It was pretty good. I doubled the filling/sauce recipe because, as others have noted, there simply wasn't enough. But I used a cup of lowfat cottage cheese to keep the saturated fat in check.
The taste factor was pretty good, I added a little mace to help highlight the nutmeg. The texture left me a little wanting. It felt like it needed a bit more substance, perhaps some cashew pieces (I've had great success with those in other lasagna dishes).
This would, however, be an ideal dish or base dish for someone desiring to incorporate more tofu (i.e. lowfat protein) into their diet. I would suggest the addition of spinach or other substancial fiber or protein.
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It was pretty good. I doubled the filling/sauce recipe because, as others have noted, there...