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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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Dec. 10, 2005

I made this recipe using 6 cups of assorted frozen mixed vegetables. It was outstanding! There were absolutely no leftovers.

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Shaz

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Nov. 18, 2005

this was good, my husband liked it also

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MOMMYOFPEPPER

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Reviewed: May 19, 2005

I left out the rosemary but otherwise followed the recipe precisely. I really don't think I will make this recipe again. I have bought frozen vegetable lasagna in the past that has tasted much better than this recipe. I love cream of mushroom soup but it seemed like an unusual flavor to have in lasagna. It was good but none of my guests raved about it.

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Becky

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Reviewed: Apr. 15, 2005

On the advice of the other reviewers, I left out the rosemary, but I did add a spoonful of dry italian dressing mix to the soup mixture. Next time I will leave out the paprika, it was a bit too strong for us. This was pretty good the first night (but very sloppy), and improved in taste and texture on the second night. Next time I will add chopped chicken.

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OPTIMOM

Cooking Level: Intermediate

Home Town: Aberfoyle, Ontario, Canada

Living In: Guelph, Ontario, Canada

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Reviewed: Apr. 12, 2005

horrible. It was way too salty, the soup made it that way, and just all around gross.

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Cassie

Cooking Level: Expert

Home Town: Hugo, Oklahoma, USA

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Reviewed: Mar. 22, 2005

This is a great recipe. My 9 yr old is a very picky eater and she loved it. Next time I will add some spinach and maybe some alfredo sauce to jazz it up a bit. I recommended this to anyone who wants to step away from red meat and eat fresh veggies for a change.

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SandyLundberg

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Litchfield Park, Arizona, USA

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Reviewed: Mar. 15, 2005

yummy! a big hit with the fam! I think I might add mushrooms and spinach next time.

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NEW2MD

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Reviewed: Oct. 19, 2004

This recipe is absolutely delicious! I served it to two people who initially thought the recipe sounded "gross" and they ended up loving it. In addition to tasting wonderful, it's really a very simple, time-efficient recipe. I agree with reviewers who suggested making the lasagna ahead of time--I made it two days before I served it and by that time the flavors were beautifully mixed together.

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MJohnson

Cooking Level: Intermediate

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Reviewed: Jul. 20, 2004

This is an excellent recipe! I typically prefer a meat dish for my main couse, but love this lasagna. I typically use the Garlic Cream of Mushroom soup to give it a little extra flavor. I find cottage cheese works better in most lasagna, because ricotta seems to dry up too much for my taste. This is best when it is made a day or two ahead, it allows all the flavors to 'melt' together nicely. It is definitely worth the effort!

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MSJ1501

Cooking Level: Expert

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Reviewed: Feb. 9, 2004

I have made this recipe several times. Every time, people have raved. This is a great recipe for everyone, not just vegetarians.

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MONICAPOTTER

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Reviewed: Nov. 14, 2003

This recipe was perfect on a cold night. I sauteed fresh garlic, mushrooms, leeks and bell pepper and added it to the veggie mix which I think added a lot of flavor. I also topped it with a mix of bread crumbs and parmesan cheese.

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scrappycook

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Reviewed: Aug. 18, 2003

I did not like this very much the first day but the next day it was great. I steamed frozen broccoli florets, and shredded carrots right into the chesse mixture, also added a package of frozen chopped spinach thawed and squeezed. I skipped the rosemary, used lowfat cottage cheese and cream of mushroom and roasted garlic soup also used no boil lasagna sheets. Next time I make this I will make it a day ahead of time realy is a great recipe.

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Erika

Cooking Level: Intermediate

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Reviewed: Jun. 2, 2003

I made this for my boyfriend and I. It turned out to be very delicious. It tastes even better warmed up a day later.

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KARTRINKA

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Reviewed: Mar. 29, 2003

Pretty good, but next time I will eliminate the rosemary. Altough subtle, the rosemary gave this dish an odd flavor. I added some cayenne pepper to the cheese mixture to appease my husband, the spice god. Next time I will try adding some sauteed onions & garlic as well fresh mushrooms.

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DUBLIN

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Reviewed: Mar. 28, 2003

This lasagna was really easy, tasted ok and used a lot of ingredients that I had on hand. I served it with alfredo sauce, but in hindsight I didn't really need that. I used ricotta, not cottage cheese, I imagine that made things a little more solid. My only complaint was it was a little on the thin side, this taste was all right, I don't know if I'd serve it for any reason besides it was lent.

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