I really liked this dish but I would suggest a few changes: first, go scant on the brown sugar; second, add cumin! (about 3/4 tsp); third, only add 1 can Italian stewed tomatoes but also add 1 small fresh tomato (seeded & diced) with several sprinkles of Italian seasoning. Otherwise I followed the directions, served it over instant brown rice made with veggie broth, and topped with a dollop of fat free sour cream. My husband wouldn't eat it because he is for some reason adverse to slightly sweet entree dishes. I did not mind though because I got the leftovers!

Reviewed On: May 31, 2007

This is a great recipe if you double the lentils. I love to make a batch to have for lunches for a few days. I have it with whole wheat muffins and a sliced carrot. Yummy and nutritious!

Reviewed On: Sep. 18, 2006

I have tried several different lasagnas now and this is mine & my husband's favorite so far. I added 1 (10-oz) package frozen spinach with the parmesan & egg, only used 4 oz cottage cheese, and used 1 cup shredded mozzarella and 1 cup shredded cheddar in place of the 1 lb mozzarella. The sauce had a wonderful flavor and I would use it again for pasta (but the Slow Cooker Spinach Marinara from this site is my favorite). My husband commented that it was a little too saucy and could've used the addition of mushrooms and more cheese.

Reviewed On: Sep. 18, 2006