Reviewed: Nov. 24, 2009

easy could use something ...very easy

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 16, 2009

VARIATION ALERT! My gallbladder and I prefer ground turkey to sausage. I browned it w/onions, garlic, garlic powder, s/p. Then added ONE jar of sauce + 1 c. beef broth (to simmer). Meanwhile, in a separate bowl, I mixed a 15oz tub of ricotta, 1 1/2 c. of mozz, 1/2 c. parmesan, plus parsley, oregano, basil, and one egg. Starting with whole wheat lasagna noodles (6 total), I alternated layers of the above in my crock pot (wiped down with olive oil first - I had no spray), ending with meat sauce. Thanks for the inspiration! It's hot here in TX; I leave the oven off whenever possible. Presentation = great! Noodles = not so gummy. Exactly 4 hours on low. Easy.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MsMonica

Cooking Level: Intermediate

Home Town: Temple, Texas, USA

Living In: Austin, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 8, 2009

I made the mistake of throwing this all together in the pot (not layering it) the first time I made it. It still tasted really good, but the appearance left a lot to be desired. I find that I cut down the noodles to about 3/4 a package and up the sauce to about 2 1/2 jars. This is probably to compensate for not minding the clock and having no idea how long it actually cooked. But overall, for the ease and ability to leave it in the crock pot for my husband, who gets home 5 hours after me, it's a great, quick option.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Diddlee

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 27, 2009

Not bad. I will have to try it with the traditional pasta to decide if I like the no-boil type better.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Rai Tan

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 19, 2009

I followed this recipe exactly except for adding a leftover few mushrooms and minced garlic to the sauce. To be fair I didn't even taste it. But my husband did and it was made for him. This is what he said- Lasagna is amazing !!! I just had a bowl and I love it !!!! So based on that feedback and how easy it was to make I give it 5 stars.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Emily Lynn

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 12, 2009

I have never rated a recipe on this site before but felt the need on this one. This was great!!! I layered the lasagne just as you would with regular lasagne. We work all day and there was no way to just cook this for 4 hours so in the morning, I put it on the "warm" setting. My husband came home 8 hours later and it was perfect!!! Thank you for this recipe - it was great!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Stephanie

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 7, 2009

We loved this.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

61032

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 16, 2009

Very Good!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

atclark

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 6, 2009

My daughter made this into a VEGETARIAN version. Turned out wonderful! In a skillet she sautéed, in olive oil, 1 medium chopped onion and 3 minced cloves garlic- cooked until soft - then added a box of 'Boca Crumbles' (or use one bag Morningstar Farms crumbles), cooked just until heated through. She also added fresh basil and extra 1/2 jar pasta sauce so it wouldn’t get too dry. It was awesome!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Beth

Cooking Level: Intermediate

Home Town: Duluth, Minnesota, USA

Living In: Carlton, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 8, 2009

I used cottage cheese, and layered instead of mixing. Other than that, I made it as stated. Mine was basically a soup! I can't imagine how some people said theirs dried out! I would cut the pasta sauce by HALF, if I make it again. I wonder if everyone else used TWO cans of sauce, as it stated in the recipe?? Bottom line: Even being so soupy I had to eat it from a bowl, the flavor is enough to make me try it again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Kendra

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 26, 2009

We used meatballs, and way too much ricotta (my husband wasn't reading amounts, unfortunately!) and this was still fabulous! We had lasagna loving company who all gave it the thumbs up. Be warned...not pretty to serve, but still worthwhile!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

radiogal

Cooking Level: Intermediate

Home Town: Irmo, South Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 23, 2009

Easy, tasty and simple. I too cooked it for only 4 hours and that was plenty. I just doctored the jared sauce a bit, but other than that no changes needed at all. Hubby loved it, and it's very hearty so it goes a long way.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

MrsFritz

Cooking Level: Expert

Living In: Toledo, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 21, 2009

Pretty good for being so easy to put together. I added chopped green bell pepper and sweet onion plus a little garlic to the sausage as it finished browning. Mixed it all up instead of layering, so I had to break up the noodles a little bit smaller. Use a quality jarred sauce that you really like, since there is so much of it in this recipe. I used the full cooking time plus a little extra and it was just fine.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

lem&mel

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 2, 2009

I would double the sausage and add one more jar of pasta sauce. Pretty darn good, though!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Tonya

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 25, 2009

Tastes just as good as lasagna from the oven. I love it because it is so simple.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Char A.

Cooking Level: Intermediate

Home Town: Herriman, Utah, USA

Living In: Cedar City, Utah, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 18, 2009

I love the slow cooker and my family loved this recipe! I have made it several time, the last with venison burger that was already cooked and drained and it was Great. Thanks for sharing!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

RHKATZ3

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 14, 2009

This was a smash hit! I used a couple more oz of ricotta, a little less mozzarella, and layered it in rather than mixed it. I used about a half of a 9oz box of no-boil lasagne noodles, and they didn't turn out gummy at all! I seasoned each layer of sauce with parsley, basil, and oregano, and left it in the slow cooker for 2 hours on low, then put it on high for one more hour. Awesome, and I love the crockpot idea!!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Allison

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 5, 2009

Hmmm..well, this is middle of the road for me. It is a good idea for a quick and simple way to make a "mock-sagna." That said, I had some issues. I read the reviews and saw where many had issues with gummy noodles, so I wanted to try to fix that. Also, my family doesn't like sausage in their lasagna, so I used burger...about 1 1/2 lbs. Oh, and I am one of those people that doesn't like ricotta in my lasagna, so I used cottage cheese. So, burger, 1 box of bowtie noodles, 2 jars of sauce, 1 container of cottage cheese, parsley, and the mozzarella. Now, I figured I would cook it for about 3 hours on low. It looked good. It smelled good. It even mostly tasted ok (for being jarred sauce and all). Still had gummy noodles...like really gummy. And, heaven help me for saying this, too much cheese! I love cheese...I do! But between the gumminess of the noodles and the amount of cheese, this was bordering on a really bad texture for me. Being the way that I am, I'll probably try this again just to see if I can catch it before the noodles get gummy (and cut back the cheese a little...sigh). It's a great idea! It just needs some tweaking!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Raoulysgirl

Cooking Level: Intermediate

Home Town: Linn Creek, Missouri, USA

Living In: Camdenton, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 3, 2008

I give 5 stars for the amazing idea of using a crockpot. The 1st time I made it I followed the recipe [other than subst. sweet italian sausage] as written & didn't like the consistency of the noodles, but the kids liked it so I kept my mouth shut! 2nd time I followed other reviewers suggestions & my own the night before: in scant olive oil sauteed onions, garlic, about 6 big leaves fresh basil, small handful of Italian Seasoning, 1-2 lbs. bulk sweet italian sausage- chopping sausage into large chunks while cooking rather than crumbling, & 1 lb. hamburger, deglazed w/some Vermouth, mixed all with 1 Newman's jar sauce & the remainder of about 1 C. Vermouth. I had a quart of normal ricotta& used normal [not precooked] lazagna noodles. Lined the crockpot [Reynolds Slow Cooker Liners], started with about 1 C. 2nd jar of Newman's undoctored sauce in bottom, layer of noodles, layer of ricotta, layer my doctored meat/sauce mixture, layer fresh mozzerella, all the way to the top, then poured all the leftover sauce. I ended up using 3/4 of the quart of ricotta & 3/4 of a pound of mozzerella altogether. Left in refrigerator overnight, next day cooked 3 hours on high, then took to a party, put on low about 1 1/2 hour due to circumstances- I was afraid it would overcook; however, it came out perfect- a big hit.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

CHAOS37

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Stafford Springs, Connecticut, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 22, 2008

OK, it's easy and I actually put 3 cans of diced basil & garlic tomatoes and one can of tomato paste and some herbs and seasoning (salt/pepper) and frozen ground beef and regular noodles with 4 cups water, left it on high for 2 hours and (stirred it up) then left it on warm for another 5 hours while I went to work. Then I added ricotta cheese and Parmesan cheese and stirred again and added salt. My kids loved it, the easiest thing to do!

Was this review helpful? [ YES ]
1 user found this review helpful