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Very easy and very good. I made a double batch in a 9x13 pan. I followed other reviewers advice and used less egg (3/batch). I also used heavy whipping cream and milk, 3/4 to 1 cup turbinado sugar, and sprinkled raisins sauteed in creme anglaise for garnish. Served it with creme anglaise on the side - fantastic!

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Creme Anglaise II

Reviewed: Nov. 16, 2006

absolutely to die for...an excellent balance of flavors!

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0 users found this review helpful

Aunty Pasto's Seafood Lasagna

Reviewed: Nov. 15, 2006

This was a great tasting lasagna but was it runny! I recommend cooking and drying all seafoods and veggies used to prevent them from producing more water as the lasagna bakes. I added 2 eggs but was still runny. Perhaps I would also cut down on the canned soup by 1/2 cup and increase the cheese mixture by 1 cup. It was my first time to make lasagna and it looked like goulash but the taste alone was 5 stars.

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19 users found this review helpful