Perfect fall treat, nutritious and delicious! I changed the yield to 12 muffins, using 1.5 cups pumpkin. I substituted mini semi-sweet chocolate chips for the raisins (although my own personal preference would have been raisins), adding to the dry ingredients before mixing in the wet ingredients. Also subbed pumpkin pie spice for the nutmeg and cloves, Splenda Baking Blend (half white, half brown) for the sugar, and whole wheat flour for 1/2 of the flour. Made 23 mini-muffins, baked at 325 (dark pan) for 15 min. Came out perfectly moist! Tried another recipe first, this one is far superior! Our new favorite.

Reviewed On: Nov. 11, 2009

Not bad, but not great. Had high hopes for this, I thought it was just OK. Hubby liked it more than I did, and said he would eat the leftovers. Omitted water as DH hates all things soggy, but it was still a little soggy even using toasted day-old Italian bread.

Reviewed On: Oct. 13, 2009

Do not be intimidated by this recipe! I don't like complicated/difficult recipes, and this took very little effort to have authentic lasagna. Didn't want to babysit the sauce, so I assembled the sauce ingredients in my slow cooker while the meat browned in a large fry pan. When the meat was done, I simply added it to the sauce and simmered on low for 5 hrs. I, too, used the hot water bath technique for the noodles - great tip! Used about 1 1/2 lbs of shredded mozzerella (what I had on hand) and upped the parmesan to 1 cup. As others had suggested, cut the sugar to 1 Tbsp and the salt to 1 tsp. SO much better than my previous recipe using jarred sauce. Even I can't screw this up.

Reviewed On: Sep. 27, 2009