I have been using this recipe for a couple years now (had to try it when I saw all the great reviews). It really is the best lasagna recipe out there. I do go to the farmers market and purchase all fresh ingredients such as the mozzarella, parmesan, ricotta, fresh made pasta and good quality meat. It really makes a difference! It has been a hit with everyone I have served it to. Thank you so much for the great post!

Big hit at our house. I omitted the small can of mushrooms because my husband doesn't like them. He knew the recipe called for mushroom soup but agreed to try it anyway. He had seconds today and I'm sure he'll have leftovers tomorrow. The seasoned breadcrumbs made a delicious crust and the presentation was attractive.

I halved the recipe and used the ground sausage I always buy. I cooked the sausage first as recommended by another reviewer. They started browning in under 20 minutes. Didn't go over well enough to make again.

I made the recipe as written. I'm sure it would be better with rotisserie chicken, but I won't bother trying because the overall flavor just wasn't that good. I’m glad I halved the recipe. The leftovers will probably end up in the garbage.

Since I only had large marshmallows and knew they wouldn't fit in individual cookies, I placed them on the batter I spread onto a greased cookie sheet. I baked the cookie cake for 17 minutes at 375 degrees. The marshmallows expanded, browned, and then collapsed into delicious pools of yumminess atop moist, flavorful cookie goodness.

The first time I made this according to the recipe, and it was very salty even though I used reduced sodium broth. Maybe it's the stuffing I use. The next time I made it, omitting the salt entirely, and it was great. I've made it with pork chops and turkey cutlets and both are very good. I use poultry seasoning in place of the thyme and sage, diced carrots, and frozen recipe blend (onions, celery, and red pepper). The stuffing alone is so delicious I wanted to double the amount but only had enough broth for three servings. Next time I'll plan better. We will definitely keep this in the meal rotation.

My husband likes fish. I HATE fish, but I can eat this without gagging. We loved the sauce and will make extra next time. I sprinkled the sauce with seasoned breadcrumbs before returning the fish to the broiler. I lightly blackened one side of the fish for an extra kick. The flavors were nice together.

Much like the ones at a popular seafood restaurant. We might add more cheese next time because we are cheese lovers, but the recipe was still very good as written. I can't believe how easy these were to make… and devour.

The heat was way too high - I'm sure it varies grill to grill. Because of the high heat, the meat dried out and was difficult to remove in chunks. Too much grill flavor for my crab purist husband. I liked them, but not more than boiled and dragged in butter.

This was a good idea. I liked the addition of peppers and onions. The Del Monte sauce I used was too sweet. I'll try a different brand next time.

This is definitely one of the better breakfast casserole recipes I’ve tried. Instead of uncooked bacon, I used a 3 oz bag of real bacon bits. I sprinkled seasoning blend on the thawed hash browns and baked them at 350 for 15 minutes before topping with the egg mixture. I baked the casserole uncovered for 35 minutes. The top was perfectly browned but the inside was not quite set. So I covered the casserole with foil and cooked another 10 minutes. To get the hash browns crispier, I’ll try baking the hash browns for 10 minutes at 450 degrees next time as reviewer Christi suggested.

I used refrigerated pizza crust and added thawed broccoli and shredded grocery store rotisserie chicken breasts between the Alfredo sauce and mozzarella cheese. Delicious. Can’t wait to try other toppings.