Reviewed: May 11, 2012

I found this recipe over ten years ago and have made it part of my rotations ever since. Great! Thank you for sharing.

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Reviewed: Mar. 5, 2012

I have to say I LOVE this dish! Since recently adopting a meatless diet, I've been scouring websites looking for various vegetarian dishes. I was very interested in this one because I am a huge fan of mushrooms, zucchini, and spinach. It is so hearty and the sauce is to die for! I did a little "tweeking" by adding some extra seasoning, but it came out great and the cinnamon was a great finishing touch. If there was anything I'd change is increase the amount of sauce. The finished lasagna came out a little dry and I had to make more sauce the next day. I didn't mind though because I'm excited I know how to make sauce from scratch!! Again, WONDERFUL recipe!

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NewlyNatural

Reviewed: Jul. 17, 2011

This was a pretty good lasagna. It's got a nice tomato sauce! A few things though...I would double the amount of sauce....and I'm referrring to the receipe with the 29 ounce can of crushed tomatoes. I would double it next time around so that there is enough sauce for the lasagna itself when preparing it layer by layer (I ran out) and then for pouring over the lasagna after it's cooked. Also, add salt!! I added a little in the sauce about a teaspoon. It wasn't enough so if you are doubling the sauce add at least 2 teaspoons. Also, if you are omitting any vegetables from this dish, up the ricotta cheese mixture that you make and add it.

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ShannonA

Reviewed: Jul. 11, 2011

I used goat and sheep cheese because I am allergic to dairy, otherwise followed the recipe as is, very very good. Took me around 45 mins of prep time and I let it bake for an hour.

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nifcoxy

Reviewed: Feb. 11, 2011

I added meat to the sauce. This was a great guideline to making my own take on classic lasagna.

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11 users found this review helpful

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Kirstin

Cooking Level: Beginning

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Jan. 21, 2011

I wish I had read the reviews before I put it in the oven...LOL Hope it is not too dry....

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10 users found this review helpful

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jpbrosseau

Cooking Level: Expert

Home Town: Powell River, British Columbia, Canada

Living In: Cold Lake, Alberta, Canada

Reviewed: Jan. 13, 2011

The best I have ever had!

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John Cape Cod

Reviewed: Jan. 5, 2011

too healthy for the husband. He likes rich food and is not too worried about health I guess! My daughter and I liked it. I felt like I was eating something good for me and that tasted pretty good!

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Nina

Reviewed: Dec. 15, 2010

I haven't made this yet, but just a note. In carefully reading the recipe the amount of Parmesan needed in the ingredients list should read 1.5 cups, not just 1/2! Looks delicious!

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sailingcook

Reviewed: Oct. 20, 2010

This was delish! I made a few changes. I added shredded carrots, I also made more sauce- It still didn't have enough sauce for me so next time I make it I will at least double the sauce-I also put cheese and sauce on each layer. But I really liked it. I will make it again.

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14 users found this review helpful