Reviewed: May 16, 2011

I made this last night But added 2 extra cheeses It was Amazing there is no more left family and friends enjoyed it and loved it I also Cooked My Noodles Al Dente so It wouldnt have to cook that long and I put 2 tablespoons of Basil Pesto in the Ricotta Cheese and I used preggo Sauce n added 2 tablespoons of brown sugar to it. And I didn't reheat the meat sauce when i added the spagetti sauce because it cooks again while in the oven and i put a long alumium pan of water in the oven while the lasagna cooked at the top so it wouldnt be a mess and it was so moist meaty and chessy we Loved it will be making this dish again

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18 users found this review helpful

Reviewer:

Yvette

Cooking Level: Intermediate

Living In: North Miami, Florida, USA

Reviewed: Apr. 22, 2011

i used a pound of ground beef, and a pound and a half of sausage from the meat counter at the store.... 2 jars of sauce.... and i cooked the noodles a bit before i made the dish..... it was AMAZING! smells great throughout the house and tasted even better... i didn't use the fresh parsley like it said, but I used dried oregano and it worked just as well......definatly will make this again!

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25 users found this review helpful

Reviewer:

teramarie520

Reviewed: Apr. 29, 2011

I used ground turkey instead of beef and it was excellent!!

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8 users found this review helpful

Reviewer:

Courtney

Reviewed: Aug. 7, 2011

Excellent! Lasagna doesn't get much better than this. Major compliments and 'licked clean plates' at the end of the evening meal. Definitely a keeper for my recipe box. WTG!

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5 users found this review helpful

Reviewer:

NitroBurns

Cooking Level: Professional

Home Town: Wasilla, Alaska, USA

Reviewed: Aug. 10, 2011

Me & my daughters loved this recipe. It was simple enough for us to make it together as a family and the reward for our very little effort was a delicious lasagna. We look forward to having this again.

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4 users found this review helpful

Reviewer:

Ms. Quiesh

Reviewed: May 27, 2011

bout to try it

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4 users found this review helpful

Reviewer:

bittersweet_memoires

Cooking Level: Beginning

Home Town: Austin, Texas, USA

Reviewed: Apr. 4, 2012

Quick and easy!

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2 users found this review helpful

Reviewer:

CooKen4U

Reviewed: Oct. 23, 2011

quick and easy,

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4 users found this review helpful

Reviewer:

Beckye

Cooking Level: Intermediate

Home Town: Cushing, Oklahoma, USA

Living In: Iola, Kansas, USA

Reviewed: Jan. 16, 2012

I used a roasted garlic pasta sauce. I cooked about 1/2 c finely chopped onion, 1 crushed garlic clove, and some Italian herbs to the meat sauce. Somehow, I layered wrong and found myself having only 1/3 of the cheese mixture to cover the lasagna noodles. Sp, I grated more mozzarella to be sure the lasagna noodles were well covered and also added a good bit of Asiago cheese. Grated Romano Pecorino (we prefer to Parmesan Reggiano) on top. Loved it.

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3 users found this review helpful

Reviewer:

Calla47

Reviewed: Sep. 21, 2011

I've made this recipe twice now. The first time I followed the recipe exactly, and as many people have commented, the result was dry. The second time I made the following changes and it came out perfect: -- Partially Pre-cook the lasagna noodles. (dip in boiling water for 1 minute) -- Double the sauce, and only add a half of a jar of water. -- Have some extra cheese for topping the lasagna before putting it in the oven. Make sure the entire top is covered with cheese or else the noodles will be very dry. -- Add dried oregano to the Ricotta cheese mixture.

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8 users found this review helpful