My husband described this dish to me as a childhood favorite of his; I recreated it by experimenting until I came up with something as rave-worthy as he remembered. My recipe is almost identical to this one! This recipe is delicious and worth the effort.

Reviewed On: Jun. 27, 2005

This recipe is nearly identical to my italian mother and grandmother's recipe. We use a full 32 oz container of ricotta, mixed with two eggs and italian seasonings, and only 12 oz of mozzarella. We also layer - starting with sauce in the bottom of the pan, then pasta, then ricotta/egg mixture, then mozzarella, repeat. Top with parmesan or romano cheese. Oh, and it's better the next day. Definitely a make-ahead possibility.

Reviewed On: Jun. 27, 2005

Very good. I took a chance and made this for the first time to bring to a cookout - there was a store-bought potato salad there too, and everyone raved about mine. And honestly, anything with seasoning salt has to be good :). The salad would have been just as good with fewer eggs, so feel free to omit or reduce them, if eggs are your gripe with this recipe. It's really yummy!

Reviewed On: Jun. 27, 2005