WARNING! They've just changed the label on Classico - and pumped up the sugar, too. The old label (dark) for the Italian Sausage w/ Peppers and Onion listed Total Carbs at 8, Fiber 2, Sugars 4.

On the bright new label, Total Carbs jump to 13-14! and Sugars double.

Ragu has a new low-carb sauce out (splenda) , so I bought that instead.

Gotbeer,

Thank you for that warning. Guess who has three jars of the new label Classico sitting in her pantry?

You don't have a servings number, but gah with 1.5 pounds of meat and over 6 cups of cheese just in one part this could feed an army

I'm trying it tonight. I got 1 pound 73/27 or what ever hamburger and 0.5 pound breakfast sausage that is sugar and filler free. I also used a 3 cheese mix for the "noodles" including romano and asiago. Hopefully SO will get home soon with the rest of the parmasan needed though. That and I need to whip out the food processor for the 6 cups cheese. That sounds intimidating to do by hand.

Tomarrow I'll make up the LC tiramisu to join it and have a luxurious italian meal of comfort foods

I made it I could barely get the whole thing to fit in the pan though. There was a touch of spill over, but we caught it with cookie sheets under. Also what was stuck to the edge of the pyrex was yummm.

Normally when having left over lasagne I would melt some extra mozza on top. This stuff is so cheesy there is no need. My only complaint was it tasted a tad eggy at first. Having set overnight though that seems to have disapeared.

FanTAStic! My husband said, "This is one of the best things I have ever put in my mouth."
I baked my "noodles" on a very large cookie sheet, but still used the same amount of ingredients, so they came out thin and almost crispy. It was great, took away some of the "eggy" taste and texture I think.
I also made 3 layers, and instead of spooning the ricotta filling on top of the meat filling, I made one layer of just ricotta mixture.
Great job on this recipe! It's going to become a household staple!!!

okay.. I have copied this out of here.. and heading to the store.. I am wondering which to make first.. pizza... or lasagne... hmm....

dianna

oh my gosh!! i am going to have to try this. this would be perfect for me to have one day and take to work for dinners during the week. sue

Still haven't had the pleasure of trying this, but thought I'd bump it up, since
it took me awhile to look for it! Hopefully this weekend I will make it.
Sounds wayyy yummy!

Seesah, it's been over a year since you said you'd be "trying it out soon"! You procrastinate worse than me I want to try it, too. But it sounds like it makes SO much, and usually it's just me eating. And you know what, I HATE cooking just for me. *sigh*

Just a note about the noodles themselves:

I followed the recipe in Karen's book to the letter (the quantities and proportions are different) and it overflowed my standard size Cuisinart. I lost a lot of the batter. I would suggest that you follow the instructions about halfway through the eggs, then transfer to a bowl and continue.

I am making this one tonight.