*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
The amount for the diced tomatoes in this recipe as originally posted was not transcribed correctly from the submitted recipe. The recipe has been updated to read 1 (29 ounce) can diced tomatoes instead of 1 (14.5 ounce) can.
This is a great recipe, however it does need some minor tweaking. Next time, I will follow suggestions that make it a little saucier. Also, the ricotta mixture needs a little "oomph," like some garlic salt and red pepper flakes. BTW, DO drain the vegetables before putting them in the lasagna. This recipe is great for people who like their cheese baked and crusty, rather than ooey gooey, and are looking for a yummy, healthy lasagna. I will definitely make it again.
This was fantastic!! I replaced the Mozzarella and Parmesan with Gruyere, and decided to go with heavy cream instead of the ricotta. I left out all those vegetables - so much fuss! - but I did opt to throw in some bacon, which I love in anything. Also, the seasonings seemed a bit much, so I omitted those as well. Instead of the noodles I went with a pre-baked pie crust, which of course made more sense in a pie plate rather than the 9x13 baking pan that was called for. 45 minutes to 1 hour seems like too much baking time; mine looked perfect after only 35 minutes. My family raved about it! Although, for some reason they thought the garlic bread I made didn't go with it.
This is a fantastic veggie lasagna recipe. It takes a while to prepare, but the results are superb. I use frozen spinach instead of fresh for ease, and sometimes I substitute meat for the veggies to make a good meat lasagna. Simply outstanding recipe!
I made this for the week that my husband was in the field. It reheated wonderfully. I added bell peppers, and broccoli, and omitted the spinach. I also sauteed all my veggies, and then mixed them in with the tomato sauce, and let it all simmer for about 30 minutes.
This is deffinately NOT a keeper. I thought it was very bland and a bit dry. Needed some salt . Also, I would put the veggies in more than one layer. With all the veggies on the same layer, they fell out when I cut it because it was such a large layer.
I would perfer ALOT more sauce! And maybe more heat added. Otherwise it was very delicious. My parents said it was excellent (especially since they didnt have to cook). The cinnamon in the sauce made it very aromatic and added an interesting twist.
This came out really well... The tomato mixture was absolutely delicious and smelled wonderful while cooking. If you like more tomato sauce and cheese I would add more than the amount suggested in the recipe but my husband and I loved it the way it was recommended.