There was not nearly enough sauce/liquid to cover the top layer of noodles resulting in almost totally raw noodles after the allotted cook time. I just kept squishing it down and cooking it longer but not ideal with all the veggies cooking that long.

Delicious!!!! The grocery store didn't have eggplant so I just used zucchini, yellow squash, spinach, and mushroom. Will cook again.

Excellent, I replaced the spinach with frozen cream spinach. It was out of this world

Perfectly. The cream sauce and eggplant straining ideas were perfect!

There wasn’t enough sauce to cover everything the noodles on the side stayed hard. For the amount of effort to get the eggplant in there, next time I think I would substitute for mushrooms. Also - there’s no need to cook the spinach ahead of time - I used baby spinach raw and it was fine. Good consistency, but recipe needs adjusting for more sauce.

We loved this!! Thank you for sharing.

Absolutely perfect. I used two eggs in place of half and half. I also added mushrooms! Almost ate the whole pan!

It was excellent! My kids even liked it, and they’re not big on vegetables.

Beautiful!!! I would definitely make it again.

Excellent! I used 1lb eggplant and added 12oz chopped mushrooms and 10oz spinach along with fresh mozzarella. So delicious!

Great it was a big hit and I’ll be making it again next week

Loved this!! Better than others I have made

Great! My whole family loved it. Have made it many times and it never disappoints. It's great if you are entertaining a lot of people.

Amazing!! I added fresh tomato, kale & red bell peppers. I sautéed the kale, tomato & bell peppers together & added to the mixture of spinach , squash , zucchini & eggplant.