Reviewed: Feb. 11, 2011

I thought this was a nice little recipe. I can't really review the exact recipe though because i changed a few things for what I had on hand. I used asparagus chopped up (instead of broccoli), store-cooked rotisserie chicken (instead of ham or smoked turkey), and for cheeses I substituted the Parmesan with cheddar and the swiss with mozzarella. Those cheeses were cheaper and I thought they might go better with potatoes and Alfredo. It was pretty good!

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Reviewer:

SouthernBelle

Cooking Level: Expert

Home Town: Erwinville, Louisiana, USA

Living In: Baton Rouge, Louisiana, USA

Reviewed: Feb. 11, 2011

Great! Sub cauliflower for ham or double broccoli and its a great veggie dish with less sodium

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Reviewer:

reBecca

Cooking Level: Expert

Reviewed: Feb. 10, 2011

I do something similar with scalloped potatoes, I didn't care for the jarred Alfredo. I used a "cream of" soup. My choice was mushroom,added ham and added fresh mushrooms instead of broccoli. And substituted Swiss for the cheese. My family loved it!

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Reviewer:

Sandcrab

Cooking Level: Professional

Home Town: Baltimore, Maryland, USA

Living In: Greensboro, Maryland, USA

Reviewed: Feb. 10, 2011

The dish is great! honestly, i didn't even expect that it will be so tasty! I substituted ham for pre-fried chicken fillet pieces and made Alfredo sauce myself, so it was all natural!

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Reviewer:

Tanika

Reviewed: Feb. 9, 2011

Boiled the potatoes to cut the cook time. Made my own Alfredo. Really enjoyed the fragrance and the food.

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Reviewer:

krwildebuer

Reviewed: Feb. 9, 2011

My picky 16 year old had 4 servings of this dish!! He took the leftovers to school for lunch. Very easy to make and sooo yummy!!

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Reviewer:

mom2aeg

Cooking Level: Beginning

Home Town: Clearwater Beach, Florida, USA

Reviewed: Feb. 9, 2011

This is a flavour winner. If you use 1% milk I suggest reducing the liquid a little. I used fresh broccoli and it was cooked just right after at hour.

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Reviewer:

hubster

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Barrie, Ontario, Canada

Reviewed: Feb. 9, 2011

yea! another celiac friendly recipe that is wonderful! happy happy me. and something fun the kids can help to make, therefore making it fun for them to eat with pride.

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Reviewer:

melanie

Reviewed: Feb. 8, 2011

I used homemade alfredo because the jarred stuff is just nasty. Added some garlic to the alfredo. Recipe was okay. We all ate it, and got full....but it isn't something we'll be craving to have again. Probably won't make again.

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Reviewer:

stacey

Reviewed: Feb. 8, 2011

After a five year hiatus I have been persuaded to return to the "trade", albeit to teach a Culinary Arts course at a Community College. I tell students that in all faculties there are rules and there are diversions, and in diversions we find creativity. Technically Lasagna is a flat noodle; basically it is a starch used to bind (hold together) in layers and the potato resemblance in this creation achieves that purpose. The ingredients used here are substantial and the only caution I will offer is to suggest that a firm waxier potato (like Yukon Gold) be used, otherwise this recipe offers flavour, cosistency and imagination. It works well!

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