Reviewed: Nov. 27, 2009

I used chopped broccoli florets instead of diced red pepper. Delicious!

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pixeegirl

Cooking Level: Beginning

Home Town: Manlius, New York, USA

Living In: Billerica, Massachusetts, USA

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Reviewed: Sep. 7, 2009

It kind of tastes like scrambled eggs with veggies in it. Pretty good but not much like lasagna.

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KPACHAL

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Reviewed: Jun. 12, 2009

It was great.

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James

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Reviewed: Dec. 10, 2008

Tried this while searching for lower sodium, lower cholesterol meals for my mom. Likewise the onion salt was replaced with minced onion seasoning. It was my first attempt at lasagna and it came out really good. If you've never had vegetable lasagna and are trying it out, it takes a couple bites to get used to the different flavor --and then you get addicted to it! Excellent recipe.

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Jason

Cooking Level: Intermediate

Home Town: Kalamazoo, Michigan, USA

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Reviewed: Oct. 15, 2008

Everyone loved this recipe. I used 8 noodles and cottage cheese instead of ricotta and used my own italian spices. Very tasty!

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Kathy D.

Cooking Level: Expert

Home Town: London, Ontario, Canada

Living In: Armstrong, British Columbia, Canada

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Reviewed: Sep. 7, 2008

My family loved it! This was one of the BEST vegetable lasagna I tasted. I too doubled the recipe and added eggplant. I did not double the sauce either. The sauce had a GREAT flavor to it when you add the cream of chicken soup and an additional cup of milk. Also, instead of ricotta cheese I used cottage cheese.

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Mary H.

Cooking Level: Intermediate

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Reviewed: Jun. 18, 2008

It's okay. There are much better vegetable lasagna recipies than this one.

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tatergirl

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

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Reviewed: Nov. 2, 2007

VERY tasty! I changed it a bit though. I doubled the recipie except for the white sauce. I did not want to double the butter so I made the single recipe for the white sauce, then added 3/4 can of healthy request cream of chicken soup with 1 additional cup milk. I used 1 eggplant, 2 lg carrots, 2 zuccini, 1 summer squash, and approx 2 roasted red peppers. I used dried basil because it was what I had on hand. And I used 9 noodles and made 3 layers. I used a lg. rectangle baking dish and it made a great big traditional size lasagna. Thanks for the great recipe!

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Amber Pitts

Cooking Level: Intermediate

Home Town: Salem, Oregon, USA

Living In: Long Beach, California, USA

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Reviewed: Sep. 22, 2007

This was the best vegetable lasagna I made yet. I did add more vegetables to it. I added yellow squash, eggplant, and a little bit of green peppers. I cubed all the vegetables and sautéed them in olive oil first. I also and browned, browned sausage to it.

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Honeyhair

Cooking Level: Expert

Living In: Collingswood, New Jersey, USA

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Reviewed: Jun. 24, 2007

Delicious recipe- don't skip the red pepper, that really makes a nice difference. I made the mistake of omitting the onion salt, because I often find recipes too salty, but I ended up wishing I had put it in. This will serve more than two by the way.

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MOIRAKOSKEY

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Reviewed: Jun. 8, 2007

Don't double the recipe.

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TCHNCOLORCUPCAKE

Cooking Level: Intermediate

Home Town: Olean, New York, USA

Living In: Gloucester, Massachusetts, USA

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Reviewed: Apr. 26, 2007

WONDERFUL!! The herb sauce is amazing and I plan on using it for other recipes. I altered the recipe somewhat by mixing a bit of cheddar cheese in with the ricotta. I took this recipe to a potluck and received rave reviews.

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KRZEWINY

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Reviewed: Nov. 30, 2006

This is a very colorful, delectable dish that has been a recent favorite to serve guests in our home. I substitute broccoli for the zucchini, since I'm more likely to have it on hand. It's great to make ahead and refrigerate or freeze.

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