Overall very good. As the other reviews said I would definitley reduce or omit the salt and reduce the Oregano. Both were very overpowering. Even though I used unsalted butter it was way to much.

Reviewed On: Sep. 22, 2009

This is a great recipe! I just love it! I did change a few things. I browned the ground beef with onion and Adobo seasoning and then added minced garlic. I added a bit of the Adobo seasoning to the sauce along with a pinch of ground clove and the rest of the spices as recommended. I did double the recipe and used one jar of part skim ricotta and 1 jar of fat free ricotta. Instead of using Motzerella slices I used a shredded blend and then grated fresh parmesan chesse over the layers. I also used Healthy Harvest whole wheat noodles. Since they didn't require cooking I left the pan covered in foil for 45 minutes and uncovered for about 20 additional and then browned the top under the broiler. I would cut down on the sugar in the sauce next time as it was a bit sweet for me. I did let it simmer for about 2-3 hours. All in all a great lasanga recipe!

Reviewed On: Mar. 10, 2009

I was looking for a recipe that used Panko (Japanese Bread Crumbs) and this was it. What a great meatloaf. Panko has better flavor and texture than regular bread crumbs. I did "doctor up" the Panko with garlic salt, Adobe (secret ingredient) and pepper. Then added a little italian seasoning for color. I did use a little more Panko than the 1 cup. It needed a little firmer texture. The author is right, eyeball it! Lastly I added some finely chopped onion. This won some rave reviews on a cold Oct day in NE while watching the NE Patriots. Not typical "Football" food, but everyone had seconds :) I also made some Garlic Mashed Potatoes with Roasted Garlic. Yum!

Reviewed On: Oct. 31, 2005