Total TimePrep: 1 hour Bake: 50 min. + standing
This lasagna was delicious! My husband doesn't like lasagna but I love it so I had to give this recipe a try since it used Alfredo sauce. I always do my lasagna with marinara, ricotta cheese, and lots of mozzarella. This was a great change and my husband LOVED it!!
This is delicious! I've made it twice since I received the magazine it was published in. This recipe is a keeper for sure!
This was tremendous! Made as written. When I got to the final steps, I worried about the meat mixture being too soupy and too much sauce overall. However, it came out fantastic. My son had 2 helpings and my husband had 3. Despite any added cheese other than what is in the Alfredo sauce, it tasted surprisingly cheesy like a normal lasagna. Highly recommend.
I made this tonight and we enjoyed it!! It is rich, but light. Very tasty. I cut the recipe in half. I used leftover marinara and meatballs from the Slow cooker spaghetti and meatballs recipe (also found in the December issue) and just chopped up the meatballs to use in place of the ground beef this recipe calls for. I also had sausage on hand so used that instead of the ground pork. I cook for my 85 yr old mother and she liked this. We might reduce the amount of alfredo sauce a bit next time, but maybe not. It's a new stlye of lasagna for us - a good one!