Slow Cooker Lasagna

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I agree with most of the reviews that say the noodles turned out awful. I don't know why Alton felt using a crock pot would be any advantage. I also agree with Alton that most lasagnas turn out watery and like his solutions for fixing that problem though I think it could use a lot more tomatoes. One thing I did because my wife can't eat beef or store bought Italian sausage is I took the ½ the spices from the good eats italian sausage recipe & added to a pound of ½ gr. turkey & ½ gr. pork and it tasted great.

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This meal presented a good opportunity to eat cereal for dinner. I love AB and Good Eats, and have really enjoyed some of the other things I've made from that show. But I cooked this thing exactly according to directions, except pork sausage instead of beef (maybe the extra grease in pork sausage was part of the problem, and powdered cow's milk instead of goat milk. I am now especially thankful I didn't go to the trouble of becoming an owner of a tub of goat milk powder. Overall, it was very bland. Tomato flavor was completely lost. Vegetables were...flaccid, except for the portobellos. The meat was like everyone says: whatever flavor it had was lost over 5 hours. It was like boiled pressed meat. The worst part was the interior noodles. I bought a $6 box of imported lasagna. Didn't matter. The whole thing became mushy and pasty. My only regret is that the crockpot is still too hot to throw the rest out.

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He tossed the no boil noodles?

Using them would have solved the problems he was having with overly wet results. No boil pasta has a more authentic texture than the big thick noodles.

Loose the bechamel and use ricotta mixed with fresh basil,garlic, black pepper, parmigiano and egg yolk instead.

Italian seasoning? mix your own!

The meat should always be pre-fried to eliminate much of the fat and reduce the amount of liquid the meat will give off. Just fry it and blot out the oil with a paper towel and deglase with a small amount of red wine reduce it until syrupy, add back to the meat.

As far as zucchini and eggplant go, they will give of the most liquid by far and I would rather have them on the side.

Also you need a good strong tomato sauce not just a few caned tomatoes.

I do like the grass-fed beef sausage links part, But I need help on how to feed grass to a sausage.

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I modified this for a 6 and 8 quart oval crockpot. I used both to serve 24 people.

It was delicious BUT... I need to change the meats. My pork sausage was delicious, but my two beef sausages were not so great. The goat's milk was the redemption of this no-cheese dish. It gave it a distinct cheese like taste throughout (or "funk" as Alton said.

Next time I will slice my eggplant thicker and keep the zucchini slice the max thin. I also will not use the Sam's Club whole peeled Roma tomatoes again. I'll find a bigger softer whole peeled tomato.

Everyone loved the dish and so did I, but I am going to weak my ingredients and improve the flavors and textures.

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Best lasanga I have ever had. Loved that there wasn't a swimming pool of water/sauce on the plate. Making it again and adding cheese and just a bit more of the juice from the tomatos for increased flavor. I won't eat lasagna anywhere else!!!!! Can't wait to try even more variations on this one!!!!

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I was looking forward so much to how this worked. Worked fine, tasted bland. Rubbery noodles. Washed out flavors in the veg. A disappointment. Now what do I do with a can of dry goat milk?

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I saw this recipe while on vacation. I can't eat most cheeses, so I was eager to give this a try. I love the main ingredients and the ease of using the crock pot. The recipe went exactly as planned and the result, I think, is a delicious improvement on the common lasagna. 2 things I have done differently are grinding my own lean pork, and the second time around I ground sirloin instead of pork, and used sweet italian pork sausage. Grinding my own choice of cuts helps keep the fat down, but there is still enough get the right consistency. Also, it's great for leftovers, and microwaves back to life after refrigeration.

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Ok, so I did this recipe for Easter dinner, and was very hesitant given the reviews, but Alton hasn't let me down yet. Full notice though, my wife is on weight watchers, so we used lean ground turkey, and lean mild turkey sausage, and full fat spicy pork sausage. I did use non-stick spray around the crock pot to ensure the noodles wouldn't completely stick to the sides. The only other mod I had was to eliminate one layer of noodles. I also used an oval crock-pot that had a digital timer, set for 7 hours (I had to used a 1/2 lbs extra sausage, so I upped the time. EVERYONE loved it. That being said, it doesn't taste like a chain restaurant lasagna. It's MUCH meatier! Much less red-watery-drippy sauce everywhere. And has a much more adult taste than any lasagna I've ever had. Everyone went back for seconds. . .and I am still getting compliments. I think the reviews below might be based on full fat pork sausages and full fat ground pork.

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Awful. I was intrigued by this recipe and it was simply awful. I usually like Alton's recipes, so this was extremely disappointing!

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I tried this after watching the episode, and despite the other reviews it came out great. I'm a vegetarian, so I didn't use any meat, which may have made a difference. I also used ricotta cheese instead of powdered milk, and double the tomatoes. As promised, the lasagna came out without being too watery, and the noodles were cooked to a suprisingly tender texture. I do like my lasagna with a little more sauce, so I put extra sauce and cheese on right before serving.