Reviewed: May 22, 2013

Amazing.. so very good... We don't use hamburger only turkey meat... It was very good!

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Reviewer:

Ann

Cooking Level: Beginning

Living In: Big Bear City, California, USA

Reviewed: Apr. 7, 2013

Very good. My hubsand is on Atkins and this was a good low carb meal for him.

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Reviewer:

sekwest1

Reviewed: Apr. 6, 2013

So many have already reviewed this so maybe no one will ever read this but... This was SO good. The flavor is amazing and with the amounts of ricotta and cheese, it tastes like "real" lasagna. I am gluten sensitive so can't do wheat anymore, and prefer to keep away from grains in general. I did the salting, and the tricks to make it less watery, but it still was a bit watery. When I reheated it the next day, though, it was PERFECT, so I think I'm going to cook it once, put it in the fridge, and then just reheat/eat it the next day. It makes a lot. It took me more than the stated prep time, but I made it in two pans, and froze one pan. The time was well worth the amount of good food I got. Thank you for a great recipe!

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Reviewer:

ama

Cooking Level: Intermediate

Reviewed: Feb. 26, 2013

Delicious! It was watery but I skipped salting the Zucchini and letting it sit in the colander. I'll know better for next time. The sauce was so thick I added about a cup of water but I NOW KNOW that I should not have done this. It was still delicious in spite of that. I used fresh parmesan and it was wonderful. Even my daughter loved it.

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Reviewer:

valroze

Reviewed: Jan. 23, 2013

I made this today. The prep time took a bit longer than 30 minutes but I guess that's because i'm a beginner. Anywho, it was worth the time! My love and I really enjoyed it!

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Reviewer:

danielle.sp

Reviewed: Jan. 13, 2013

This was sooo good, although my non veggie eating husband wasn't thrilled with it. Next time I make it I will cut the amount of black pepper in half though, because it seemed to overwhelm the dish.

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Reviewer:

lmh32683

Reviewed: Jan. 7, 2013

FANTASTIC! It will not be watery at all as some have mentioned, as long as you follow the tips below. Changes I made: 1. Omitted Green Pepper 2. Used dried basil (2 tsp.) instead of fresh 3. Used dried Oregano (1 tsp.) instead of fresh 4. Skipped the step of salting and letting zucchini sit in colander, instead I sliced zucchini, salted and roasted in oven for at 350 for 10 minutes. 5. Sautéed mushrooms in a 4 tablespoons of butter and then drained before adding them to the dish. 6. Did not add any water to sauce.

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