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This is EXCELLENT.

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birdsarewild February 02, 2011

very good, but I used a home made pasta sauce, as I dislike store bought sauces as they are very acid and sweet tasting. Then I found that the amount of nutmeg had to be increased. I grind my own nutmeg which has a better added flavor from ground stuff from the store. Who know how long the stuff set on the shelf. One thing that I did, I sliced the Italian sausage and brown it first and drained the excess grease. In the same pan I cooked the veggies and then added the sausage back. Taste good.

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Chef Robert in Tularosa NM January 28, 2007

I make this recipe all the time for family and work and it is devine. I use full fat products as low fat products usually contain modified food starch (carbs)in place of the fat. Fat burns fat, if you believe the low carb theories. That aside, this is wonderful and most people don't associate it with low carb per se.

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ThinOne June 23, 2005
Zucchini Eggplant (Aubergine) Low-Carb Lasagna