This is the best Make-Ahead Lasagna recipe I have tried. Thank you! --- I almost followed the directions exactly. Here are the nitty gritty details for those who like them: ---I halved the recipe and put it in a 7 x 11 glass dish (2" deep). It worked out so it baked right up to the top but wasn't overflowing. There was plenty of room for the noodles to expand but they didn't get all crinkled up and end up on top of each other. ---The noodles and sauce were the perfect ratio so it cooked into a thicker lasagna, and not like soup nor paste. ---I only let the lasagna sit 5 hours before I needed to bake it. ---I added one beaten egg into the cottage cheese to help it set up better. ---The number of servings seems pretty low on the original recipe. My half-recipe ended up making 6 very generous servings. ---Thank you again! I will use this recipe from now on.

Reviewed On: Jul. 18, 2010

Mmmm, so yummy and so bad for you!! I made just as instructed EXCEPT cooked for 9 minutes and then cooled for 20 before frosting. Perfect.

Reviewed On: Apr. 6, 2010

Garnish with whipped topping we did! Very tasty. We tried it with the graham cracker crust because that is what we had, but I will definitely do it with the pie shell next time.

Reviewed On: Dec. 6, 2009