I made this soup for a potluck at Church, and it was gobbled up so quickly that I didn't really get to taste any. I made second batch for my husband and I and we both really liked it. As suggested by other reviewers, I also added a little ginger to the spices. If you have a hand blender, it makes it much quicker to get the soup super smooth and creamy without having to blend in batches. It was very good!

Reviewed On: Mar. 24, 2009

I'd actually never made lasagna before, but I needed a meatless recipe to make for my family. I left out the mushrooms because my sister isn't a fan, and I used 'oven-ready' noodles, minced garlic from a jar, and since I didn't realize I was out of dried Basil - I threw in a couple of blobs of Basil Pesto Sauce we happened to have in the fridge instead. I also added a small handful of fresh spinach on top of each Ricotta layer. I wasn't really sure how it would taste, seeing as it seemed I'd just basically made a "bell pepper" lasagna, but we all thought it was really great!

Reviewed On: Mar. 24, 2009