I used this recipe for the crust because teh toppings they used were too Italian for a "Santa Fe" pizza. I followed directions to the T and the crust fell apart and it crumbled. I will not be making this again.

Reviewed On: Nov. 4, 2008

This takes a little work but it's not overwhelming. I changed a few things. I used a combnation of ground beef, lamb and spicy turkey sausage (eye ball everyhting, but make sure that they seem equal)... I doubled the garlic and used fresh and basil and parsley and I simmered it for about an hour (totally worth it for this recipe). Also we don't like ricotta cheese so I made a mixture of sour cream, Parmesan and alouette (parmesan peppercorn flavor) in place of the ricotta. I did boil the lasagha beforehand and it was perfect. I baked the lasagna for 20 minutes with the foil on and then removed the foil, cooked it for 12 minutes and then turned the oven off and left it in there for 5. I would definitely let it sit for 10-15 before serving. Delicious!!

Reviewed On: Sep. 5, 2008

I am searching for the perfect macaroni and cheese recipe. I read everyone's reviews and followed the suggestions with doubling the cheese and the milk. It ended up oily and it was embarassing. I will not be making this again.

Reviewed On: May 1, 2008