Reviewed: May 20, 2012

AWESOME! And very simple to make.

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midknightrnnr

Reviewed: May 11, 2012

Delicious...i added squash and onions.turned out beautifully

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snherndon

Reviewed: Apr. 29, 2012

I loved this recipe! Although to be honest, I made so many alterations I can hardly say I followed it! Here is a list of changes I made: I included the following roasted veggies: 1 eggplant 1 zuccini 2 yellow squash 8 oz. mushrooms 6 oz. portabello mushrooms 1 bundle asparagus 1 onion 1 red bell pepper 1 yellow bell pepper 1/3 head cabbage I also added 8 oz. spinach to the ricotta/parmasian cheese mixture, which I made with 30 oz. Ricotta, 1 cup shredded parmasian cheese, and 2 eggs. I also included 3 diced fresh tomato. For the sauce I ended up using 3 24 oz. jars of Barilla spaghetti sauce and one can of diced tomatoes (drained). Grilling the veggies took more oil & garlic than I expected - about 18 Tablespoons of olive oil and 5 cloves of garlic. I salted and peppered the veggies as called for in the recipe. I also used TONS of mozzerela - about 10 cups all together, and a box and a half of oven ready lasanga noodles. All of this, layered as directed in a disposable - HUGE casserole pan. I also used fresh Basil as called for. There was a massive amount of prep involved in making this - which I divided across 3 days. Night one, I chopped and prepped all of the veggies. Night 2, I roasted veggies and assembled the lasanga. And finally on day 3, I baked the lasagna. It ended up taking 70 minutes covered, and an additional 10 minutes uncovered. This was the best lasanga I've ever had - hands down. And my picky hubby and kids concur! Thanks so much for sharing!

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mommasangelbaby

Cooking Level: Expert

Living In: Albuquerque, New Mexico, USA

Reviewed: Apr. 7, 2012

This is a great recipe! Took it to a party with meat lovers and everyone raved about it! I modified it a bit. First, I doubled it for a larger crowd. I used reglar noodles and pre-boiled them. Added spinach to my ricotta mixture, doubled the sauce by adding crushed tomatoes to it, and then added red pepper flakes to the sauce for a slight kick. Also roasted a combination of red and yellow peppers. My layers were sauce, noodles, ricotta, eggplant, sauce, cheese, noodles, ricotta, zucchini/mushroom/pepers, sauce, cheese, noodles, sauce, sliced provolone to finish it off. A definite keeper!

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nevershaken

Reviewed: Apr. 2, 2012

It was great! My husband loved it and suggested we should keep the recipe to serve when we have guests. Definitely a keeper!

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LaBolivianita

Reviewed: Mar. 28, 2012

My family loved this recipe. I made a few changes though. I added garlic powder, 2 eggs and spinach to the ricotta cheese. I chopped and mixed the vegetables after they were cooked and then layered them on the noodles along with sauce and ricotta cheese. I layered the top with mexican style mix cheese since I didn't have any mozzarella cheese. This is a great recipe to serve if you are having company over for dinner. I look forward to making this meal again.

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Auntie M.

Cooking Level: Expert

Home Town: Palatka, Florida, USA

Living In: Naples, Florida, USA

Reviewed: Mar. 3, 2012

yummy.

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zippery

Reviewed: Jan. 28, 2012

Veggies took longer to cook. Lasagna itself too 1 hr and 15 mins It was absolutely amazing! Alot of work but well worth it. Makes a lot and reheats well. Big hit with kids as well as adults.

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TN Monkeymomma

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Carmel, Indiana, USA

Reviewed: Jan. 24, 2012

Loved this! I was not able to get zucchini and I added extra mushrooms. I used two egg whites instead of the substitute, and used two jars of sauce and a can of diced tomatoes. SOOOO good! Best meal I have had in a long time.

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MrsB

Cooking Level: Intermediate

Home Town: Crystal Lake, Illinois, USA

Reviewed: Jan. 16, 2012

Excellent. Served to high school students- they had a choice of "regular" or "veggie" lasagna. Those who chose the veggie, loved it. My husband also loved it. Followed previous suggestion to add a layer of spinach, ricotta, egg, parmesan, to which I added 1 TB . oregano and black pepper. I used a plain ricotta, parmesan layer also. Also used lots of garlic when roasting veggies and sprinkled the eggplant with thyme and the zucchini with basil to add more flavor to the overall dish. Really not that time consuming to make as I was busy doing other things in the kitchen while the veggies roasted. Looking forward to making again for my vegetarian sister.

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