Reviewed: Aug. 11, 2008

I made this recipe for several teens one night. They loved it whether they were vegetarians or meat lovers! This is a keeper.

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Lisa

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Reviewed: Aug. 8, 2008

A wonderful lasagna recipe! The roasted vegetables are really the stars of this dish. I didn't have any bell peppers, so I made do without and it still turned out great. I mixed some chopped spinach in with the ricotta--delicious! I also agree with some of the previous reviews: use more sauce and more garlic than the recipe recommends. I will definitely make this again.

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Jessica

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Seattle, Washington, USA

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Reviewed: Aug. 2, 2008

This is the best lasagna ever. My husband asks for it over and over. I find that grilling the vegys on the grill was so much easier. I used extra virgin olive oil in a spray can to apply the oil a lot easier. Added onions and garlic as well. Very tasty!

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jcsaves

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Reviewed: Jul. 10, 2008

This was my first lasagna and it turned out beautifully! I made one change, adding chopped spinach to the ricotta mixture. The second time I made this recipe, I doubled it and froze one, because it does take quite a bit of time. But it is definitely worth the work. I will make this recipe again and again and again.

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Nicole H.

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Pasadena, California, USA

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Reviewed: Jun. 20, 2008

I am a beginner, never have made lasagna or watched someone make it, so I found this recipe a little difficult to juggle everything needed to do. It turned out good but I will definitely use more sauce next time as it was way too dry.

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chersalot

Cooking Level: Beginning

Home Town: Tecumseh, Ontario, Canada

Living In: Lasalle, Ontario, Canada

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Reviewed: Jun. 20, 2008

It was unanimous...the whole family loved this recipe. I've made veggie lasagna in the past but always struggled with crunchy veggies...which I didn't like. I never thought of roasting them first. It made all the difference. I did make a few changes however. Instead of all ricotta cheese, I used half ricotta and half 1% cottage cheese and used an egg white instead of a whole egg. Then I added a combination parmesan and romano plus some parsley to the cheese. I used whole wheat lasagna which I pre-boiled. I noted here that everyone said there wasn't enough sauce. So what I did was sauté a large onion, 3 cloves of garlic and the mushrooms in 1 tsp olive oil in a sauce pan then added on jar of pasta sauce and one can of diced seasoned tomatoes and let it simmer for a good 1/2 hour. There was just enough sauce for the lasagna. It was really good and I'll certainly be making it again. Thanks for the great recipe!

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LAURASC

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Jun. 19, 2008

This is amazing, however it is a pain to bake the veggies. I had to use three large pans! Next time I think i'll saute the mushrooms, peppers, and zucchini in a pan. And only bake the eggplant.

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Parker O.

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Reviewed: Jun. 15, 2008

I would give this 89000 starts however the original recipe grossly underestimates the volume of veggies and garlic it will require to take to fill the lasagna. I had do almost double the amount of veg (used baby bellas, zucchini, carrots, onions, summer squash, tomatoes, broccoli, caluiflower) in my recipe. Also doubled the sauce; used Muir Glen organic roasted tomato. Used fat free ricotta and light cheese, no boil noodles. It was, however, DELICIOUS with these changes. I make it ALL of the time.

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Andrea Wilson

Cooking Level: Intermediate

Home Town: Dravosburg, Pennsylvania, USA

Living In: Canonsburg, Pennsylvania, USA

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Reviewed: Jun. 11, 2008

My new favorite way to make lasagna. The roasted veggies add a depth of flavor.

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Laura

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Reviewed: May 13, 2008

Excellent! I made this for several meat lovers and they didn't even notice the omission! I am trying to wean myself off meat, and with dishes like this, that is no hardship!

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ATHOMELAUREL

Cooking Level: Intermediate

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Reviewed: May 5, 2008

This is very good, but I feel spaghetti sauce masks the flavor of the roasted vegetables. I prefer another recipe from this website: "Greek pasta salad with roasted vegetables and feta".

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CALIFORNIADREAMIN

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Reviewed: May 1, 2008

This is definitely a 5 star recipe WITH the additions of extra sauce and garlic. Also, be sure and season the veggies well. Buon Appetito!

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Deb

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Apr. 17, 2008

This was good. I think that I left my vegies too big. Next time I will cut them smaller. Also, the eggplant was bitter. I guess I should have sweated it.

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ginniej

Cooking Level: Intermediate

Home Town: Greenfield, Massachusetts, USA

Living In: Forest Hills, New York, USA

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Reviewed: Apr. 13, 2008

I didn't have any ricotta, so I just used a mixture of freshly grated parmesan and mozzarella sprinkled on top of the layers (with no egg to hold them together), and it was delicious! I also added a little diced onion, chopped spinach, and fresh basil. My meat-loving sister (who despises eggplant) loved it!

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raabia

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Reviewed: Apr. 1, 2008

This is awesome. If you are sick of the same old, same old lasagna this is for you. When I first read the recipe it seemed time consuming but it's not bad at all. I omitted the zucchini because I don't like it and I added a couple more cloves of garlic to the oil. Other than that I followed it to the letter. Absolutely delicious.

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MILKLISSA79

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Apr. 1, 2008

Very good! my vegatarin daughter loved it. I did not use red sauce so I used olive oil on the bottom of the pan instead. I also used all fat-free ricotta cheese was surprised it still tasted wonderful. Will make again

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Mary Jane

Cooking Level: Professional

Home Town: Philipsburg, Pennsylvania, USA

Living In: Winburne, Pennsylvania, USA

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Reviewed: Mar. 31, 2008

This was very good. I would have used a little more sauce but I only had the one jar or I would maybe even have cut down some of the ricotta. I would have preferred to taste the vegetables a little more. That said, I thought it was great as written and would make it again.

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kellyd

Home Town: Kansas City, Missouri, USA

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Reviewed: Mar. 31, 2008

Delicious! I did what some others had done and added more sauce to each layer and over the top. I also mixed chopped fresh spinach into the cheese mix along with some seasoning. Over-all it was fantastic and a huge hit worth the time to make.

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ACHESONK

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

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Reviewed: Mar. 30, 2008

I thought this was a very good recipe. Like some reviews suggested, I used a bit more sauce than the recipe called for, it would have been dry had I not used more. If you are a vegitable lover like myself this is a good recipe.

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