Reviewed: Jan. 5, 2009

This is a really great starting place for a vegetarian lasagna. From making others like this, I've learned that unless you bulk it up some with other veggies it just isn't that filling. I also make it a bit healthier by using low fat cottage cheese instead of Ricotta. With the peppers and onions, I add in broccoli, mushrooms and spinach(frozen). Put in as much as you want. I follow the directions as written for the sauce but keep in mind it will not look very sauce like with the extra veggies. No worries though, use it like the recipe suggests, it still works great and tastes even better. I add extra red pepper flakes to the cottage cheese mix and only use one egg. I can't imagine using 4 eggs. I also sprinkled the mozzarella on after putting on the cottage cheese mix. I know I've listed a lot of changes, but it really is worth playing around with to make it your own.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Kate92009

Cooking Level: Expert

Living In: Carlsbad, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 9, 2008

Added garlic (it's not lasagna without it!) and used no-cook noodles and it was wonderful! The peppers give it a very interesting flavor -- almost sweet. Will definitely make again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Krudith

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 10, 2008

overall, i thought that this was really good. i used whole peppers, used much more red pepper flakes, and added some garlic as well. i also reduced the water to 1 cup. but, i also had 1/2 of the box of lasagna leftover. when i make this again, i'm going to use an 8oz package instead. i had the perfect amount of sauce and cheese, just 2x as much pasta as i needed for my 9x13 dish.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ICHIE11

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 3, 2008

This was a pretty good recipe for a slightly different take on traditional lasagna. I made a few changes based on the ingredients I had on hand and because some reviews said that the recipe needed a little something extra. In the cheese layer, I mixed in about 1 cup of canned spinach, although I think it could have taken more; I think next time I will add mushrooms into the sauce to give it just a little extra flavor. I also added about 1/2 lb of tofu into the cheese mixture, which doesn't change the flavor but gives it a little boost in terms of substance (and protein!). Finally, I didn't have crushed red pepper flakes, so I substituted ground red pepper, which seemed to work fine. With these small changes, I think I will make it again!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

leenica

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 12, 2007

This was a great receipe, however the previous reviewer was right, it could more easily be called "4 pepper lasagna" So, I kept the red and orange bell pepper and substitued green and yellow zuchini for the others; as well as fresh spinach sauteed with fresh garlic, (OF COURSE!!) in between the noodle and sauce layers. It turned out delicious and the flavors were perfect together. the mix of all the veggies gave it a great hearty texture:) all you need is a crusty baggette to toss along side! ENJOY!

Was this review helpful? [ YES ]
20 users found this review helpful

Reviewer:

chefcutie247

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 30, 2007

This is my favorite lasagna recipe. Of course- like so many others. I changed the recipe a bit- making it a little healthier and adding a few more ingredients. I saute lean ground turkey meat, mushrooms, italian seasoning,and garlic and add that as an additional layer. In addition, I use cottage cheese instead of ricatta and low fat or no fat shredded mozarella. I also use a bottle of store bought spaghetti sauce instead the crushed tomatoes. I would suggest extra sauce though- to keep it from not drying out for leftovers. One last change is that I put a fair amount more red pepper flakes then what is called for. Enjoy!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

katiemf

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 30, 2007

This recipe was good, however I changed quite a few things. I added three large garlic cloves (pressed), a box of frozen spinach and fresh chopped basil leaves to the tomato sauce. In the future I would also add thinly sliced carrots. Also, the lasagna was a bit dry, so I would next time I will add a can of tomato puree to moisten it. The flavor was wonderful, and the presentation delightful with the many different colors of the peppers. One more thing: More mozzarella cheese! My husband Loved it!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

nurseluther

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 2, 2007

This was pretty good. My son and the child I do daycare for really loved it. They are both 1.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ilovetocookyummyfood

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 18, 2007

We made this at a cooking circle with a couple changes. We didn't measure the diced peppers, just used one of each, and I roasted the peppers and onion in a 425* oven with the oil with the pepper, oregano, and added garlic, until they were slightly carmelized. We used cottage cheese (couldn't get ricotta). I added maybe 1/2 the water called for and it wasn't needed - it had way too much liquid in the pan after cooking. I will omit it altogether next time. (it may be needed if you don't precook the noodles and use the oven ready kind).

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

DENA

Cooking Level: Expert

Home Town: Terrace, British Columbia, Canada

Living In: Okotoks, Alberta, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 26, 2006

I am giving this five stars, even though I made several changes from the base recipe. I browned some ground turkey and added a meat layer, and I also didn't have any green pepper to add. I added two spoonfuls of pesto to my cheese layer, and the whole thing turned out absolutely delicious! My first time making lasagna, and it was a huge hit. I will definitely make this again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Panda Cookies

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Chicago, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 4, 2006

This was my first attempt at making lasagna and it came out great! I made one addition to the original recipe; I used faux meat as an extra layer. After adding the faux meat I had enough ingredients to create two lasagna's (one in a 9x13 dish and one in an 8x8 dish). I added about a 1/2 teaspoon of red pepper flakes, but it didn't seem like the dish was spicy at all. I would suggest using a little more to give the meal a kick.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jim

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 4, 2006

The name drew me to this recipe. And since hubby loves the ingredients we gave it a go. This is a great base recipe for something that can be spectacular. This was very bland. Personally, I think it needs garlic, basil, parsley and more of the stated spices. Perhaps even a red onion. Thanks.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Living In: Maryville, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 13, 2006

I thought this recipe was a little bland, despite adding extra red pepper. I liked the flavor of the bell pepper, but I think next time I will try adding some fake meat crumbles to the sauce for a little more oomph!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lizziej78

Cooking Level: Intermediate

Home Town: Poland, Maine, USA

Living In: Portland, Maine, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 23, 2006

I liked this, as did my family. I used 2 jars of bottled sauce (instead of the tomatoes, paste, and water) and no-boil noodles. Also, I added about 3/4 t red pepper flakes to each jar, and it was just right for us.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jenifer

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 22, 2006

This is a nice change of pace when you're looking for a different way to prepare lasagna. I do add more peppers than the recipe calls for, and I also stick with the red, yellow, and orange peppers. Also, I add much more than a dash of red pepper flakes...couldn't say how much more because we like spicy so I just pour it on. Great recipe! Thank you!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

LEXIANDJACK

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 13, 2006

I've given this recipe four stars, but I don't feel very fair rating it since I varied so far from the recipe. (The site forces you to "rate" if you "review.") Instead of the sauce described, I sauteed a chopped onion, green pepper, and red pepper and then simmered them with a jar of store-bought tomato and basil spaghetti sauce for about half an hour. I also used low-fat cottage cheese instead of ricotta, which both made the lasagna healthier and gave it a firmer texture. I've also learned, by trial and error, that the key to successful lasagna is letting it set for 15 or 20 minutes after taking it out of the oven; otherwise it's just a gooey mess. The idea of a pepper-based sauce was excellent--it gave the lasagna the texture it needed without making it too vegetable laden--both the meat-eaters and the vegetarians at my party really enjoyed it.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

youattal

Cooking Level: Intermediate

Home Town: East Lansing, Michigan, USA

Living In: Chicago, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 5, 2005

This is a very good lasagna. I recommend using less water than the recipe says - it was a little runny. Otherwise, it's a great dish to serve if there is a vegetarian present at your next dinner party.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jwallacemiller

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: New York, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 22, 2005

I added chopped spinach and replaced the ricotta cheese with low fat cottage cheese. It was excellent!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Chai

Cooking Level: Intermediate

Home Town: La Verne, California, USA

Living In: Las Vegas, Nevada, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 14, 2005

Nice & Tasty!!!! I'm not a vegetarian, but I really liked this recipe. Instead of the tomatoe paste, diced tomatoes, & water, I substituted a large can each of crushed tomatoes and whole plum tomatoes. I also added mushrooms and diced carrots for some bulk.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Tiny Blonde

Cooking Level: Intermediate

Home Town: West Milford, New Jersey, USA

Living In: Hopatcong, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 15, 2005

This recipe is very delicious! I added a whole lot more of the crushed red pepper to make it as spicy as our family likes it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

GIN18734

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Spicy Vegetarian Lasagna

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!