I came across this recipe when my ingredients were limited. I substituted the buttermilk for plain soymilk and only had 2/3 cup white (organic cane) sugar, so I used extra brown sugar. They turned out a little more cake-like than I suspect the original recipe would, but they were still quite tasty. I would be interested in finding a (vegan) soymilk alternative to add a little extra moisture.

Reviewed On: Aug. 13, 2009

I used ricotta cheese instead of the cottage cheese and used vegetarian "beef" instead of real meat, and completely disgarded the pork (I am a vegetarian). I took this dish over to my meat-eating extended family, which includes a picky pregnant woman and high school boy. They were surprised that I did not use real meat and they said it was the best lasagna they'd had. I agree with others in that the sauce really made the dish and I will now use it's recipe for any red pasta dish, it was just that good. Will definitely be making this lasagna again, hopefully tomorrow night. This is my favorite lasagna recipe by far! (I decreased the salt by a teaspoon and used two eggs instead of three.)

Reviewed On: Jan. 31, 2005

While the oven was preheating, I added all the ingredients in a saucepan over medium-low heat. When it was time to put the (bagel) pizzas in, the sauce was great.

Reviewed On: Jan. 4, 2005