Sloppy Lasagna

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I am afraid that I was disappointed in this recipe. I had to make a couple of substitutions because I'm gluten intolerant. I used brown rice pasta, and gluten free all- purpose flour for thickener, but don't think that this would have made a lot of difference in flavor. It took me 3 hours to prepare. I chose to bake it, rather than broil it for 30 mins. on 375. I feel that was a good choice. It tasted very bland. Sorry Rachael.

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I thought this dish was great. I had to improvise because I didn't have the kind of meat and cheese that the recipe called for. I used ground turkey as it was all I had on hand. I also had regiano cheese and grated parmesan so i mixed the two together for the cheese sauce. It was really tasty. I made the mistake, however, of adding too much salt to the sauce. The cheese adds enough salt so its best to go easy when seasoning the cream sauce. Other than that I thought this dish was fabulous. Next time I'll try to have all of the ingredients that the recipe calls for. I'm sure it will be super tasty. Rachel is a fantastic chef and her food never disappoints.

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I guess I'm not a fan of the white-sauce / bolognese style lasagnas. Try 1/2 recipe first - even that makes a lot. My instincts told me to leave out the cinnamon/nutmeg altogether, and I wish that I had listened to myself. I couldn't taste the meat sauce in the finished dish -- it was lost in the cinnamon/nutmeg and all of the noodles. (Try 2/3 or maybe 1/2 of the noodles. Not my style, but I do think I'll try the meat sauce again, (without cinnamon this time, in a different recipe, adding more red-sauce and some mozzarella cheese.

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This was alright. To many noodles for the sauce. I loved the idea of mixing everything together for quick lasagna. Loved the white sauce. Not sure about the cinnamon in your sauce. It was OK. Not sure if I would make this again.

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I loved this recipe!! To be honest, it is the best lagna I have ever made in my life and I love to cook italian food, so trust me on this one!
I personalized it by adding sliced cremini mushrooms to the meat sauce. I also added a little extra seasoning. To the white sauce I added chicken broth and a little extra seasoning as well.
When the dish was assembled I added mozzarella cheese on top... yum ohhhh
I had my neighbor cross the street to ask what I was cooking as the smell was torturing her!! Needless to say I had to give her some!
In general Rachael Rays recipes are very good, simple, quick easy meals.

Gabriela Bodden
Costa Rica

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I loved the idea of this recipe, and I totally put my own twist on it. I made a sloppy veggie lasagna. I just sauted all the leftover/frozen veggies in my fridge together with garlic and onions, then added canned diced tomatoes and garlic roasted tomato sauce. Instead of the cheese sauce, I mixed in 1/2 container of mascarpone cheese leftover from another recipe. I did include some alcohol-free white wine and a little cinnamon. The cinnamon gave the sauce an amazing taste. Then I dropped the boiled lasagna pieces into the veggie sauce and mixed it all together. Served the pasta and sauce with fresh shaved parmesan cheese, which melts on its own--no need for a broiler. Soooo good! And I only used two pans. :

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I had seen this show a little while ago and had forgot all about the white sauce and the veggies in the meat. So as time was running out for dinner last night I went with the idea to combine the cooked broken pasta noodles with the sauce, instead of true layered lasagne. I only used 1 pound of noodles, cooked to directions and my regular measurements of a standard lasagne (sauce, ricotta, mozzerella, etc. I just put half the sauce/noodle mix in the pan, layered all the ricotta mixture next, some mozz cheese, the other half of sauce/noodles and more mozz on top. Baked as usual and it was great! So my rating is based on the idea of the quick mix method...and not all those ingredients!

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Unfortunately this recipe is very lacking in flavor. It was as if the last few items in the pantry needed to be used and when it didnt seem like enough the cheese sauce was thought up to help out. The noodles had to be reheated in hot water to seperate them. Leaving them in the water they cooked in would have only resulted in mush. The ricotta was the wrong choice for the dish, it was tasteless. The cheese sauce had a little more flavor but not much. Placing this dish under a broiler till "brown and bubbly" is not recommended either. Itis overcooked on the top and not heated through the rest of the dish. Too much for a normal family dinner.

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This recipe was horrible!!! The ricotta cheese was not evenly spread. It needed more sauce, and there is not enough seasoning. The only good thing about this recipe was the cheese sauce on top.

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I NEVER make a "30-Minute Meal" in 30 minutes! It always takes me way longer. This time, I talked too much to my sister while I was trying to cook!
I used corkscrew pasta instead of lasagna noodles, since that's what I had on hand. I used 2 lbs., just as called for in the recipe, and found it FAR too much! I think one pound would have been plenty generous. Maybe that was just the different cut of pasta that made it so.
I used only ground beef because, again, that's what I had on hand.
Looked beautiful coming out of the oven.
Taste -- phenominal!