Reviewed: Jun. 14, 2009

This recipe wow'd our meat-eating neighbors. I followed the recipe as is, except I drained the water from the mushroom, pepper, onion mix before I layered the fixings. Thanks for the super saucy lovely lasagne! Our neighbors had thirds!!

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LAURENMU

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

Living In: Memphis, Tennessee, USA

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Reviewed: May 31, 2009

This was pretty good, not the best I ever had, but my guests seemed to enjoy it, I made a huge pan and it got almost finished. I used ready bake noodles,left out the pepper,added fresh spinach to the ricotta and added broccoli and zucchini to the sauce. I did feel that there was a bit too much cheese on top.

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newcook89

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Reviewed: May 1, 2009

This got rave reviews from my family. I personally like it much better than lasagna with meat, and it's healthier, too. I did make a few changes: I reduced the lasagna noodles by about half (3 layers of 3 noodles each), changed the layering a bit, reduced the mushrooms by half, and added some spinach and broccoli. Be aware that it's a tight squeeze to get everything into a 9x13 pan.

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Carrie Rose

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Eugene, Oregon, USA

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Reviewed: Apr. 27, 2009

SO DELICIOUS! I did, however take out the green peppers (not a fan) and add grated carrot, zucchini, italian stewed tomatoes and spinach! The more veggies the better! also simmered the out of all the veggies and sauce. I had tons of sauce left over that was really great on pasta. Score! This was seriously gone in a couple of days.

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Fig Muffins

Cooking Level: Intermediate

Home Town: Kirkland, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Apr. 23, 2009

Perfection. I melted a few slices of provolone on the top layer for some extra tastiness. I also made a separate dish for my husband with sweet Italian sausage. We loved this so much, perfectly tasty!!!!

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Melissa

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Reviewed: Apr. 10, 2009

Delicious! Definitely don't need the whole box of lasagna noodles and probably not even two jars of sauce. Will made again for sure!

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AllysonKM

Cooking Level: Intermediate

Home Town: Lyons, Illinois, USA

Living In: Aurora, Illinois, USA

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Reviewed: Apr. 6, 2009

This was delicious! I added broccoli, zucchini, and red peppers. I also used a tomato alfredo sauce. My husband and 10 month old loved it and I will definitely be making it again.. maybe with less cheese next time, it was a little too cheesy.

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danasweets

Cooking Level: Intermediate

Home Town: Gorham, Maine, USA

Living In: Loma Linda, California, USA

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Reviewed: Apr. 2, 2009

Very easy to make. I added sliced zucchini and shredded carrots as well. Delicious!

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kdt

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Reviewed: Mar. 30, 2009

Wow! This is fantastic! My family and I were anticipating an epic failure b/c it was a vegetarian lasagna after all, but we were all pleasantly surprised! I will definitely be making this again! I gave it a 4, b/c the amount of cheese was waayyyy too much.

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Annien

Cooking Level: Beginning

Home Town: Torrance, California, USA

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Reviewed: Mar. 29, 2009

Like so many of the other reviewers, I chopped up and added more vegetables. My family loved it so much they didn't even realize there wasn't any meat! Excellent summer alternative!

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MIMI2607

Cooking Level: Expert

Home Town: Chesterville, Ohio, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Mar. 25, 2009

I loved this! I added a zucchini, but kept everything else the same! My husband wanted more! Thanks for a great recipe! I can't wait to experiment with different garden veggies over the summer.

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ANGIE96

Cooking Level: Expert

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Reviewed: Mar. 24, 2009

I'd actually never made lasagna before, but I needed a meatless recipe to make for my family. I left out the mushrooms because my sister isn't a fan, and I used 'oven-ready' noodles, minced garlic from a jar, and since I didn't realize I was out of dried Basil - I threw in a couple of blobs of Basil Pesto Sauce we happened to have in the fridge instead. I also added a small handful of fresh spinach on top of each Ricotta layer. I wasn't really sure how it would taste, seeing as it seemed I'd just basically made a "bell pepper" lasagna, but we all thought it was really great!

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CSteichen

Cooking Level: Intermediate

Home Town: Little Rock, Arkansas, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: Mar. 3, 2009

We found this recipe to just be average. It seemed to be missing something. It was better the next day, but I'd like it to taste that good on the first day and get even better. I made the lasagna with no boil noodles - it may be why we didn't think it was so great. I especially noticed on the next day that it was very, very dry. I will try again with regular noodles.

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Mom in Wisconsin

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Green Bay, Wisconsin, USA

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Reviewed: Mar. 3, 2009

First time I ever made lasagna and it was AMAZING. I skipped the Parmesan and basil to save some money (used basil tomato sauce instead) and it still tasted awesome. Thanks!

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Dhaataaram

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Reviewed: Feb. 18, 2009

very good for a oerson beginning to eat more veg dishes! Will make again.

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sitrini

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Reviewed: Feb. 12, 2009

This was SO good! I followed the recipe almost to the letter (except I used red pepper instead of green and I forgot to add the basil - oops) and it came out perfectly. I used a Tomato and Garlic flavored pasta sauce. All my guests enjoyed it and asked for seconds. Thanks for this recipe!

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THEVEGGIEONE

Cooking Level: Intermediate

Home Town: Glendale Heights, Illinois, USA

Living In: Portland, Oregon, USA

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Reviewed: Feb. 4, 2009

Great recipe, took a while to make, but well worth it

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Colleen Tunis

Home Town: Bethlehem, Pennsylvania, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Feb. 2, 2009

OMG!! This was indeed the best lasagna I have ever made and eaten. I used zuccini and whole wheat noodles. It went on our camping trip and was spectacular the day after and even delicious cold for the ride home. My sweet vegetarian grand daughter kept asking for more so I was a winner with this one. Thanks everybody for the high raves, they are true!!

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stellalaluna

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Reviewed: Jan. 20, 2009

This is the only lasagna I ever make anymore, it just blows all of the others out of the water. I have yet to meet someone who doesn't like the way this tastes; pair it with a good loaf of homemade bread and it just wows a crowd. I don't change a thing about this recipe, it's the best.

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Rachel

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Reviewed: Jan. 16, 2009

This was fun to make and absolutely delicious! Like some other reviewers, I added zucchini instead of broccoli, reduced the mushrooms (8 oz pack), and used olive oil instead of veg. oil. I also added fresh,chopped Swiss chard to the saute mixture (same texture as spinach). I used non-fat or low-fat cheeses--only used ricotta and mozzerella--no parm. I also threw in sundried tomatoes in the first/bottom layer; these added great texture and flavor! Only thing I'd do differently next time is reduce the garlic a little. Thanks for a wonderful recipe! I will definitely make this one again!!

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Andrea N.

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Hearty Vegetable Lasagna

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