Lazy Lasagna with Lamb Ragu, Spinach and Ricotta

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Great recipe!
I used left over ground beef...
NO wine what so ever (being a good Muslim!.
So easy & simply DELICIOUS!

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This was very good. Like other reviews, you have to adjust to your personal preference. Didn't change it all that much, but here is what I did:
1. Used turkey sausage instead of ingredients: lamb through ground cloves per list.
2. 1/2 c dry white wine
3. 3T AP flour
4. 1/2 box pasta broken in smaller pieces

I looooooved the fresh ricotta (which I happened to have on hand on top of pasta. Use Alexandra Guarnaschelli's ricotta recipe, this is my go-to recipe and, after trying so many, is THE BEST!!

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Great recipe - I switched it up a bit and used penne for the pasta and added mozzarella on top....DELISH! Great Sunday meal.

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Or you could use penne and call it Pastitsio.

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Four Stars! I DID change it a bit, but only because you MUST change recipies for your tastes! I know to add salt and pepper at every step, i know we like more cheese... so i did all these things. I even changed the meat to veal! This was a GREAT template, really besides the veal and preportions (more meat than pasta, more cheese and eliminating spices we don't like (rosemary, nutmeg, mint i followed her direction this was restaurant quality, and we're italian!

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I like that it was so easy to put together. I doubled the ragu and froze it like suggested for another meal later on (REALLY good over a shortcut pasta. I only gave it 3 stars because I'm still looking for a better lasagna. This was good, I will make it again, but it's not the last lasagna recipe I will make.

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Was shocked at the taste of this dish, I usally love her dishes, but like the other review said, it's way to many noodles, and it just wasn't very good...Didn't care for this one at all, and won't be making this one again.

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Made this for dinner tonite. It was good, but not great. I felt there was too much pasta and the lasagne noodles were a little difficult to deal with when eating. Also, the ricotta and spinach need salt. If I make this again, I will use penne or rigatoni for the pasta, and probably cook 3/4 pound. Perhaps mixing the ricotta and spinach together and adding salt would answer the salt problem.