I was looking for a way to use our eggplant and other vegetable harvest from the garden and found this recipe. I didn't leave the skin on the eggplant because I didnt' know how that would taste, so I guess that's why my eggplant cooked so quickly. I removed it from the pan early and let the peppers continue to cook. I also added a little red onion to the eggplant mixture and the tomatoes. I was surprised at how delicious this was. My husband and I loved it. The olives and basil really added a nice touch. Whenver I have pasta I always top it off with pecorino romano cheese. I also added a couple of hungarian hot wax peppers which gave it some zip. This meal was so easy and used up all the vegetables my husband picked in the garden yesterday!

Reviewed On: Aug. 4, 2009

My husband and I loved this lasagna! I made a few changes. I used fresh asparagus which I cooked a little before cutting up. I also used a pound of ricotta cheese, to which I mixed in 1 beaten egg, some fresh parsley, about 3 tablespoons of grated pecorino romano cheese, and about 1/2 cup of shredded asiago cheese. I layered on the ricotta mixture first, then the ham, asparagus, sauce, and cheese as the recipe specified. I substituted asiago cheese for the mozzarella between layers, and since I mixed cheese into the ricotta, I only sprinkled a little on top of the layers. I ended up with ony two layers and sprinkled shredded mozzarella cheese on top (about 1/3 cup). Then I baked it in the oven for about 35 minutes at 400 degrees (because I was in a hurry!). I never thought it would be so delicious and can't wait to make it again!

Reviewed On: Apr. 9, 2007

This cake was delicious! I didn't decorate it, I just made a plain almond cake and topped it with the glaze. I added a little almond and vanilla extract to the glaze. Since I read the review that said the cake was dry, I added about 1/2 cup of sour cream. I cooked it in a silcone bundt pan that I got for Christmas (the first time I used it), so it seemed to cook slower. It needed the full hour but it browned nicely and was moist and delicious. My guests loved it!!

Reviewed On: Dec. 31, 2005