"I made this recipe in my slow cooker because many other reviews had an issue with the recipe being somewhat bland. I figured using the slow cooker would let the broth/gravy develop the flavors more than using the stove top - and it turned out great! No browning of the beef was needed, and I just used a few more dashes of Worcestershire. Throw ever"

"I used 4 oz of prosciutto instead of 3, and it was perfect: I loved the distinct taste, and it was like a surprise in each bite.
I doubled the sauce, but next time I will season it more because mine was too milky-tasting for me.
I added a thin layer of mozzarella on top of filling before I rolled it, and it was nice and cheesy!
I also added a light dusting of garlic powder over the whole dish right before putting it in the oven to add more flavor.
I didn’t use a glass pan and I had no problem (I used a disposable pan), but for the uncovered time I only kept it in the oven for about 10 minutes and it came out perfect.
I made sure to cook the noodles only until I knew they were flexible enough to roll - they cook more in the oven, and I wanted to make sure they didn’t over-cook and become tough to bite into or divide with a fork.
I highly recommend using your favorite marinara (it definitely won’t hide any flavors of the lasagna itself).
Makes great leftovers and is extremely tasty!"