Reviewed: Mar. 19, 2013

Everybody loved it for our vegetarian week premier! Slight changes: 24 oz. jar Ragu sun dried tomato and sweet basil, 1 cup water (this was plenty of liquid), 1/2 tsp. minced garlic from jar, one halved and sliced zucchini, 2 sm. cans mushrooms, fancy shredded Colby jack instead of mozzarella, 1/3 cup Parmesan, no parsley, no salt, 1/4 tsp. red pepper (in addition to black), 9 Prince lasagna noodles (pre-boiled in unsalted water just until pliable), lay 3 for each layer in a 9x11 pan. Adjust final baking time as necessary so top sauce layer doesn't look dried out. Yes, I used the cottage cheese 16 oz container. Delicious!

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Reviewer:

Starfish

Reviewed: Jan. 27, 2013

Yum.....just the right flavors and texture

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rwarnberg

Reviewed: Jan. 11, 2013

thanks perfect idea.

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Reviewer:

Cinnamon

Cooking Level: Expert

Living In: Salt Lake City, Utah, USA

Reviewed: Jan. 2, 2013

Made this recipe exactly as is and it's wonderful! I even think it's better than my regular meat lasagna that I make...I would easily make this again. So incredibly simple and delicious! Thanks for sharing the recipe!

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Reviewer:

Tera Johnston

Reviewed: Nov. 18, 2012

Great lasagne! Substituted the cottage cheese with ricotta, used a whole onion, a head of garlic (just love garlic!) and used Italian seasoning blend instead of the separate spices. The increase on the spices is just based on a personal preference. My Dad who is not a fan of lasagne thought it was good, probably because the spaghetti sauce is not as acid as the usual tomato paste. Staying in the recipe box for future rotation.

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Reviewer:

TTDiDi

Cooking Level: Beginning

Reviewed: Nov. 14, 2012

I was REALLY impressed with this recipe, but I only gave it 4 stars because like many others, I made some changes to it. Instead of cottage cheese, I used like 3/4 cup of ricotta cheese and increased the Parmesan cheese to a cup and the Mozzarella to like 1 1/4 cups. I only used 1-10 ounce bag of spinach. That was really MORE than enough. And I topped off the lasagna with a bit more mozzarella after I took the foil off.

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JDeVa

Reviewed: Nov. 4, 2012

Made this last night for friends. My husband and friends loved it!! Seconds all around. I too replaced cottage cheese with ricotta (used a bit more than recipe calls for) and used 2 jars of sauce so it was very moist (half a jar I served in a bowl for ladling). I liked the spinach taste so definitely think 2 packages is the way to go. This is a keeper - even my 23 year old son came home and raved about the leftovers!

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Deb10

Reviewed: Aug. 28, 2012

Love this recipe...will definitely make again and again!

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stark7021

Reviewed: Aug. 6, 2012

this lasagna was absolutely delicious! I halved the ingredients-- but put in the whole egg and used 4 teaspoons of dried parsley (didn't have fresh on hand) instead. I baked it for 40minutes with foil and 10minutes without foil. Turned out delicious!!!

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