This is a lovely lasagna. I assembled it in the morning, then we baked it when we got home. Since it was cold from the fridge, I increased the bake temp to 375 and baked at 45 min then took off the tin foil for 10 prior to serving. I don't have fresh mushroms in the house, so I didn't roast those and just opened a can of them to dump in. Bf doesn't like ricotta and I don't have cottage cheese so I just subbed sour cream, which works well enough although you don't end up with quite the same consistency. This turned out really well. I would add more veggies next time; I was thinking it would be too many, but with the roasting it really reduced the size. Otherwise, it's just great. I love tomato sauces and and haven't really seen a veggie lasagna using tomato sauce; it's usually alfredo, so this is right up my alley. Thank you for the recipe!
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This is a lovely lasagna. I assembled it in the morning, then we baked it when we got home. ...