Reviewed: Nov. 17, 2009

Did not like this one at all. The green onions were way too much flavor for me, and I only used half the amount. Might be better just leaving them out all together. I think I'll stick you a more meaty lasagna.

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Inque

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Oct. 15, 2009

Subbed cottage cheese for ricotta and added some seasonings. Cooked it covered with a pile of meatballs in the corner for the meat eaters. There is some nuisance value to rolling it up, but overall a very good recipe. My whole family loved it. Thank you.

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sels61

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Reviewed: Oct. 1, 2009

Very good, but I'll make it as a regular lasagna next time. The rolling was time consuming.

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diaden

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Reviewed: Sep. 30, 2009

A little bland, not quite enough flavor for us. I liked all the veggies but next time will definitely use some garlic and some italian seasonings. Other than that it was good.

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mrs. keck

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Reviewed: Sep. 24, 2009

These were good. Not as cheesy as lasagna but good. I used fat free ricotta and light mozzarella cheese. In half I chopped up some Italian meatballs and added that. I did spread the mix to thin and ended up with about 15 spirals instead of 10. I had fun with the presentation of this dish.

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Amanda Thorson

Cooking Level: Intermediate

Home Town: Roseau, Minnesota, USA

Living In: Moorhead, Minnesota, USA

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Reviewed: Sep. 23, 2009

the picture doesn't look that great but the taste is really good.

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Vivienne

Cooking Level: Beginning

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Reviewed: Sep. 17, 2009

this also makes a great side dish or an alternative to fish on friday. also variations (even some with meat) may include different tastes like german, mexican, or polish.

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mary,n

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Reviewed: Aug. 14, 2009

Incredible recipe! I used it as a guide and kinda ran with it. I did a few things different, try my variation if you're a meat lover! -Instead of the broccoli, I subbed in a pound of ground beef. I put 3/4 of it in the cheese mixture and the rest in the sauce. -I took out the nutmeg, and also added 1 tsp of oregano, 1 tsp of parsley, and 1 tsp of minced garlic. -I sprinkled about a tablespoon of romano cheese on top of the noodle after I spread the cheese mixture on it. The only thing I didn't like about the recipe is there was only enough cheese mixture for 8 noodles for me, not 10 like it was supposed to make. Perhaps it's because I didn't use the broccoli? Either way, my family ate this like they haven't eaten in days. All of it was gone within 20 minutes!

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ohmeshell

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Reviewed: Apr. 23, 2009

Really good recipe. I didn't have nutmeg so I added some tarragon and some red pepper flakes. Really amazing recipe. Great taste and no meat. I think I really like the idea of spiraling the noodles rather than layering it seems easier to accomplish. It's just us 2 so I tried to bake half now in a 10x10 pan and freeze the other half, but kind of flubbed on halving the recipe. (FYI 6 spirals fit nicely into a 10x10 dish) So we have 2 normal spirals, and 2 kinda of.. meh spirals to cook up in a few nights. I think after a couple of tries we will get the hang of it. Random tip of the day: I read my chicken scratch wrong in the store and read 13 oz jar spaghetti sauce, when (after further review) had written 1 32 oz jar... long story short 14 oz jars are perfect to use when making a batch to bake half now, and freeze half for later without fear of the sauce going bad. :)

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Cabbit777

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Reviewed: Apr. 8, 2009

These were pretty good but I think I prefer the real deal. They took a good bit of effort and were nice for something a bit different.

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Erin W

Cooking Level: Expert

Living In: Denver, Colorado, USA

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Reviewed: Apr. 5, 2009

Could maybe use a little mozzarella cheese, but pretty good.

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JADE1977

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Reviewed: Mar. 27, 2009

i altered a few things, used fresh broccoli since that's what i had on hand. steamed it, then chopped it finely. i also used other italian seasonings because i didn't have any basil on hand. it was delicious! my hubby and son loved it and i will be making again!

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rugby1212

Cooking Level: Expert

Living In: Cleveland, Ohio, USA

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Reviewed: Jan. 18, 2009

These were fun and convenient to make, but a little bland. Next time, I will put a thin layer of the tomato sauce on top of the cheese mixture before rolling-up.

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Erin

Cooking Level: Intermediate

Home Town: Santa Rosa, California, USA

Living In: Sunnyvale, California, USA

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Reviewed: Dec. 21, 2008

Excellent and very easy to make. I don't use the broccoli or nutmeg, but it comes out great. Make all the time and recently made for a party - completely disappeared, and the guests raved!

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Marissa

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Reviewed: Dec. 17, 2008

I really wanted to love this one but it was just too bland...was missing some much needed kick. Have read other reviews now and may try one more time with a few other suggestions. Just OK.

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wecanworkitout

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Reviewed: Nov. 24, 2008

Awesome! Made it with spinach instead of broccoli, and also fresh mozz (love sales!), but other than that I didn't change a thing. This will totally be a new staple.

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Cooking Kat

Cooking Level: Expert

Home Town: Greeley, Colorado, USA

Living In: Fort Collins, Colorado, USA

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Reviewed: Nov. 11, 2008

Not only were these a pain to put together, but they didn't really have that great of a taste either. I won't be making these again. I would rather just stick with a regular lasagna. ((No one would eat this so it wasa waste of time and money! Sorry))

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D89BUTTONS

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Grain Valley, Missouri, USA

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Reviewed: Sep. 15, 2008

These were surprisingly easy and fun to make. I loved the presentation. It's so hard to get my 4 year old daughter to eat vegetables these days. I also love any recipe that fills up my family and still leaves leftovers for an easy lunch.

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Domestic DIY

Cooking Level: Intermediate

Living In: Fort Wayne, Indiana, USA

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Reviewed: Aug. 19, 2008

I thought this was much easier to make than traditional lasagna and looked better. I made a couple of modifications: I used spinach instead of brocolli (I only used 5 oz of spinach and thought it was enough). I also didn't use the nutmeg, instead I used italian seasoning and garlic salt. This made 6 spirals for me, maybe I didn't put a full 1/2 cup in each but I thought there was enough stuffing in them. Will definitely make these again in a bigger batch so I can freeze some as well.

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Audrea Rose

Cooking Level: Intermediate

Living In: Roeland Park, Kansas, USA

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Reviewed: Aug. 10, 2008

I found this to be quite bland even after I added some spices and put some sauce inside the spirals. But it was ok and if I add more spices I could see making this regularly.

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