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.
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JK
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Cooking Level: Intermediate

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

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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.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
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Reviewed: Apr. 3, 2009
This is so good! I did a half/half lasagna. My husband's half had meat on it and mine had veggies only. I only use Annarinos sauce and Barilla lasagna noodles! You'll love this one!
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Cooking Level: Expert

Living In: Dayton, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Feb. 19, 2009
My family loved this lasgna. It was my first foray into lasagna, and was a complete success. I did, though, ignore the use of egg-beaters, no-cook noodles and fat-free stuff. I used green peppers instead of zukes and the combination of red pepper, green pepper and egg plant went over great. Good instructions and organization directions for even a tyro like myself!
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Cooking Level: Intermediate

Living In: Penfield, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Feb. 10, 2009
This recipe is fabulous! My non-vegetarian friends were raving at our dinner party! Taking the time to roast the vegetables in advance is well worth it but ensure you give yourself enough time to do this recipe properly!
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Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Feb. 7, 2009
Absolutely out of this world incredible. I tried SO many veggi lasagna recipes - nothing ever came close to the meat alternative. Until now! Here is what I did different. I omitted basil (don't really like the taste of cooked basil - like it fresh.) Used 2x the sauce (4-cheese pasta sauce from Whole Foods,) 5x parmasan, NO EGGS or EGG SUBSTITUTE (due to egg allergies,) full-fat organic ricotta (gives so much more depth to the dish.) I also used all organic ingredients. Because of that, it cost about $40 to make this lasagna for about 8 people.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 20, 2009
This was good. I added a lot more veggies and tripled the recipe, ate one, froze one and brought one to a vegetarian friend who just had a baby. She loved it. The veggies I had in ours was spinach, peppers, onionm, carrots, cabbage, zuchinni, yellow squash, eggplant and mushrooms.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 8, 2009
My meat loving husband loved this and didn't miss the meat.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 6, 2008
Very good, but not better than meat lasagne.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 27, 2008
This dish was delicious and easy to make. I used about half the ricotta mixture and threw the mushrooms in the sauce instead of roasting them. The roasted veggies added such flavor to the jarred pasta sauces. The carnivores loved this as well.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 17, 2008
This is now the only lasagna recipe I will use. I would recommend the following: use more mushrooms; add about 1/2 cup water to the tomato sauce (cooks the noodles better); add spinach and about 1 cup dry cottage cheese to the ricotta mixture; reduce cheese to 1 cup and only put it on the top. This recipe impresses everyone I cook it for.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 9, 2008
My new favorite lasagna recipe. The roasted eggplant makes it so rich and delicious. Leftovers frozen for two months were consumed last night and were just as good as the night the dish was originally made!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 25, 2008
Will make it again because it is so good!
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KC
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Sep. 28, 2008
This was really good - but it does take some time, so plan for that.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
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Reviewed: Sep. 25, 2008
Really goog recipe. I used whole wheat lasagna noodles and my homemade tomato sauce.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Sep. 23, 2008
This is really good and easy. I ended up using different vegetables and it tasted great!
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Photo by christine

Cooking Level: Intermediate

Living In: Minnetonka, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Sep. 20, 2008
Next Time I would peel the eggplant, and my veggies took a lot longer to start to brown, which made the time issue a bummer, but it was absolutely delicious! I also used cottage cheese - I like it better in Lasagna.
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Cooking Level: Intermediate

Living In: Grand Junction, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Sep. 18, 2008
The best-well worth the extra effort to roast the veggies it gave it the best flavor-- even the ones that don't like veggies came back for seconds.Next time I will double the amount of filling and peeled the eggplant(the 2yr old had trouble with the skin) This one went into the recipe box it is a keeper
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Sep. 16, 2008
Excellent!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Aug. 18, 2008
This is a great recipe. I've served it twice, both times to rave reviews. I took others' suggestions and increased the amount of vegetables as well as added spinach to the cheese mixture. I also used regular lasagna noodles (rather than no-boil) because I still prefer them when I have the time. I'm totally sold on using roasted vegetables for lasagna and will probably use this recipe exclusively from now on. It's exactly what I've been looking for in a vegetable lasagna.
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Cooking Level: Intermediate

Home Town: Florence, Kentucky, USA
Living In: Muncie, Indiana, USA

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