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I made this lasagna for the first time last week, following the recipe in the ATK publication almost exactly. (I think it said that part-skim mozzarella was okay, and I'm pretty sure that's what I did.) Because 2 people don't need a 9x13 pan full of lasagna, I used 3 disposable foil loaf pans; the first noodle will have to be snapped lengthwise to fit at the bottom of the pan, but everything else layered perfectly. Anyhow...my husband, who never goes out of his way to hunt down and kill a lasagna, is still raving about how good it was, a week after the fact. One of the pans went to my daughter and son-in-law - and she just asked for the recipe, reporting that she got one small serving before the rest of it disappeared. This one's a winner, and it's really very easy. Those Barilla flat noodles are far less doughy and thick than traditional lasagna noodles and if you keep your mouth shut, people will assume you used homemade fresh pasta. I won't tell.
Fabulous lasagna! I followed the recipe exactly - which I never do - because America's Test Kitchen perfects their measurements and techniques. I'm now going to try variations, including a veggie version and a florentine/meat combination. I gave away the leftovers, so I don't know how it tasted the second day, but I bet it was even better than fresh out of the oven ;)
I followed this recipe almost exactly... Except the the tomato puree and tomatoes. Instead, I used the same number of oz's of my favorite spaghetti sauce. The lasagna turned out great! I've never used the no boil noodles before but now I'll never go back! This is the perfect comfort meal- cheesy and meaty and pasta goodness. I actually divided the recipe between 2 small foil dishes (my family of 3 can't eat a whole pan anyway) so I could freeze one to bake later. I'm already looking forward to having it again!
We made this in the morning and baked it for dinner. It was great. All our guests went for seconds. We used cottage cheese instead of ricotta. Next time I will add more garlic and will use the Italian seasoned diced tomatoes. This recipe is a keeper!
Made this last night with no boil lasagna sheets. I have tried no boil before with less than great results so I was a bit nervous. I liked the sauce came together quickly with no long simmering times AND it tasted great! I made a 9x13 pan and I recommend offsetting each layer of lasagna sheets so you have a more uniform lasagna rather than 3 stacks of noodles and cheese. I baked this right away following the directions to shorten time covered with foil. Please check during the longer bake time - I think my oven runs hot and my lasagna was a bit over baked. My fault....not recipe fault. I will certainly be making a pan or two for the freezer. It's a keeper.
I used this recipe to make a "lasagna duo" to serve to company; one of my guests is vegetarian. I made the recipe exactly as called for except that I sautéed yellow and zucchini squashes with chopped onion and grated carrot and used that to layer on one side of the pan. On the other side I browned some Italian sausage to use in the layering. It was fantastic! I highly recommend the vegetarian version. So gooooood! I'm saving this recipe and will definitely make it again.