Made this for a potluck and everyone simply loved it! Very light and refreshing. It was very mild, so even the kids loaded up on it. Meets my criteria for a 5-star: easy, delicious, healthy, beautiful, and unique. Thanks for the fun recipe!

We made this recipe to take to the kids' school function. Everyone loved them! The flavor was yummy, but the only problem was that mine didn't have the pretty swirl in the middle. It was more of a chocolate smudge in the center. It could be because they were not completely chilled when I sliced them. Next time I will either let the chocolate harden for a little while before I roll them, or let the roll harden before I slice them. Based on what other reviewers recommended, I used a jelly roll pan and rolled the long way. I ended up with about 30 (1/2") slices.

Great quick, easy, and adaptable recipe for a low-fat dinner. I doubled the garlic, used sliced summer squash instead of spinach since that's what we had on hand, and added 1/2 t. Trader Joe's pasta seasoning. Topped with a toasted bread crumbs and a sprinkle of dried parsley along with the parmesan. Next time I may add garbanzo beans for (vegetarian) protein. Thanks for the recipe!

Perfect consistency and beautiful sheen! We dipped the top of the cookies then, after that partly dried, piped the edges to get that "perfect" shape. The only reason I gave this 4 stars is that I think the flavor could be improved with a little work. Thanks for the great recipe!

Great recipe! You'd never know the difference between regular and gluten-free and you don't even have to buy the expensive mixes. :) I use fresh blueberries rolled in a bit of rice flour so the extra moisture that comes out of them while cooking gets absorbed. Thanks for the recipe!!

Great flavor! Added about a cup more broth as other reviews suggested, and it was still plenty thick. Next time I think I'll try adding even more broth to cut the oil content and reduce the salt.

This was quick and everyone liked it. We added fresh avocado slices on top. Of course, if I had more time it would be nice to have made homemade salsa. We used Trader Joe's Salsa Verde instead. We also used Trader Joe's Soy Chorizo sausage since we a vegetarian and gluten-free. The only tricky part was heating enough tortillas in time before the eggs cooled. Next time I may heat them in the pan before cooking the eggs, top with cheese, then keep them warm in the oven on a cookie sheet until we're ready to dish them up.

This was very tasty!! My entire family loved it and would give it a five star for taste. I have to say, it took longer than I expected though, and I do weigh that in the rating. I am pretty quick, have a mandolin for slicing, roasted the veggies in a pan in the oven to save time, and STILL it took over 2 1/2 hours from start to finish. Of course, I did cook dry lentils, but that only took a minute to start before I started slicing, etc. (Whoever said it took just 30 minutes, I want you to come cook for us every night!) :) Because it took significantly longer than my usual lasagna recipe, I probably won't make this again unless requested for a birthday or something. A pinch of cinnamon in the sauce as another post suggested was a great addition. Also as others suggested, I drained the tomatoes and didn't include any extra liquid from the lentils and the consistency turned out just right. I doubled the ingredients (all but the Bechamel sauce) and still ran out of veggies for layers in a 9X13, so you may want to make extras or use a 9-inch square. Great recipe for those who have the time!

Good, quick and easy!

Great to take to potlucks or group events. This has been everyone's favorite at many gatherings. Only one problem, I don't ever come home with any leftover! :)

Definitely five stars! We top ours with different sauces - pesto, roasted red pepper spread, traditional tomato pizza sauce - and set out a variety of toppings including marinated mushrooms, sauteed onions, fresh pepper strips, sliced olives, and a variety of cheeses. Great crowd pleaser!

These are terrific! I made several pans for my husband's 40th birthday party a couple of years ago. The sauce is wonderful and has just the right amount of heat. Just be sure you wear gloves when working with jalapenos so you don't burn your hands. We made a few pans vegetarian by using a rice and veggies in condensed cream of mushroom soup as filling. Not your everyday eating, but great for company or a special event.

Like others recommended, we used 8 oz. ricotta/8 oz. cottage cheese, 1 T sugar, 3-4 cloves garlic, and 1 t. salt (instead of 1 T.). We make it vegetarian by adding shredded or julienned carrot, zucchini, mushrooms, etc. It's a tradition for Christmas and Thanksgiving at our house. Thank you for the recipe!

We don't usually eat this rich of fare so I may not be the best person to review this, but we love this as a treat!

One of our all time favorites! These are power packed for our athlete teens to take for breakfast. They keep you going! I have also altered this recipe again and again to suit the season, what I have on hand, or dietary needs (I make them gluten free!). Great recipe. Thanks for sharing!

So good! Great to serve for company or special occasions.

We used poached white fish with the slaw and chipotle mayo. It was very tasty. Because we were just trying to whip something together on a weekend, I didn't have the peppers in adobo sauce so I halved the mayo (which made plenty still!) and substituted a few tablespoons of Trader Joe's Sweet Chili Sauce.

This was a nice way to get the family to eat cauliflower. I would give it 3 1/2 stars.

For a flavorful treat, this can't be beat! The only time I would not use this is when we have tender, super fresh line-caught salmon (from a friend or relative's fishing trips). Then, sometimes we like the salmon flavor itself to stand alone. Otherwise, this is the recipe!

We made this to pack for lunches. I mixed the noodles with half the sauce and the fresh veggies with the other half the sauce. I put the noodles in the tupperware topped with the veggies then the peanuts and sesame seeds on top. (This was to keep the veggies from getting limp and ugly and the seeds from getting soggy.) Yum! We had people eyeing our lunch and wishing it was theirs. :) Unfortunately, as another reviewer commented, it is a not a 'quick' recipe, but worth the work.