"I am a lazy baker, but this ended up working well. The original recipe calls for putting formed dough on sprayed foil/silicone, then poaching then draining. All good. Just make sure the baking surface you reapply the dough to is sprayed again. Also, I used aluminum foil, and then flipped mine for a couple of mins to brown the back side which wi"

"Too much buttermilk (use 3/4 cup and not enough flavor. I'm thinking it's like a meatloaf recipe that only included the meat. I would use 1/2 flour and 1/2 corn meal next time and add shrimp, salmon, fish, potato, something else. I ended up adding more onion, sugar, maple syrup, and cooked bacon. They were really yummy in the end. Without the"

"Too much buttermilk (use 3/4 cup) and not enough flavor. I'm thinking it's like a meatloaf recipe that only included the meat. I would use 1/2 flour and 1/2 corn meal next time and add shrimp, salmon, fish, potato, something else. I ended up adding more onion, maple syrup, and cooked bacon. They were really yummy in the end. Otherwise you hav"

"I followed the recipe using fresh ingredients,except I used less salt (I tend not to use as much as these folks do). It's important to resist the urge to overcook. I really wanted to leave it in the oven longer, but I behaved and took it out when I was suppose to. And it was fabulous! Will definitely make this again.

"This was an excellent tweak of traditional lasagna. I made it as a "make ahead" meal, so I baked it before adding the last topping of cheese and putting it under the broiler. I also used my own homemade sauce which was essentially the same. The creamy cheese topping really brought it all together. I thought I would miss the mozzarella, but there were no flavor gaps in this dish. And no obsessing about unbroken, full lasagna noodles!

This recipe is easily cut in 1/2 (I was generous with the sauce, meat, and cheese), for a regular family meal.

This will definitely stay in the menu rotation.