I loved the end result of this recipe. Before beginning, I read a lot of the reviews and made a few substitutions. To make sure the dish did not dry out, at another reviewer's suggestion, I added probably 3/4 cup of water, a little over the noodles, and over the meat mixture, wherever I felt it was too thick. I used regular, not pre-cooked noodles. I also added a full large container of ricotta cheese, 1 egg, and a 32 oz. container of 4-cheese spaghetti sauce, no tomato sauce, but all other ingredients as in original recipe. This was the best lasagna I've ever made and I'll definitely make it again. It was creamy, the noodles weren't gummy, and the sauce was great. I think other additions could be made, such as mushrooms, green peppers, perhaps shellfish. I think the first time you make this, you should stay close to home so you know how fast it's going to cook. I was expecting mine to take 4 to 6 hours, but it was done in 3, with a couple of dark brown spots in 2 places. My slow cooker is older and its 'low' setting is probably slower than newer models.
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I loved the end result of this recipe. Before beginning, I read a lot of the reviews and made...