I used to make this for my for friends in college and got rave reviews every single time. I'm a fan of using ingredients on hand so while I didn't follow the recipe exactly the results were the same. This is really great to serve if you are having a few people over (too many and the recipe could get a little time consuming). I tried to the sauce once and didn't particularly care for it so I haven't made it since, but overall a very good recipe.

Reviewed On: Nov. 5, 2007

I've made this recipe a few times now and the first few times I followed the recipe pretty closely except I used a marinara sauce instead of an alfredo (not a huge fan of alfredo sauce from a jar). I think the original recipe is quite delicious as long as you are careful about the amount of spinach placed in each rollup. It's definitely easier than regular lasagna. I recently modified the recipe to only include ground beef, sour cream instead of the ricotta cheese, and mozzarella cheese with marinara sauce. I personally like the texture and flavor of the sour cream over the ricotta. I think this is a very modifiable recipe so that each person can incorporate the ingredients they want as long as you don't try to stuff too much into the rollups.

Reviewed On: Nov. 5, 2007

I tried this recipe with red velvet cake and a cream cheese icing. While I felt the plain cake balls were quite delicious when I used a vanilla flavored almond bark on a few, they were too sweet and the bark was too heavy for my tastes. Maybe I used the wrong kind of confectioners coating but that was the only kind I knew to use. I think a nice, soft cream cheese icing (maybe one you would use with carrot cake and that is almost a pourable consistency) could also work as a replacement and result in a much nicer and more familiar cake recipe. I will definitely be trying a different type of coating the next time I attempt the cake balls or will just make them plan without anytime of coating.

Reviewed On: Nov. 5, 2007