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Two Sauce Weeknight Lasagna Bowls Recipe

Two Sauce Weeknight Lasagna Bowls

Recipe courtesy Rachael Ray, 2008

Show: 30 Minute MealsEpisode: Lasagna Now!

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (89)

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Average Rating:

Total Reviews: 89

Showing 1-10 of 89

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  • on June 27, 2011

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    I made the meat sauce in the afternoon and reheated it at meal time. Then everything was quick and easy at dinner. I also added more paste and mushrooms (about 3 large cut up the size of the carrots . Yumm-0

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  • on June 25, 2011

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    This was absolutely fabulous! I too used a whole can of tomato paste, and used Marsala wine, which has a very strong flavor. It took about 45 mins to make, but I don't mind - it was worth it. Will definitely make this again!

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  • on June 19, 2011

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    This took a bit longer than 30 min to make but tasted delicious! My only change was that I used an entire small can of tomato paste - but I followed the recipe for the rest of the ingredient measurements. I could not find the Campanelle pasta, so I substituted Farfalle (bow tie pasta and it worked just fine. I will definitely be making this again!

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  • on January 21, 2011

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    this is a great meal! It's become our favorite italian dish. Easy to make once you get the timing down.

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  • on November 12, 2010

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    I really enjoyed this recipe. It wasn't necessarily easier than making lasagna but definitely faster since there's no baking. I think this is my new favorite bolognese sauce so I'm going to make a double batch of it to freeze and use instead of canned or jarred sauces. I did make a couple of changes for my family's tastes. I doubled the tomato paste and added a can of diced tomatoes. It still needed a bit more tomato flavor so I added a "splut" of ketchup since I was out of tomato paste.
    And I wanted a really creamy cheese sauce so I did half parmesan and half mozzarella. It was perfect!
    I'm sure Rachael doesn't read these things but, in case she does, thanks for this recipe!!

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  • on November 08, 2010

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    Delicious! I actually used bacon instead of pancetta because I couldn't get pancetta at my store. The only reason why I didn't give it five is because after entering it into Weight Watchers I was astounded at how many points it was at four servings!! Yikes! I'm sure there are ways to reduce that, but it is so good how it is I can't help myself. I think a yield of 4 servings is A LOT, we get at least 6 out of this.

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  • on November 04, 2010

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    Made the meat sauce only...it took 35 mins from start to eating!! : didn't put the wine in or the bay leaf and replaced the pancetta with 2 links of sweet Italian sausage. It was a great!!

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  • on October 31, 2010

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    I love it! The balance between the sauces is just perfect!

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  • on October 14, 2010

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    I make this as the recipe states, but then I mix the red sauce and pasta in the crock pot and top it with the white sauce. I add lots of garlic and parmesan to the white sauce. It keeps on warm for an hour or more (never lasts that long... It has become a favorite and is often requested at our football parties! I have made it the other way and prefer the pasta mixed with red instead of white. Personal preference, I guess! Thanks Rachael for a keeper. UPDATE: We really like the brothy sauce, instead of the tomato based sauce...I still make this really often!! So good...

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  • on August 24, 2010

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    I actually love this recipe and cook it very often. It is a little time consuming but not as bad as real lasagna. I love the pancetta in the meat sauce and bechemel is good, you just have to be sure to thicken it. I leave the two sauces separate and just spoon in a little of each over the noodles. It's too hard to try to mix all together like she does. It's a family favorite at my house.

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