Reviewed: May 3, 2012

great recipe! I tend to shred my carrots and zuch, though. easier to hid them from the kids! no mushrooms here but did add some chopped artichokes. Oh and I used thyme, and oregano on top of the other spices called for, then added some parm and parsley to the ricotta mixture. Yum! Thanks!!

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Reviewer:

KUJayhawksfan

Cooking Level: Expert

Home Town: Junction City, Kansas, USA

Living In: Chanute, Kansas, USA

Reviewed: Mar. 11, 2012

This was my first vegetarian dish. Everyone loved it, even my boyfriend. He took leftovers to work and two people asked for the recipe - yum! It is saucy, so I just reduced the water. I probably added a ton more veggies too, but I wanted it hearty.

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Reviewer:

Stephinthekitchen

Reviewed: Dec. 30, 2011

Amazing!! I wouldn't change anything. Perfect flavoring. I did not cover my sauce because I must have skipped over that part. The consistency of my sauce turned out perfect...not too watery. My kids and husband loved it!!

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Reviewer:

astar321

Reviewed: Oct. 13, 2011

A healthier version of lasagna, which is what I was looking for. It was tasty; however, I found it too runny. I wonder if eggs (or egg substitute) were added to the cheese mixture, if that would have given this a little more structure?

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Reviewer:

Meghan

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

Reviewed: Oct. 11, 2011

My first lasagna ever! It was delish! I'll definitely make this again. But I think I'll add more shredded mozzarella to the top.

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Reviewer:

Kaiarachelle

Reviewed: Oct. 3, 2010

This was great! I used my hand blender to blend the sauce while in the pot so there were no chunks of veggies. My 7 yr. old "veggie avoider" gobbled it up not realizing all the good nutrition he was getting! An excellent sauce with lots of veggie goodness, easily hidden!

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10 users found this review helpful

Reviewer:

Northern Mom

Cooking Level: Intermediate

Home Town: Kingston, Ontario, Canada

Living In: North Bay, Ontario, Canada

Reviewed: Jun. 5, 2010

Just ok and so not worth all the work.

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Reviewer:

ShellyD

Reviewed: May 4, 2010

absoutely divine! my family was really dreading a meatless lasagna, until they tasted it (true meat n' tater lovers) they're already bugging me about when I'm going to make it again!! the only change I made was I used my mothers home made spagetti sauce instead of adding the tomatoes and tomato paste etc.

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Reviewer:

Gugo

Reviewed: Feb. 15, 2010

Great veggie lasagna! I substituted eggplant for the zucchini because the grocery store did not have any zucchini at the time. Also omitted the rosemary because i did not have any. Used no-boil noodles and more mozzarella cheese because i LOVE cheese! Overall, great recipe that only tastes better the second time!

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Reviewer:

bperala

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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