this was delish! since it was my first lasagna ever, i stayed pretty true to the original recipe. i omitted the fennel seeds (only because i didnt have them on hand, i definitely will use them next time), doubled the onion, used 2 lbs total meat. also used dried parsley (but fresh is always better). i made 3 layers instead of 2. i assembled this in the early morning and baked at night--it was fabulous! the leftovers were even better.

Reviewed On: Nov. 22, 2009

i made this according to the recipe and found it MUCH to salty/vinegary for my family's taste. it seemed like it had good flavor but it was hidden behind the saltiness. seems like too much soy sauce and too much balsamic. (i was surprised though, as i am huge fans of both, but did find the combo too overwhelming this time)

Reviewed On: Oct. 6, 2009

i absolutely love this recipe. i do sub in spinach for the broccoli and use chopped, cooked bacon instead of ham. if you manage to have any leftovers they are great warmed up again too. i make it in a cake pan often, which works well.

Reviewed On: Oct. 6, 2009