Reviewed: Apr. 19, 2013

Pretty good. I used spinach instead of the veggies listed. After the fact, I realized I left out the herb and garlic soup mix. I used reduced fat sour cream and Barilla no-boil noodles. Good recipe to use pantry staples.

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Reviewer:

GoBears!

Cooking Level: Intermediate

Home Town: Goldsboro, North Carolina, USA

Living In: Savannah, Georgia, USA

Reviewed: Jun. 18, 2012

A VERY cool dish, but I think I might wanna name it something different (casserole, maybe?) It's a great blend of flavors, and even my pickiest stepminion enjoyed it. Don't skimp on the cheese or seasoning though. Also, fresh carrots work just as well as frozen.

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Reviewer:

Sonia

Cooking Level: Intermediate

Reviewed: May 26, 2012

I have tried several veggie lasagna recipes but never one without tomato sauce. This intrigued me so I gave it a try. I served this at a catering event & they devoured it! I couldn't locate herb & garlic soup mix so I just added 1 T dried parsley & 1 tsp oregano. Left the corn out & added some blanced mushrooms. It was divine! Thanks so much Christine.

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Reviewer:

Carol Sue

Cooking Level: Professional

Home Town: Redmond, Oregon, USA

Living In: The Dalles, Oregon, USA

Reviewed: Apr. 18, 2012

I thought this was really good. Although, I was not able to make it exactly as directed because I couldn't find the herb dry soup mix. I did however add Italian Herb and Cheese Philadelphia Cooking Cream to the mixture, and I thought that was very tasty!! I also used mozzarella cheese in the mixture. If I make it again, I will salt the veggies just a little I think. All in all, I think this one is a keeper!

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Reviewer:

marathonian52

Reviewed: Nov. 4, 2011

Great recipe! Used a vegetable soup mix and worked just as well. Also added spinach. YUM!

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4 users found this review helpful

Reviewer:

snw1214

Reviewed: Feb. 19, 2011

Delicious! I used a thawed 10 oz box of frozen broccoli and two 10 oz packages of mixed veggies (green beans, corn, lima beans). I couldn't find garlic soup mix; so, i veggie dip mix. I substituted 7 oz fat free mozzarella cheese for the cheddar.I also used 98% fat free cream of mushroom soup, fat free sour cream, and egg beaters instead of eggs to lighten the recipe Tip: Put the cheese mix on the bottom, then needles, then veggies and repeat. End with noodles and smear just a bit of leftover cheese mix on top.

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Reviewer:

Georgia Cyn

Reviewed: Jan. 18, 2010

TOTALLY INCREDIBLE!!!!! i WAS AMAZED. I COULDN'T FIND HERB AND GARLIC SOUP MIX SO i USED HERB AND GALIC SAUCE MIX. JUST AS YUMMY! ALSO, BE SURE TO COOK YOUR VEGGIES FIRST, I SAUTED THEM IN BUTTER, GARLIC, AND ONION. DON'T BR AFRAID TO ADD SPINACH!! MY 2 YEAR OLD ATE IT AND SHE HATES VEGGIES!

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Reviewer:

Cortney Dawn

Reviewed: Nov. 29, 2009

Oh my, this was good. It kind of turned out like a cross between a pot pie or casserole and traditional lasagna. I've never tried a lasagna recipe that didn't include a tomato-based sauce, but this was awesome. I didn't have corn on hand and wasn't really wanting corn in it, so I substituted some sliced zucchini that I had. I also used plain nonfat yogurt instead of sour cream. I couldn't find the soup mix at the grocery store, so minced a garlic and added a sprinkling of herbs. Wow, it turned out wonderful. I think the only thing I'd do differently is maybe stirfry or preboil the carrots. Despite the cooking time, they came out a bit crunchy. One tip is to definitely completely thaw the broccoli and then drain it very well. I pressed it several times. If you don't, you'll probably end up with veggie lasagna soup like someone else did. This was terrific. A definite keeper!

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Reviewer:

liora

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

Reviewed: Oct. 13, 2009

This lasagna was great, i made it and all my veggie eating friends loved it, i added seasoned can tomatoes on top with black olives and it was great......will definately cook again and recommend highly

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7 users found this review helpful