This was excellent! Due to other reviewers comments on quantity, I halved some of the ingredients since it's just me and my husband. Used 12 oz of pasta, only 1 jar of spaghetti sauce (we dont care for marinara), but still used 1 lb of sausage and a full container of ricotta and mozzarella. Baked in a large oval Corningware instead of 9x13. I also included some grated parmesan in the ricotta mixture, as well as some on top. It really turned out wonderful and is soooo much easier than making lasagna! I will definitely make this again.

Reviewed On: Oct. 20, 2008

These were good! I didnt have margarine (dont use it) so I substituted 1/2 cup of butter and 1/2 cup of Shedd's Spread. I also added some diced cashew's since my husband wanted some chunks of nuts in his PB cookies. He said I could make them again, but wanted more peanut butter flavor next time...just his personal taste. I was also THRILLED that the number of cookies turned out to be EXACTLY what is stated on the recipe...that's never happened to me before! My only complaint was that in my oven, 12 minutes was perfect...but only for the first 2 batches...the rest were not as chewy as I'd have liked. But overall a great recipe...thanks!

Reviewed On: Sep. 22, 2008

I have made this twice now and it has turned out EXCELLENT both times. I started to use it as a base recipe, but have ended up following it pretty much to a T, except for the fennel since I generally dont have it on hand. I also include about 1/2 to 3/4 cup of diced onion (eyeballed), sprinkling it on during the layering process. I definitely have to agree with a previous reviewer in that prep time is AT LEAST an hour, even with using a food processor for slicing the taters. Still, it is tasty, and now my go to recipe for gratin. Yummy goodness! :)

Reviewed On: Aug. 29, 2008