We were definitely split on this one and a 3.5 star rating would be more accurate. Like most, I used this recipe as a base and made it in 2 smaller pans. I used jarred pasta sauce, added a cup of cottage cheese, about half of the parmesan cheese and some fresh basil to the ricotta cheese. I replaced the ground beef with meatless crumbles (made for vegetarian daughter and her hubby). I sautéed the mushrooms and onions, then set to drain while I sautéed the fresh spinach (hate boxed spinach in lasagna). I followed the zucchini instructions which kind of worked. These took forever to bake - at 45 minutes the lasagnas were barely warm, let alone cooked. I bumped up the temp to 400 and had to cook for another 30 minutes or so. I still had quite a bit of liquid on the tops, so I used a piece of white bread to soak up some of the juice, which worked well. Overall it was a lot of work (and expense) for something that was just ok. But those craving lasagna that can't have pasta noodles will love this recipe.
Was this review helpful?
0 users found this review helpful
We were definitely split on this one and a 3.5 star rating would be more accurate. Like most,...