I made this for the first time on Saturday. It was excellent! Never having made lasagna before I was a little nervous but WOW! So good! I might cut down on the salt a bit next time and I made the following modifications: I used no boil noodles-big help! Used extra ricotta to which I added some freshly ground nutmeg, the mozzarella was the shredded kind (Used two bags-we like cheese), threw in a couple of extra cloves of garlic (crushed) when making the sauce and assembled it the day before. As a result of the refrigeration, it needed to cook longer than the recipe states. I used a throw away deep dish lasagna pan so I was able to add an extra layer of yumminess and cut down on the clean up at the same time. Thank you so much for a fantastic recipe that is hands down the best lasagna I have ever tasted!

Reviewed On: Feb. 8, 2010

So good! Made the recipe exactly as stated. Next time I think I will buy some cinnamon sugar pita chips instead of making my own chips. That took up a lot of time that I really don't have. Thank you for a great crowd pleaser!

Reviewed On: Feb. 6, 2010

Just took another Black Russian cake out of the oven. It is an often requested item in our house and at get togethers. The only changes that I make is that I add more Kahlua than called for and cut back a smidge on the oil and water to compensate. Also, can't seem to find the 5.9 ounce package of pudding so I just use 1 1/2 of the small packages. The cooking time definitely needs to be extended. It takes about an hour to bake. Excellent recipe and delicious cake! Thank you! We will be enjoying it again tonight :)

Reviewed On: Feb. 6, 2010