Reviewed: Mar. 21, 2012

I am not a cook by any stretch of an imgaination. Just a single dad trying to fill up his 14 year old son. This recipe did it perfectly! No cooking noodles. No fuss. No mess. But, a delicious end result!!!! I would recommend using something rather than an "original" pasta sauce. I did and felt the recipe could have used an extra "punch" that other sauces could provide. This is delicious, perfect and most of all easy to make!!!!

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Reviewer:

Mike

Reviewed: Mar. 6, 2012

I used ground turkey, homemade sauce & whole wheat lasagne noodles - this recipe is a keeper!

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Reviewer:

wowgog

Reviewed: Feb. 19, 2012

I did this in my 7 qt slow cooker using the recipe exactly. After 2 hours (thankfully, I was home) I smelled the burning smell of the sauce. When these recipes are written the size of the slow cooker is relevant. It appears the large size of my slow cooker made the two layers too thin to cook in the time instructed. I removed the inside liner immediately and am waiting to see if this is a big waste of time and money. Further instruction designating cooker size would have been helpful, afterall, this site is not for professionals but amatures and beginners. Not happy.

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Reviewer:

niftytoo

Reviewed: Feb. 18, 2012

Tastes good but when finished it was just a pot of mush. I cooked some additional pasta and mixed with it so I wouldn't waste it.

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Reviewer:

Jan

Reviewed: Feb. 5, 2012

great dish, to make it easier on yourself, use oven ready lasagna noodles. and just add some water to the sides of the crockpot. enough, where you can see it. fast and easy, and most of all delicious!!!

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Reviewer:

teri70

Reviewed: Feb. 2, 2012

Just the thought of Lasagna in a slow cooker sounded criminal to me. I love Lasagna and thought I would have to give it a try. I doubled all the ingredients, used a mixture of Parmesan, Mozarella and pepper jack cheese. I added onion and garlic also to the beef when cooking. and 1 cup of half and half to the cheese mixture as it looked way to thick. The Lasagna cooked well in the slow cooker and actually looked appealing even though it didn't have the usual golden melted cheese crust! I actually did not actually like the texture it just seemed to dry. I am not sure I will be making this again, if so I will do some research to see what else I can do to make it taste more like my usual oven lasagna. Glad I experimented!

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Reviewer:

apple.strudel

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Cooking Level: Intermediate

Home Town: Bakewell, Derbyshire, England, U.K.

Living In: Naperville, Illinois, USA

Reviewed: Jan. 20, 2012

This was good but I think I should have used my bigger slow cooker. I prefer my regular lasagna.

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Reviewer:

NJSS2000

Reviewed: Jan. 19, 2012

This is a good base recipe, but after reading the ingredients list, I decided to doctor it up a bit. I sauteed some chopped onion and minced garlic with the ground beef and added Italian seasoning. I also used a bit more ricotta and added a pinch of ground nutmeg. I got side-tracked while the lasagna hit the 4 hour mark, and actually let it cook for 6 hours. The result was tasty but a bit mushy, the lasagna noodles left with not much texture at all. So, I would definitely recommend cooking it for only the 4 hours.

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Reviewer:

LYNNINMA

Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA

Living In: Leicester, Massachusetts, USA

Reviewed: Jan. 14, 2012

Very good. I made it in my 6 quart Hamilton Beach Set-N-Forget, and there was a lot of empty space in the pot. Next time I might try doubling the recipe and repeating the layering, so it's twice as deep. I cooked for 4 hours on low, and it was getting pretty crispy around the edges. I'm thinking 3 hours may have even been the right amount of time, or perhaps cooking on Warm (this cooker has three settings . . . Warm, Low, and High).

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