This was fantastic - made exactly to the recipe. But there is no way it makes 10 servings... it's so good, it made maybe 6..... It is easy and delicious.

I made this exactly as the recipe was. It was completely bland and was way too thick. I like a thick soup, but this was rock hard - like scooping ice cream. I fixed it by adding about 1.5 cups of chicken boullion which not only made the soup fluid but also added the missing flavour

So I didn't have portobello mushrooms so I simply used canned pieces & stems. AND I forgot to add any Parmesan! (the 2 cups of cheese obviously has to be an error - MAYBE 2 TBSP would be appropropriate. Anyway, it was delicious - even my husband liked it and said I could make it again even though he hates Chard.

It was only just 'okay'. The only change I made was using Parmesan instead of Romano. I won't make it again

Good recipe

I really enjoyed this dish. Although, it is labour intensive because you have to start from scratch with a pumpking - but the bonus is the roasted pumpkin seeds you get out of it too. My husband didn't care for it, but I have only learned recently that he doesn't really like squash, so it's no surprise. I like it because it's tasty and filling - and healthy!

Fantastic. I skipped the tomatoes simply because I didn't have any and it was still wonderful. Can't wait to try it again WITH tomatoes! YUMMY

1. I used spaghetti noodles 2. I used only 3 TBSP olive oil 3. I used only 2 cloves of garlic.... TEN cloves is crazy-talk! 4. Mine was vegetarian 5. I didn't use cilantro or lime (actually I forgot it) I think I can get away with even less oil. After I boiled the spaghetti & removed it to the serving dish, I poured all the oil with garlic in with the noodles, then I dropped my chopped up veggies in the hot noodle water for a couple of minutes, then drained it & put the veggies in my frying pan & added the soy sauce. You don't need to add any salt at all since soy sauce is basically its own salt. We LOVED this dish! Next time I'm going to try it with sunomono noodles for an even healthier option, plus less oil.

This is yummy. I'm not a 'cook' - I generally have to follow recipes to the letter. I had to take a leap of faith that when the recipe called for Italian Sausage, that it meant GROUND sausage, but I don't know for sure! I couldn't believe that Safeway didn't have fennel seeds. I wanted to try it as that seems to be the 'secret' ingredient - but no luck. Also, I mis-read the recipe several times. I'm nota great cook, but usually not that bad. I put in only 1 can of tomato paste and tomato sauce, which explains why I was barely making it for 2 layers of meat sauce. Plus, lasagna recipes never seem to tell you how many layers. 'repeat layers' - what does that mean to a layperson? The recipe only referenced 3 cups of meat sauce - was there supposed to be more? I guess maybe it's supposed to be 3 layers because the recipe says to use 1/3 of the mozza. Anyways, the point is, because I'm a recipe moron, I found that this recipe could have been a little more clear HOWEVER, lasagna is obviously very forgiving because I got only 2 layers, and was missing some ingredients, and got the layers in the wrong order, and a borderline burned the top layer of cheese and it is still DELICIOUS. I have actually made lasagna before, believe it or not, and don't think this one is any more work than any other lasagna - and I think it's the sausage that makes the difference, although I might try fennel if I ever find it.

This looks beautiful and tastes good - if you like the flavours, of course. I agree that the eggnogg is a little too strong and so will reduce that part in future, but my guests loved it and my hubby thought it was 'ok'. So mixed reviews, but all in all, tasty!

Delicious. I only left out walnuts since I didn't have any. Can't wait to try it with apple sauce instead of oil! This is really good!

If I could, I would give it a 3.5 stars. It's pretty good - but not fantastic. I liked the ease of it without browning the meat, and I like the fact that it has a reasonably thick base to it (my stews usually are more like 'au jus'). But it needs just a bit more UMPH flavour-wise. Maybe a gravy base, or perhaps the onion soup idea I read. Good basic recipe that just needs a little more flavour.

YUM! I am not a 'cook' and so rarely switch things in recipes - however, it sometimes arises out of availability - not taking creative licence on a recipe... for example, I didn't have any chicken or shrimp so I skipped it. And I used green, red and orange peppers (not just green). But other than that, I made the recipe as written and it is a big hit. We were a little worried as there seems to be a lot of meat even skipping the others, and hubby prefers less rather than more meat - but he loved it and this recipe will now be rotated in to our regular menu!

It was only okay. It sounds like it would be absolutely fabulous, but it tastes like apple cider with ice cream. I mean, you can't really go wrong - but it isn't anything to scream home about. It probably depends on the type of cider you use...

I followed the recipe exactly and it was delicious. Basically, if you like vegetables with cheese sauce, that's what this is... I think this would be a very forgiving recipe where you could add many kinds of veggies and it would still be yummy.

I'm reviewing the marinade since I used a Basa Fillet (grabbing what was available). I also used curry powder & a small dab of Olive Oil, and instead of Dijon I used Garlic/Ginger paste. I put the Basa fillet on some foil like a bowl & marinated it, & put it on the BBQ - the fillet was basically boiling in the marinade on the BBQ. It was delicious!

I have tried this twice now and both times ended up with a gooey doughy mess. I thought I must have done something wrong the first time & so tried it again with the same result. I don't really know how I could ruin an easy recipe like this, but I guess I managed it. Even the 4-year old I was making it with wouldn't eat it. Hmmmmmm.