The reviewer gave this recipe 1 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 8, 2008
We were not impressed. It didn't have much flavor.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 4, 2008
One of my favourites!
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Jax
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Cooking Level: Intermediate

Home Town: Aylmer, Ontario, Canada
Living In: London, Ontario, Canada

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The reviewer gave this recipe 3 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 28, 2008
I'd probably make this again. I prefer lasagna with meat, but for a meatless one this was pretty good.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 24, 2008
I really love this recipe, the only problem I had was finding vegetarian Parmesan cheese (none calf rennet) which doesn't seem to exist, at least in the UK, but I found Tesco in the UK do a good vegetarian substitute which tasted great! Thanks for the recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Jul. 5, 2008
I decided to follow LJ's advice, and added crushed garlic, half a pack of frozen spinach, one sauteed zucchini and a cup of sauteed mushrooms to the sauce mixture. I also used more spaghetti sauce and about 500gm of tofu. It turned out a little mushy but was still really tasty and pleased everyone. Try it out. You can mix and match with veggies that take your fancy.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.45 star rating.
Reviewed: Jun. 27, 2008
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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Cooking Level: Expert

Home Town: Knoxville, Tennessee, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
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Reviewed: Jun. 9, 2008
Pretty good recipe but slightly bland. I added a bunch of dried herbs/seasonings. Also sprinkled some red pepper flakes on top when serving. Definitely not enough sauce like other reviewers said - I used about 2.5 cups. I got both kinds of reactions - one person said she'd still prefer it with meat, the other didn't realize it was tofu at all. As for me, I like tofu and I'd definitely make this again.
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Cooking Level: Intermediate

Living In: Daly City, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: May 13, 2008
I also added a number of ingredients and cut the cheese in half, and it turned out great! (fresh garlic, fresh basil and parsley, spinach, mushrooms, squash, fresh stewed tomatoes and paste to the sauce)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Mar. 31, 2008
Per everyone else's suggestion, I used 2 jars of sauce and 2 cups of cheese for the sauce mixture. I also added a layer of spinach, mushrooms, onion and zucchini and increased the amount of spices. (used cinnamon instead of nutmeg w/no problem.) Turned out great.
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Cooking Level: Beginning

Living In: New York, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Feb. 9, 2008
This was great, my husband thought there was ricotta cheese in it! The only changes I made was replacing 1 clove of gatrlic minced instead of nutmeg. The sauce had mushrooms and black olivs. Great recipe!
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Cooking Level: Expert

Home Town: Naperville, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 29, 2007
This was a great recipe. I did make the following changes: increased salt to 1/2 teaspoon; used a whole jar of spaghetti sauce. I also added 1 medium sized onion chopped; 3 cloves garlic minced; 1 Tablespoon fresh chopped basil; 1 Tablespoon dried basil; 1 teaspoon Italian seasoning; 1 teaspoon dried oregano; about 2/3 cup fresh spinach torn into pieces; pinch of crushed red pepper; extra cheese (both mozz. and parm.) Next time I will try adding about 1 cup lowfat ricotta. YUM!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 21, 2007
This was really good. I used a whole can of tomato sauce and still think it could have used some more. Next time I will also add more veggies, zucchini and mushrooms. UPDATE: Made this again, sauteed mush and zuc's with onion and garlic. So good! My hubs and 5 yr old love this too.
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Cooking Level: Intermediate

Home Town: Courtice, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 24, 2007
Believe it or not my husband recommended a 5star rating and he doesnt like tofu(really he doesnt like anything not "meat and potatoes"). I added a little more seasoning (garlic and onion powder) and it turned out great. Ill use tofu in my lasagnas from now on.
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Cooking Level: Intermediate

Home Town: Slidell, Louisiana, USA
Living In: Portage, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 16, 2007
We listened to the suggestions and added some zucchini and mushrooms...next time we will try adding spinach as well. Turned out great! Thanks for the recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 26, 2007
So I'm not a big fan of tofu but... I thought this was very good! I used the lite tofu, fat free cheese, wheat noodles (that you boil first) and used Mrs. Dash for seasoning. I also threw in some eggplant, mushrooms and onion. I also had to increase the sauce, as others did. It would be fantastic with spinach as well! My lighter version was definitely a winner and I'll be making it again!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 9, 2007
Great recipe, thank you. I have made this recipe a couple of times and found the following changes to be useful: (1) I purchase the lasagna noodles that don't have to be pre-boiled. This saves on time and dish washing. (2) I use 1.5 to 2 jars of pasta sauce. This adds moiture and flavor to the recipe.
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Photo by Violet

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 19, 2007
This is my favorite lasagna recipe. I've made this over and over. You have to be sure to get the moisture out of the Tofu before going any further.
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Cooking Level: Intermediate

Home Town: Elmira Heights, New York, USA
Living In: Ellijay, Georgia, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 9, 2007
tofu is too sweet
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The reviewer gave this recipe 3 stars. This recipe averages a 4.45 star rating.
Reviewed: Jul. 20, 2007
There wasn't nearly enough sauce for the recipe, barely enough to cover two layers of noodles. I ended up dumping the sauce back in, emptying out the jar of spaghetti sauce and adding a 15 oz. container of ricotta cheese since I didn't have enough tofu for a double batch. I thankfully had bought two bags of shredded mozzarella as I used one in the sauce and about 2/3 of the other for the topping. I also threw in some finely chopped garlic and it ended up tasting fantastic. It's a good base recipe but definitely needs some tweaking, hence only 3 stars
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Jul. 8, 2007
I hate tofu, but my husband is allergic to meat, so I decided to try this recipe. I used the noodles you don't have to boil first. BIG MISTAKE! They turned out really chewy. I really tried to forget there was tofu in it, but the texture was too gross. Definately needs more sauce. My husband said it was the best thing I've ever made. Good if you already like tofu, but not for me.
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Cooking Level: Intermediate

Home Town: Provo, Utah, USA
Living In: Orem, Utah, USA

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