Here’s my review: Made this 1/28/13 for Recipe Group. Made it as written, with a couple slight changes. I cooked it for 1 hour on high, then 2 more hours on low. I was also excited to find whole wheat lasagna noodles. As I was layering, I ended with noodles and topped those with mozzarella – then had second thoughts and used a 14 oz can of diced tomatoes that I had on hand to top the noodles before adding the last of the cheese. I brought this to work, and the boys LOVED it! Ben said he couldn’t believe he was eating vegetables – lol! – [in reference to the Swiss chard]. Chris asked if there was enough for seconds (= I did think about draining the tomatoes, but I thought the noodles needed the extra liquid. Apparently not. My only complaint about this was that it was very soupy )= Not sure how I will try to fix this next time. Maybe drain one of the cans of tomatoes. Or maybe use tomato sauce in place of one of the cans of tomatoes. I’m sure I will make it again, but I will try to thicken the sauce somehow next time. Five stars for flavor and method. Three stars for the watery sauce.