I had to change the recipe just slightly, based on what I had in the house, so I used a jar of pasta sauce and a can of diced tomatoes instead of the 29 oz can of tomato sauce. I also added a teaspoon each of dried oregano and parsley to the cheese mixture. I followed the advice of some other reviewers and was sure to make the last layer in the slow cooker the meat sauce and to only cook on low for about 4 hours. I also put some cheese (both mozzarella and parmesan) on the top. That clarified, it tasted very good. It was easier to make than regular lasagna, mostly because I didn't have to boil the noodles. But it was a lot mushier than regular lasagna, and the difference in texture was enough for to call it "not quite lasagna." Because it only cooks for 4 hours, it's not necessarily any more convenient, either, for people who work outside the home. If I want to go to the trouble of making lasagna, I will stick with the American Lasagna recipe found on this site.
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