This was delicious and super-easy! I followed the recipe exactly that I used 3 tsp of pumpkin pie spice instead of the individual spices, and I added a little orange peel. It is delicious warm or cold with cream cheese and crackers. I am also going to try putting it on top of some brie, sprinkle some pecans on top and warm it up to serve with crackers or crostini. Yum!

Reviewed On: Oct. 31, 2011

Delicious!!! I usually don't like salmon but I thoroughly enjoyed this recipe. Thank you!

Reviewed On: Aug. 21, 2011

I made this tonight, following the basic recipe but substituting my "go to" homemade sauce (from the World's Best Pasta Sauce" recipe on this site but eliminated the water for this recipe). I used 3 zucchinis, the first two I brushed with egg and coated in Italian-seasoned panko and sauteed in a little EVOO. It wasn't enough since I wanted a third layer, so I just used the 3rd zucchini/layer raw without salting but I sprinkled some panko over that layer to absorb some of the liquid as it cooked. I didn't use the other veggies out of family preference. It was not the least bit liquidy, likely due to some combination of the thick sauce and the breadcrumbs. The two different textures of zucchini was good (the raw stayed firmer than the pre-cooked) but I think it could go either way. All in all, all 4 of us loved this and I will definitely make it again. (My 16-year old who was very opposed to the idea of lasagna without noodles said he didn't miss the pasta at all and went for seconds)!

Reviewed On: Aug. 21, 2011