Reviewed: Apr. 9, 2012

This lasagna was delicious however, I think it could have used some spices. Will make this again. Just wondering if I could freeze the left overs?

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Reviewer:

SueMag

Reviewed: Mar. 15, 2012

I nearly gave up making lasagna after the birth of my son b/c of the effort involved. But this one is simple and I love that there is no separate cooking of the noodles--they cook with the water released by all the raw veggies! I'm not a fan of ricotta so I just used 24 oz of cottage cheese, skipped the parsley (had none), and sprinkled salt, pepper, garlic powder, and parm cheese on each layer. I also lightly salted each layer of veggies. It took a while to cook in my oven (little over an hour), plus another 20 mins standing time, but it was phenomenal. I don't think I'll ever go back to my old recipe again as this one is easier and has far more veggies in it.

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Reviewer:

Swati

Cooking Level: Intermediate

Living In: Houston, Texas, USA

Reviewed: Feb. 16, 2011

This was great and super easy. I didn't have all of the veggies so I just used what I had on hand. Also didn't have any cottage cheese. I added some cut up frozen meatballs since my husband won't eat anything without meat.

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Reviewer:

Toosie

Reviewed: Jan. 18, 2011

I had a bunch of veggies I wanted to use up so I found this recipe. Below are the changes I made. I only made the changes to work with what I had on hand, not because I think it needed changes. I didn't have zucchini or squash but I did add red and green pepper. I cut up the peppers very small so that they would get cooked all the way (not sure that was necessary but they turned out great). I didn't have any ricotta cheese and only 15oz fat free cottage cheese. Plus I didn't have mozzeralla cheese. I added a little bit of sour cream to the cheese mixture in place of ricotta cheese. I did add a couple of swiss cheese slices. I also added double the sauce ( I could eat spaghetti sauce alone for dinner so I love it, thats the only reason I added more) and 4 cans of stewed tomatoes. It came out runny but I didn't mind at all. The lasagna turned out great. I think next time I make it I will ground turkey or Italian sausage. I hate to add it because it adds so much extra fat.

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Reviewer:

Audrey

Cooking Level: Beginning

Living In: Stuttgart, Baden-Württemberg, Germany

Reviewed: Jan. 14, 2011

This was SOOO good!!! I've been trying to eat healthier & get in more veggies & will admit the thought of putting broccoli & carrots in lasagna was a bit odd but it turned out wonderful! It has so much flavor & I didn't miss the meat at all!! The reason I gave it 4 stars instead of 5 was because my broccoli, even though I cut them up were not cooked as much as I would have liked. Next time I think I will steam them halfway then add them to the lasagna. Here's what I did: I added 1 egg to the ricotta mixture, added tons of garlic cause I love it & sprinkled some basil, salt & pepper in there too. I left out the spinach because I didn't have any & honestly it was already loaded & didn't need anything more! I had to use a jar & 1/2 of sauce & on the top layer of my lasagna I was running low on mozzarella so I used grated parm cheese & it was superb!!!

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Reviewer:

nrsejessica

Cooking Level: Intermediate

Reviewed: Jun. 30, 2010

I altered this a lot, so it's not really fair to judge, I suppose. I used the vegetables I had left in the fridge--fresh spinach, yellow and green bell pepper, sliced mushrooms, 2 zucchini and 2 yellow squash. I sauteed 5 cloves of garlic and a sliced onion in olive oil and then mixed with 1 jar of pasta sauce with some oregano, salt, and pepper. I used that sauce for the inside layers, but had to use more sauce for the top. Instead of cottage/ricotta cheese, I made a bechamel sauce, and I topped it all off with almond-based mozzarella cheese and shredded parmesan cheese.

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Reviewer:

jenjen41683

Reviewed: May 26, 2010

I have made this lasagna quite a few times now and I've gotta say- it's a pretty good recipe. I have substituted various vegetables and it always turns out pretty good. I love lasagna and never used to eat it since it's rather naughty and I don't want to get pudgy... but not anymore now that I have this recipe! The mass amounts of veggies eases some of my guilt.

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Reviewer:

havenleah

Cooking Level: Beginning

Living In: San Francisco, California, USA

Reviewed: May 18, 2010

Absolutely AMAZING! I was so surprised that I didn't even miss meat for a second. So much flavor and all of the vegetables are perfect. Definitely going to be a forever favorite!

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Reviewer:

kelsiekrocker

Cooking Level: Intermediate

Reviewed: May 9, 2010

This was very good. However, it was huge! It almost didn't all fit in my 9x13 pan. Definitely a wonderful way to get lots of veggies. Mine turned out a bit watery, but I think that was my fault, not the recipes, because I used homemade sauce (Nanny's Spaghetti Sauce from this site) and also assembled it the day before, which I think made the cheese mixture get runny. But overall, very yummy veggie lasagna!

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Reviewer:

HuskerGirl

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Reviewed: Mar. 4, 2010

Tasted great! I would maybe add some onion and garlic in those layers somewhere. Also, I found myself short on sauce so if I were to make it again, I wo uld use a jar and a half. Other than that, delicious!

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