Reviewed: Mar. 15, 2013

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.

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Reviewer:

TSEE

Cooking Level: Expert

Home Town: Middlebury, Vermont, USA

Living In: Mansfield, New Jersey, USA

Reviewed: Nov. 23, 2012

great recipe!! I have to make a double pan of it everytime. thank You Philadelphia cream cheese, i'm looking forward to trying more of your recipes

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Reviewer:

darnell75

Cooking Level: Expert

Reviewed: Nov. 14, 2012

I followed the recipe exactly but found that it really needed more sauce. It seemed a bit bland. Perhaps it would be better with more sauce. We did like the sausage instead of hamburger I usually put in my lasagna.

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Reviewer:

HOWEWASS

Home Town: Neenah, Wisconsin, USA

Living In: Broomfield, Colorado, USA

Reviewed: Oct. 1, 2012

This recipe is perfect. Absolutely delicious. Only change I made was I use a food processor for the onion and peppers so my kids don't notice it and try to pick it out. I have made this for large groups (doubled recipe) and has been a hit. I personally find this to be the best lasagna recipe I have made!

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Reviewer:

Erica

Cooking Level: Intermediate

Home Town: Sun Prairie, Wisconsin, USA

Living In: Las Vegas, Nevada, USA

Reviewed: Sep. 27, 2012

I've made this several times now, following the recipe exactly and then making changes based on what I had in my kitchen. It's always good. I like to use 1/2 cream cheese and 1/2 Neufchatel cheese to reduce the fat a bit, and it still tastes amazing. I brought it to a friends house and she demanded the recipe

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Reviewer:

jamenstrong

Cooking Level: Intermediate

Home Town: Pittsfield, Massachusetts, USA

Reviewed: May 28, 2012

our new favorite lasanga recipe!! Very flavorful, everyone loved it.

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Reviewer:

Dawnett

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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