Reviewed: Nov. 17, 2009

I give this 4 stars because I found the lasagna to be a bit soggy. I put water in as the others recommended. I had it on "keep warm" which is less heat than low. It burned on one side. The taste was good but I think I prefer the more crispy version that you bake. Very ingenious, though, to make a lasagna in the slow cooker!

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glocalgirl

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Reviewed: Nov. 3, 2009

I made recipe with ground turkey and filled the tomato paste can with water and added that. It was a little dry on the bottom but not bad. It was rather bland. I'm chalking that up to the tomato sauce I used and the turkey meat. May make again but not for a while and will for sure make it differently. Possibly add more garlic too.

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Fawn

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Reviewed: Nov. 2, 2009

I amde this lasagna with elk meat and my family loved it!! I did use more mazzarella cheese on top of my layers.

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MariahLantz

Cooking Level: Expert

Living In: Payson, Arizona, USA

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Reviewed: Oct. 25, 2009

Not the recipe for me. I did not change much, but I did add a little extra water. My crockpot has the tendency to burn things without a lot of liquid so I was paranoid that might happen. I ended up with the opposite end of the spectrum. I had a runny mess on my hands. The taste was nothing special and this was a bit time consuming for the morning slow cooker scramble. I think there are better recipes for a slow cooker.

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milosmom

Cooking Level: Beginning

Home Town: Bainbridge, Georgia, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Oct. 15, 2009

excellent and so easy to make!! I did use ricotta instead of cottage cheese and used 2 jars of spaghetti sauce instead of tomatoes. My picker eater asked for more!!!

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Caseyjo

Cooking Level: Expert

Home Town: Pickerington, Ohio, USA

Living In: Marysville, Ohio, USA

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Reviewed: Oct. 5, 2009

This was a quick, easy and delicious recipe. I substituted ground turkey for the ground beef, ricotta for the cottage cheese and added more sauce. I cooked it for 5 hours on low, and the noodles were perfect. My brother who really doesn't even like pasta went back for seconds and thirds. Perfect!

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Lori

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Reviewed: Oct. 1, 2009

I thought this dish tasted REALLY good, and I liked that I had much less dishes to do than the old way. My husband LOVED it!! I hardly got any leftovers. I did however use some bottled sauce instead of making it. The main thing was that my top layer of noodles (they had cheese mixture over them but no sauce) were not soft. So I suggest when assembling your last layer, put the sauce LAST over the noodles, even if it's out of order to make sure all the noodles are soft!

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KLS

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Reviewed: Sep. 23, 2009

Easy to put together, but I think I'll stick to baking it in the oven. Even with extra sauce, it was still too dry and the cheese layer was also dry.

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Amy L.

Cooking Level: Expert

Home Town: Germfask, Michigan, USA

Living In: Barbeau, Michigan, USA

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Reviewed: Sep. 20, 2009

disappointing. noodles were both raw and overcoooked

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mike

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Reviewed: Sep. 18, 2009

I am rating this for the method since I love anything made in a crockpot. I omitted the meat, sauted onion, garlic, red & green peppers and zuccini and added that to the layers. I also added an egg and chopped spinach to the cheese mix and used ricotta instead of cottage cheese. I used 2 jars of spaghetti sauce and the noodles didn't have to be watched and turned out perfect. My husband who lived in Italy for a couple years said it was the best lasagna he has ever had. I loved that I didn't have to pre cook the noodles or heat up my house using the oven.

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hope

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Reviewed: Sep. 16, 2009

I have made this twice now. Read the reviews the first time and used oven ready lasagna noodles. Never again, they came out mushy. 2nd time I followed the recipe as is, but substituted shredded mozz for fresh, because that's what I had on hand and then added about a tablespoon of Italian seasoning to the burger as I was browning it. It turned out FABULOUS. I am on day 4 of eating it and it gets better every day!

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KERLSEEF

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Reviewed: Aug. 29, 2009

I was so surprised at how good this lasagna turned out. I followed everyone's advice and used ricotta with a lightly beaten egg. I also added basil and oregano to the cheese mixture. I used 2 jars of my favorite sauce and sausage. I layered the sausage on the bottom, covered with 1 layer of lasagna noodles(not doubled) then all the cheese mixture, some more noodles, making sure to completely cover noodles with sauce. Cooked for 2 and 1/2 hours on high and it was delicious!! Thanks for the recipe, My husband wants me to try it with vegetable next time!

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SHESHE4445

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Reviewed: Aug. 23, 2009

This recipe was very flavorful, though when I followed it to the "t" the meat sauce came out too dry. I did add about 14 oz of water into the sauce, and still a bit dry. So, as nervous as I was, I poured about a 1/4 cup of water over each noodle layer. It turned out to be a little gluey and mushy, so next time, I won't put that much extra water again.

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MISSMOON

Cooking Level: Expert

Home Town: Danbury, Connecticut, USA

Living In: Suffield, Connecticut, USA

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Reviewed: Aug. 6, 2009

I made this for a pot luck and it was great. Everyone wanted the recipie. The only thing I changed was I added layers of thinley sliced zuccini and mushrooms. also I did not add any salt and I followed the advice of others and added a slightly beaten egg to the cheese mixture.

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Award

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Reviewed: Jul. 28, 2009

I'm glad I had a backup jar of sauce & 1lb of meat because there was no way this was going to fill the crockpot without it! I had a whole cup of cheese to go when I ran out of sauce! I subbed ricotta for cottage cheese. I also made sure to add a little water per the suggestions. I wanted it ready in 4 hours so cooked it on high for an hour, then low for 3hrs and it came out perfect - no mushy, no burn. Definitely could use some more garlic & spices so I'll try that next time. ps- leave out the salt!!!

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CrystalGayle

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 12, 2009

I used a 15oz can of diced tomatoes to help with liquid, as others suggested. I also used my favorite jar of sauce instead of paste. I slow cooked it for 3 hours on high and it was perfect. (Adding a little cheese on top at 2 1/2 hours) First time you make this, you do need to keep an eye on it so it doesn't dry up or cook too much. Make sure sauce covers all the noodles. Nice and easy way to make lasagna in a slow cooker. This is a keeper!

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truthsthattransform

Cooking Level: Intermediate

Home Town: Fort Lauderdale, Florida, USA

Living In: Margate, Florida, USA

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Reviewed: Jul. 2, 2009

I donno. Maybe lasagna isn't for the slow cooker :( Mine was soupy in the middle and burnt on the edges and the noodles were unpalatably mushy and the sauce tasted burnt. Everyone ate it but now I want "real" lasagna. So sad.

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Beth

Cooking Level: Intermediate

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Reviewed: May 31, 2009

This was good, but no where close to mom's oven-baked version. It does make a TON, so my small family will be halving the recipe next time. We added a little extra water like others, but will use regular pasta next time. The no-boil pasta was gummy after cooking for so long.

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kimmiej7

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Reviewed: May 3, 2009

I needed to make a Lasagna for 50 ppl and this was AWESOME! I followed it to the T and it cooked in a roaster in a couple of hours and was delish! Thanks for sharing!

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