Reviewed: May 24, 2012

I know this recipe already has a TON of kickin reviews. But, let me tell you, this was really Yummy! I've never been a ricotta kindove gal, so was pretty nervous. Fear not my friend!! Also, after reading the reviews, I couldn't decide if I should use pepperoni, sausage or ground beef. I used them all! One lb ground beef, 1 lb Italian sausage and 5 oz of mini pepperonis. One jar of spag sauce and (2) 15 oz tomato sauces w/added seasoning did the trick! It made three healthy layers and baked nicely in a big foil pan I had leftover from Thanksgiving! The only thing that would make it better is if it was LOW FAT!! Get me my fork, I'm eating it anyway!

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Reviewer:

Shannon Chap

Reviewed: Apr. 16, 2012

Absolutely Amazing! Try cutting the pepperoni slices in half so you get one with each bite.

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Reviewer:

marimantle

Reviewed: Jan. 15, 2012

Very, very good. I did half beef and half spicy sausage and felt that the pepperoni was a bit much. That is probably my fault for using the sausage but next time I will do the same and cut the pepperoni in half. Definitely double the sauce, it's not nearly enough. I'll make this again!

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Reviewer:

Erin W

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Aug. 31, 2011

I used turkey sausage and turkey pepperoni. The sauce is way off on this. Needs at least double the amount of the recipe. I increased the amount of mozzarella because the ricotta seemed like alot.

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Reviewer:

CRAZY4SUSHI

Cooking Level: Intermediate

Reviewed: Aug. 9, 2011

AMAZING!!! I added Kalamata olives and used Turkey Pepperoni. You will definitely need more sauce. If you feel really brave, try addding Artichoke hearts.......UNBELIEVABLE!!!!!

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Reviewer:

MaryJ

Reviewed: Jul. 27, 2011

Very delicious! I took other reviewers advise and used more sauce and it turned out perfect! No leftovers tonight.

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5 users found this review helpful

Reviewer:

SDEGRAW

Cooking Level: Intermediate

Reviewed: May 1, 2011

This is a super lasagna! I use the "no boil" noodles and they work great. I've also used sausage in addition to beef and that turned out good too.

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6 users found this review helpful

Reviewer:

Phyl

Reviewed: Apr. 26, 2011

This turned out great! First time I've made homemade lasagna by myself. Based on others' comments, I used 1 lb Italian sausage instead of pepperoni (meant to use 1/2 lb, oops!), and let the sauce simmer with the meat for 20-30 minutes. I ended up using 1 and 2/3 medium (28oz) jars of spaghetti sauce. I also used 1/8 c of basil, but next time I am going to use the full 1/4 cup. I think I might also add oregano and more garlic, as it wasn't seasoned as well as I'd hoped. Wasn't nearly as difficult as I thought it was going to be, and we ended up with TONS of leftovers (15 pieces in a 9 x 13 pan). Two pieces was plenty for two people.

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Reviewer:

Vbjess

Reviewed: Apr. 5, 2011

I made this for work one night because we were doing a Italian themed dinner. This was the perfect recipe to please everybody! It was very simple to make. The only changes I made was that I half the ricotta cheese, used parmesan cheese instead of romano and used turkey pepperoni. I also combined the beef and sauce into one saucepan to cook together. I found that it was easier to work with when topping the layers. I love this recipe and will probably use it again for the next time I want to make lasagna!

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Reviewer:

susieq624

Cooking Level: Beginning

Home Town: Kennesaw, Georgia, USA

Reviewed: Mar. 17, 2011

I've been making this for 5 years and I LOVE it! Everyone I ever make it for says it's the best lasagna they've ever had!! I've tweaked some things to make it just how I like it but the original recipe is fantastic! Make the "Garlic Bread Fantastique" recipe to go with it...it's amazing!

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