The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jan. 16, 2009
Really good. I made this for a dinner where only one person was a vegetarian, but everybody thought it was delicious. Even my husband joked about giving up meat after that, and he's a real cave-man!
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Cooking Level: Intermediate

Living In: Leipzig, Sachsen, Germany

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jan. 1, 2009
Made this for my daughter's sweet 16 party (daughter #2 is a vegetarian), and at least three guests approached me separately to say they usually don't like vegetable lasagna but "could they have the recipe?". I took others suggestions and added zucchini, diced tomatoes with chilies and other veggies, as well as extra cheese. (When isn't extra cheese better?) Lots of flavor and held together very well when sliced.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 29, 2008
Loved this dish. subbed zucchini for the peppers and used olive oil. my family didn't even miss the meat - it was a success.
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Cooking Level: Intermediate

Home Town: Allentown, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 27, 2008
I'm a beginner and found this very easy to make. I made the following changes: I used two 24 ounce jars of pasta sauce which was still enough. I also reduced the mushrooms by around 4 ounces and used sliced carrots and a few slices of zucchini in its place. I also used fresh lasagna pasta sheets so I didn't boil or soak them. Not only did the lasagna taste good, but it looks like it's very easy to play around with.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 22, 2008
So so good. I didn't use mushrooms because we don't like them. Instead I used zucchini along with with extra peppers and onions. I also used the oven ready lasanga noodles because I wanted to make it easier on myself. Then I baked it according to the directions on the box of noodles. It was excellent. Absolutely a keeper
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 19, 2008
Good solid recipe but my higher rating are reserved for the truly fantastic and this was just good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 17, 2008
We have a winner! I've been trying different lasagna recipes over the years to find a good one to use for every occassion, and have finally found it. I used a chunky garden style sauce to add to the veggie mix and have gotten rave reviews every time I serve this. Thank you!
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Cooking Level: Expert

Living In: Carmichaels, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 14, 2008
This was good. I did add zucchini /summer squash to it and used 8oz no-bake noodles. Baked it fully and then reheated it a day or two later for our company. Next time I'll partially bake (20 min) it so it's fresher for reheating. :) Thanks again!
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Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 11, 2008
Really good lasagna. I served it at my daughter's birthday party and my family loved it too. I used no boil noodles and since I was chopping all the veggies anyway, I made my own sauce with a 28 oz can of crushed tomatoes, italian spices, a little sugar and salt and pepper and minced garlic and olive oil. I did add some left over jarred I had in the fridge during the layering because I didn't know if I was going to have enough sauce. It came out great.
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Home Town: Brick, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 10, 2008
This was a great dish and my husband who usually only likes a meat lasagna loved it too. It is very filling. Did not last long in the fridge.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 9, 2008
My family loved it! Easy to make and it came out soooooooo delicious!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 6, 2008
Very good, but not better than meat lasagne.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Nov. 30, 2008
The only veggies I used were a bag of frozen "california mix' veggies, onions and mushrooms. Surprisingly good!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Nov. 23, 2008
Traditional lasagna is one of my favorites, so I was hesitant to try out this recipe, but was serving dinner with few vegetarian guests. It was a hit! The meat is hardly missed.
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Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Nov. 23, 2008
Really, really good lasagna! I used 1.5 jars of Newmans Sockarooni sauce, only 8 ounces of mushrooms and added brocolli to the veggies. will definitely make this one again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Nov. 19, 2008
My husband loved this recipe. I used olive oill instead of vegetable oil, along with whole wheat pasta. I also used low-fat cheeses. It still tasted fantastic!
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Photo by Jennifer

Cooking Level: Intermediate

Home Town: Houston, Texas, USA
Living In: Dallas, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Nov. 17, 2008
Pretty good. A lot of work, but a great cold weekend day meal! Next time may add spinach (I love spinach, so...). Will make again every so often.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Oct. 21, 2008
Simple and tasty. I added a box of frozen spinach (thawed), and a can of diced tomatoes, but did not cook the spinach with the sauce. I also did not pre-cook the lasagna noodles and instead baked for 1 hour at 325. This always cooks the noodles, no problem, but make sure you have a very very juicy sauce (use the juice in the canned tomatoes). I used an Italian seasoning mix instead of basil, as well as dried onions and garlic to taste (I like their flavor).
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Oct. 11, 2008
My guests and I loved this recipe. I added zucchini and yellow squash along with a layer of fresh spinich. After eating it we were all relaxed and satisfied. Great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Oct. 1, 2008
This could be my favorite lasagna recipe, even better than a meat lasagna. I layered chopped baby spinach, the cheese, and my assorted veggies very thinly mixed with marinara, and then a marinara layer. The sauteed veggie mixture: broccoli, carrots, onion, 2 cloves garlic, 2 small zucchini, 1/2 green pepper. No mushrooms in this one, but soooo good.
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