Slow Cooker Lasagna

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Dissapointing. Watched this 2nd time today. Liked the idea of soaking noodles not boiling. Works great. Used Giada's lasagna roll recipe since I needed individual servings. Love that Alton uses science and creative ways to overcome common problems.
Couldn't believe he said to leave ricotta out when he said cheese is one of the main reasons we love lasagna.
I was hoping for a suggestion for removing the water like draining the ricotta like the vegetables. If you drain the cheese and add eggs and cheese you won't have excess liquid from the cheese.
I thought he would suggest a smooth, creamy, thick béchamel such as Giada uses instead of milk powder. The idea of putting raw, fatty meats into lasagna, then using a lid to force out the grease is disgusting.
I always cook meats and added whole tomatoes and herbs to make a thick meat sauce. I am a very experienced cook so I look to Alton for better ideas than this.

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Alton, You are my cooking hero and i watch practically every episode.

But i think a chef of your sterling reputation should delete the lasagne recipe.

I threw 98% of it out. Far as i can tell only a "chef" of Sandra Lee's skillsets and aspirations could enjoy it.

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It wasn't bad, but I miss the ohhy gooey cheesyness of regular lasagna. I pre-cooked the meat and drained the fat. Used diced tomatoes, should have added more, it's a little dry. Also added cheese in between the layers. The noodles are slightly gummy because they were not cooked in water which washed away the access starch. And more tomatoes would help the mild flavor.

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i made it and i was pretty happy with the results but i used precooked drained beef instead of sausage and instead of using tomatoes i used his tomato sauce from seeing red and i added a handful of cheese in between layers it turned out excellent for me when i made it that way

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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?