Reviewed: Dec. 16, 2007

I was a little doubtful about this at first because it didn't have a lot of cheese inside, but it was great! The sauce on top really completed it! Next time I'll use 2 cans of beans (mashing one for texture) because I would have liked it to be a bit thicker.

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Pamplemousse

Cooking Level: Intermediate

Home Town: La Fayette, New York, USA

Living In: Heidelberg, Baden-Württemberg, Germany

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Reviewed: Nov. 25, 2007

WOW-this was SO GOOD! We absolutely loved it! I have to admit, at first I thought "Beans in a lasagna?!" I love beans and lasagna so had to try it. I was amazed at how much I loved it. It's not heavy at all; such a nice change from many vegetarian lasagnas that are super cheesy and rich. This will be a definite favorite from now on. I made 2 and froze one for later; am so glad now that i did! The only slight complaint was that it was a bit runny and didn't hold together very well; although this improved significantly once it had sat for several minutes. It may have been because I used petite diced tomatoes as they tend to have more liquid. Didn't matter-we ate it right up! Thank you for this great recipe!

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JENNYLYN1

Cooking Level: Intermediate

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Reviewed: Nov. 3, 2007

great but for a truly vegetarian version use either a strong cheddar or if you can find it vegetarian parmesan

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finola

Cooking Level: Expert

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Reviewed: Oct. 21, 2007

Excellent vegetarian option. I doubled the recipe and used a 9x13 pan. I used only 1/2 the guyere cheese and it still came out cheesy enough for us.

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littlepersimmon

Cooking Level: Intermediate

Living In: Spokane, Washington, USA

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Reviewed: Oct. 21, 2007

this is great lasagna - the beef is not missed, couldn't have turned out better

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watson

Home Town: Wellington , Wellington, New Zealand

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Reviewed: Oct. 20, 2007

I made this for my vegetarian Mom's birthday dinner---and she really enjoyed it. It was an interesting twist on lasagna--the Gruyere cheese is the key to it's flavor! I doubled almost all the ingredients so I could make it in a 9x13 pan.

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PAIGENGA

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Oct. 16, 2007

This dish was a pleasant surprise. I was a little skeptical about this recipe because I don't like pasta dishes that are too heavy and rich. but I eventually tried it because, like another review said, I've been looking for good vegetarian recipes with beans. And this one turned out to not be nearly as heavy as I expected. I used fresh basil and some extra bell pepper, and combined with the Gruyere the flavors really popped. When I make this again (and it'll definitely be soon!) I do plan on doubling the beans and tomatoes because I like my lasagna a little thicker. But otherwise this was absolutely delicious :D

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Elaine

Cooking Level: Intermediate

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Reviewed: Oct. 9, 2007

This was a big hit. The only thing I changed was to double everything on the list for 4 people. Fantastic...would recommend to anyone that is having vegos for dinner or just a change from meat lasagna.

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