The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 16, 2009
Not bad! I took people's suggestions and added a bit more sauce (approximately 1.5 jars) and will add a full 2 next time. I also added 1/2 a red onion, but will include the entire onion next time. Love the roasted flavor
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Mrs. Seaman

Cooking Level: Intermediate

Home Town: Glendale, California, USA
Living In: Arlington, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 7, 2009
This was FANTASTIC! My meat and potato lovin husband thought it was great (I had to tell him it was all veggie) I did use 2 jars of sauce, fat free ricotta and extra mozzarella. It was super easy just time consuming with the roasting and all, but so worth it! I will be making this again.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 3, 2009
Awesome. I added ground beef, but I think it would have still been great without it. The only bad thing was the prep/cook time.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jen

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 3, 2009
The only thing I would change is that I would NEVER, EVER use bottled sauce. It's full of salt and sugar. Make your own. It's easy, and you know what's in it!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 1, 2009
Very good! I don't like mushrooms, so I omitted them, and you do need more sauce than is called for. The only reason I gave it 4 stars is because it takes quite a while, but it was delicious. My husband (who is a meat-loving guy) said it was great. I will definitely make this again!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 23, 2009
This was just so delicious. It was a little watery, but that problem disappears once it's refrigerated and reheated. If I wasn't worried about my waistline, I would have probably used more mozzarella on top, but it was definitely still rich and filling enough for me when I made according to the directions. I used cottage cheese instead of ricotta and omitted the egg, but it turned out great.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 20, 2009
This was super tasty, I gave it only 4 stars because it was quite time consuming and my veggies lost their shape after roasting and became smooshy. Either I would cut them thicker or roast them for less time.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 11, 2009
Superb. Was served at a Vegetarian Thanksgiving and had nothing but rave reviews. The two vegetarians at the table commented that it was the best they'd ever eaten. The meat eaters loved it too, all went back for a second helping. I followed the recipe to a tee, aside from the part where you're directed to brush the veggies (I bagged them and shook) and also added a couple extra cloves of garlic to the oil/garlic combo.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by TANSTAR_THE_ROCKSTAR

Cooking Level: Intermediate

Living In: London, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 8, 2009
Unbelievable. I did pick out just a couple of ingredient/cooking method changes that were suggested by previous reviewers to fit our tastes (sauteed mushrooms, left out the red peppers, used one baking dish) but we kept the majority of the recipe the same. As eggplant-and-zucchini-loving vegetarians, this dish was super delicious!!
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Photo by MooShu

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Sep. 23, 2009
This is an awesome recipe and all of us enjoyed this very much. It is perfect for entertaining and can be made in advance. This way you can enjoy your guests. I would change nothing. It is perfect as written.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Sep. 21, 2009
My husband is eating his second huge helping of this fabulous veggie lasagna. I made just two changes..left out the mushrooms (because we don't like them) and added a full layer of fresh spinach. This is my lasagna from now on!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Photo by Meg
Reviewed: Sep. 16, 2009
Wonderful recipe. I did add an extra clove of garlic to the roasted vegetables, also extra mozzarella to the lasagna. For added flavor, the tomato sauce I used was Bertolli's Tomato & Basil. Complimented the vegetables very nicely :)
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Meg
Supporting Member (Click to learn more about Supporting Membership)
Photo by Meg

Cooking Level: Beginning

Home Town: Queens, New York, USA
Living In: Long Island, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Aug. 3, 2009
This was excellent. Used baby bella's, zucchini, yellow squash, (diced) red pepper and fresh sweet corn for the roasting veggies. Steamed some broccoli. Sauteed onion, (added more) garlic and some carrots with seasoning...and then mixed it together and let sit in a big bowl for a while. This was a great hit, even the non-vegetable eater in the house enjoyed it!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Expert

Home Town: Carlyle, Illinois, USA
Living In: Collinsville, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jul. 18, 2009
Excellent! Roasting the veggies really adds to the flavor. Well worth all the work!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cooking Level: Intermediate

Home Town: Burlington, New Jersey, USA
Living In: Hamden, Connecticut, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jul. 1, 2009
This lasagna turned out perfect, only change made was adding spinach to the ricotta/egg mixture.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 3 stars. This recipe averages a 4.71 star rating.
Reviewed: May 1, 2009
Don't let the three stars discourage you from trying this...it was really good. I have just had better. I will make it again since it presents very nicely, but I'll serve with extra sauce on the side.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 3 stars. This recipe averages a 4.71 star rating.
Reviewed: Apr. 30, 2009
Just average. A lot of trouble for not too much yum. It was fairly tasty, but no better than a regular veggie lasagna.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by BUSYBEE25

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA
Living In: Chicago, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Apr. 19, 2009
Great recipe! I used yellow and red bell peppers and it was great!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Allrecipes

Cooking Level: Expert

Home Town: Tampa, Florida, USA
Living In: Gainesville, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Apr. 9, 2009
This is my husband's new vegetarian favorite. Used feta instead of Ricotta and dry basil instead of fresh. I think it could use a bit more tomato sauce, but that's my only suggestion.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JK
Photo by JK

Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA
Living In: Iowa City, Iowa, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Apr. 4, 2009
Excellent; will use this often. It was lots of work, timewise, but worth it. I used eggs instead of eggbeaters, and full-fat ricotta, 2 full 28 oz. jars of tomato/basil sauce, no fresh basil, and additional mozzarella. If you make and refrigerate this ahead of time and put it in the oven directly from the fridge, allow about 1-1/2 hours to fully cook. Hint: put the pan on a foil-lined cookie sheet to ease cleanup.
Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog


Displaying 1-20 (of 105) reviews
Page: « PREV 1 | 2 | 3 | 4 | 5 | 6 NEXT »

 

My Recipe Box (0)

view »

Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT

Most Popular Blogs

more »

Quick Links: Start a Blog | Read All Blogs

Recently Viewed Recipes

more »

Quick Links: Recipe Box | Shopping List

Top Searches

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?