Reviewed: Mar. 1, 2012

Great recipe! I added a habanero without the seeds to make it actually spicy, and a zucchini instead of the yellow pepper. Awesome dish!

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1 user found this review helpful

Reviewer:

mhuggins104

Reviewed: Jun. 24, 2011

Very, very good. Turned out great with lots of flavor.

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3 users found this review helpful

Reviewer:

steph

Reviewed: May 4, 2011

This is a great recipe! I followed it just loosely and added way more chilli flakes as we like things hot, and added spinach. A great base recipe! Thanks!

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4 users found this review helpful

Reviewer:

Lece

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

Living In: Stockholm, Stockholms, Sweden

Reviewed: Apr. 25, 2011

This was ok but not great. I added mushrooms and spinach for variety. Sauce needs more flavor.

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4 users found this review helpful

Reviewer:

laura

Reviewed: Apr. 21, 2011

The consistency was excellent, but it wasn't exactly spicy.

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4 users found this review helpful

Reviewer:

CookingIsSoFun!

Cooking Level: Intermediate

Home Town: Brighton, Colorado, USA

Living In: Broomfield, Colorado, USA

Reviewed: Mar. 14, 2011

So delicious!

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4 users found this review helpful

Reviewer:

Tess

Reviewed: Dec. 16, 2010

OK - church ate it up. Not too spicy, though, as written.

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6 users found this review helpful

Reviewer:

SSG

Reviewed: Dec. 9, 2010

Nice recipe, very good concept, but in my opinion a bit more of vegetable variation would have made it much better. For example, rather than putting three different kinds of pepper, put instead some zuchinni, eggplant... would have added a welcome variation. I liked the cheese sauce, but for a much creamier result, bechamel sauce would be best. Still, good work.

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6 users found this review helpful

Reviewer:

Rubens

Cooking Level: Intermediate

Reviewed: Aug. 29, 2010

I use this particular recipe as my base anytime I make Veg. Lasagna and it always turns out great. The kick from the red pepper flakes perfectly compliments the cheese and veggies. my only problem with the exact recipe is it has a lot of juice in the bottom of the pan when made to these exact directions that I just drain out the corner of the pan a little. I eyeball the amount of peppers, use zucchini, spinach and sometimes carrots. I also do not use the tomato paste and water. I sometimes just sauté the onions, garlic and peppers leaving out the tomatoes. It still turns out great with a little less juice its also a great base recipe for spinach lasagna. If you want softer zucchini sauté it with the peppers. So my overall suggested changes would be as follows: Saute onions, garlic, peppers and zucchini use your favorite spaghetti sauce in place of the pepper mixture mentioned here. Layer the mixture and maybe add in spinach if you like. This makes for a more flavorful lasagna as the original as others have mentioned is more like 4 pepper lasagna. The more red pepper flakes you add the spicier it will be if your finding it is not spicy enough for you add more.

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10 users found this review helpful

Reviewer:

Amanda S

Cooking Level: Intermediate

Reviewed: Jun. 12, 2010

I was looking for a vegetarian lasagna recipe, since my 23 year old son has started eating only vegetarian dishes. This recipe was so successful with my myself, my son and my husband. We all enjoyed it! Per my son's request, I added zucchini and broccolli to the pepper mix and it gave it a little more variety. We will make this again!

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7 users found this review helpful