Lasagna

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Most Helpful Positive Review

Sep 04, 2003

The amount for the diced tomatoes in this recipe as originally posted was not transcribed correctly from the submitted recipe. The recipe has been updated to read 1 (29 ounce) can diced tomatoes instead of 1 (14.5 ounce) can.

—the allrecipes staff

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Most Helpful Critical Review

Sep 21, 2004

This is deffinately NOT a keeper. I thought it was very bland and a bit dry. Needed some salt . Also, I would put the veggies in more than one layer. With all the veggies on the same layer, they fell out when I cut it because it was such a large layer.

—whatarat

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49 Ratings

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Aug 24, 2006

This is a great recipe, however it does need some minor tweaking. Next time, I will follow suggestions that make it a little saucier. Also, the ricotta mixture needs a little "oomph," like some garlic salt and red pepper flakes. BTW, DO drain the vegetables before putting them in the lasagna. This recipe is great for people who like their cheese baked and crusty, rather than ooey gooey, and are looking for a yummy, healthy lasagna. I will definitely make it again.

—Rocky Hill Gal

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Mar 19, 2005

This was fantastic!! I replaced the Mozzarella and Parmesan with Gruyere, and decided to go with heavy cream instead of the ricotta. I left out all those vegetables - so much fuss! - but I did opt to throw in some bacon, which I love in anything. Also, the seasonings seemed a bit much, so I omitted those as well. Instead of the noodles I went with a pre-baked pie crust, which of course made more sense in a pie plate rather than the 9x13 baking pan that was called for. 45 minutes to 1 hour seems like too much baking time; mine looked perfect after only 35 minutes. My family raved about it! Although, for some reason they thought the garlic bread I made didn't go with it.

—MEKHITOR

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Jul 15, 2003

This is a fantastic veggie lasagna recipe. It takes a while to prepare, but the results are superb. I use frozen spinach instead of fresh for ease, and sometimes I substitute meat for the veggies to make a good meat lasagna. Simply outstanding recipe!

—SB509

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Jan 14, 2007

I made this for the week that my husband was in the field. It reheated wonderfully. I added bell peppers, and broccoli, and omitted the spinach. I also sauteed all my veggies, and then mixed them in with the tomato sauce, and let it all simmer for about 30 minutes.

—MMOH

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Aug 20, 2005

This was light and delicious! I loved the crisp vegetable flavors. Prep time took me awhile with children underfoot, but was weel worth the effort!!

—ANNRUESCH

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Feb 25, 2005

I would perfer ALOT more sauce! And maybe more heat added. Otherwise it was very delicious. My parents said it was excellent (especially since they didnt have to cook). The cinnamon in the sauce made it very aromatic and added an interesting twist.

—BEXTER

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Nutrition

Calories
338 kcal
17%

Carbohydrates
33.3 g
11%

Cholesterol
62 mg
21%

Fat
14.2 g
22%

Fiber
3.7 g
15%

Protein
21 g
42%

Sodium
488 mg
20%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Lasagna

Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories: 338
Calories from Fat: 128

% Daily Value *
Total Fat 14.2g 22 %
Saturated Fat 6.4g 32 %
Cholesterol 62mg 21 %
Sodium 488mg 20 %
** Potassium 594mg 17 %
Total Carbohydrates 33.3g 11 %
Dietary Fiber 3.7g 15 %
Protein 21g 42 %
** Sugars 4.6g
Vitamin A 74 %
Vitamin C 40 %
Calcium 56 %
Iron 33 %
** Thiamin 12 %
** Niacin 53 %
** Vitamin B6 19 %
** Magnesium 25 %
** Folate 83 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.