ROHANA81

Reviewed: Mar. 16, 2012

Very tasty! I also make a homemade spag sauce from this site to make it a bit healthier.

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VREEVE

Reviewed: Mar. 5, 2012

I used Hamburger meat instead of sausage and it turned out great!

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Reviewer:

vstamant

Reviewed: Jan. 14, 2012

Amazing!! Will definately be making this again!!

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Reviewer:

BJREEVE

Cooking Level: Intermediate

Home Town: Lantzville, British Columbia, Canada

Living In: Nanaimo, British Columbia, Canada

Reviewed: Jan. 4, 2012

I added spinach I'd chopped into the cheese layer. It spread easily with the extra ingredient.

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Reviewer:

palmtrees

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Appleton, Wisconsin, USA

Reviewed: Dec. 4, 2011

Great recipe for those of us who like our lasagna to stay together! A couple of changes I made... used 1lb of mild Italian sausage (instead of just 1/2 lb), 2 1/2 cups of Italian blend cheese (instead of mozzarella), used 1/3 less fat Philadelphia cream cheese and skim milk, no boil noodles, for the sauce I used Classico Traditional Sweet Basil. It cooked for 45 minutes in oven. Everyone loved it... husbands new "favorite" meal.

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Reviewer:

Kelly0403

Reviewed: Nov. 8, 2011

This recipe is really yummy! I did use 1lb of italian bulk hot sausage, added chopped mushrooms, left out the peppers, and left out the extra water. I was really skeptical of using the cream cheese but it was soooo delicious. Next time I make this I think that I am going to use 1 1/2lbs of italian bulk hot sausage, and use a little more spaghetti sauce .. I barely had enough to cover the top ... I think that using the 2 blocks of cream cheese was perfect - so creamy! This is a recipe that you can easily change to meet your needs (like extra cheese, mushrooms, etc) I will be adding this to my recipe box for sure!

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Reviewer:

mRS.L

Cooking Level: Intermediate

Living In: Salinas, California, USA

Reviewed: Nov. 4, 2011

I used lean hamburger (93/7) and used only 1 package of low fat cream cheese. Used a slightly larger jar of spaghetti sauce so no water was needed. Added more Italian spices & crushed red pepper....EXCELLENT

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Reviewer:

Darla

Cooking Level: Expert

Home Town: Orangeville, Illinois, USA

Living In: Durand, Illinois, USA

Reviewed: Nov. 2, 2011

My fiance and i made this together for dinner last night. Our 2 girls(12&13) loved it!!when we were putting all the ingredients together i was a lil scared it wasn't going to be good but it was awesome. I only used 1 8oz of cream cheese cause that's all we had and it was good! We had French bread w it. Yummy ;) we will def make it again!

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