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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Air force wife

Cooking Level: Intermediate

Home Town: Cedar Falls, Iowa, USA

Living In: Merritt Island, Florida, USA

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Reviewed: Mar. 27, 2008

Yum! I really enjoyed this. It was even better the next day.

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Sheree

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Reviewed: Mar. 22, 2008

I've made this several times now & love it! My non-vegetarian friends also love it & come back for more. The only change I make is to use a regular egg; and also to add about a tablespoon of grated nutmeg to the ricotta cheese sauce.

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soooz

Cooking Level: Beginning

Home Town: Brisbane, Queensland, Australia

Living In: Kimberley, British Columbia, Canada

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Reviewed: Mar. 9, 2008

Roasting the vegetables made this a little bit more labor intensive than I expected, but the flavor was well worth it. I added some chopped parsley to the ricotta mixture, and used whole wheat lasagna noodles (which I did pre-boil). I also added a couple handfuls of chopped fresh spinach with each vegetable layer. Overall I think it could have used just a bit more sauce, but it's still an excellent, excellent lasagna!

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Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

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Reviewed: Mar. 7, 2008

My husband and I made this for Valentine's Day and we loved it so much! It is a light, healthier version of lasagna that is so flavorful! We didn't have eggplant but I roasted zucchini and bell pepper in a pan and then added the mushrooms later (rather than using two pans). We also put fresh chopped spinach in the ricotta. If you're a roasted veggie lover, you have to try this recipe!

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kristenainsworth

Cooking Level: Intermediate

Living In: Middle River, Maryland, USA

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Reviewed: Mar. 2, 2008

I LOVE this recipe! My husband doesn't care for Eggplant so I just added more mushrooms and zuchhini instead. It turned out great! This recipe is a keeper! Absolutely delicious.

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TINAMARIE1971

Cooking Level: Beginning

Home Town: Green Bay, Wisconsin, USA

Living In: Round Lake, Illinois, USA

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Reviewed: Feb. 25, 2008

This was my first veg. lasagna and it was awesome! I made it because I have a friend who is a vegetarian coming over for dinner. I'm a big meat eater, but this pleased everyone, even my husband. I didn't have any eggplant in the house, but I have a lot of zucchini so I just used a little extra of all the other veggies to make up for it. Everyone loved it and the leftovers didn't last long!

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AGGIESHAN

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Reviewed: Feb. 19, 2008

This lasagna is well worth the time! I also chop up a block of tofu and add it to the ricotta for protein--and non-vegetarians will never know! I call it my "life or death" lasagna b/c I make for anyone who has a baby or a death in the family. It has gotten rave reviews. Just one major adjustment--I found I did not like the "no-bake" noodles as much...they are probably good if you know someone is freezing it (need to add extra sauce), but if you will be eating it that night, I would go with traditional noodles.

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CINDER8659

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Feb. 14, 2008

DELISH! I thought this recipe was quite tasty and easy to make. For the veggies I used eggplant, zucchini and yellow summer squash. The roasted eggplant was so good I would consider making my next lasagna using just eggplant for the veg. I added some chopped garlic to the ricotta mixture since you can never have enough garlic! I needed to use 1 and 1/2 jars of sauce, 1 doesn't quite cut it. I also added some Italian seasoning to the sauce. YUM, enjoy!

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darling1982

Cooking Level: Beginning

Home Town: Bellingham, Washington, USA

Living In: Hartford, Connecticut, USA

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Reviewed: Feb. 7, 2008

Wow - the roasted veggies had an amazing flavor! It is worth the extra work! I added extra garlic and Italian blend cheese.

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calsmom

Cooking Level: Intermediate

Home Town: Clayton, Indiana, USA

Living In: Bella Vista, Arkansas, USA

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Reviewed: Feb. 6, 2008

Made a few adjustments and this lasagna turned out quite well: 1. added 3 more cloves of garlic to roasted veggies and instead of brushing everything on, I bagged mushrooms and eggplant together and zucchini with red pepper, then I poured in some olive oil and the minced garlic into each and mixed it all together and let it sit for several minutes. I then poured the two out into separate pans and baked as directed. 2. used 1 real egg instead of egg substitute (didn't have any around) 3. used regular dry lasagna and cooked it until it was almost done so it could cook the rest of the way in the oven 4. had to use more than 26 oz of tomato sauce - it was more in the range of 30-32 5. added more veggies to give it more substance - almost doubled it 6. used whole wheat lasagna to make up for the lack of meat

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Cupcake

Cooking Level: Intermediate

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Reviewed: Feb. 1, 2008

The flavor of this was very good, but I found it needed a lot more vegetables. Next time I will probably double the amount I put in and maybe add some others as well. Overall worth repeating!

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lvmyschilling

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Reviewed: Jan. 9, 2008

Wonderful. I used even more veggies and added some spinach too!

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JWWLMW

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Reviewed: Dec. 28, 2007

This recipe was awesome. I'm terrible at making lasagna, and this was the first one I made that actually tasted great. I did a few things differently. I used italian tomatoes/sauce in place of pasta sauce, added tons of fresh basil, and spinache. I also added some nutmeg in with the ricotta mixture. I didn't read the recipe properly and I left out adding the mozzarella in the layering process, and just put it all on top. Next time I'll add some more cheese in between the layers, and salt the ricotta mixture. Thanks for the recipe.

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pinkypink

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Dec. 27, 2007

First of all, I am not a good cook in fact anything I cook and its not burnt amazes my family. I made this recipe for the first time for Christmas dinner and it was a BIG hit. I enjoyed making it as well as eating it. I used real eggs and added carrots. I had never cooked Eggplant before so I had to look up how to cook it. I didn't even know how to peel it. It worked out fine. I may not ever buy lasagna out of the grocer's freezer again.

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Carol B.

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Reviewed: Dec. 8, 2007

This was a tasty dish. The vegetables were delicious! Since the lasagna noodles are no-boil, make sure there is plenty of sauce on the top layer to soak the noodle (otherwise comes out dry.)

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Lenka

Cooking Level: Beginning

Living In: Watertown, Massachusetts, USA

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Reviewed: Dec. 6, 2007

I would almost double the amount of vegtables used because I found that there wasn't enough substance to the lasagna - but that's just me. This was great warmed up the next day.

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BLUEMARIGOLD

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Reviewed: Dec. 5, 2007

DELICIOUS!!! I wouldnt change a thing about the recipe but I would do two things different regarding the method. First, I would toss the ingredients in the oil rather than brush (as that seemed a little tedious). Second, I would definately peel the red peppers before putting them in the lasagna. I spent a lot of time pulling the skins out as I was eating. This may not bother some people but for me I think I will roast the peppers whole and then peel and chop them next time. Overall, a total success!

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Stephanie

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

Living In: Monterey, California, USA

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Reviewed: Dec. 1, 2007

Delicious! I tried to follow the recipe exactly, but there just wasn't enough sauce so I had to use almost 2 jars. It was perfect - not too saucy and it all held together perfectly. The flavor was great. Next time I might add more red pepper - fantastic flavor. Vegetarians and carnivores alike raved about this. Yummy! UPDATE: I liked this even more when I used half ricotta and half mascarpone. Plus, the second time I made it I added more egg plant and more red pepper - I thought it was even better.

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