Lisa's Lasagne Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Oct. 29, 2004
I was rather disappointed by this. I thought that if I loved all the vegetables that went in it, that it would be ok... However, I had trouble with the cheese sauce. I think if I were to do it again, I'd just use straight mozzerella and not bother with trying to make a sauce. I didn't have any tomato paste, and I used canned diced tomatoes, thinking it would even out. It ended up being very liquidy instead, and it made the noodles soggy. I ended up throwing away my portion and my husband thought it was so-so. I give it three stars only because it could have been better were it not for some error on my part. Would have been less disappointing if it didn't take so long to make, but that's the nature of lasgne!
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Cooking Level: Expert

Living In: Spokane, Washington, USA

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Reviewed: Mar. 8, 2004
Instead of putting it in the oven that day, I recommend putting it in the fridge and cooking it the next day. The result: my family of picky vegetarians said this was the tastiest lasagne they have ever eaten! The work definitely paid off.
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Reviewed: Jan. 18, 2004
This lasagne is a lot of work but it pays off in the end. It is super tasty and you create the ricotta cheese if you are wondering why it is not in the recipe. The flour and milk creates a rue and you add cheese and it curds.
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Cooking Level: Intermediate

Home Town: Baumholder, Rheinland-Pfalz, Germany
Living In: Redmond, Washington, USA

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Reviewed: Nov. 12, 2001
This is the best vegetarian lasagna recipe I've tried. It takes a while to prepare but it's worth the trouble. I added carrots and mushrooms. I also recommend using fresh herbs and a little more cheese.
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