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This was great! I followed the recipe as directed right up to where I was supposed to start layering. Then I got lazy... I put all the veggies in the tomato sauce, stirred it together, then spead it in the pan. I used the topping just like I was supposed to though! I thought this was a wonderful meal, and with my shortcut it wasn't that hard to do. I liked the tofu/pine nut topping a lot and will definitely be making this again. I love scrumptious meals like this that aren't loaded in fat and calories. A winner for sure!
Wow! This is fantastic! Yes, it does take some time to put together. It's probably not the best dish for a busy work/school night, BUT it IS the perfect thing to impress guests (vegan and non-vegan alike) on a weekend or holiday. I made this as directed except that I only made one layer of each vegetable, forgot to add the broth or wine to the sauce (came out fine), subbed cornstarch for arrowroot, and used gluten-free breadcrumbs (Glutino brand...honestly, I think it would be fine without the breadcrumbs too). As Jeri Roth Lande pointed out, none of the steps were difficult, only time consuming, and the results were SO worth the time! The vegetables were perfectly cooked: soft but firm. I was tempted to use a jar of marinara for the sauce, but I'm glad I didn't because the spices called for lent the finished dish a Mediterranean flair. I especially loved the pine nut topping. I can definitely see myself making that by itself. This casserole could easily feed 8 people, in my opinion. My husband, husband's friend and I really enjoyed it but barely made a dent in it. I was planning to freeze some, but then I happily ate some leftovers for both breakfast AND lunch today. I might not have to freeze any after all! Made for Veg*an Swap, June 2010
This was good and looked very impressive. As warned in the directions, it does take a while, but nothing is difficult. I actually replaced the potato layer with portobella mushrooms because DH is currently doing low carb. Made for Veggie Swap 22 May 2010