Even though I used 14-15 oz. cans of beans instead of 12 oz., there was plenty of dressing. I cut back on the salt a bit and still got complaints that it was too salty. Next time I will omit the salt entirely. Otherwise, it was a hit. I definitely will be making this again.

Reviewed On: Jun. 21, 2008

Until this recipe, I always felt like Goldilocks when it came to lasagna recipes - none was "just right." Now I don't have to search any longer. This recipe is it for me. The only change I make is to substitute tomato puree for the crushed tomatoes (I like my tomatoes smooth). For variety, I sometimes substitute sausage for the ground beef. The recipe also freezes and reheats well. Individual servings go from freezer to plate after about 6-7 minutes in the microwave.

Reviewed On: Mar. 16, 2007

I loved this recipe. Unlike alot of strogranoffs, this dish was full-flavored. Basil was a welcome addition. The recipe is already fast to make, but I saved a step by using a seasoned beef broth that already had onions in it. To cut back on saturated fat, I browned the meat in olive oil instead of butter and used reduced-fat sour cream. This is the best stroganoff I've ever had. Thanks for sharing the recipe.

Reviewed On: Dec. 16, 2006