I only rated four stars because I changed it up a bit. My variation: one jar alfredo sauce not 2, mixed about 1/2 cup cottage cheese with the ricotta/egg mixture. I did not use carrots, but used fresh spinich, sauted with a diced yellow pepper, fresh mushrooms, onions and 3 cloves of fresh garlic (put thru the press). I used more mozzarella than the recipe (about 3 cups), I sliced a large tomato very thin and covered the top with the slices, then I sprinkled the tomatoes with parmesean cheese and seasoned italian bread crumbs. It is so yummy. One jar of sauce was plenty with some milk (1/2 cup or so) mixed in (I made a 9x13 pan) cooked about an hour at 350. Enjoy this is a really great recipe. thanks!

Reviewed On: Oct. 5, 2009

Thank you...This is just such a great recipe... I had to send in a review...and this is my first ever review. My whole family...even picky daughter loved this soup. It's a keeper. I had to make a just few small changes - only because of what I had or didn't have on hand. I used hot italian sausage instead of sweet, instead of two cans of chicken broth, I used only one - but added a can of Progresso french onion soup - it sounded like it would work...and it really did. I also chopped the carrots instead of shredding and I used four fresh bay leaves instead of two dried. I also didn't use garlic powder - I used a lot of fresh garlic because we love garlic...and I didn't have ditalini pasta, so I used regular elbow macaroni....and it was just delicious. I'm sure it will be even better tomorrow - we have plenty leftover. Thanks again for the wonderful recipe - we were tired of the same old way of making lentil soup.

Reviewed On: Jan. 12, 2008