Reviewed: Apr. 14, 2009

i am such a meat-eater i didn't think i could do a veggie lasagna, but with easter comes spring and its bounty...with that said i followed the recipe pretty much to the tee. instead of stewed tomatoes, i used a can of tomatoe puree, i like the thinner sauce. crunchy veggies, a well-seasoned sauce(i cooked mine the night before and let it sit), and some fresh bread made this one of my best lasagna's. great recipe.

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Christopher

Cooking Level: Intermediate

Home Town: Branford, Connecticut, USA

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Reviewed: Mar. 31, 2009

Absolutely delicious. I made some minor changes to h20, tomato paste quantities, and put less of some veggies, more of others (to suit picky eaters). Used a bit more spices and sugar. Awesome...and only 5 WW points per serving.

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Anita H.

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Reviewed: Feb. 1, 2009

Well worth the time. My family and guest all loved it. I've been craving it every since!!! The cheese is what makes this taste so wonderful.

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Sweetrocks

Cooking Level: Expert

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Reviewed: Sep. 26, 2008

I loved this lasagna! Grated carrots, zucchini, and onion in to a pan and let it cook, added bottled pasta sauce and let it simmer while the pasta cooked. My boyfriend also really enjoyed this recipe and it was nice not to bite in to huge chunks of veggies! Thanks so much for this, will continue to make over again...

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Heather

Cooking Level: Intermediate

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Reviewed: Apr. 27, 2008

My whole family really enjoyed this recipe. In the Middle East, where I live, I couldn't find a large can of crushed tomatoes so I used two tins of chopped tomatoes and I found the closest local product similar to ricotta cheese. Why add meat when a meatless recipe can be this tasty? This is my new lasagna recipe. Thanks for sharing.

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FLOPEZ1

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Reviewed: Apr. 3, 2008

This was amazing. I didn't think sliced carrots would work well with this, but they add just an extra hint of sweetness to the dish. I actually forgot to add the onion to the dish (I forgot while shopping), but it still turned out fine. I drizzled the vegetables in olive oil as I cooked them, and they turned out nice, a little browned, and not too soggy or overcooked. I would have added a tsp of salt to the tomato sauce/vegetable during cooking, just to give it that extra kick. Fantastic though!

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Kristina

Home Town: Brooklyn, New York, USA

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Reviewed: Aug. 31, 2007

I made this recipe a few weeks ago. It came out really well, except next time I wouldn't use green peppers because it gives it a salsa taste. Next time I would use zucchini, yellow squash, eggplant and mushrooms!

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feminiSh

Cooking Level: Intermediate

Living In: South Brunswick, New Jersey, USA

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Reviewed: Aug. 23, 2007

I was so excited to try this - it sounded yummy! It was great, but a bit bland, which may very well have been due to the fact that I used store brand crushed tomatoes. I will definitely make it again with a better brand and I'll be sure to review again, hopefully with 5 stars!!

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MEGSCOOKIN

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Aug. 7, 2007

I made this for my book club meeting and it was a big hit. I made the recipe exactly as written and just added sliced tomatoes to the top, just underneath the last layer of sauce. I used all vegetables from the garden (except mushrooms). It's a perfect summer recipe!

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NRiley

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Reviewed: Jul. 10, 2007

This is by far the best lasagna I have ever made/tasted. Everyone in my family loved it!

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Clarkni

Cooking Level: Intermediate

Home Town: Shelton, Washington, USA

Living In: Ellensburg, Washington, USA

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Reviewed: Jun. 10, 2007

LOVED IT! This was so yummy, and my boyfriend and all his friends loved the leftovers the next day. Big hit!

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Iris

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Reviewed: Apr. 17, 2007

Really nice combination of vegetable flavors (sweet carrots, tangy tomatoes...). My only issue was the amount of liquid. I tend to like a more solid lasagna, so I will reduce the water (or leave it out) next time. Of course, if I had actually read the description I would have noticed she called it "saucy" and adjusted it in the first place! Overall, great recipe that my whole family loved (and that's not easy).

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CookieMama

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Reviewed: Mar. 15, 2007

I'm not a very good cook, but I decided to make this a few days ago, I had to convert the measurements into UK measurements and that was probably the hardest thing and it only took a few minutes. The recipe was easy to follow and the end result was absolutely beautiful, it got a big thumbs up from my family, and it will be made weekly now.

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