I liked this recipe, but didn't serve it over noodles. My husband and I added the parmesan in our bowls, as well as some cajun seasoning, and ate it as a side vegetable. I can imagine putting it in a shallow casserole, topping with parmesan and perhaps some buttered crumbs and baking it -- creamed zucchini!

Reviewed On: Jul. 21, 2008

I used less lemon and next time I would decrease the salt, as well. I added some instant potato flakes to thicken it a bit and to absorb some of the salt. It was fine, but I would play with the recipe some the next time. I would chop the collards fine rather than slicing them, for one thing. I might use curry powder rather than the cumin and cinnamon. Or use brown lentils rather than red.

Reviewed On: Jul. 20, 2008

I reduced the amount of stuffing and cheese by half, and I used part cheddar and part pepper jack. Other than that I made it as directed. I took it to a church potluck and got several requests for the recipe. We liked it a lot. The vegie mixture is essentially like a ratatouille and good all by itself, too!

Reviewed On: Jul. 19, 2008