Brittany

Kept recipe as is to try it, was excellent . The combining of the pasta and sauce to finish cooking is classic restaurant!! This is a blank palette for all kinds of extra goodies.

This was sooo good and easy. I doubled the recipe. I used around 1 lb of ground meat, the wholee28oz jar of sauce, 2 cans of tomatoes, (fire roasted) and I tucked a couple dozen spoonfuls of RICOTTA CHEESE inside of it before the mozzarella. I used lasagna noodles and sliced them when they were done boiling. My fiance said its the best lasagna he's ever had and I really couldn't dispute that!! It was delicious!!! This was the first time I made this and I will use ricotta cheese every time I make it!

THIS RECIPE WAS GREAT I USED GROUND TURKEY AND I USED MOZZARELLA AND GRATED PARM THIS WAS DELICIOUS OMG THANKS ALWAYS

I went through the trouble of ordering mafalda noodles online just for this recipe, to realize that the mafalda noodles weren't that different in shape from egg noodles, especially the wide kind! And the latter would've cost me a fraction of what I paid for the mafalda! Nevertheless, we liked this pasta dish and would make again. I followed the recipe closely, except by using fresh chopped tomatoes for the canned, diced ones. Also to make 4 servings out of this recipe, I use 3 cups of pasta and there is plenty of sauce for that amount of pasta.I made again and added dollops of Ricotta cheese on top to get the dish closer to the traditional lasagna.

I make a version of this using bow tie pasta (farfalle), penne or even elbow pasta. Always great. And the sauce is always a good base sauce for other pasta / Italian style dishes.