*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.
This is a good recipe with lousy instructions. For a 9x13 pan you will only need nine noodles, three layers of three noodles. On top of the first and second layers, put half of the cheese/veggie mixture. On top of the third layer (the top layer) put your last two cups of sauce. I actually used three cups of sauce for the top and sprinkled the top with extra mozzeralla and parmesan. Other adjustments I made: less onion, added garlic, added mushrooms, used fresh broccoli, and LESS oil. There is no way you need a half cup of oil. That really ups the fat content of this recipe. I sprayed the pan with PAM and used one tablespoon of oil. I sauteed on medium and it worked great.
The end product was DELICIOUS, but we had to make a lot of adjustments to the proportions so I can't give this 5 stars. Namely, we used 1/2 of a 16 oz box of noodles which is 9 noodles. Also 1 lb of ricotta cheese and 2 eggs was plenty of filling for a 9x13 pan. I agree with another view on sauteeing the veggies in much less oil, abt 1 T is plenty! Will definitely make this (adjusted!) recipe again :-)
I love this recipe. I would recommend using only one package (16 oz) of lasagna noodles. I also used fat free ricotta and fat free mozzarella and did not worry about using the exact amount of vegetables as the recipe calls for. It turned out delicious, even with the fat free ingredients. I've made it twice. Yummy!
Delicious! My husband and I absolutely love this recipe! I used lots of vegetables including carrots broccoli zucchini mushrooms red and green peppers and onions. I lightly coated the bottom of a large skillet with olive oil browned some garlic in the oil and then sauteed all of the vegetables in it. You do not need all of the olive oil that this recipe calls for and it is much healthier this way. The garlic added a nice flavor to the vegetables. I also used fat free ricotta and mozzarella to make this recipe a little bit healthier. The taste was not compromised at all. I used no boil lasagna noodles to make this recipe easier and I only needed one box to make a huge pan. This is a great recipe but like others have said be careful with the directions.
I made several modifications to this recipe and it came out great. Making a smaller batch, I added different veggies in order to keep it interesting and healthy. I used nine noodles (rice lasagna - no boil!), one container of ricotta, 2 eggs. I sauteed yellow onion and then added carrots and asparagus, then broccoli, red bell pepper and cauliflower. I only used about a tablespoon of olive oil and some garlic - and also only used fresh veggies. I can't do frozen veggies. I cooked it for an hour on 350 with tightly wrapped foil and then uncovered and put it under the broiler to finish. We enjoyed it for a Sunday dinner and are both looking forward to the leftovers. One other modification: I put a little tomato sauce on the bottom of the pan before the first layer of pasta. Then I did: cheese/veggie mix, shredded cheese, dollops of sauce, pasta until the top layer where I only did sauce. I was easy on the cheese between layers.
Wonderful lasagna that helps us eat our vegetables! My teen son stated how good this lasagna was he thought something was different than our normal lasagna (no meat!) but he really liked it! Really reallly good the next day of course. I added fresh mushrooms and red bell pepper and halved the ricotta mixture.