I've made this a couple times now. I like that it doesn't include a lot of cheese so it makes me think it is healthier than traditional lasagna. The first time I followed the recipe as is and and it was good, but I wanted some more flavors. The second time I used a bit more garlic and layered fresh spinach leaves and some cooked mild Italian pork sausage in with the noodles. I sprinkled dried parsley on top before baking. I'll make it that way again. In fact, I think the original recipe is a good base to experiment with. Thanks for sharing Anna.

Reviewed On: Mar. 4, 2012

The flavor of this was amazing. But, I messed up something and the rice wasn't cooked enough. Maybe didn't to enough of a boil, or didn't cook in the oil long enough (although it was a nice golden color) or my simmer was too low. The rice was a bit crunchy. But I ate it anyway, because it tasted so good. Will try again another time.

Reviewed On: Nov. 26, 2011

I didn't enjoy this recipe. If I were to make it again, I would thinly slice the onions and celeraic, not chop them. I assumed they would dissolve more being chopped. Instead I had chunky, almost stew-like soup. Maybe increase the beef or vegetable broth to help with that.

Reviewed On: Nov. 22, 2011