The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed: Aug. 10, 2009
Bored I decided to make lasagna for my family but I got a surprise It was delicious
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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed: Jan. 11, 2008
This recipe was fabulous ! I made it for 12 and even the kids ate it ! It does take time to prepare.....but worth it. I used No-Boil Lasagna Noodles - this saved a step,(also in clean-up) and worked out perfect in the end.
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Cooking Level: Expert

Home Town: Northport, New York, USA
Living In: Dalworthington Gardens, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.13 star rating.
Reviewed: 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.
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Cooking Level: Intermediate

Home Town: Blacksburg, Virginia, USA
Living In: Fort Stewart, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.13 star rating.
Reviewed: 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.
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Cooking Level: Intermediate

Home Town: San Rafael, California, USA
Living In: Durham, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed: 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!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed: 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.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.13 star rating.
Reviewed: 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.
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Cooking Level: Expert

Living In: La Crosse, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.13 star rating.
Reviewed: Sep. 27, 2004
With a little tweaking, this recipe was excellent. Not only will I save it, I plan to make it for a party!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.13 star rating.
Reviewed: 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.
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Cooking Level: Expert

Home Town: Paragonah, Utah, USA
Living In: Lehi, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed: Jul. 18, 2004
Excellent recipe!!! Time consuming :) but definitely a favorite.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.13 star rating.
Reviewed: Jul. 2, 2004
This was okay. Even with so many spices and vegetables (and I LOVE veggies), it was missing something. Not quite as saucy as I would have liked.
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Cooking Level: Intermediate

Home Town: Kirkland, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed: Jul. 11, 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!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.13 star rating.
Reviewed: Jun. 3, 2002
I loved this lasagna. I could have done with a little less mushrooms. But it's fine if you love mushrooms! The kids didn't enjoy it a whole lot...you know how that goes. Oh, and I forgot the mozarella. Ah well. I also baked the parmesan on top instead of inside. Yummy. :)
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Cooking Level: Expert

Home Town: Cadillac, Michigan, USA
Living In: Saint Louis, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed: Apr. 18, 2002
I loved the veggies in this recipe and also added grated carrot and broccoli. I found it wasn't cheesy enough for my family's tastes so I added mozzerella on each layer and topped it with more parmesan than it called for.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed: Dec. 13, 2001
This was the best lasagna that I have ever tasted and so simple. We will be making this alot at our home.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed: Oct. 4, 2001
Worth every minute. Real lasagna for real people. I found the two cans of tomatoes, diced and crushed, to be fine. My family loves this recipe, and it is a regular weekend dinner at our house. Makes enough for leftovers during the week.
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Syd
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Cooking Level: Intermediate

Home Town: Port Arthur, Texas, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed: Apr. 19, 2001
Great recipe. Not too difficult to prepare (especially if you use pre-made tomato sauce), and tastes wonderful!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.13 star rating.
Reviewed: Oct. 21, 2000
This recipe took quite a bit longer than it said it would. It was very good, but not worth the time money and energy, when it tastes almost identical to a store bought vegetable lasagna for less money.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.13 star rating.
Reviewed: Aug. 21, 2000
This recipe is delicious. I added 8 oz of tomato paste and 1/2 cup of water, and it still needed more. Next time I will add a can of tomato sauce as well. Very tasty, all said.
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Home Town: Sheridan, Wyoming, USA
Living In: Custer, South Dakota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.13 star rating.
Reviewed: Aug. 14, 2000
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.
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Home Town: Seattle, Washington, USA

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