These were absolutely fantastic! The recipe makes more than I thought it would, and the cups are very filling. I was also very impressed with how well the cups physically held together. Once they had cooled, you could just pick them up and bite right into them. I used Grands Flaky Layer biscuits, which I split in half. You definitely need to flatten them out though after separating. For the last two, I thought I'd just use a whole biscuit. They turned out fine, but there was way too much bread that way. I'm a bread person, but it is better to only use half a biscuit. I also put the cheese on (accidentally) before the initial bake, but it turned out just fine--and made it even easier on me! In the meat mixture, I used fresh onions, which I cooked with the browning meat, and a sprinkle of garlic powder. The only BBQ sauce I had on hand wasn't a very good one, so I had to play with it a little adding brown sugar and worchestershire, but that was all jsut to my own personal tastes. Overall, this is a WINNER! Thanks for the great recipe--it is going into regular rotation in our home :)

Reviewed On: Mar. 3, 2008

This was DELICIOUS! The 4 adults who ate it all give it 5 stars, with comments like "the is the best lasagna I have ever had" over and over. I followed the recipe ingredients exactly, except I omitted the extra salt. Fisrt time I have ever used fresh parsley too, and I think it made a huge difference. I did my layers based on the size of the pan, and I ended up with no extra sauce. As for noodles, I used about 4 noodles per layer. The trick is to just make sure there is one solid layer without overlapping the noodles. I also went ahead and got fennel seed for this (another thing I have never used). I had to buy a brand name spice because it isn't that popular, and it was $3.99 for the bottle. Seems like a lot, but now I have it and I will be using it again at least in this recipe! Go ahead and spring for it--the combination of spices is what makes this so good. I had difficulty finding the SWEET sausage too. I finally found it in links by the ground sausage. It was super easy to slice the casings and pop it out though.

Reviewed On: Jan. 5, 2007

This recipe is exactly like the ones I used to eat in our middle school cafeteria (bought for a dime apiece). Based on other reviews, I doubled all ingredients except the cornflakes, and they turned out perfectly. I used a large plastic bowl for mixing, and just tossed the flakes with the syrup using 2 wooden spoons. Easy breezy!

Reviewed On: Dec. 27, 2006