True to it's name, Bob's Lasagna is AWESOME! It is incredibly simple to prepare and bake. As previously indicated by others, it is best to have additional sauce and cheese prepared. I used 1 1/2 jars of sauce and 1 1/2 lbs of mozzarella. I also added 1 tbsp of pesto to the ground beef for additional flavor. My husband, who dislikes groundbeef, loved this recipe! This was a wonderful contribution Bob!!!!
I've only taken the time to write 4 reviews thus far. I felt compelled to write a positive review for this dish. It is truly EXCELLENT, given the time investement and number of ingredients. This is equal (and even better) to most of the scampi dishes I've eaten in restuarants. As other reviewers, I cut the butter in half (which means you use one block of butter from your container 8 tablespoons = 1/2 cup), I added 3/4 cup of White Cooking Wine, I omitted the Parsley (since I didn't have it, and it did not affect the taste in the least). I baked for 14 minutes (without any pre-marinating -no time for it). I tossed it in with Spinach Fettucine (got to get the vegetables in somehow). It was great, wonderful smell, not overly buttery (I don't like alot of butter). Was a crowd pleaser at my home. Will definitely make again. Thank you for this RECIPE!!!!!
I began making this dish a few years ago. I add in lots of cilantro, a 1/2 TBSP of lemon juice, one jalapeno and blend it with the store bought green enchilada sauce for improved flavor. Alternately, you can make your own green enchilada sauce by simply boiling tomatillos (they look like green tomatoes - remove the skins first, wait until they become blistered and blend in blender). This is my most requested recipe at all social events. This is a must make!!!!
This is EXCELLENT. Simple to make and wonderful aroma. I often use it as a side for picky vegetable eaters. I didn't change a thing to the recipe.
I am always time and ingredient challenged so I simplified the recipe and it was great. For the dressing I used: 1/2 cup vegetable oil 1/3 cup red wine vinegar 1/3 cup white sugar 2 tsp minced onion pinch of salt 1/4 teaspoon dry hot mustard (twist lightly toast pecans in the oven and toss with the salad) I Whisked the dressing ingredients together for better blending and absorption of flavors. It helped to minimize the separation of the oil and vinegar and also thickened the mixture. Fabulous. Cut down on the sugar a bit, if you're worried about the calories.
My family thought this was okay. I probably won't make it again. I had alot of difficulty manipulating the dough and ended up mixing the beef mixture into the dough. The end result was a beef fritter.
This is an excellent recipe. I've been using it for one year. It is a favorite of my spouse. Wonderful with a side of salsa and sourcream.
Very good recipe. I had a taco salad at a work luncheon that I wanted to recreate for my family. This recipe did the trick. It is easy to prep and a nice alternative to traditional groundbeef recipes.
This had really good flavor. It was very similar to a dessert we had at an authetic Indonesian restaurant. But not all of the flour mixture cooked through in the middle. It didn't alter the flavor nonetheless it was my reason for not assigning the very top rating. I will make this again.
Super easy alternative to time-consuming Fideo. This was quick, tasty, and satisfying. I will make it again. Thanks for the recipe!!!
Very good recipe. I used chopped onion and pre-packaged minced garlic and chicken stock to ease my prep. Family loved it.
Great recipe. I prepared a smaller portion. I also added nutmeg which gave it a great flavor and aroma. Will make it again.