I made this recipe as is which I do not typically do. I like to read through all of the reviews and then alter the recipe based on the reviews. This recipe turned out great and my vegetarian sister-in-law just love it. For the next time, I think I will alter a few things. I think that I will add more spinach and more pasta sauce since it seemed alittle on the dryer side. I did not use all 20 lasagna noodles but only used 3 noodles per layer and made 3 layers.

Reviewed On: Apr. 21, 2008

This was a good recipe and my family really liked it. I added mini-portabello mushrooms and green onions to spruce it up some. I also added cornstarch mixed with a little water for shine and for thickening the sauce. I think that the cornstarch is one of the key ingredients missing which makes it sticky. I also added Kitchen port (browning sauce) to make the glaze darker.

Reviewed On: Jan. 11, 2008

This is a good recipe. I didn't follow it exactly but these are the things I changed: I didn't use butterscotch, I used a 12 oz package of chocolate chips and I only used 1 cup of peanut butter. I used a smaller, square pan (8x8”) instead of a 9x13” pan. I have a square, silicone pan that works really well because I can remove the whole thing easily; makes it easier to cut that way since they are twice as thick as the original recipe! Plus the slices look cleaner. On top, I used a whole package of chocolate chips, and heated it in the oven for about 5-6 minutes @ 300°.

Reviewed On: Dec. 13, 2007