Reviewed: Feb. 28, 2011

Yum! Very good recipe - I would definitely suggest doubling the tomato sauce though because it did bake up a bit dry. I also used fresh garlic in addition to the garlic powder and upped the italian seasoning quite a bit as well! That's probably just due to my love of spices though!!

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4 users found this review helpful

Reviewer:

mana0783

Reviewed: Dec. 25, 2010

This would have been extremely dry if I had only used 8 oz of tomato sauce, I used a 28oz jar of pasta sauce and used a ricotta cottage cheese mix that I added some parm cheese to. This turned out tasty with the extra sauce and by using pasta sauce and addign the parm cheese to the ricotta cottage cheese mixture.

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5 users found this review helpful

Reviewer:

amandak23k

Cooking Level: Intermediate

Reviewed: Apr. 25, 2010

This was great for dinner and for several lunches afterwards! My coworkers were jealous because it smelled and looked so good!

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4 users found this review helpful

Reviewer:

mandyf

Reviewed: Mar. 3, 2010

The changes I made were as follows... 1 lb gorund turkey, 1/2 c. onion, 1 1/4 jar of Ragu mushroom/garlic sauce, 2 Tbs garlic powder, One 15oz container low fat ricotta cheese mixed with 1 cup Italian mix shredded cheese and a handful on top when it's almost done to melt. This was fast, easy and one of the best pasta dishes I've ever had. I only gave it 4 stars cause It needed more meat and sauce to go with that 2 cups of ziti. I HATE dry pasta. My hubby LOVED it and he is VERY picky. If you like Garlic and sauce, the way I made it is for you. :-)

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5 users found this review helpful

Reviewer:

Mitzi

Cooking Level: Expert

Home Town: Walnut Cove, North Carolina, USA

Living In: Winston Salem, North Carolina, USA

Reviewed: Dec. 3, 2009

I doubled all of the ingredients (except the pasta) and it came out good but a little dry. I'd probably add more sauce. Also, if I make this again, I might try sneaking in another veggie, perhaps spinach. The leftovers were equally tasty a couple days later.

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3 users found this review helpful

Reviewer:

Danaeve

Reviewed: Jan. 28, 2009

Enjoyed this even more than I thought I would based on reviews. I like that it used tomato sauce instead of canned spaghetti sauce...gave it a different taste than regular lasagna. Felt lighter and healthier than standard lasagna. Was a breeze to put together and made just the right amount for my husband and me to have very generous servings (and two small servings for my picky preschoolers who wouldn't try it and didn't know what they were missing!)

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7 users found this review helpful

Reviewer:

JulieR

Reviewed: Jan. 25, 2009

My husband and I thought it was ok but bland. We plan on trying it again with ground italian sausage instead of hamburger and a different blend of cheeses.

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3 users found this review helpful

Reviewer:

Caitlyn

Reviewed: Jan. 13, 2009

My family and I absolutely LOVED this recipe! I did alter a few things to our taste, but not much...I doubled the meat and onion, then added 2 cloves of freshly minced garlic. (I also left out the bell pepper.) I did everything else the same, but I did add freshly grated Parmesan to the top, and it was heavenly! I think I will try adding sliced black olives to the top next time as well! This is one of my personal faves now! : ) Thanks for sharing!

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Reviewer:

Ashley

Cooking Level: Expert

Home Town: Wichita Falls, Texas, USA

Living In: Austin, Texas, USA

Reviewed: Oct. 28, 2008

We really enjoyed this. I used all the same ingredients but doubled some of them like the ground beef and tomato sauce. I used a medium green pepper and a 15 oz container ricotta. Now we had some leftovers for the next evening. They reheated great in the nuker and tasted delicious! Thanks Dorothea! Will make again.

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11 users found this review helpful

Reviewer:

wannabe chefette

Cooking Level: Intermediate

Living In: Winfield, Pennsylvania, USA

Reviewed: Oct. 18, 2008

This was really good. I did prepare it a bit differently though. First I skipped the green pepper and added about 4 cloves of chopped garlic instead. I cooked the garlic with the onion for about 5 minutes before adding the beef to cook. I also seasoned the beef directly with garlic salt and italian seasoning instead of adding the seasoning with the sauce. I used traditional spaghetti sauce instead of plain tomato sauce for extra flavor and I used about twice the sauce that the recipe called for. The extra sauce made it nice and bubbly, it wasn't dry at all.

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10 users found this review helpful