This was OK. It was time consuming to make and not as good as a regular Lasagna. Nice to try but not one for us.

This recipe was outstanding. I had so many left over lasagna noodles though. I couldn't get them to all fit in the 9x13 pan.

These were good but not great. I did use whole wheat pasta and low fat cheeses. I added 1/2 tsp. salt to cottage cheese mixture. My kids and I liked them, but not my husband. I served with extra sauce.

I thought this meal was outstanding! I left out the red peppers and used a ready-marinara sauce and it was still really good. I also used fresh spinach and wilted it at the end of cooking the mushrooms and onions. I am passing it along to friends.

Although this wasn't knock-your-socks off delicious, it was good and fairly healthy for an Italian dish. I had to add a lot of seasoning (garlic, Italian seasoning, salt, etc.) throughout the process. Otherwise would have been very bland. I also added zucchini to the filling. If I make this again, I'll probably add even more veggies to make this more filling.

This dish was really good, both my roomie and I devoured it. I stayed close to the recipe, but added Italian seasoning to the spinach mixture, threw in a couple of cloves of garlic and subbed ricotta for the cottage cheese. Used jarred sauce because of time and I par-cooked the noodles instead of cooking them to al dente since they finish cooking in the oven. Additionally, no need to spray or grease the pan...just throw a layer of sauce down before putting your rolls in - this prevents them from sticking. I didn't find them to be messy or hard to put together, like others had mentioned, nor did I think they took all that long to prepare. These will be made again - with Italian sausage being worked in, I am sure. Thanks!

I made this for my vegetarian sister-in-law and we ALL loved it, used fresh spinach and jarred spaghetti sauce. It made enough that we all ate it the next day for lunch.

Tasted amazing but VERY messy...am trying canneloni noodles so hopefully will be less hassle!

Made this tonight. My vegetarian boyfriend said it was one of the best pasta dishes I've ever made! I used big shells instead of lasagne noodles. I only used 1 box of spinach, and added in 1 cup chopped zucchini, one minced carrot, one minced jalapeno, and some salt and pepper to the mix. Other than that, everything as mentioned and it was delicious, thanks, you made me look good today!

This was so good! My household really enjoyed these, a nice twist on our typical lasagna night! I must admit though, I didn't use cottage cheese (I will try it next time!) but they still came out fantastic!! Thank you!

Delicious! I made sure noodles were cold and so was filling. No trouble rolling. (I did allow for some noodles to break and be discarded.) Substituted ricotta for the cottage cheese and added hot italian sausage to the tomato mixture. Heated and served extra sauce (Classico red pepper) along with fresh grated parmesan. It was a definite success for our party!

Turned out great.

I used portabella mushrooms. Yummy! No peppers because I have a 2 year old. I also decided to use a bread pan to bake these in and covered the bottom with sauce (from a jar). They turned out beautiful! I like my lasagna a with a little more sauce so I served them on a circle of sauce. Good presentation! I should have submitted a photo! These are a new family FAVORITE! Thanks for the creative idea! Also this way it keeps me in check with portion size! I think I will try to sneak a new veggie in next time.

I loved this recipe! The only thing I would change next time is, I would add more salt. It was a little to bland, but otherwise, delicious!

Thanks, we really enjoyed these. Rolling them was much easier than I anticipated. Will make again.

I divided the filling in the original recipe in half and used 1/4 cup of it to stuff each of 10 pre-cooked Barilla Manicotti shells. Subbed green for red bell pepper and 1/4-cup canned mushrooms for the fresh (these are what I had on hand). About 1-1/3 cups of marinara sauce was enough. For my 1/2 recipe I did use 2 Tbs. Parmesan and 3 oz. (3/4 cup) Mozzarella for the topping. We are not vegetarians, but this was a SUPERB meatless main dish!!!

This recipe was really good. It took a good big of preparation time, till you sautéed the veggies, and cooked the pasta, mixed the filling, and filled the pasta with the filling. I was crossing my fingers that it would be good, and it really was. My family really liked it. I used the jumbo shells instead of lasagna, and that worked great. Plus I used some sauce I had on hand, Paul Newman’s garlic spaghetti sauce. What a great way to work spinach into your meal. Very tasty.

Excellent and wasy to make. I used fat free ricotta instead of cottage cheese, and it turned out great.