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Very tasty. My hubby and I are trying to lose a few, and it can be tricky as he is picky. He gobbled this up! I did swap eggplant for the mushrooms as neither of us like them, and I took the advise to thicken the sauce made by another reviewer.
Made this recipe and it was yummy! I will be making it again. Thanks
This is a great recipe. I found the prep a little labor intensive, everything was organic and whole, so all the chopping took time and I did make a double batch so that could be why. The family loved it. Thank you for the recipe!
This was delicious! I added some extra flour to thicken the sauce a bit and used regular mozarella cheese and low-fat ricotta cheese. You can be flexible in how much fat you want in the cheese and milk. In the future, I will only add a half teaspoon of pepper because I am not much of a pepper fan. If my family wants pepper, they can sprinkle it on top! I will definitely make this again though, thank you for the great recipe :)
Made this as much as anything to show my other half that I could include mushrooms & cooked spinach in a dish AND enjoy it, which I did! I followed the recipe right on down, but did almost mince both the mushrooms & spinach, so all that would be scattered around in the lasagna! And, I must admit that it was absolutely great tasting! Definitely one I'd make again! Thanks for sharing it! [Made & reviewed in Healthy Choices ABC Tag]
I loved this! I made the recipe with reduced-fat parmesan, regular lasagna noodles and fat-free mozzarella. I cooked it too long expecting the fat-free mozzarella to actually melt. Silly me, but that's not the fault of the recipe. It was even better as leftovers!