Very different and very tasty. I used two packages of creamed spinach rather than just plain spinach (and left out the eggs and cheese) for the bottom layer and then put the sausage on top. I left off the mozerralla and topped it with buttered breadcrumbs and parmesean cheese to add a crispy topping.

Reviewed On: Feb. 4, 2004

I guess this is okay if you like lunchroom lasagna, or if you have kids who don't like any sort of authentic Italian seasoning at all. Otherwise, this is bland bland bland. The large curd cottage cheese is lumpy; you really need to use ricotta instead or at least a half and half mixture of ricotta and small curd cottage cheese. And I'd substitute ground Italian sausage or even pepperoni (just layered in instead -- not precooked) instead of the ground beef. There are much better lasagna recipes out there that are just as easy as this one.

Reviewed On: Jan. 23, 2004

I really wanted to like this. It sounded so good and when it was cooked, it looked delicious -- crispy/crunchy and golden brown. But it lacked seasoning and was bland. The fillets need to be seasoned before they are cooked. The potato flakes smelled horrible as they cooked and the overall taste of the crust was vaguely chemical. We didn't hate this, but we didn't much like it either. Obviously a lot of people like this recipe, so you might give it a try, but the next time I fry fish, I'll stick to my egg/milk wash and seasoned crackermeal method.

Reviewed On: Jan. 23, 2004