Two Sauce Weeknight Lasagna Bowls

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this was very, very good. Took me 50 mins to make and I cook pretty quick, so I think more of a weekend meal. Only changes I made was used 1 1/3 lbs ground meat and 5 T tomato paste, otherwise kept everything else the same. It was yummy.

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I really enjoyed making this recipe...It's a keeper, my husband loved it and even took some for lunch the next day! by the way..it does not taste like hamburger helper at all! it has that Italian taste that the wine and all the other ingridients give it!

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I watched this recipe prepped on the show and it looked interesting and easy. It's definitely not a 30 minute meal, but with an hour, it was pretty awesome. My husband watched me prepare and just scratched his head as I whipped up the bechamel, but it turned out great. A few modifications - use more meat, carrots, onions, tomato paste and beef broth. Allow the beef broth to reduce more. Cooking longer than one hour would allow the vegetables to cook through more. Our veggies were a bit firm. Overall, we'd definitely make this again, but it's not exactly a fast weeknight dinner. And, for toddlers, this is easier lasagna then the traditional. Easier for ours to actually eat. Enjoy!

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I am a huge fan of bachemel sauce. This tastes nothing like traditional lasagna, but who cares, this is better. I would recommend doubling the amount of tomato paste. I used ground turkey and it was awesome. Can't say a kid would like it as it has some sophisticated flavor.

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I made this last night and used 1/2 pound ground beef and 1/4 pound Italian Sausage. It was amazing. We will add mushrooms next time. We loved it.

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I had to try this because my family loves lasagna (which I really don't like to make because of the noodles.

I did not try to make this in 30 minutes. I was more interested in a rich sauce to pair in a bowl with the white sauce and noodles. I used Ann's method of really slow cooking meat sauce. I used Rachel's recipe, I incresed the tomato paste to a small can. I used a small bottle of merlot because I buy those 4 packs of wine for cooking. I let the flavors steep and cook and I added the beef stock in batches as Ann does in Secrets. I just let simmer, added more broth, more salt tasted and let it cook longer. I cooked it until there was no more "wine" flavor. Took about an hour and a half.

Meal was just great.

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Have a family of five. I usually cook my own secret family meat sauce for hours and my family raves about the sauce for all pasta dishes (spaghetti, ravioli, lasagna etc. Tried these 2 sauce recipes with some variations of mine own (added a bit of fresh basil and oregano cause I was out of bay leaf and used white zinfandel cause I did not have any red wine on hand.
THEY LOVED IT! They wanted me to make lasagna with these sauces also. I made it, they finished a 13x9 pan in one sitting and I had to make it again. Too make it quickly I used the no cook lasagna noodles. From start to finish I had it oven ready in 30 minutes.

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Loved the meat sauce, it was very light just like Rachel Ray described. The white sauce didn't make any sense to make. It wasn't a taste nor texture booster, and you just packed in a bit more calories eating it. The dish is just a quick pasta dish, and nothing like a lasagna, and my room mate thought that the title was misleading. This review got 3 stars only because the red sauce was good. I agree with one early reviewer commenting that it was like a hamburger helper (only you had to make everything from scratch.

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This was a far cry from any lasagna I've ever had. The tastes didn't even remotely resemble lasagna IMO. This is a ghoulash/Hamburger Helper concoction by time it's said and done. The meat sauce tasted like chili the next day, which isn't neccessarily a bad thing but not when you want something along the lines of lasagna. The only adjustment I made was adding a couple of pinches of Italian seasoning to the meat mixture. It's definitely key to s&p the bechemel sauce and to taste throughout to prevent a bland meal.

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This recipe was far too much work for the end result. The sauce was not well-portioned to the amount of pasta cooked. The meat sauce was not as flavorful as I expected. In fact, I've made far tastier meat sauces with less ingredients. The bechamel sauce was good with the pasta, which was the best component of the meal. I usually love Rachel's dishes but this one needs some major tweaking.