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

This turned really good! Definitely not something you can make regularly due to the fat content.. I used sea salt and it was a little too salty for my taste but after the seafood and cheeses entered, it was not as salty. The only recommendation I would make is to only use 1 teaspoon of salt if you are using sea salt.

Reviewed On: Oct. 27, 2007