Reviewed: Apr. 21, 2007

Wonderful recipe. I did not use eggplant or mushrooms. Roasted onion, 3 colors of bell pepper, zucchini with olive oil, salt and pepper. Chopped into small pieces. Also added marinated artichoke hearts, chopped small and fresh baby spinach. It was the best lasagna ever! Roasting whatever veggies you choose makes all the difference. Great flavor.

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Reviewer:

Cyndi K.

Cooking Level: Expert

Home Town: Brecksville, Ohio, USA

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Reviewed: Apr. 16, 2007

Worth every minute of preparation! Everyone at our dinner party gave this lasagna rave reviews. It was nice to slice fresh baked lasagna that didn't ooze all over the plate. I did substitute low-fat cottage cheese for the ricotta. Then, I blended in the egg/parmesan using my potato masher to eliminate the curds. Thanks for submitting this recipe :)

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6 users found this review helpful

Reviewer:

ckkimmey

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Reviewed: Mar. 14, 2007

So great. Lots of time, but definitely worth it. I sliced the veggies very thin and kept a close eye on them so they didn't burn. Delicious! Will definitely make again and again. Even meatlovers loved it.

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1 user found this review helpful

Reviewer:

Alexis

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

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Reviewed: Jan. 31, 2007

It was really great. Just one note, I would toss the chopped vegetables with oil and garlic instead of spreading them out and brushing them.

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18 users found this review helpful

Reviewer:

Leigh Leigh

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Reviewed: Jan. 1, 2007

This was definitely worth the effort! The roast veggies with garlic give this dish such a wonderful flavor. Thanks for a great recipe that the vegetarians in my family loved.

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1 user found this review helpful

Reviewer:

Darbyo2

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

Living In: Clearwater, Florida, USA

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Reviewed: Nov. 16, 2006

Excellent - Nothing like roasted vegetables! Added a few more garlic cloves but otherwise this needs no changes. The best lasagna yet!!

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7 users found this review helpful

Reviewer:

Gigi

Cooking Level: Intermediate

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Reviewed: Nov. 12, 2006

Excellent! The vegetables go together very well. A couple of tips: be sure to cut the vegetables 1/4 inch thick, or thicker to make sure they don't burn when baking. Next time I'll add some more mushrooms, and maybe some spinach.

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45 users found this review helpful