It's OK but very bland I added ground turkey. It was looking good but when I added the can of tomatoes it got SUPER watery. After everything was added I tasted it and it was very bland. I added more salt still bland. Added garlic salt still bland. I think added seasoning salt then it got a little better. But still a bit bland. All and all it's healthy it was OK. Probably won't make again
inside out lasagna Try cooking the mushrooms 1st with extra garlic salt & pepper and Italian spices. Liquid will escape and burn off. Set aside then follow the complete recipe adding the cooked mushrooms. Also add more Italian spices such as oregano basil hot pepper. add parmesan or roman cheese..you get the picture. Pros: bland Cons: healthy ingredients
This was okay actually I shouldn't be so harsh it came all together nicely but there just wasn't anything really special about it. Especially the ricotta at the end it's a nice texture but it's very plain by itself. So I think if you changed up your ingredients this could be a tasty one dish Wonder
DO NOT follow recipe do not make this recipe as it is i made it... minus mushrooms because my wife hates mushrooms and minus red pepper because i didnt have any and we were both disspointed taking out mushrooms saves about 20 calories per serving add 1/2 cup mozzeralla cheese and some sweet or hot turkey sausage. this adds only about 80 calories to each serving and makes it much better and more filling. also no idea who would put cold ricotta cheese on hot pasta mix ricotta in at the end to get it same temperature... on a plus side it reheats very well in microwave juices from tomatoes keeps pasta from grossing up in fridge overnight. took it to work with ricotta mixed in and was good... yes ill make it again but not like recipe says Pros: low calorie and filling Cons: bland couldnt stomach second helping if i wanted to.
I agree with many other reviewers that this recipe comes out remarkably bland. I made a few alterations per other reviewers' tips like adding tomato paste to thicken the sauce and parmesan for more flavor. Still the result was underwhelming to say the least. It's definitely promising -- the mushrooms picked up the garlic and onion flavors nicely for example -- but it needs a thing or two more. Next time I'll try adding sausage as others have suggested.
Next best thing when you don't have hours to make lasagna. I have tried many other skillet lasagna recipes and this has been the best by far. Maybe the blandness others are experiencing is coming from the tomatoes they used. I used Hunts brand with Rosemary and Oregano. I did add a few shakes of italian seasoning. Other minor modifications: I omitted the onion and used cottage cheese instead of ricotta because of taste preferences. I also used broken up lasagna noodles instead of spirals. What took this dish to the next level for me was adding mozzarella to the top and baking the whole skillet in the over for about 5 minutes. It gives you all the melt-y goodness of the traditional dish. I will be making this again and again for sure.
This was somewhat bland (I didn't use the red pepper because I have 2 small kids) and watery. I used baby spinach and reconstituted dried mushrooms (it was a desperate night) but I think it was the canned tomatoes that made it "blah" (I used plain caned tomatoes with about 1 tsp dried italian seasoning). Marinara might have been better. I'm sure meat would've helped as well. So feel free to add more seasoning! I even used full-fat ricotta and added pecorino romano cheese on top but all that made it "good" was my 5-year-old daughter's idea to add pesto. Then it was good.