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Some people don't like ricotta cheese, traditionally found in lasagna. This is a nice alternative.—Angie Estes, Elko, Nevada
Nutritional Facts 1 serving (1 piece) equals 249 calories, 10 g fat (5 g saturated fat), 36 mg cholesterol, 412 mg sodium, 25 g carbohydrate, 3 g fiber, 16 g protein.
Originally published as Aunt May's Lasagna in Taste of Home June/July 2002, p19
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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Reviewed on Mar. 02, 2013 by mblewis
Although I love traditional lasagna with the ricotta, my husband does not. This was a delicious and simple recipe (didn't do the olives) that had my husband taking a second helping. Will definitely make again and might try with Italian sausage.
Reviewed on Jan. 23, 2013 by Istayinthekitchen
I've made a couple of different lasagnas. This was amazing. Simple & delicious. Everyone was looking forward to leftovers the next day. Only thing I changed is I added a cup of water to the sauce, like some other stated the sauce was too thick for my liking. I also added sugar & tons of garlic to mine.
Reviewed on Nov. 27, 2012 by cindy -rushford
very nice recipe , easy to make with a wonderful flavor.
Reviewed on Oct. 12, 2012 by stwood64
My husband doesn't care for lasagna recipes that use ricotta cheese. I found this one and since no one likes olives, I omitted them. At times I will use mushrooms instead. I've also made using whole wheat noodles and ground turkey and my family loves it! We make this recipe often!
Reviewed on Feb. 10, 2012 by lert76
I have a different lasagna recipe that I prefer, but it has more steps so I use this recipe when I want an easier lasagna. It's pretty good, but better if you add 1/2 c. or so of water with the tomatoes so it's not as dry
Reviewed on Dec. 03, 2011 by narwhal
I have made this recipe a few times and we love it. I omit the olives because I'm the only one in my house who likes them, and I usually end up adding extra cheese, but it's always a hit and even my toddler likes it.
Reviewed on Jul. 19, 2011 by dawnrosanne
Pretty good, but not enough sauce. Kind of dry. I added in 8 oz of tomato sauce cause that is what I found in the cupboard. But, ideally, I think I'd add a whole jar of pasta sauce next time. I like juicy lasagna!
Reviewed on Feb. 17, 2011 by dollargirl
So easy to make because you don't have to prepare the ricotta/egg mixture that traditional lasagna requires. Delicious even without all that. My daughter always requests this when she comes home from college.
Reviewed on Feb. 14, 2011 by p.stillo
This recipe is awesome, I just made it for Valentines Day, what a total hit!!!
Reviewed on Jun. 26, 2010 by katlaydee3
I love traditional lasagna with ricotta cheese, but this was nice for a change of pace.
Reviewed on May. 05, 2010 by pattecake
My hubby hates riccota and cottage cheese. We loved this recipe.
Reviewed on Dec. 29, 2009 by meanmom67
My family liked it, but it was not my favorite.
Reviewed on Dec. 28, 2009 by KristineChayes
It was like eating very acidic baked ziti with chopped black olives. Not a recipe we'll try again.
Reviewed on Dec. 10, 2009 by julieharter
No, you don't have to use the bay leaf, it just really adds a depth of flavor.
Reviewed on Oct. 20, 2009 by momof2nc
This was an okay recipe. There was a spice that I did not care for (not sure which)so next time I will change them some. I made the sauce that morning and put in the crock pot for a couple hours and bought the oven ready lasagna noodles so it was quick to make. (don't leave in the crock pot long, mine started to burn after a couple hrs)
Reviewed on Jun. 16, 2009 by sweetsue1006
Bay Leaf is a "must" in most Italian recipes. I use it in my hamburger/pasta recipes. In fact, sometimes I forget to take the Bay Leaf out and it is a game at our house whoever gets the bay leaf gets to do the dishes!!!!!!! This "tradition" has been carried on for years.
Reviewed on Apr. 02, 2009 by TinaHurt
Do you have to use the bay leaf?
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