I made 2/3 of a recipe in an 11x7 pan using 4 lasagna noodles, a slice of bacon instead of pancetta, and 93% lean ground beef instead of turkey for the same calorie count. As other reviewers recommended, I halved the red pepper flakes. The sauce was not at all soupy after simmering for the required amount of time. Be sure to broil the top at the end. This makes a delicious lasagna. I served it with CL's Grilled Zucchini with Sea Salt, the Parmigiano-Crumbed variation. A yummy dinner for two of us, with enough left for a second meal.
Wow, this is some of the best lasagna I have had. I love everything cheesy, and this was perfectly balanced (between cheesy and healthy!) I made a couple of small changes based on what I had on hand, and it all turned out delicious. No prosciutto, no celery, 1/2 tsp salt (didn't need any more and probably would have been fine without it), no red pepper flakes, and I used no-boil noodles. Others have said the sauce was soupy. It looked to be while prepping, but when the lasagna came out of the oven it was perfect! Also, I cooked it at 425, but only for the time required by the no-boil noodles (25 min). It was plenty hot and boiling away.
All that being said, it did take me a total of about 2.5 hours to make, but then again, I am a bit of a slow cooker :)
I thought this was going to turn out too wet - all that sauce, and only six noodles! - but it came out a-ok. I was worried and cut the red pepper to 1/4 tsp but in the end you couldn't even taste that it was there, so I could have compromised with a 1/2 tsp. If I were to do this again, I would have used a bigger pot to make the sauce - instead of browning the turkey just kind of steamed itself and created a lot of extra liquid because it didn't have enough room in the pan. But over all I thought it tasted pretty good, bearing in mind that you're making a light lasagna. Definately make again.
Excellent lasagna. I made the sauce the day before I made the lasagna as I saw that it was a time consuming dish. I did add extra tomato pasta as the sauce was a bit too liquid and with the standing overnight, I had a nice thick sauce. I froze the leftovers and look forward to having an "easy" dinner soon!
I fell in love with Bolognese sauce about a year ago in Canada, and recipes featuring the sauce intrigue me. I really enjoyed this veggie packed, flavorful version of lasagna. It was a bit time consuming to make, but I think all lasagna recipes are. I used bacon instead of pancetta, ff ricotta, and regular tomato paste. ALso, I used Italian seasoning, and extra seasoning. With only 6 noodles, it wasnt overly heavy, and I enjoyed the cheesiness of the recipe. My husband is indifferent to lasagna - any lasagna - so this is something I could make again since the carrots are so well hidden. it made great leftovers... I might see how well it freezes.
The ricotta/mozzarella cheese combo paired with the excellent bolognese sauce make this my favorite lasagna recipe ever! I added green pepper to the sauce, just because I had half of one in the fridge. I thought it was a good addition. I'll be making this again this week for my mother. Yum!
My husband I thought this was good...not "wow," but good; it's a tasty, leaner, satisfying alternative when you want a lasagna experience without over-the-top fat and calories. Made the recipe as written except used whole-wheat, no-boil lasagna noodles, and these worked great. Next time, I'll reduce the red pepper flakes by half and use a little more tomato paste.
Oh my, this was delicious. I did not include the carrots or celery. I used about 3/4 pound of Italian chicken sausage instead 1 pound of ground turkey. The crushed tomatoes I used included basil, but I still included 1/2 cup of fresh basil. Seemed fine. I could not find unsalted tomato paste. I decided to wait until the sauce was close to being done before adding salt so that I could add salt to taste. It turned out that I didn't need to add any salt at all. I can't wait to make this again.
This recipe is a keeper! My fussy son & husband both loved it & had seconds. I used the Kraft mozzarella with a touch of cream cheese and it melted nicely. I cooked on 350 because my glass 9x13 cannot be cooked at higher temp. Turned out perfectly. The pepper flakes could be cut down a little for those sensitive to heat, but it didn't overpower the dish as is. The nice thing about 99% lean turkey is it made it light and not greasy or heavy like traditional lasagnas. Mine did not turn out soupy whatsoever, like some reviews mentioned. It is true, I think it's even better leftover.
This was very good and healthy with all the veggies. I cooked the meat (chix) separately and drained. also skipped the milk, but added a dash of heavy cream. For the ricotta, I added cottage cheese and fresh basil to the mix. Used regular lasagna noodles, but did Not pre-cook. Put in oven at 375 and cooked for about an hour, covering at beginning. Served 4 big servings first time and have plenty of leftovers. Yummy!
This was good, but crushed red pepper gives it an all-over hot flavor, which is kind of disconserting in a lasagne. Hubby liked it, but I would reduce the red pepper to maybe a 1/4 teaspoon or leave it out next time.
Bland and soupy. The lasagna I make without a recipe tastes better and has a better consistency.
This was excellent. I don't usually like lasagna because I don't like ricotta cheese, so I just put all mozzarella in it and it was really good. I used the no-cook noodles, no need for soaking them since the sauce was pretty soupy, and it turned out really well. It took a bit of time to make but was well worth it. Leftovers were even better! Will definitely make it again.
I was surprised at how spicy it came out, and I actually reduced the red pepper by 1/3. It really didn't taste like a "traditional " meat lasagna to us, but certainly flavorful.
Best lasagna i've made yet! Family loved it and will definitely make again.
Very good!! I will definitely serve this one again!!
We loved it. Added an extra layer of noodle and didn't precook them. Just let them soak in some boiling water while I cooked the suace. Very yummy!
No good! Came out rather flavorless - if I bothered with it again I'd double the tomato paste.
My family really enjoyed this. If you are used to frozen lasagna, it may seem a little bland, but it is so much better without a ton of salt!
Delish;). Followed the recipe except for adding a little more ground turkey, used lean ground pork (instead of pancetta) and a pinch of nutmeg to the meat sauce while it simmered. I too loved that the meat sauce has so many veggies. Served with a tossed green salad. Will def. make again.
Excellent and very easy to prepare!
Better than I imagined and a great way to sneak more veggies into the kids diet!
Dirtied a bunch of dishes, took longer than expected, but was well worth it and a great Valentine's dinner!! Leftovers even yummier!