Reviewed: Apr. 8, 2013

This was great but I did make quite a few changes: I used 15 oz. of Ricotta instead (because that's what I had, and it was great - wouldn't use more). I did not add parsley or green pepper or carrots. I sauteed the onion in a little olive oil (not a half cup), I then added some chopped kale and sauteed that too. I defrosted a bag of frozen broccoli and then put the broccoli, onions and kale in a food processor to puree it. I added half of this mix to the ricotta mixture and half to the tomato sauce. I baked for 45 minutes covered in aluminum foil and the remaining 15 minutes uncovered, broiled the top at the very end for a couple minutes. Will definitely make again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

TEAMSTURGILL

Reviewed: Nov. 4, 2012

I just made this vegetarian lasagna. It was super easy and super delish! I don't cook so if I can do this, anyone can!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kkolden

Reviewed: Dec. 22, 2011

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

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Chef Mom

Reviewed: Nov. 8, 2011

Very tasty!

Was this review helpful? [ YES ]
3 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.

Was this review helpful? [ YES ]
3 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:)

Was this review helpful? [ YES ]
5 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.

Was this review helpful? [ YES ]
9 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. :)

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

Autumn

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.

Was this review helpful? [ YES ]
8 users found this review helpful