This did, as many others have said, make a whole lot of dip. I eliminated one of the sour creams and added a lot of spices for flavor. Spices included: salt, "spicy salt", fresh garlic, garlic salt, and the seasoning of a chicken boullion cube. Perfect after the additions!

Reviewed On: Jul. 29, 2005

These turned out really well. I added some vanilla extract. They tasted fine, although next time I might add a little bit more vanilla or sugar. I made these for a special "Breakfast in Bed for Mom" treat. I wanted to get creative, so I made small pancakes and used a heart-shaped cookie cutter to cut out shapes. Because the pancakes were sooo thick, the shapes turned out beautifully. I don't think the presentation would have been as pretty if the pancakes were thinner. It seems like using different cookie cutter shapes would be a great way to get kids to eat breakfast. Good recipe.

Reviewed On: Mar. 25, 2005

I changed this recipe around a little bit and absolutely loved the result. First of all, I added several stalks of chopped celery to the saute; I also added 32 oz. of frozen spinach and an extra 15 oz. can of tomato sauce. To the ricotta mixture I added one more cup of mozerella and another egg. And to each layer I sprinkled about 3/4 cup of extra mozerella (I had a lot of cheese I needed to use up...). This made a lot of lasagna, but its so good it will get eaten up in no time! thanks!

Reviewed On: May 2, 2004