Reviewed: Dec. 22, 2011

It was okay, but not that great. I think it was too heavy on ricotta and too short on sauce.

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2 users found this review helpful

Reviewer:

Chef Mom

Reviewed: Nov. 8, 2011

Very tasty!

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2 users found this review helpful

Reviewer:

GSWOODY

Cooking Level: Intermediate

Home Town: South Bend, Indiana, USA

Living In: Pittsboro, Indiana, USA

Reviewed: Oct. 13, 2011

I approve.

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2 users found this review helpful

Reviewer:

DrChef

Reviewed: Apr. 6, 2011

I absolutely LOVE this dish! I am a vegetarian and my family is doing everything they can to enjoy some vegetarian dishes with me. I came home to my dads house one day and he surprised me (and my brother) with this amazing dish! Thankyou so much! This recipe has been added into my personal family cook-book:)

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4 users found this review helpful

Reviewer:

Bay1pond

Cooking Level: Beginning

Reviewed: Jan. 26, 2011

Wonderful lasagna that helps us eat our vegetables! My teen son stated how good this lasagna was, he thought something was different than our normal lasagna, (no meat!), but he really liked it! Really, reallly good the next day, of course. I added fresh mushrooms and red bell pepper, and halved the ricotta mixture.

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8 users found this review helpful

Reviewer:

bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

Reviewed: Jan. 17, 2011

Making this "as is" was a bit bland and it made a total of THREE lasagnas. (Thankfully I keep foil 9x13 pans on hand, so I was able to freeze the other two for another night). That being said, I like the ease of making more than one dinner's worth and freezing the extras. I only used 16 ounces of noodles and that was more than enough for three pans worth of lasagna. Like other reviewers, I sautéed the veggies in about a tablespoon of EVOO, half a cup is ridiculous. I also added fresh sliced mushrooms, cauliflower, half a small red bell pepper diced, two cloves of garlic and fresh parsley to the veggie mix. I used one very small onion (1 and a half cups is WAY too much for this dish) To the cheese mix I added fresh chopped oregano, rosemary and a little more garlic. (About a teaspoon of diced garlic) Otherwise it was pretty good. And the family loved it. I will be making this again. :)

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8 users found this review helpful

Reviewer:

Autumn

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Charlotte, North Carolina, USA

Living In: Delmar, New York, USA

Reviewed: Dec. 7, 2010

I read some of the comments from other users. Under servings for every menu you have to adjust the serving size to acommodate how many people you are cooking for. So for this recipe adjust and the oil and all ingredients will be scaled down or up.

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7 users found this review helpful

Reviewer:

skszilor

Reviewed: Nov. 21, 2010

we liked this alot...even my meat eaters! I cooked it all and froze half. It cooked well from frozen but took over 1 1/2 hours.

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8 users found this review helpful

Reviewer:

cocojo

Cooking Level: Professional

Reviewed: Nov. 20, 2010

This was good but the amounts are all off. I used 8 lasagna noodles instead of 2 boxes. Next time i will chop the broccoli and carrots more.

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7 users found this review helpful

Reviewer:

kippieco

Reviewed: Sep. 26, 2010

I made several modifications to this recipe and it came out great. Making a smaller batch, I added different veggies in order to keep it interesting and healthy. I used nine noodles (rice lasagna - no boil!), one container of ricotta, 2 eggs. I sauteed yellow onion and then added carrots and asparagus, then broccoli, red bell pepper and cauliflower. I only used about a tablespoon of olive oil and some garlic - and also only used fresh veggies. I can't do frozen veggies. I cooked it for an hour on 350 with tightly wrapped foil and then uncovered and put it under the broiler to finish. We enjoyed it for a Sunday dinner and are both looking forward to the leftovers. One other modification: I put a little tomato sauce on the bottom of the pan before the first layer of pasta. Then I did: cheese/veggie mix, shredded cheese, dollops of sauce, pasta until the top layer where I only did sauce. I was easy on the cheese between layers.

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14 users found this review helpful