Reviewed: Aug. 14, 2006

Great recipe!!! I reduced the mozz. cheese in half to lighten it up, and I didn't feel like I missed the extra cheese. I will definetly add spinach to it next time I make it.

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Sara Jane

Cooking Level: Intermediate

Living In: Palm Springs, California, USA

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Reviewed: Jul. 26, 2006

Excellent, excellent, excellent. What else can I say?

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doristam

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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Reviewed: Jul. 18, 2006

Abs. delicious. I'm not usually a fan of vegetarian food, but invited a vegetarian over for dinner so had to make do. ALL of my friends loved it-- cleaned their plates. And people even asked me for the recipe-- a first! Thanks so much for a delicious meal.

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MANDISSAL

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Reviewed: Jul. 16, 2006

Way too much Ricotta cheese for my taste. Wasn't all that great. Might give it another try.

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Biyanka

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Reviewed: Jul. 6, 2006

This is wonderful. You get your lasanga fix w/o the heavy feeling afterwards. I used portabella mushrooms for a more meaty taste. My entire family loved it. I also added some sliced frozen zuke from last year's garden. I made it nice and juicy.

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CYNDI9

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Reviewed: Jul. 5, 2006

i absolutely love this recipe. i've made this recipe at least 20 times. as a vegetarian, its right up my alley, but everyone who's eaten it says its delicious. sometimes, adding a bit of hot italian sausage pacifies them, but i love it just the way it is. thank you so much for sharing it!!!

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Robyn Miller

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jun. 15, 2006

I thought this lasagna was very good and so did my husband. I was looking for a recipe with an assortment of veggies, and couldn't find one so I used this one and added more. I reduced the amount of mushrooms, onion, and peppers and added zucchini, carrots, frozen chopped spinach (which I layered on top of the sauce in the layering). I also added oregano, salt, pepper, and red pepper flakes to the sauce. As a personal preference I used about 10 whole wheat lasagna noodles and it resulted in a very hearty delicious meal.

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SFORD1024

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Chester Springs, Pennsylvania, USA

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Reviewed: May 27, 2006

I think the result of this recipe really depends on the spaghetti sauce. I made the mistake of using a generic brand sauce, which made this dish only average. Will use homemade or quality sauce next time!

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SunFlower

Cooking Level: Intermediate

Home Town: Charleroi, Hainaut, Belgium

Living In: Jette, Brussels, Belgium

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Reviewed: Apr. 27, 2006

This was very good I did what some of the others on here suggested and added some black pepper, oregano, basil and red crushed pepper to the veggies. Everyone loved it, my husband who is a big meat eater said he didnt miss the meat!

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lovetocook03

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Reviewed: Mar. 11, 2006

Delicious. Made a huge amount. Added ground beef to the sauce and it came out nicely.

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LFEAUTO

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Oakland, Iowa, USA

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Reviewed: Feb. 26, 2006

I wish I had used only about 10 noodles, but it was still good-- just a little thick. I substituted cut carrots and broccoli for the mushrooms. It's a keeper!

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Lynn G

Cooking Level: Intermediate

Living In: Saranac Lake, New York, USA

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Reviewed: Feb. 7, 2006

It was nice but I much prefer the chicken lasagna recipe on this website with cream cheese! Of course if you are a veggie that is not an option.

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ANGIBEAN

Cooking Level: Intermediate

Home Town: River John, Nova Scotia, Canada

Living In: Melbourne, Victoria, Australia

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Reviewed: Jan. 9, 2006

Excellent recipe!!! I added shredded carrots to the veggies and used no-bake noodles. I also recommend using Classico hearty vegetable sauce. It added even more veggies! Very yummy and easy too!

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S Griffin

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Reviewed: Jan. 7, 2006

This was the best lasagna I have ever made! I followed the directions for the most part, simply adding extra veggies (shredded carrots, zucchini, onion, spinach, and red bell pepper). I also made sure to season the sauce and ricotta mixture. Instead of using only mozzarella, I used shredded Monterey Jack too. I needed to make more of the ricotta mixture and only used ten pieces of lasagna. My husband thought it was a 4, but for a lasagna...I have to give it a 5!

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RLK1177

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Reviewed: Dec. 27, 2005

This recipe is wonderful. The flavor is absolutely sensational. The main change I made was to cut the recipe in half and prepare it in a 9 x 13 dish. It's sensational. I like to follow the recipe, then add whatever veggies I happen to have on hand: frozen spinach, fresh tomato, broccoli, whatever. I also add a litte parsley to the cheese mixture for an added burst of color and flavor. Too good! Thanks for sharing!

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DivineHealth7

Cooking Level: Intermediate

Home Town: Charleston, South Carolina, USA

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Reviewed: Dec. 20, 2005

Absolutely LOVE this recipe! Its soo easy and soo tasty! I followed the suggestion of another rater and added seasoned salt, pepper, cayenne pepper, and basil to the vegetables. I also used a bag of italian style vegetable blend that I found in the frozen section of the grocery store. I've made this dish twice now, once for my roomate and another time for my sister and her husband. Everyone totally loved it!!

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Jimisha Patel

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Reviewed: Dec. 18, 2005

This recipe was just "ok". I was a little disappointed as all other 5 star recipes on this recipe I've tried have been fabulous. The texture of the lasagna was good and I did enjoy using the fresh Trader Joe's no-cook pasta. It made it quick and easy to assemble! I'll use them again. However, even with good quality Trader Joe's pasta sauce and adding a layer of fresh spinach and some squash, the flavor was just so-so. I served it to a group and no one commended it, although they did compliment *all* the other foods! My family of five rated it 2,3,3,3,4. I think I'll try another one next time. Thanks anyway.

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AWORKINPROGRESS

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Reviewed: Dec. 17, 2005

made for thanksgiving

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Archaa

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Reviewed: Dec. 1, 2005

A rather tastey recipe that all of my family (friends and roomates) loved. I used more mozzarella cheese on top of the lasagna than suggested the second time around, and used a zucchini instead of mushrooms, which was very much to my liking. Thank you for the wonderful recipe!

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scheherazaud

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Reviewed: Nov. 6, 2005

This was excellent! I was VERY skeptical when I was making this because my family are total carnivores but honestly we didnt miss the meat at all. I read a lot of the reviews and made the following modifications: I used 1/2 a box of lasagna noodles. I reduced the mushrooms from 1 pound to 8 oz,in addition to the green bell pepper I added 1 large carrot shredded, and 1 medium sized zucchini chopped. I sauteed all of this & added 1.5 jars of spaghetti sauce (which I doctored up w/ season salt, pepper, cayenne pepper, sugar & fresh basil etc to taste.) I layered like this: sauce in the bottom of pan, noodles, ricotta cheese mixture -- which I added dry parseley to (approximately 1/2 tablespoon) and then I did a light layer of fresh chopped spinach and then the suace mixture and I repeated that. I topped mine w/ mozzarella instead of parmesan. It was really good. My changes SEEM like a lot but they are really small nuances that I added so my family would love. They didnt even realize the amount of veggies they were eating. Everyone loved it. I made meatballs on the side for an extra but didnt even need them.

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Heaven

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

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Hearty Vegetable Lasagna

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