Reviewed: Jan. 29, 2012

Surprisingly tasty and easy to make. Loved it.

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Reviewer:

clairevalentine

Cooking Level: Expert

Home Town: Sarasota, Florida, USA

Living In: Rehoboth Beach, Delaware, USA

Reviewed: Jun. 27, 2011

This sounded strange but my vegetarian mom and all 4 of my kids ages 5-11 loved this. We doubled it and put it into a 9x 13 pan. Also, we assembled it the night before and then baked the next day. It was yummy.

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Reviewer:

SleepDeprived

Reviewed: May 26, 2011

I love this dish! It's easy and delish. Simply perfect. :o)

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Reviewer:

BrownEyedSusan

Reviewed: Apr. 14, 2011

Very good, I really enjoyed the simplicity of the recipe. Quick, non fussy, just a few ingredients. I baked it longer to develop a nice browness. I also used parmesan with cheddar, since this is a bechamel sauce any aged cheese works well so don't be afraid to experiment. My son was initially let down as there was no meat in the lasagna, but I told him it was a different type and the flavors were meant to be more subtle. By the end of the meal he seemed to be enjoying it more. Not sure if I would make it exactly like this again, but I do think it's a good idea.

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Reviewer:

Stacy C. Harper

Reviewed: Apr. 2, 2011

I have made this many times, it's a real family favorite.

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Reviewer:

phoenix

Reviewed: Mar. 31, 2011

made this into a mexican treat. Added spinach to this and mexican spices instead of basil and oregano. Topped with colby/jack cheese. Will be a staple in our house from now on.

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Reviewer:

MELANIEEPP

Cooking Level: Intermediate

Home Town: Fridley, Minnesota, USA

Living In: Blaine, Minnesota, USA

Reviewed: Feb. 9, 2011

Very tasty, but I add 2 cans of beans and 2 cans of tomatoes instead of 1.

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Reviewer:

Mie

Cooking Level: Intermediate

Reviewed: Feb. 7, 2011

Followed the recipe but was nothing special. Won't make it again.

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Reviewer:

Mireya La Chef

Cooking Level: Intermediate

Home Town: Washington, D.C., USA

Living In: Quito, Pichincha, Ecuador

Reviewed: Dec. 29, 2010

This is a great recipe, but I found that there was not enough filling in it for our taste. I doubled the bean filling and it's prefect! I definitely recommend the Gruyere cheese, it's SO GOOD with this! But, sometimes it is hard to find at the grocery store. Last time I made this, I used a mixture of romano and asiago cheese and that was good also. Overall, great recipe! Even my "meat and potato" eating friends love it!

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Reviewer:

Hydromatic3000

Cooking Level: Intermediate

Home Town: Appleton, Wisconsin, USA

Reviewed: Dec. 22, 2010

This is a wonderful main dish for 3 or 4 people. I put some sliced olives on top (chives would have been good as well), otherwise you just end up looking at a creamy looking, nondescript casserole. Delicious though! Next time I will use fresh diced tomatoes instead of canned.

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