Reviewed: Sep. 14, 2008

I love this recipe! It has become my stapel lasagna recipe for over 6 years now. I will sometimes add browned meat/hamburger to give a meaty version but everything else stays the same. Even though we are not mushroom eaters we still eat them in this! You can also try using the food processor to blend up the vegetables for those picky kid eaters. Makes it more of a thick hearty sauce vs chunky sauce.

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nikoski

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Reviewed: Sep. 1, 2008

We really liked this! I did sub the green pepper for sauteed zucchini due to a an over abundance of it and it's what I had on hand. We will be asking this again soon, a great change from the usual meat lasagna.

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sanzoe

Cooking Level: Intermediate

Living In: Minnetonka, Minnesota, USA

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Reviewed: Jun. 3, 2008

Awesome recipe. I love Lasagna but my Wife is more or less a veterinarian. So I never get to make lasagna... Until I found this recipe, I made it this evening and it was great. I really enjoyed it and more importantly, my Wife loved it.

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Metnav87

Cooking Level: Intermediate

Home Town: Inverness, Florida, USA

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Reviewed: May 20, 2008

This was pretty good. Added zucchini. Will probably make again.

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Erin

Cooking Level: Beginning

Home Town: Maple Grove, Minnesota, USA

Living In: Prior Lake, Minnesota, USA

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Reviewed: Apr. 20, 2008

This is a perfect recipe for a basic vegetable lasagna. I didn't buy enough mozzarella, and it was okay with just the two cups. Next time I will add zucchini and eggplant.

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JULIECO1

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Reviewed: Mar. 31, 2008

My husband and I were having friends over that are vegetarian. After searching through tons of recipes and reading almost all of the reviews for this one we opted to try this lasagna. It turned out great!! Here are the small tweaks we made... we used fresh noodles from Whole Foods, 'Amys' Organic Pasta Sauce, did fewer mushrroms but added zucchini and shredded carrots and did add the spinich as recommended to the cheese. My husband is not a huge vegie eater but said he would have this again!! But he wouldn't mind if I added a bit of sausage as well. :)

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psknelson

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Reviewed: Mar. 28, 2008

Great recipe! I added some low-fat cottage cheese and chopped spinach to the ricotta mixture. I also added some zucchini slices to each layer. Turned out beautifully:)

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frogger

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Reviewed: Feb. 27, 2008

This is great! It is now my favorite lasagna. I added the extra vegetable as suggested by other reviewers and it was perfect, didn't miss the meat at all. Instead of the jarred sauce I used 2 28 ounce cans of crushed tomatoes and seasoned it like my regular pasta sauce. Also, I never cook my noodles first and they always cook perfectly in the oven. Why dirty another pan if you don't need to. I did cover the lasagna with foil, baked 45 minutes, uncovered and baked 15 minutes more to brown up the cheese. Thanks for the wonderful dish, I plan to make it often!

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Lynn

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Reviewed: Jan. 21, 2008

This lasagna was probably the best I've ever made. The recipe was simple and all but the top layer being really crunchy, this was a really good recipe.

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Cemetery

Cooking Level: Intermediate

Living In: Greensboro, North Carolina, USA

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Reviewed: Jan. 13, 2008

Extremely delicious! I put 1/2 lb of mushrooms, 1/2 lb of carrots and mixed 1/2 bag of frozen spinach to the ricotta mixture. Made a very healthy dinner.

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akilut

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Reviewed: Jan. 8, 2008

Mmmm. This was the best I have ever made. Cut the calories with out losing the flavor. Sub. 1/2 egg beaters for eggs and used 1 eggplant thinly sliced in place of the noodles, thus cutting the calories to 313 per serving. Also add 10 ounces of thaw and squeezed dry spinach mixed into the ricotta. Next time I may try zucchini in place of noodles.

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Debbwl56

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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Reviewed: Jan. 1, 2008

This was so good, and so simple! I love a recipe with fresh ingredients. Simmering the onions, pepper and mushrooms, I felt like a professional chef. My husband, who considers no meal complete without meat and who hates veggies, ate this for dinner. Update: I reviewed this recipe I-dont-know-how-many months ago, and Im still making it! I add thawed frozen chopped spinach to the ricotta mixture; adding even more nutrition to this already veggie-packed dish. I also use no-boil lasagna noodles; cuts down on cooking time even further!

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BatikWindmillTurban

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Tucson, Arizona, USA

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Reviewed: Dec. 18, 2007

After reading many of the suggestions, I added more veggies to the recipe (carrots, yellow squash, zucchinis, and red, yellow, and orange bell peppers. I also added spinach to the cheese. It came out VERY tasty and my picky 2 year-old didn't even turn up his nose at it, which made it a SUCCESS! It tastes even better the 2nd day.

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BKLYNPEARL

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Dec. 9, 2007

An exceptionaly rich and flavorful vegetable lasagna-bound to excite vegetarians' tastebuds and leave the meat-lover asking for seconds. The resulting dish is well worth the prep time.

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Lee

Home Town: Sterling, Illinois, USA

Living In: Sumner, Maine, USA

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Reviewed: Dec. 4, 2007

Loved it! I have turned to a new process for the lasagna noodles: lay hard noodles on sheet pan. Pour boiling water over to soften. Layer as usual. Works every time. I also like spinach (frozen pkg. thawed & drained) in with the ricotta mix.

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LUCKYKEL

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Reviewed: Dec. 3, 2007

One of the best lasagne I have ever had. Came out really well with a delightful flavour added at the end with a little chilly flakes and oreganum. Yumm..would like to try it again, may be without the egg this time. Thanks a ton for the wonderful recipe.

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Swati

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Reviewed: Dec. 1, 2007

My husband was not excited initially when I mentioned vegetable lasagna for dinner... I went for it and he loved it! I would suggest using fresh homemade noodles, like the ones found in Whole Foods refrigerated pasta section, as it really made a difference.

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loviem

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Reviewed: Dec. 1, 2007

Great recipe! I substituted shredded zucchini for bell pepper (personal preference) and added frozen spinach (drained) to the ricotta. I also used no boil lasagna noodles (I run the noodles under hot water for a few seconds before I put them in the pan). I bake covered tightly with foil for about 50 minutes at 350 and then take the foil off to brown the cheese for 5-10 minutes. Make sure you either tent the foil or use a non stick foil or the cheese will stick to the foil and pull off the lasagna.

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PTcook

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Reviewed: Dec. 1, 2007

I made a few changes to the recipe and the results were labled "Outstanding" by my husband. As other reviewers suggested, I added a box of thawed, drained frozen spinach to my ricotta mixture. For veggies, I used zucchini, yellow squash (both of which I cut into matchsticks) and julienned carrots, all of which I sauteed with some Italian seasoning. I used my homemade sauce and a mixture of asiago, romano, parmesan and mozzarella cheeses, as well as 12 no-boil noodles. As others had mentioned the flavor improves the next day, I assembled and baked my lasagna the night before and reheated for dinner the next day. Thank you so much for sharing your recipe - it definitely inspired me!

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