The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jul. 31, 2004
This was fantastic and I will never make a lasagna with meat again--this is so much better! I used cottage cheese instead of ricotta, and the second time I made it (for 4 guests who absolutely loved it) I added spinach. A little cheddar cheese mixed in with the mozzarella is really good too.
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Cooking Level: Intermediate

Home Town: Ponchatoula, Louisiana, USA
Living In: Rustburg, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jul. 27, 2004
I loved this recipe! I added 1 tblspn black pepper, 1 extra tblspn garlic (minced fr jar), 1 extra tblspn basil, 1 tblspn oregano, and 4 serrano peppers diced tiny to the sauce to give extra flavor. I also added a layer of cooked spinach (25 oz frozen) on top of the ricotta/mozz cheese layer. I limited the mushrooms to just 10oz since I'm not a mushroom fan. It was a big hit! The cooking time & proportions are accurate.
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Cooking Level: Intermediate

Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jul. 14, 2004
Amazing!!! Made this 3 times with modifications each time. Doubled the veggies and cut back on cheese this time. Carrots make it nice and sweet. Have added zucchini, spinach, summer squash, carrots, peppers, onions, mushrooms...excellent!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jul. 1, 2004
Super recipe! I tweaked it a lot and I love the way it came out. I used lowfat cottage cheese in place of the ricotta and added 1/2 C of chopped zucchini, shredded carrot, broccoli, and spinach. I used olive oil in place of the veg oil and a red bell pepper in place of the green. The extra veggies led to a little extra sauce left over that I didn't use. I also used the lasagna noodles that you dont have to boil beforehand and they were very flavorful as they soaked up some of the sauce while baking. A healthy way to sneak in some of those good vegetables!
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Cooking Level: Intermediate

Home Town: Dallas, Texas, USA
Living In: Syracuse, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jun. 29, 2004
Sooooo good! However, I made these changes and it came out even better: cut the noodles in half (i used pre cooked noodles to cut down the prep time), double the ricotta cheese and use all four cups mozzarella cheese in ricotta mixture (makes the sauce to cheese to noodle ratio more balanced), and finish with two cups chedder cheese on top! A great and BIG lasagna, and really easy and quick prep work! Good for leftovers....
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: May 22, 2004
Delicious! This recipe is great and easy to make. I added zucchini and it turned out great. I'll add even more vegetables next time!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.68 star rating.
Reviewed: May 4, 2004
It's okay... I've tried better recipes.
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kt

Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: May 2, 2004
I changed this recipe around a little bit and absolutely loved the result. First of all, I added several stalks of chopped celery to the saute; I also added 32 oz. of frozen spinach and an extra 15 oz. can of tomato sauce. To the ricotta mixture I added one more cup of mozerella and another egg. And to each layer I sprinkled about 3/4 cup of extra mozerella (I had a lot of cheese I needed to use up...). This made a lot of lasagna, but its so good it will get eaten up in no time! thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Apr. 28, 2004
You can't go wrong with this recipe. My husband was hesitant about eating a dish without meat but he quickly changed his mind after a couple bites. This is a nice alternative to the traditional meaty lasagna and you can swap whatever veggies you prefer to put in. Definitely a keeper!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Mar. 26, 2004
everyone loved this! even the carnivores didnt miss the meat in this one! thanks
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Mar. 14, 2004
My husband and I loved this recipe. The kids even ate it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Feb. 20, 2004
This recipe was delicous! I agree that there are to many noodles and I used about half of what it calls for. I also added Zucchini and Sundried Tomatoes to the saute for extra flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jan. 31, 2004
Excellent! i made it for a dinner party and it was devoured. i bought the mushrooms pre-sliced so i could cut out that step and chopped the onion and green pepper that morning so it wasn't a rush at the last minute. i served w/ "garlic parmesan olives" that are on this site and they went GREAT together. everyone just kept eating.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jan. 23, 2004
This was the best vegetarian lasagne that I have ever made! Thank you!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Sep. 29, 2003
Oh, this was super! I had a major lasagna craving and it really hit the spot. All I changed was the amount of noodles... I just don't see how you could possibly use that much! And I made 3 layers, so I could have used more of the ricotta mixture. All in all, it was a delicious, cheese-filled lasagna, with lots of yummy mushrooms. Everybody thought it was fantastic. It would be even better I think with cauliflower...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Sep. 10, 2003
Very good dish! My husband and I don't eat red meat, so we were really excited to try this recipe. I'm glad I did. I think next time I'll add some fresh zucchini and squash. My husband loved it. This will become a regular in my house.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Sep. 7, 2003
Have made this recipe several times for friends and family - everyone just loves it!! Made a few adjustments by using a red bell pepper for additional color and then roasting it (wonderful flavor), added spinich, and added some balsamic vinegar to the sauce. For a lower fat version, I substituted fat-free mozzerella - couldn't tell the difference. Definately try this recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: May 27, 2003
This was good-- I actually made it ahead of time & left it in the fridge for a couple days & then cooked it at 350 'til it was bubbling & it was perfect-- everybody's right, there's WaY too many noodles, you only need 1/2.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: May 13, 2003
The lasagna was very good, but the flavors weren't as intense as I would have liked. We only used 8oz. of noodles, which was a good move because we still had one left over. We will probably make it again, but with a bit more spice.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: May 5, 2003
Wonderful!!! Veggie crazy!! LOVED IT!
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