My wife and I really enjoyed this. I added a bit of cheddar w/ 15 minutes to go, browned the beef with a clove of diced garlic and drained it ahead of time. A bit of BBQ sauce on top was a great addition. Definitely lots of sodium; not sure if there's any way around that though. Great hearty family meal.

Reviewed On: Oct. 4, 2005

I echo everything positive everyone on this board has already said. There is nothing bad about this recipe. Per suggestions, I added a bit more garlic (4 cloves, minced) and substituted a 1/4 c of red wine (Cab Sauv) for 1/4 cup of water. I liked the idea of adding a 1/4 cup of good EV olive oil instead of the water and might try that next time. I wound up with an extra cup or so of sauce which we used for dipping garlic bread, and I had enough leftovers (I cooked this receipe for my wife & me) to last about 3 days. This lasanga tastes as good reheated as it does fresh. Great work, John. This is my new 'impress the friends' recipe.

Reviewed On: Apr. 7, 2005