Reviewed: Mar. 25, 2008

This was pretty good! The leftovers were even better. I made my own sauce base instead of using the canned soup (boil milk with chicken bouillon cubes and stir in flour) but used the garlic and rosemary. Subbed grated carrot and zucchini for sliced carrots and broccoli. I was a little afraid the carrots and zucchini would make the lasagna soggy after it was cooked, but it turned out fine! I'll probably make this again some time.

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

Reviewer:

The Bunny Chef

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

Reviewed: Feb. 26, 2008

This lasagna was awesome, and such a great break from traditional lasagna. I threw in a whole bag of frozen broccoli and whatever carrots I had. I also put in some extra shredded chicken I had, but it didn't really need it. This will be a regular for me.

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

Reviewer:

lukasavr

Cooking Level: Intermediate

Reviewed: Jan. 26, 2008

I really liked this. I skipped the cottage cheese and rosemary, and used creams of broccoli and mushroom. I also added peas. My 4 year old picky eater said it was "very very good" which is a huge compliment.

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

Reviewer:

peeperkitty1

Reviewed: Dec. 18, 2007

Oh my! Delicious! I did modify a bit after reading other reviews. Used no boil noodles (I'm lazy) make sure to spray dish bottom w Pam. Used one bag frozen broccoli, one bag froz broc,onion,pepper (cooked prior to mixing) instead of carrots. One can cream mushroom w garlic, one half can cream broccoli. Everything else per recipe. Truly excellent! Thank you.

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

Reviewer:

Maryann

Reviewed: Sep. 8, 2007

We didn't care for this one. I found it had a bland, yet slightly strange taste (maybe from the vegtables?) and the texture was very gluey.

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

Reviewer:

Kitty

Reviewed: Apr. 7, 2007

Great variation on lasagna. I do this recipe with cauliflower rather than broccoli for a different taste!

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

Reviewer:

SYNODGIRL

Cooking Level: Intermediate

Home Town: Fargo, North Dakota, USA

Living In: Schwenksville, Pennsylvania, USA

Reviewed: Oct. 31, 2006

The only thing I did differently was to add paprika directly to the sauce mix as well as on top. My daughter liked this which is just as well as I made the amount in the recipe and froze the rest for her. Thanks.

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

Reviewer:

KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

Reviewed: Dec. 10, 2005

I made this recipe using 6 cups of assorted frozen mixed vegetables. It was outstanding! There were absolutely no leftovers.

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

Reviewer:

Shaz

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Plantation, Florida, USA

Reviewed: Nov. 18, 2005

this was good, my husband liked it also

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

Reviewer:

MOMMYOFPEPPER

Reviewed: May 19, 2005

I left out the rosemary but otherwise followed the recipe precisely. I really don't think I will make this recipe again. I have bought frozen vegetable lasagna in the past that has tasted much better than this recipe. I love cream of mushroom soup but it seemed like an unusual flavor to have in lasagna. It was good but none of my guests raved about it.

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