Hubby is the fried cabbage person and liked it. To me the flavors were great but the texture way too mushy for my taste. I would have preferred to eat it w/o covering for the last 30. And I also would wait to add the cooked bacon until right before serving - I prefer my veggies n bacon crisp.

Reviewed On: Jan. 20, 2013

Very yummy!!! It wasn't blow me away good but it was one of the better sausage gravys I've made. I just used regular sausage. Not maple. I might try the spicy sausage next time

Reviewed On: Dec. 30, 2012

This will be a long one - I have had this recipe in my box for two years but shied away because everyone said it was so time consuming. The hardest part - as with any lasagna is the layering - I kinda screwed this one up but it came out great. I didnt add any extra salt at all and went a little heavy on the seasoning. Except for the fennel - We dont like it so I added about 10 seeds to the meat when i browned it thereby giving it plenty of time to cook away. I used 1 1/4 lb of hamburg and 1/4 pound sausage (which has fennel) and the sauce was very very meaty - I think I might double the sauce next time and keep the meat the same. I added 1TBSP of sugar and it was a bit too sweet for my liking but not bad. I definitely had to go heavier on the herbs and spices for my taste but this was still a great starting point for the sauce and I think I ate a 1/4 of the sauce while it simmered for about 3 hours LOL. To me everything else you dont need a recipe for. I also used the no bake lasagna noodles and they work great!!!! I doubled the ricotta and would have added more mozzarella had I had any more on hand. It got rave reviews by the family and a friend who tasted the left overs. And the extra sauce was handy as we a re saucy people and used every bit.

Reviewed On: Nov. 5, 2012