I skipped the parsnip. Excellent "floaters" made with 1/2 the matzo. Dill was a great touch!

Reviewed On: Feb. 11, 2008

- used 30 oz can of pumpkin instead of roasting the veggie - since tomato isn't in season, used 2 cans of "fire-roasted tomato" found near the diced tomato w/out the juice in the cans - use the lasagna noodles that you just cook with the whole she-bang, no need for extra work - you can prepare the whole thing the day before. Cook for 25 minutes with foil on top (w/ a few holes to vent) and another 20 with foil off (to brown). Let it sit 20 minutes to set.

Reviewed On: Dec. 27, 2007

Simple & tasty. I upped the garlic.

Reviewed On: Dec. 13, 2006