The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: May 24, 2006
This dish is absolutely perfect just the way it is. Everybody I've ever made this for (and I've made it quite a few times) has loved it!
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Cooking Level: Intermediate

Living In: Haverhill, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Mar. 30, 2006
I found this last night, desperate for something to make for dinner. This is very good. I also omitted the mushrooms, olives, and also cut down on the oregano. I'd suggest just putting in spices that you normally might put into spaghetti sauce. I used about 2/3 can tomatoes, and 1/3 can tomato sauce. I may use more sauce next time. I definitely used more than 1 cup each of the cheeses, and close to 1/2 c parmesian. I too added the soup mixture in between the layers. I also covered it with foil, so it didn't dry out. I used lasagna noodles. Surprisingly delicious! Thanks!
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Cooking Level: Expert

Home Town: Erie, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Feb. 5, 2006
I honestly only made this recipe because I had all the ingredients on hand and needed something for dinner fast! But, surprisingly, it was a big hit and I'll definitely be making it again. I agree with others, I would add soup mixture throughout rather than just on top.
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Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Jan. 17, 2006
I thought this dish was great! I followed the recipe almost exactly, but left out the black olives because I don't like olives. I also added a minced garlic clove when I sauteed the onion. Instead of brown the beef first, I sauteed the onion and garlic until tender and then added the beef. When that was nicely browned I added the bell pepper and mushrooms. I used an entire pepper and 8 oz. of sliced fresh mushrooms instead of the smaller amount that the recipe called for because I love vegetables. When the pepper and the mushrooms had a chance to soften I then added the diced tomatoes. I used about twice as much parmesan cheese than the recipe called for (on accident, but it turned out to be a great mistake). My husband loved this dish as well and I have a feeling it will be added to our list of favorite "regulars".
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Dec. 28, 2005
Wonderful! I can never get my husband and grandma to eat leftovers, however, in 2 days, this was gone! We will have again!!
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Cooking Level: Intermediate

Home Town: Kearney, Missouri, USA
Living In: Kansas City, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Nov. 14, 2005
yum
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The reviewer gave this recipe 3 stars. This recipe averages a 4.37 star rating.
Reviewed: Nov. 13, 2005
This dish was ok. My husband really enjoyed it, but not the kids. I would not call this a lasgna, more like a beef and noodle casserole.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Jul. 31, 2005
The was the best Lasagna I have ever tasted. I made it for my boyfriend and we ate it all in two days. Then I made it that next week for my bestfriend and her family, they ate it all that night. We all love it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Jun. 19, 2005
This dish was easy, good, and ready in no time! My family loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Jun. 6, 2005
This was a great recipe! Nothing needed changed! My inlaws ate so much we had 0 leftovers!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Apr. 22, 2005
The recipes is very good. I doubled the meat mixture though otherwise I think it might be a bit dry.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
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Reviewed: Dec. 30, 2004
I enjoyed making this for The Woman I Love. It had a good mix of flavors. I thought it was a bit heavy on the noodles, though. She also thought it had a lot of flavor without being overpowering, and was a great winter-time comfort-food dish.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.37 star rating.
Reviewed: Oct. 29, 2004
This was a good meal, but not 5 stars good. It tasted like lasagna, and I appreciated that it was a little different than the traditional lasagna. I did add about 4 oz or so of tomato sauce, which I think it needed to make it have a little more sauce. Also, as others have suggested, I added the soup layers throughout, instead of only on top. Overall, my husband and toddler really liked it, but I thought it was just okay.
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Cooking Level: Expert

Living In: Sacramento, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Sep. 22, 2004
This is a great recipe. I changed one thing - used fresh sliced mushrooms instead of canned. I sauteed them with the onions and pepper. Did not use olives as we don't like them. Excellent! Will definitely make again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Sep. 8, 2004
This was very good, I added extra mushrooms, tomatoes and black olives, as the pasta really soaks up the juice, whole pan of it was gone in two days!
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Cooking Level: Intermediate

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The reviewer gave this recipe 2 stars. This recipe averages a 4.37 star rating.
Reviewed: Feb. 10, 2004
With so many very good pasta receipes out there, this one is just not worth making.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Dec. 28, 2003
This is better reheated than the first time! I was leary about the mushroom soup on top, but it was good. I might try tomato soup on top next time.
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Cooking Level: Intermediate

Home Town: East Islip, New York, USA
Living In: Portola Hills, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Jul. 9, 2003
This was great! I changed it to make a low fat version: soy sausage instead of beef (which I cooked with spices), low fat cheeses and low fat cream of mushroom soup. Other enhancements for some more zing: add fresh garlic and jalapenos and split up the cream soup sauce to be poured onto each layer instead of just the top. A dynamite dish!
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Cooking Level: Beginning

Home Town: Houston, Texas, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Jun. 10, 2003
This was a tasty alernative to the traditional red sauce. I used lasagna noodles instead of fettucine and the entire family liked it.
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Cooking Level: Expert

Living In: Walnut, California, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.37 star rating.
Reviewed: Apr. 9, 2003
I thought my husband and sons would love this as the adore lasagne, but all four of us, plus my youngest son's girlfriend, hated it! The taste of the oregano was overpowering and it was dry (I followed the recipe exactly). I had made a double batch to last two nights, but no one would eat it the second night so I doctored it up with a can of tomato soup, another can of mushroom soup and about 1/2 cup of sour cream and some Emeril's seasoning and it turned out quite good. So I would suggest adding that right up front. But the kids were so leary by then they still wouldn't taste it so I ended up eating it every night for dinner for a week.
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