Reviewed: Feb. 25, 2012

I actually completely modified this recipe. I didn't feel comfortable with not sauteeing the vegetables before I layered them in. So I just used the recipe on the bake of the no boil whole wheat lasagna noodles instead.

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2 users found this review helpful

Reviewer:

A Candy Bar

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Ravenna, Ohio, USA

Reviewed: Jun. 7, 2011

Pretty good! If I could I'd give it 3.5 stars but 4 works since it helped me to use up all the vegetables in my kitchen, and I love lasagna! I used pasta sauce instead of the diced tomatoes, and halved the amount of vegetables since reviews said there were too many. Instead of dicing the eggplant, I sliced it thinly so it would help to "layer" the dish, and I didn't use instant lasagna noodles (I used a half-box of regular noodles, like in traditional lasagna recipes), and I used canned spinach. I also added garlic, canned sliced mushrooms, onions, chopped green bell pepper, and some different spices but it was still pretty bland - add extra spices! With those changes my lasagna came out pretty good, I would definitely make this again!

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3 users found this review helpful

Reviewer:

LashGal

Cooking Level: Intermediate

Reviewed: Mar. 12, 2011

Added tomatoes, paste, & vegetable juice. Could have used more moisture for the noodles to cook. Cooked for over an hour. Couldn't fit all the vegetables.

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4 users found this review helpful

Reviewer:

Samantha Boyd

Reviewed: Feb. 21, 2011

I really changed up the whole thing and it was delicious. No noodles, no carrots, no summer squash, 2 eggplant, 3 zucchini, no broccoli, added sauteed onion, used cottage cheese instead of ricotta (that's what I had on hand), and topped it off with a swiss/ fontina mix. Bake covered at 350 for an hour.

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6 users found this review helpful

Reviewer:

Kristens

Cooking Level: Intermediate

Reviewed: Dec. 1, 2010

My family loved this. Instead of eggplant I used mushrooms & used Italian seasoning & garlic on each layer. I took a piece to a coworker the next day who loves to cook & she wanted the recipe.

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6 users found this review helpful

Reviewer:

tdormond

Reviewed: Nov. 30, 2010

omit the Eggplant and Summer Squash. Use homemade Mariana sauce (or canned). Use 1/2 c Ricotta & 1/2 Firm Tofu drained dry and crumbled. May add additional small can of whole tomatoes well drained and diced. Use regular Cooked al a dente Lasagna Noodles. These changes give you a great Lasagna

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9 users found this review helpful

Reviewer:

vickie

Reviewed: Aug. 29, 2010

Upon making some changes I give it a 5 star..........I used zucchini,summer squash,eggplant,tomatoes,mushrooms and onions all sliced thinly. Made the noodles. Salted the eggplant.Peppered the zucchini. I used a jar of sauce. Mozzarella and parmesan sprinkles here and there...using 4 cups..dont forget the top! Baked for 45 mins..let cool for 10. There was nothing left over!!

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15 users found this review helpful

Reviewer:

niktor145

Reviewed: May 20, 2008

i shredded the veggies and sauted them a bit in some olive oil and garlic, mixed them with some canned chunky tomato sauce and it came out fine.

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27 users found this review helpful

Reviewer:

emily

Reviewed: Feb. 22, 2008

I will give 4 stars for the nice idea of using all these great vegetables, but the recipe needs 'help' No bake lasagna noodles need a good amount of sauce in order for them to cook and stay moist, and they need some extra time. To fix this recipe you will need at least two jars of pasta sauce or use a large can of tomato sauce, add olive oil, and spices. Put the sauce at the bottom of the pan, and add sauce over each layer and on top. Chop your veggies very fine and small. Bake at 350 cover tightly with foil and bake for an hour. Let sit 10 minutes before serving. This recipe will be fine if you do this.

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78 users found this review helpful

Reviewer:

ChefNan

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

Living In: Lake Waynoka, Ohio, USA

Reviewed: Oct. 14, 2007

I think this recipe should of had mushrooms added. I have to idmit that it should of had sauce. But when you are draining the liquid out of the can of tomatoes you should keep a little bit of the juice and add it to the lasagna. It makes up for having no sauce.

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4 users found this review helpful