Reviewed: Sep. 25, 2011

Delicious!! The one major change I made was that I chopped the veggies & put in a ziploc to coat w/ olive oil and salt. Then I grilled them in my grill basket. There was no way I was going to have the oven on that long. I also doubled the sauce and used some of the noodles and sauce to make up a hamburger version for my husband. I made minor substitutions based on what was in my garden: red pepper instead of yellow, swiss chard instead of spinach. And I'm sure I used way more cheese than that. I don't measure cheese and also put some in the middle layer. Oh and I used fresh tomatoes but only because I was in the process of peeling a bunch and petting them ready to bottle.

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8 users found this review helpful

Reviewer:

Cindy

Cooking Level: Intermediate

Home Town: Riverton, Utah, USA

Living In: West Jordan, Utah, USA

Reviewed: Jan. 1, 2011

This was really delicious! It definitely required some effort, but if you've got two pairs of hands in the kitchen it's well worth it. We didn't have thyme or parsley, so we added basil. We also added zucchini and did one yellow and one orange pepper. We're cheese lovers, so we were thinking that for next time we might add some ricotta in with the layers. Great dish!

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2 users found this review helpful

Reviewer:

Loushanda

Reviewed: Sep. 2, 2010

It was a good meal and makes a lot. However it does take a long time to make. I made it the night before and put it in the oven the next day and it turned out well!

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2 users found this review helpful

Reviewer:

roxanne

Cooking Level: Intermediate

Reviewed: Aug. 31, 2010

I made this exactly to the recipe except I used 2 cups mozzarella mixed with 1/2 cup parmesan and layered it thru and on top for the entire baking time. This is an amazing dish! It tasted like something you would order out at a restaurant. I will definitely be making this the next time we have company. Thanks for the great recipe!!

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4 users found this review helpful

Reviewer:

hairnymph

Reviewed: Jul. 21, 2010

I did not think that this was very good for all of the effort and time. The sauce was spicy and it was definitely not a make again meal.

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2 users found this review helpful

Reviewer:

mamala

Reviewed: May 30, 2010

This was great. I loved all the veggies and the sauce was awesome. We have made it several times and substituted different vegetables and spices and it always comes out great.

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1 user found this review helpful

Reviewer:

SSC

Reviewed: Jan. 1, 2009

Can I give it more than 5 stars? This was absolutely wonderful....and easy! My husband requested it again for dinner the next night!! Thank you.

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1 user found this review helpful

Reviewer:

lompoc sheri

Cooking Level: Intermediate

Home Town: Burbank, California, USA

Living In: Lompoc, California, USA

Reviewed: Jun. 30, 2008

this dish is very good. i made a few changes, added zucchini and 1 red bell pepper to roasted veggies, italian sausage and italian seasonings to sauce, didn't use red pepper flakes or fennel seeds, added ricotta cheese to layers and accidentally got monteray jack instead of mozzeralla cheese, picked up whole wheat penne pasta b/c store didn't have ziti. will definatly make again.

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5 users found this review helpful

Reviewer:

pennycandy

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

Reviewed: Jun. 13, 2008

It was a bit laborious to make; ran out of sauce before both casserole dishes were layered with all the ingreds. Had to add some store bought sauce to keep the dish moist, I would also recommed a smaller size pasta, the regular ziti was too big for the layering. This would work also in a large lasagna pan layered as recipe suggests. I substituted basil for the thyme, didn't have any, and added extra pepper flakes and some chilli powder to make the sauce have a bit more zing. I also recommend prepping this dish a day earlier, this gave time for all the flavors to mesh well, tasted great!!! I did make the dish in one big lasagna pan, prepped it a day early, and it worked out really well.

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4 users found this review helpful