I tried this recipe this weekend with some of the apples I had left from apple picking and it turned out pretty good. I used half ww flour and half white and used 3/4 cup of brown sugar instead of white (my boyfriend won't eat anything made with white sugar). I also didn't include the cloves and I must say, the end result was quite good. It's a tad dry which I think is due to the ww flour, or maybe not, thinking next time I may add some applesauce to see if that helps with the moisture. Definitely a keeper.

Reviewed On: Oct. 19, 2009

I too decided to use all ww flour and it turned out great. I also added garlic powder to the dough and it gave it a really nice kick. Definitely will use this recipe again. Now for the pizza, that's a whole other story....

Reviewed On: Oct. 19, 2009

I made several changes to reduce the calorie and fat content of this lasagna and it turned out good but not great but I think that's because I ended up not liking the herbed feta. I think next time I try it, I will use regular feta because I like the thought of the feta. I used whole wheat pasta, 1/2 of the vegetable broth, bottle of garlic pasta sauce, artichokes that were not marinated, 2 cups fat free mozz cheese and 1 cup of skim mozz cheese. I also added tofu so I could have the protein. I also make this mistake every time and next time i'll remember to start with the layer of pasta and not the mixture because i never have enough to top the lasagna with the mixture. I don't know if that happens to anyone else but it always happens to me when i'm making lasagna. I'll definitely make it again with some minor modifications.

Reviewed On: Jun. 16, 2008