Reviewed: Oct. 19, 2009

this worked out great with pasta shapes, too. substituting sour cream since I was out of cottage cheese panned out well, too. I sauteed the veggies for some added flavor. great recipe!

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Heather Kelley

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Reviewed: Sep. 11, 2009

This is a great recipe! A very nice change from a tomato or heavy alfredo sauce.

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Barbara K

Cooking Level: Intermediate

Home Town: South Bend, Indiana, USA

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Reviewed: Aug. 13, 2009

This was an excellent recipe and the first time I've make lasagna! I sauteed a chopped red onion in butter and added it to this recipe just for a little extra flavor. The only things I would change other than that is maybe a little less paprika in the pamesan mix and a some real chopped garlic mixed in the layers.

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Melly

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Reviewed: Jun. 8, 2009

Followed the recipe almost exactly except that used 1 cup broc (instead of 2) + 1 cup zucchini because it is what I had on hand and sauteed the veggies adding onion and garlic to the mix. Thought it was kind of bland... but has good potential. Next time I will add fresh chopped mushrooms and more (fresh) rosemary and perhaps a dash of worcestershire sauce. Worth trying.

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KARHYSMA

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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Reviewed: May 22, 2009

My wife will not eat mushrooms so I used 1 can cream of broccoli and 1 can cream of asparagus. I added some peas and corn, and I used whole wheat noodles. Everyone loved it. I found the Rosemary to be too stong, but when I made it again and cut it in half I missed it. Go figure. Any way an awesome and simple recipe that will become one of my main stays. Thank you

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mellow

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Reviewed: Apr. 30, 2009

This was the first veggie lasagna I've ever tried to make and it both looked and tasted amazing. I used 2 cans of cream of broccoli since I don't like mushroom and whole wheat lasagna noodles. I also added a package of spinach and reduced the amounts of all three cheeses to make it a bit healthier and it still turned out great! Will definitely make again.

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Becca17

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Reviewed: Apr. 13, 2009

This is very good! Fiance and I started a diet yesterday, so I made a healthy version using the Campbell's lowfat soups and lowfat cottage cheese. We each had seconds and I just had more for lunch today. I accidentally used one cr. of mushroom and one cr. of chicken and it was still delicious. Oh, and I added some sauteed onions and garlic at the suggestion of another user. Meant to throw in some spinach but forgot; will probably do that next time!

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GRANITEGAL316

Cooking Level: Intermediate

Home Town: Goshen, Ohio, USA

Living In: Batavia, Ohio, USA

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Reviewed: Feb. 12, 2009

I loved this, but my significant other thought it was just okay. I'll definitely make it again though. Next time I'll use more cheese and spice. I also scaled down the recipe for two servings, and the servings were very small. I'll just make the whole 12 servings next time.

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shuber84

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Reviewed: Jan. 31, 2009

I substituted an alfredo sauce found on this site and added cauliflower. The carrot sticks I used still remained slightly crunchy which was an added bonus for me. My husband, however, picked out every one. You could microwave carrots for a few minutes if you don't like the crunch.

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Elisha

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Reviewed: Oct. 30, 2008

My wife and I loved this dish (we are non-vegetarians). I did tweak this recipe a little bit: I substituted 1 can of cream of broccoli for one of the mushrooms, and I also scrapped the rosemary/paprika and instead opted for some "Italian" spice mix. It was great!

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Lazo

Cooking Level: Beginning

Living In: Johnstown, Pennsylvania, USA

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Reviewed: Oct. 2, 2008

I was inspired to make vegetable lasagna after I saw a frozen one in the supermarket. It looked really good but I figured I could recreate it without all the junk the factory puts in. I changed this recipe to be more like the one I saw at the store, plus, I don't really like cream soups. Instead of the soup and all the different types of cheese, I just made a cheese sauce like you'd make for mac n'cheese. Flour, butter, milk, chicken base (or boullion), onion powder, garlic powder, pepper. Steamed the veggies and chopped them really small. Layered noodles, cheese sauce, veggies, noodles, cheese sauce, veggies, noodles, cheese sauce. Then I topped it all with a buttery crumb topping. It has to sit for a while out of the oven for the sauce to firm up. But my family liked this dish. It was familiar enough to mac n'cheese the kids ate it up and substantial enough for the husband.

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bandrs

Cooking Level: Intermediate

Home Town: Lowry City, Missouri, USA

Living In: Kearney, Missouri, USA

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Reviewed: May 18, 2008

Mediocre, pretty bland. Not what I was hoping for (but it did make my husband eat broccoli!)

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REAUGHSTAR

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Reviewed: Mar. 25, 2008

This was pretty good! The leftovers were even better. I made my own sauce base instead of using the canned soup (boil milk with chicken bouillon cubes and stir in flour) but used the garlic and rosemary. Subbed grated carrot and zucchini for sliced carrots and broccoli. I was a little afraid the carrots and zucchini would make the lasagna soggy after it was cooked, but it turned out fine! I'll probably make this again some time.

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Shiloh

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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Reviewed: Feb. 26, 2008

This lasagna was awesome, and such a great break from traditional lasagna. I threw in a whole bag of frozen broccoli and whatever carrots I had. I also put in some extra shredded chicken I had, but it didn't really need it. This will be a regular for me.

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lukasavr

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Reviewed: Jan. 26, 2008

I really liked this. I skipped the cottage cheese and rosemary, and used creams of broccoli and mushroom. I also added peas. My 4 year old picky eater said it was "very very good" which is a huge compliment.

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peeperkitty1

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Reviewed: Dec. 18, 2007

Oh my! Delicious! I did modify a bit after reading other reviews. Used no boil noodles (I'm lazy) make sure to spray dish bottom w Pam. Used one bag frozen broccoli, one bag froz broc,onion,pepper (cooked prior to mixing) instead of carrots. One can cream mushroom w garlic, one half can cream broccoli. Everything else per recipe. Truly excellent! Thank you.

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Maryann

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Reviewed: Sep. 8, 2007

We didn't care for this one. I found it had a bland, yet slightly strange taste (maybe from the vegtables?) and the texture was very gluey.

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Kitty

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Reviewed: Apr. 7, 2007

Great variation on lasagna. I do this recipe with cauliflower rather than broccoli for a different taste!

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SYNODGIRL

Cooking Level: Intermediate

Home Town: Fargo, North Dakota, USA

Living In: Schwenksville, Pennsylvania, USA

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Reviewed: Oct. 31, 2006

The only thing I did differently was to add paprika directly to the sauce mix as well as on top. My daughter liked this which is just as well as I made the amount in the recipe and froze the rest for her. Thanks.

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