I made this almost exactly as written (I added a bit more garlic and used milk and half&half instead of milk and cream), but this was disappointing because it was so bland. Neither my husband nor I thought the flavor was anything special when it was done, so I added a few shakes of cayenne to give it some pizazz and to cut the richness a bit, and that did make it somewhat better. I might try this again with the addition of some hot turkey Italian sausage to increase the flavor, but I would not make again as written.

Reviewed On: Nov. 23, 2009

Probably not the world's best lasagna, but definitely a pretty good base recipe. For health reasons I used sweet Italian turkey sausage instead of the regular sausage, ground turkey (93% lean) instead of the beef, whole wheat lasagna noodles instead of the regular, 1 teaspoon salt in the sauce instead of 1 Tablespoon, added some chopped broccoli, and skipped the sugar. For budget reasons I used low fat cottage cheese instead of the ricotta. The lasagna was a bit on the saucy side, but it as very tasty, and I love that it used sauce from scratch. Cooking times and directions were perfect.

Reviewed On: Nov. 12, 2009

I thought the fish was good, and I thought the sauce was good... but it was not good together. The dill flavor really doesn't complement the Cajun seasoning's spices - it's like they are both completely separate and competing against each other. The sauce basically tasted like a variation of a Greek (Tzatziki) sauce. I did enjoy the flavor of the fish, so I'll probably make it again, but I won't make the sauce with it.

Reviewed On: Nov. 9, 2009