I've made this several times and it's always a hit. When I can't find peach nectar, I substitute apricot necar and add a splash of peach tree schnapps. For a more intense basil flavor, I usually make my basil syrup several hours ahead of time and let it sit before straining out the basil. I serve over ice and garnish with a small sprig of fresh basil.

Reviewed On: Nov. 9, 2009

This recipe did not turn out well for me. My main problem was the brownie layer. The finished product was just too gooey. I followed suggestions from others.... used a 10.5 oz brownie mix, cooked for 15 minutes and cooled slightly before adding the caramel layer and cream cheese layers. I cooked the cheesecake layer (in a water bath) for 45 mins and it turned out perfect but the brownie layer was a disaster. It was just too runny. I was embarassed to serve this to my guests. Will not make again.

Reviewed On: Nov. 8, 2009

Loved the recipe... Really great flavor. I'm not sure if the amount of no boil lasagne was a typo.... I made a 9x13 pan consisting of 3 layers and only needed slightly less than an 8 oz package of pasta instead of 16 oz. I was afraid that the cheddar might come out too stringy so I used Monterey Jack instead. I cooked my sausage with some onions and crushed garlic. I doubled the Alfredo sauce and added artichoke hearts. Might add some sun dried tomatos next time. Will definately make again

Reviewed On: Nov. 6, 2009