I made this recipe as written and it was very good. I considered using Italian sausage instead of beef (since that's how you make REAL lasagna, IMO), but the Italian sausage was too expensive so I used beef. The lasagna still turned out very tasty and would, I think, be even better with bulk Italian sausage. The pasta sauce I had on hand had green peppers and onions so that worked well. This recipe was also a good way to use up the few leftover lasagna noodles I always have after making regular lasagna. The only problem I had with the recipe is that it's not a good slow cooker recipe for someone who works full time, which is kind of the point of slow cookers. I had to make it on the weekend because I can't run home to set up and plug in the slow cooker at lunch. I cooked this on low for 5 hours, but much longer would have meant burnt lasagna. For many slow cooker recipes, you can let them go for 8-10 hours at a time which = plug in, leave for work, come home, eat. Can't do that with this one so, in the end, prepping a regular lasagna (about the same amount of prep as this recipe) over the weekend, freezing it, thawing later in the fridge while you're at work, and popping in the oven when you get home is less time intensive. No need to sit around the house for 4-6 hours on a weekend while it cooks. But if you can run home and turn on your slow cooker halfway thru the day, this is a great recipe. And it is a great way to use up those extra lasagna noodles. Makes a lot too!
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I made this recipe as written and it was very good. I considered using Italian sausage instead...