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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Sweet Dolly

Cooking Level: Expert

Home Town: Warrenville, Illinois, USA

Living In: Lockport, Illinois, USA

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Reviewed: Nov. 27, 2007

Great recipe! Great Lasagna!

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USAGermany

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Reviewed: Nov. 25, 2007

This was great my husband said mine blew his away. I also changed a few things from reading others. Added the fresh spinach to the ricotta & sauce yum, and I did put some saug. in the sauce along w/ red pepper & carrots. Basically tweeked it to my family liking. Actually can't wait to make Lasagna again. Wow who said that?

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WENDYKINS

Cooking Level: Intermediate

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Reviewed: Nov. 11, 2007

Very good veggie lasagna! In addition to mushrooms I added sauted squash to the sauce. I halved the recipe and made it in a 9x9 pan. Ended up doing three layers of noodle because I had so many even with halving it.

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cicada77

Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

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Reviewed: Oct. 29, 2007

This is a good lasagna but nothing special.

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tofu19

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: Sunnyvale, California, USA

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Reviewed: Oct. 13, 2007

This recipe was awesome

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Maddi's Mommy

Home Town: Las Vegas, Nevada, USA

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Reviewed: Sep. 25, 2007

This lasanga is the best! I just made it and my whole family praised it! Thanks!. :D

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Jenny

Cooking Level: Intermediate

Home Town: Warren, Michigan, USA

Living In: Roseville, Michigan, USA

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Reviewed: Sep. 17, 2007

Very good. I added a thawed and drained box of frozen spinach to the sauce. I made this and a sausage lasagna for a group of guys- they liked both equally. Will keep this recipe. Thanks

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Mo McF

Cooking Level: Beginning

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Reviewed: Jun. 7, 2007

I added some zucchini as well - it was amazing!

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Mrs. Hastings

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Reviewed: May 30, 2007

Made this last night and we thought it was great. Of course like everyone else, I deviated a little. I used olive oil instead of vegetable oil. I made the first vegi layer spinach and sliced squash. Then the second vegi layer was green and red peppers, onions, and mushrooms (less than recommended). Also on top of each vegi layer I put tomato sauce, basil, and then sprinkled on the mozzarella. It turned out to be great.

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Matt and Margaret

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Reviewed: May 15, 2007

I added carrots, spinach to the ricotta, sliced zuccini and parmesean cheese like others suggested and it came out great. I used more sauce too. We have to hide veggies in food for my toddler and he loved this recipe. My hubby liked this too. This one is now in rotation.

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MLUCAS814

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Reviewed: May 7, 2007

Great recipe but I did make a few changes. I added one package of chopped frozen spinach to the ricotta mix. I also reduced the amound of mushrooms and added a zucchini instead. Will definitely make again!

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Jessica S.

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Reviewed: Mar. 27, 2007

My hubby & I both gave this 4.5 stars. It was a hit w/ our guests too! However, we tend to be on the lactose-intolerant side & I may try this w/tofu instead of ricotta. Also, I like my Italian food a bit spicy, so I think I will use red pepper flakes next time. Overall, came out very well-tasting & well-presenting, & it was easy to make.

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HAEJINEE

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Alhambra, California, USA

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Reviewed: Mar. 6, 2007

well this recipe waz the first thing i tried for my cooking class and my church class luncheon and it turned out to be a hit every1 love it!!! :).i will love to do it again and again

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divine17

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Reviewed: Mar. 1, 2007

This is a great no-meat lasagna! Of course, I had to tweak it for my families taste. I substituted chopped fresh string beans for the green bell pepper, added ch. zucinni, shredded carrots, can of sliced black olives, red pepper flakes and crumbled feta cheese. I used 2 jars of Classico Mushroom & Olive sauce. Everyone really liked it.

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Dick P.

Cooking Level: Professional

Home Town: Floral Park, New York, USA

Living In: Penn Valley, California, USA

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Reviewed: Feb. 25, 2007

So good. I made a few changes too - half the mushrooms - and used portobello. Added zucchini. Used a yellow pepper and half a red pepper. I added the parmesan to the cheese mixture and used lowfat cottage cheese instead of ricotta. I used two things of nicer sauce and had too much sauce for my dish. Next time, would use 1.5 or use 1 and some water (like another recipe I have). I layered like I do another lasagna recipe: Spread 1 cup sauce on bottom. Layer with 3 no-boil lasagna noodles, 1.5 cups of sauce, half of ricotta mix, spinach (boiled and squeezed of water). Repeat layering (without spinach) ending with sauce. Then, I baked covered for 50 minutes, then added about a cup of mozzarella (instead of two) and cooked without the cover for 10 minutes. It turned out great!

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yellowtulip

Home Town: Mobile, Alabama, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Jan. 30, 2007

This was a tasty veggie lasagna. I added some spinach to the vegies but otherwise made as is. I thought this was a bit too cheesy so next time I will reduce the cheese but otherwise it was a decent lasagna.

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