Reviewed: Oct. 20, 2008

I made this last night, tastes just like lasagna that you make in a pan, only not in uniform size. I used tomato basil sauce and found I did not have tomato sauce or paste so used diced tomato's instead. Very easy and good, will make again.

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jan

Cooking Level: Intermediate

Living In: Preston, Minnesota, USA

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Reviewed: Oct. 16, 2008

The pasta is really mushy. Much better to cook lasagna the old fashioned way. It also needs some seasonings. A shake of Italian season (about a tsp. and a half or more to your taste) or some oregano, basil, rosemary. Something to perk it up. Pasta should be cooked "to the teeth or bite." Not raw, of course, but definitely not mushy.

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mermaid

Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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Reviewed: Oct. 6, 2008

Bland. Because this lasagne is only as good as the sauce used to make it, I'll try it again with my own homemade sauce.

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Donna

Cooking Level: Expert

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Reviewed: Sep. 14, 2008

We don't care for cottage cheese so I subbed non-fat ricotta and I also used my own sauce. After reading reviews and seeing quite a few of them said it burnt I decided to let it cook for only 6 hours. This is the FIRST time my crockpot has burnt anything! Just the bottom turned slightly black. Will adjust the cooking time next time to no more than 5 hours. A lot of times we have a really busy schedule and cooking a traditional meal is sometimes hard. Slow cooking is a big help for us. Will make this again but with a few changes.

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wannabe chefette

Cooking Level: Intermediate

Living In: Winfield, Pennsylvania, USA

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Reviewed: Sep. 10, 2008

This was good but my own sauce taste better. I liked the ease of the slow cooker so the next time I make it I will use my sauce. Thanks

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roberta

Cooking Level: Intermediate

Home Town: Decatur, Illinois, USA

Living In: Powder Springs, Georgia, USA

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Reviewed: Aug. 29, 2008

Fast, easy and delicious! The ONLY lasagna my children will eat! The whole family loves the way the house smells while it is cooking. A great way to have a home cooked meal!

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THEITTLEGIRL

Cooking Level: Expert

Home Town: Bluefield, West Virginia, USA

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Reviewed: Aug. 25, 2008

I have used this recipe a lot over the past couple years, and it's really good. Instead of cottage cheese, I use ricotta, and sometimes I substitute ground turkey for ground beef. I also use jarred sauce instead of tomato paste and sauce. This is a really great recipe to throw together before I go to work, and especially during the summer when I don't feel like slaving over a hot stove!

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Tracy

Cooking Level: Expert

Home Town: Centerville, Tennessee, USA

Living In: Dickson, Tennessee, USA

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Reviewed: Aug. 24, 2008

It's already been said, but this is a wonderful time-saver with plenty of room for adapting/changing for taste or time. I also used (nonfat)ricotta, my own sauce, and chopped spinach, carrots, and zucchini in the cheese mixture. Great for a hot night when you don't want to turn on the oven. Mmmm!

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VALISME

Home Town: Huntington, New York, USA

Living In: New Carlisle, Ohio, USA

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Reviewed: Jul. 3, 2008

This recipe is tasty, although it looks rather like a "dog's breakfast." It's quite mushy - not pretty enough to serve to guests. I added some chopped onion, red pepper, garlic and mushrooms to the meat in the frying pan. The ricotta, pasta sauce and mozzarella should be mixed first in a separate bowl; otherwise, it is too hard to incorporate them well with the meat and noodles. If I were to make this again (doubtful), I would substitute noodles such as radiatore or the squiggly shapes for the lasagne noodles.

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SHINNY1

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Reviewed: Jun. 25, 2008

Good but a bit dried out

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Mrs. Starling

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

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Reviewed: Jun. 22, 2008

Okay... we're not picky people and are very forgiving of mediocre food but, this recipe was NOT good. Added extra tomato sauce like most of the other reviews suggest, and cooked it just about 5 hours. Noodles turned out like mush but more with the texture of glue. Should have just made the real thing- wouldn't have taken as long and would've tasted much better. Will not make again.

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MBPILSNER

Cooking Level: Expert

Living In: Lancaster, Pennsylvania, USA

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Reviewed: Apr. 22, 2008

I thought this recipe was great! Thank You. My husband loved it and so did my parents. I made it and put in fridge for the next days for lunch. It comes out very yummy. I read the reviews and only cooked 4 hours, added more sauce ( Jar of ragu) added some canned green olives and mushrooms. What ever your family like it is very easy to add to this recipe. I did add a container of ricotta to cheese mixture. I am still going to add a bit more sauce next time. The noodles came out GREAT and good food does take time to fix. Thanks again.

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BrandiKay

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Reviewed: Apr. 8, 2008

I use this recipe all the time. It was one of the first things we made in my house that was not the typical roast or ham in the slow cooker. I do add some of my own spices thyme and oregano usually. And have always found that the cooking time is about 4 hours.

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steph

Cooking Level: Expert

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Reviewed: Apr. 5, 2008

Followed recipe, except used one can spaghetti sauce and one 8 oz can tomato sauce and a little water and seasoned it up with lots of garlic. I think I would use ricotta cheese next time, the cottage cheese seemed to disappear. It was really very tasty and the layers stayed together.

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Denise

Cooking Level: Expert

Home Town: Mechanicsville, Maryland, USA

Living In: Xenia, Ohio, USA

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Reviewed: Mar. 9, 2008

as per other reviewers' advice, I did double the sauce. Otherwise, I pretty much followed the recipe, and loved it. And for me, it was a great solution. My oven is on the blink right now. I will likely make this again since it's nice to do all the preparation early in the day and, therefore, get all the clean up done early.

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BURGUNDY2

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Reviewed: Feb. 22, 2008

Why would I want to have to first cook the sauce and meat and and make the lasangna and then cook for 6 hours when i can get the same in 2 hours? This recipe does not make sense.Slow cookers are to save time on treasured recipes that would take alot of time in the kitchen otherwise,Lasangna is not a slow cooker recipe! Tried it just out of curiosity,was dry and took almost 45 min to prepare befor even putting in the crock.Just thought i give my 2cents worth! urbanbanjogurl

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urbanbanjogurl

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Reviewed: Feb. 14, 2008

I thought that it was very good. The only things that I did differently is I added a little basil and sage and a can of spaghetti sauce. It turned out GREAT! I will definately be making this again. Next time though I want to try added some stewed tomatoes also. And I just served it with garlic bread. Yum!

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AddysMommy07

Cooking Level: Beginning

Living In: Gresham, Oregon, USA

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Reviewed: Feb. 11, 2008

I really liked this recipe. And so did the 10 other people that I served it to at a church function! I did make modifications as suggested and would likely add more cheese in the future - but I like my lasagna cheesy. I did like most suggested and used 2 cans of tomato sauce and one can of diced tomatoes with their juice. I also used 16oz instead of 12 of cottage cheese. Will likely use a bit more mozarella last time. I would also agree that 5 - 6 hours on low would likely be enough.

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onceamonthmom

Cooking Level: Expert

Home Town: Dayton, Ohio, USA

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Reviewed: Feb. 7, 2008

This is a great easy recipe with a few alterations. I do find it easier than traditional lasagna because you don't have to pre-cook the noodles. Here are the alterations I made: I used whole wheat lasagna noodles, a 15 oz container of low-fat ricotta cheese, 2 - 15oz cans of tomato sause, 1 - 28oz can of crushed tomatoes, 1-6oz can of tomato paste and I put a lot of extra italian seasoning in for extra taste. I also seasoned the hamburger with salt, pepper and garlic powder. I think it would be bland otherwise. I cooked it on high for 2 hours, then 1.5 hours on low and it turned out perfect. Really a great recipe! Thanks Kim!

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LBEDELL

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Reviewed: Jan. 31, 2008

Yum! With a few tweaks, this was really good. I used 3/4 lb. ground beef, added a can of diced tomatoes with their juice (since others said it was on the dry side), and some Italian seasoning. I cut the salt down to 1 tsp. (but next time will cut back a little more because I don't like a lot of salt). I used the whole 16 oz. container of cottage cheese. I left it in my crock pot accidentally for 8 hours so the noodles were a little softer than I'd like, but it was still very good. Next time I'll leave it in for about 6 hours and might try spinach and mushrooms instead of ground beef, just for a healthy change of pace.

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