Reviewed: Dec. 8, 2005

My mother-in-law made this lasagna for me because I'm the only vegetarian in the family. It was wonderful!!! I'll definitely make it during the holidays!! Shariquilts

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SHARIQUILTS

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Reviewed: Dec. 2, 2005

Very yummy!

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amyaprn

Cooking Level: Beginning

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Reviewed: Oct. 31, 2005

A bit watery.

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Cory R. King

Cooking Level: Expert

Home Town: Seattle, Washington, USA

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Reviewed: Oct. 14, 2005

This was really good. I rated it 4 stars because it really could have used a hint of tomato somewhere, maybe even chopped or diced and added to the layers. I made a healthier version by using all reduced fat cheeses and it was still really good. If you're vegetarian or a healthy eater you'll love this one.

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Marianne

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Reviewed: Jun. 29, 2005

Really liked this recipe; tho I can't give it 5 as it wasn't amazing. If you haev really picky vegetarians in your family this is a good meal to make once in a while to keep them happy, but if they also hate parmesan and spinach and you end up taking those two elements out it is quite bland. the cheese diminishes the heathy aspect of the meal and lacks pazazz. over all it is good, but probably requires fiddling with, and I just don't have time to do that.

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TECHNOKILT

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Reviewed: Jun. 27, 2005

Fairly good recipe. I didn't make the sauce--I just used a jar of alfredo sauce. Also, I just used 15 oz of ricotta and about 1 cup of cottage cheese, but it turned out great! Just be warned that I found the prep time for this recipe to be quite a bit longer than 35 minutes after all the veggie chopping, noodle cooking, and assembly.

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NTRDM2004

Cooking Level: Intermediate

Home Town: Buffalo Grove, Illinois, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Jun. 26, 2005

While I enjoyed this lasagna as something different, my husband hated it. Even I agree that it could use a little spicing up. It was rather time consuming to cut up all the fresh veggies; if I make it again, I will add a little Tobasco or something to add flavor.

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MILLIE

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Reviewed: Jun. 24, 2005

I used this recipe as a basis for a vegetable lasagna since it was the closest to what I had on hand. I didn't make the white sauce but used a jar of Vidalia Onion and Red Pepper tomato sauce (my favorite). I also used spinach lasagna noodles and no spinach....so I guess I really made up my own. Anyway, it was wonderful. Lots of veges and cheese, how can you go wrong????

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LWAGAR

Cooking Level: Expert

Home Town: Centerport, New York, USA

Living In: Springfield, Tennessee, USA

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Reviewed: Jun. 20, 2005

Awesome recipe. Loved it. It made alot you will need a very deep 13x9 or as I did use 2 pans.

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HEDDA

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Reviewed: Jun. 6, 2005

This was pretty darn good and it helped me use up a lot of broccoli. I modified it a bit as I didn't have all of the ingredients. I will make this one again. Maybe next time I'll even follow the recipe completely.

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GREENEYEDFAY

Cooking Level: Intermediate

Home Town: Longmont, Colorado, USA

Living In: Saint Paul, Minnesota, USA

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Reviewed: Jan. 10, 2005

I catered this recipe & made it to serve approximately 75 people. Everyone loved it. I'm surprised that others who reviewed it thought this was too bland. The only thing that I changed was I used half & half in place of milk to make the sauce a little creamier, and it turned out great. I also assembled it the night before & baked it the next day. I will definitely make this recipe again.

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LUV2TRITRIATHLONS

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Reviewed: Jan. 7, 2005

Very tasty - however, the amounts of vegetables is excessive - I had a lot of em' left over that wouldn't fit in the pan. I'd recommend preparing only 1/2 of the suggested vegetables if you're using a 9x13 pan as the recipe recommends.

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TAMMYBOSE1

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Reviewed: Oct. 31, 2004

The only problem I had with the recipe was the fact that it did not specify how many layers to make. I made two. I used 32 ounces in ricotta, rather than using any cottage cheese. I substituted a cup of pesto for the spinach to give it a little more flavor. In addition, I julienned the carrots and zucchini rather than slicing them, with a mandoline. I also used 4 tablespoons of butter, melting it in the saucepan, before adding the flour. The flour has to cook a little with the butter to get rid of the "flour-y" flavor.

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SUZAMMA

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Reviewed: Oct. 10, 2004

this was sooooo good!

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CAROLINEELL

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Reviewed: Apr. 3, 2004

This recipe is a lot of work, and costs a fair amount of money because there is so much cheese and so many fresh vegetables. For all the time and effort I put into it I was really disappointed. It does not taste very good and although I will finish the lasagna I made this time, I will not be making it again.

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CECE_14

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Reviewed: Jan. 17, 2004

As I shopped for the ingredients and prepared this dish, I had great expectations. Wow, what a disappointment. It was bland, dry, not cheesy enough and was overpowered by the broccoli. I kept going back over the recipe thinking I must have missed something or done something wrong. Unfortunately, I followed it exactly.

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RMENSEN

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Reviewed: Jan. 13, 2004

I tried this recipe, but it was just mediocre. Some people said it had too much cheese and the white creamy sauce was glue-like. I won't make it again.

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JHMAIER

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Reviewed: Aug. 6, 2003

I really liked this recipe!! I was very pleased with the results... I think the only change I made was to add some fresh tomatoes from our garden, yum! The only thing about this recipe is the amount of time it takes to prepare & the mess it makes!! :) It's a great summer recipe when you've got some spare time and lots of veggies from your garden! I'll definitely make this again.

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LF

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Reviewed: May 16, 2003

I used only one pepper and that was plenty of taste for us. Veggies aren't big in our family but they liked this one. I'll definitely try it again and use different combinations of veggies.

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SEHANSEL

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Reviewed: Nov. 20, 2002

I love lasagna and this as as good as the tomato version! I made this recipe but used frozen vegetables instead of fresh to save time and added basil to the spinach mixture. I'll definitely make this again and again!!! April

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