After reading a lot of the reviews I incorporated a lot of the recommendations and made a few of my own. As some reviewers mentioned I cooked the crescent dough for 5 minutes. Once I took it out of the oven I added a layer of shredded cheddar and monterrey jack cheese. Instead of regular sausage I chopped up some Chorizo and browned it in a skillet with some onions. I let it cool on a paper plate and added some shredded hash browns to the skillet and let them crisp up with some Adobo seasoning. I used 7 eggs to 1 cup milk and whisked together with the salt, pepper and some cayenne pepper. (we like spice). I layered the crisped hash browns on top of the crescent dough and cheese. I added the Chorizo and onions back to the skillet and added the egg mixture and cooked until the eggs started just set up. I then poured that over the hash browns and added a final layer of cheese. I cooked for 25 minutes. Came out great! It was a nice New Years breakfast!

Reviewed On: Jan. 1, 2012

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