Sauceless Garden Lasagna

Fantastic dish! The aroma from the kitchen while this was baking was incredible. Don't be afraid to use the vinegar--as long as you're using Balsamic, it won't have a "vinegary" taste!! I added an extra clove of garlic (because we LOVE garlic) and didn't use feta since I didn't have any (just added extra mozzarella). Be sure to let the lasagna rest for at least 25 minutes when you take it out of the oven or else you'll end up with a watery mess. Letting it rest allows the cheese to firm up enough to hold the lasagna together, and allows the veggies and pasta to absorb the juices.

This was so so good! I was really worried about having lots of extra liquid, but that didnt happen at all. I used about 2 cups of mozzarella cheese and 1 cup of feta. I seeded the tomatoes before I put them in which might be why I didnt have lots of excess liquid. Also, don't put the cheese on top of the lasagna right away, but wait until the last ten minutes. I let it bake for 35 min then added the top cheese layer and left it for 10 more min.

DO NOT USE NO COOK LAZAGNA

This is amazing!! Really very good! I used a 9 x 13 inch pan and didnt use the full amount of tomatoes b/c someone mentioned it was too much. I ran out of tomatoes after the very first layer =( I noticed that everyone had the problem of the veggies releasing liquid in the oven so i precooked all the veggies except the spinach. I drizzles the tomatoes with olive oil, diced garlic cloves, salt + pepper and stuck them in the oven for 20 mins. The dish was filled with liquid when i took it out i just picked out the tomatoes with tongs. I fried the zucchini and red onion in some veggie oil for a few mins so they didnt release so much liquid while baking. I also added olives and a yellow pepper to the spinach mixture. Also since i ran out of tomatoes, i used spaghetti sauce for the other layers. It was really good. You can just use some spaghetti sauce and it works just as well as tomatoes. i really loved it. im going to make it again today and i just made this yesterday!!!

This a light, nice twist on lasagna. Good taste, definitely add extra mozza and feta! Just one complaint, the vegetables produced too much liquid for the noodles to absorb despite my cooking it for an hour. I would recommend extra layers of noodles or perhaps a breadcrumb layer to absorb. My Neanderthal man was a bit leery due to no meat and so many vegetables; making the dish suspiciously "chick food"... but he tried it and went back for seconds.

This is the freshest tasting lasagna I have ever eaten.Does not sit heavy in your stomach after you have finished.My vegetarian daughter loves it.I have made it many times and it never fails to impress.

Thank you SO much Emily B for this recipe! In general, a wonderful vegetarian dish, to use up and veggies youve got laying around, or from the garden! I however, did have pasta sauce- I used Classico's Tomato and Basil. I substituted this for the tomatoes, and just made a thin coating of it on top of the noodles, or whenever called for. Other things i changed, just because it was what i had or needed to use up: Frozen spinach instead of fresh (about half a bag), yellow onion instead of red, 1 whole cup (at least) mozzarella inside the dish itself, and more for topping, 1 whole cup feta, dried basil and dried oregano, spoonful of minced garlic, a fat pinch of fresh thyme, 2 shallots, just one big glug of balsamic (im not a huge fan) and three glugs of olive oil. Also, this fit in a 13x9 pan all the way up to the rim, and i had to end up cooking mine probably for 50 minutes. The result is fresh, zesty, and generally attractive. I probably wont use the Thyme next time- thought it came out too overpowering, and i might add more feta to it, just because i love feta. A nice medely, even with the sauce instead of tomatoes- I might try it sauce-less next time, just to see how it turnes out. Good way to get your veggies in, and use them up before they go bad. Absolutley excellent, easy, versitile, healthy, vegetarian, main dish!

YUM!! I added extra spinach and used all fat free cheese, as well as no oil. I also added a little bit of tomato sauce between the layers. This was delicious!! Very fresh! The fresh basil really makes this recipe, so don't leave that part out!! Thanks for the great recipe :) Great way to get a few serving of vegetables in!

This is FANTASTIC!! I was leary because it seems like a lot of ingredients. I thought it'd be too complicated for a weeknight meal but it went together very quickly. I doubled the cheeses as well as the garlic (there's no such thing as too much garlic). My stepson said " I just learned to love vegetables!" After his 3rd serving. This is a keeper in my file

Great recipe! I added more cheese (both Feta & Mozzarella) and I think next time I will use regular lasagna noodles.  I am not a fan of the no-cook ones.

This recipe is hard to beat. This recipe also makes a great pasta bake. I cook up some whole wheat spiral noodles and tossed it with all the ingredients, then topped it off with mozzarella and feta cheese and baked.

I followed the recipe exactly, (used pasta found in the deli section, not no cook pasta in a box). Everyone commented on how flavourful it was; it was a huge hit. Hubby had 3 large pieces; I know that I will be making this again. Thanks for sharing the recipe.

Excellent flavor! Everyone enjoyed this at dinner! Served it casserole-style using 1 lb. cooked penne and increasing the feta to 1c.

I made these with ziti and they were very good and a healthy alternative to the traditional sauces. It's also good without baking it. I put some diced chicken ini t for my husband. I would make again.

Based on all the reviews that claimed that this dish was too watery, I used thawed, frozen spinach which I squeezed dry instead of the fresh spinach. I had purchased the Roma tomatoes to make this last week, but life got in the way as it tends to do, and I didn't get around to making this as soon as I'd have liked. Therefore, half of the tomatoes had passed the point of no-return, so I had to use a couple of cans of diced tomatoes in their place. Otherwise, I followed the recipe except to use more mozzarella and some asparagus that needed to be used up and this came out wonderfully. It fit perfectly into a 9 by 9 inch pan and the lasagna held together very well. My husband was amazed that a meatless, sauceless lasagna could taste so good. Thanks so much for the recipe, your mom, I'll definitely be making this again.

I love the veggies in this! I cut back on the cheese and oil to cut down on fat and calories, and I added just a small amount of spaghetti sauce. This was yummy!

Even the guys liked this dish during the Superbowl party! You must use the larger sized pan (9x13) as others suggested. Spread a can of reduced fat celery soup on the bottom of the pan to prevent the crusting so many spoke of because the dish lacked sauce. Diced and chopped the majority of the veggies, added a red pepper and a mild chili pepper to give it just a bit of warmth. Reduced the balsamic vinegar just a bit as it shouldn't be the theme to the dish in flavor, but just an undercurrent of taste you catch here and there. Certainly will serve it again! So EASY to make!

My husband's favorite lasagna. Made it just as written the first time and I now I make it regularly. Never a disappointment.

Tastes great, everyone enjoyed it. didn't really change anything except we did add shredded carrots and we didn't measure the spinach or the cheeses. Used a 9x13 pan, worked great. My only complaint is that I couldn't get it out of the pan without it falling apart

Perfect! To solve the moisture problem cited by other reviewers, I skipped the balsamic vinegar (adding just a dash of cider vinegar instead), dry-roasted about half of the vegetables, and patted the tomatoes dry. In retrospect, I think omitting the vinegar and drying the tomatoes would have been sufficient without roasting the veggies. I also added broccoli to the mix.

LOVED IT and so did my fiance. I didn't make a single change. I froze half and it was just as delicious the next time we had it!

Fabulous!! I used a touch of pasta sauce (since I didn't use the no boil noodles and felt like I needed more liquid) and it was divine! I also added in some sun dried tomatoes to the veggie mix and it was a huge hit at home! Thanks you for posting!

I have been seeking healthy food that doesn't taste bland and this definitely hit the spot. I love this lasagna and will probably only make it this way from now on. Love it!

This was a great way to use up my veggies from a local farm. And I was expecting it to turn out good but wow it was a great! It's not your usual lasagna so if you're the type who can't try new things and doesn't like veggies this probably isn't for you. I used one large zuchinni, four medium tomatoes (reg/not plum), one 6oz bag baby spinach, two port. mushrooms, four very small baby eggplants, half a red onion and one green pepper. I chopped all the veggies fairly small and they were perfectly cooked. My zuchinni was thick so I quartered and even sixth'd my slices so they were bite size. The tomatoes were deseeded and diced; not sliced. I used one cup feta and a lil over two cups mozzarella (reserving 3/4c to sprinkle over during last 15m baking). Since there was no sauce I made sure to cover all my noodles (which were softened in hot water so they are partially cooked before baking) so there weren't any crunched edges. I had used a 9x13 pyrex and it was piled very high but did cook down some. I think the balsamic was a great addition and added a wonderful flavor but be sure to use quality vinegar. The cheap stuff doesn't produce a good taste. I baked it for 45min and let it rest for at least 15min. It set perfectly and didn't shed a drop of water. I can't wait to make again. While I'm interested in adding just a bit of sauce next time I'd hate to detract from the balsamic...we'll see. This is a great recipe and I'm really looking forward to leftovers tonight.

Delicious! My husband went on and on about this lasagna.

This was one of the most disappointing recipes I have made on this site. The vinegar was overpowering, it was watery, if a tiny piece of noodle wasn't covered it was hard as a rock. It was nearly impossible to stuff it all into a 9x9 dish, too. Needless to say I will not be wasting good veggies on this again.

I loved this recipe!!! A great use of fresh garden tomatoes and zucchini. I used fat free feta and lowfat mozzarella and a packet of splenda, and based on 6 servings would be about 6 pts on Weight Watchers. Other than that I made it exactly as written! Excellent!

This was great. My carnivorous husband wants it as a staple! I used fat free feta, low fat mozzarella, and tomato & basil sauce instead of the plum tomatoes. I think next time I'll throw in some eggplant too!

Very good.

Very very good, and super flexible in allowing you to use up/change up different veggies. That being said, this in no way even comes close to fitting everything into a 9x9 pan. Even mounding it. It all did cook down but not enough to get inside the Pyrex 8x11 pan I was using. Especially considering the tomato slices need to cover every bit of noodle or those exposed bits won't cook at all. I will gladly make again, fitting everything into a 13x9 pan. Thanks for sharing :)

We really enjoyed this recipe. I used an 11x7 pan to fit the shape and size of my roasted red pepper lasagna noodles, (that I parboiled). I didn't have enough fresh tomato so I used a small can of diced tomatoes, too. I didn't have spinach, just added some summer squash instead. I was skeptical of adding the balsamic vinegar, but it really made this dish! I recommend only using high quality vinegar. Great summer meal!

This is a good, simple recipe. I used fat free mozzarella and reduced fat feta. I doubled the amount of mushrooms and added extra spinach. The mushrooms provide a lot of flavor, so you really can't have enough. I didn't have fresh basil, so I used dried basil - next time I'll make a point of going out to get fresh basil. I had to bake mine a bit longer than suggested because the vegetables were not yet tender - around 55 minutes I think. I also used regular lasagna noodles and they worked fine. Next time I'll try adding pasta sauce and artichoke hearts. The nice thing about this recipe is you can really play with the amounts and kinds of filling to tailor it to your own tastes.

This had a wonderful flavor and satisfied my veggie-craving perfectly! The only changes I made were to use brown rice spiral pasta in place of the lasagne noodles, making it more of a "pasta bake" than a lasagne. I also used Mediterranean-flavored feta-cheese, mixed all the cheese in at once instead of reserving some for sprinkling, and drizzled additional balsalmic vinegar and a few pinches of sea salt over the final layer of tomatoes. The only reason I gave this four stars instead of five was that it wasn't quite good enough to make my husband forget that it was vegetarian; he ate it, but he wasn't nearly as excited about it as I was. Next time, I might toss in some hot turkey sausage to appease him.

I loved this lasagna! At first I was skeptical without tomato sauce (thought it would be dry), but this was quite successful. Helped with the insane amount of tomatoes from the garden.

Being half Sicilian, my bar for pasta dishes is set pretty high. More often than not, I find recipes and restaurant meals to be below the standard I would serve - I can always make much better! But this lasagna is insanely delicious!! I've made it several times, the first as written, then with subsequent tries I used different cheeses and veggies. I've served it to guests and it's always a hit!

this lasagne was ok.

I made this recipe this evening - I had no zucchini so I used Brussels sprouts. Any of the noodles that are not covered will not cook. It was very, very good, though... the possibilities varying the vegetables is endless as long has you use lots of tomatoes. I had no feta so I used mozzarella, Parmesan, and jack cheeses.

Good flavor from the veggies & pasta but I think this would be better w/a different pasta than lasagna, maybe penne, & baked as a casserole. There's nothing to "hold" the layers together, so it ends up as individual ingredients all spread out on your plate. Also, this was a HUGE mound in a 9x13 pan-not sure how it could possibly fit in the smaller pan called for in the recipe. I doubled the cheese but still couldn't taste it at all.

Very tasty and creative. I replaced the feta with ricotta salatta (the Italian version of Feta) and used a sweet yellow onion. This recipe is a great way to use up veggies from the garden, and it is a really good dish to serve for meatless Mondays.

yum, yum, yum. I wanted a good dinner, but a little lighter on carlories. Had friends for dinner to try this out on. It was great. Unfortunately I boiled the noodles which made the lasagne soupy (my fault). And, of course I did add at least another cup of mozarella (ok, made more fattening). Seriously, this was easy to make even with the fresh ingredients! Definitely on my go to list

I will NEVER eat regular lasagna again. It makes a perfect amount for me to have lunch all week! Thank you!

This is AMAZING! The BEST lasagna I've ever had. I had some left over vegetable filling and it made a FANTASTIC salad to compliment the lasagna. I also used 12 small roma tomatoes and it was the perfect amount. Next time I'll probably let the tomatoes drain before adding them as there was some extra water in the lasagna. It didn't affect the taste again. This is how I will make lasagna from now on. Perfect for fresh summer vegetables.

Excellent dish!! You don't need a sauce. The juice from the tomatoes blended with my spices and it was perfect. Thank you for sharing.

SO good! Made this last night for my boyfriend and I. Followed the recipe exactly except used more cheese and added some italian seasoned ground turkey we found a King Soopers. Didn't come out watery. Healthy AND satisfying. Thanks for the recipe!

This is such a garden fresh recipe. Almost all of the ingredients came right out of our garden. It was really wonderful. It looked beautiful in the pan, but it was hard to cut pieces without it coming apart. I think next time I will try it with rotini and mix together as one big caserole with the cheese layer on top. Can't wait to make it again.

This turned out really good! i was really impressed because i wasnt really expecting it to be as good as it was!

This was an amazing recipe! Excellent as leftovers as well. The only shortcut I made was using canned tomatoes (redicut) instead of fresh. Prep time was longer than stated for me, since I am very slow at chopping things, but well worth it. You can play around a lot with this repicpe and it should turn out fine. This is the best recipe I've found on this site so far.

I thought this was so great and would even consider making it for guests. The only problem I had was with the noodles. I used the no cook noodles as recommended and they were so hard even after they were completely done. Will use regular noddles next time.

What a bummer! I was really excited to use up all those garden fresh veggies. Maybe I made some bad choices and that's why it turned out this way. My result was a watery mess that didn't hold together. I pre-cooked my noodles because I didn't have any no-cook ones. However I didn't decide to cook the noodles until after I had the zucchini, cheese,spinach mix all together, so that sat for about 20 minutes. There was a significant amoutn of liquid at the bottom of that bowl, so I was hoping tht mine would not be watery - boy was I wrong! I seriously had 1/2 inch of water on the bottom of my dish. Maybe if I were to sweat out the zucchini, but still there was nothing in this to make the lasagna stick together. All the tomatoes just slide right off the noddles when I served it. The overall taste was good, but way too much work for the end product. Sorry :(

I really like this, but found that the noodles on the edges became hard. Any advice for how to avoid this?

Very good! I omitted the feta cheese and increased the mozzarella cheese. Added 1 yellow squash. Didn't have the roma tomatoes on hand so substituted 1 14 oz can diced tomatoes. Next time I will add cheese between the layers.

This was just okay. I felt like I was eating panzanella salad and I should have known that the ingredients were really similar to panzanella. My kids liked eating them so it was a huge plus but I prefer eating panzanella salad over this lasagna. Also, if you are feeding little ones like mine, it's easier to chop up all the vegetables (especially the tomatoes) so they small and easy to eat.

This is my recipe. Thanks everyone for trying it out! I use regular lasagna noodles and I do NOT pre cook them. This is to absorb the liquid from the tomatoes. You will have a watery lasagna and extra dirty dishes if you pre cook. Take a chance!

It was good. Everyone that ate it liked it. Loved having all of the vegetables but, had to add a lot more cheese and some beef. Very different, since it was sauceless, probably won't make it again, but interesting idea.

Love it.. I may add more mushrooms and onion, garlic, and just a pinch more herbs next time. I didnt have any problem with too much liquid I let it set for 15 minutes after baking and it was perfect.

Very nice summer variation of lasagna. A word of advice: do not ignore the recommendation to let it stand for a few minutes after it's ready. I take it out of the oven, cover it with foil, then with a towel and leave it for whole 15 minutes. This way it's still hot but without excessive moisture on the bottom. And this way it also slices nicely.

This is so so good- my son is allergic to tomatoes so I used red bell peppers like tomatoes he raved

As is, the recipe needs a lot of tweaking- good for a base of ideas though- lots of possibilities. Get creative and use this as your base to build off of.

I didn't have fresh basil, so I substituted pesto sauce for the garlic, basil and oil. The first day the vinegar taste was a little strong, but days 2 and 3 mellowed and was really good.I didn't miss the sauce a bit!

DELICIOUS! I took the advice of others and precooked most of the veggies to cut down on the liquid. A little extra work... but well worth it because it came out perfect! Thanks for the recipe!

Excellent, with modifications for what I had on hand. Used low-fat mozzarella cheese, low-fat cottage cheese mixed with an egg, instead of feta. Shredded the zucchini. Didn't have spinach or mushrooms (wish I did) so used finely shredded carrots, celery and finely chopped green peppers. Added dry spices: Italian oregano herbs, basil and then topped dish with thinly sliced green onions & Parmesan cheese. Yummy and satisfying.

Excellent variation on the usual lasagna. I also like that it's only a 9x9 - great for singles and smaller households. I had no problems with the no-cook noodles. This lasagna was very juicy so I followed the reccommendations of other reviewers and let it sit for 15+ minutes. The balsamic vinegar is great with these ingredients.

Absolutely fantastic! It smelled so good while it was in the oven, and tasted even better when it came out. My kids LOVED it. The only feta I had on hand was tomato-basil flavored, and I think it made this dish even more delicious! I used a little mozzerella on top, too. It was a HUGE hit, the best tasting lasagna I've ever had!!!

It was tasty but a little dry, but was at least loaded with vegetables. My quest for the perfect veggie lasagna continues. Also maybe I'm a slowpoke, but it took me way more than 20 minutes to prepare - more like a whole hour.

This was totally yummy and I've still got leftovers! My only complaints are that I used at 9x13 pan, and not only was it completely full up, but I didn't use all the tomatoes or lasagna noodles. I can't imagine fitting this much food in a 9x9 dish! Also, the vinegar leaves a really strong aftertaste. My roommates had no complaints about the vinegar, so I guess that's just a personal taste issue. Next time I'll use a little less than 1/4 cup.

Delicious! I had reservations about using the no boil noodles, but it turned out perfectly. Everything was full of flavor, and we didn't even miss having a sauce. I did add more mozzerella than was called for, but I think it would have been just fine with the perscribed amount.

I made this yesterday and it was very tasty. There was a significant amount of water that came out of it so I think if I made it again I would pre-cook the spinach mixture and drain it and also seed the tomatoes to cut down on the moisture content. The flavours were very good though, regardless.

Went over well. I used regular lasagna and boiled it for only 4 minutes. Used a 9 x 13 pan and it was really full. It had a lot of liquid, but it was good anyway.

This was delicious. Very easy to prepare! Made again recently - love it. I used no cook lasagna noodles and it came out perfect

I had high hopes, using veggies from the farmers market. I just didn't think that the flavor was there. I could taste the feta, but it wasn't a recipe that came together as more than the sum of all of its parts. Edible, but not delicious. I made it as listed, only slight change was dried oregano (less than fresh)- but I did use the fresh basil.

I thought this was a 5, but my husband said 3, so this gets 4 star. Tastes very healthy.

Do NOT use no-cook pasta. I used more cheese (is there ever enough cheese?), regular tomatoes from my garden and a mix of greens with the spinach (added a little extra sugar to balance it).

I made this recipe and barely got to eat any of it myself!! The family and friends gobbled it up so quick! Thank you for a healthy alternative to lasagna!

As I was adding the balsamic vinegar, I kept thinking, "This is so wrong," but it turned out so right. It didn't look great, but once people tried it, they all asked for the recipe because it was so light and different. Don't be afraid. Add vinegar to your lasagna!

This was surprisingly delicious! I left out the mushrooms, feta, and balsamic vinegar. I also used regular cooked lasagna noodles. I layered the rest of the ingredients and baked. It's my new favorite lasagne recipe. I will take this to the next potluck I go to.

Pretty good, I made this with whole wheat noodles and more cheese. I squeezed the juice out of the tomatoes before slicing and let the layered lasagne sit overnight before baking. It didn't come out with too much liquid. I think it needs a little more flavor though.

This was tasty. I did not have Roma tomatoes, just regular from my garden. I added some ricotta cheese and I added extra mozzerella and I would add more of both next time. I also added a little chopped red bell pepper. It was a little watery, but it wasn't bothersome. I think this dish could be fine with any type of pasta. Just mix everything together and mix with cooked al dente pasta and cover with extra cheese and bake. My boyfriend doesn't like mushrooms, so I'll have to make it without next time.

This is one of the best dishes that I've made from this site! My whole family loved it even the meat-loving, veggie-doubting men in the house. I didn't have tomatoes so I used some Ragu sauce and didn't have basil so I used Pesto sauce instead of the garlic, oil, basil and vinegar that the recipe calls for. It was easier and cheaper for me to use what I had on hand it turned out great. I would highly recommend this.

This was really good but not very filling. The vegetable mixture was so good that it would make a great salad on its own. It seems super tall before you bake it but it cooks down. I am going to double the recipe next time.

This is absolutely delicious! Next time I'm going to use more cheese to try to hold everything together. I noticed too that there was quite a lot of liquid, but it wasn't a bad thing. I'd also use a little less balsamic vinegar, but that's just me. I will most definitely be making this again!! Very tasty!

This recipe is a great idea and had a good general taste, but it had some severe downfalls. First of all, the vinegar taste was too strong. I love vinegar, so it was OK with me but my boyfriend hated it and now I have to eat all the leftovers. Secondly, I think I didn't put enough of the vegetable mixture on the top because the top layer of lasagne didn't cook all the way through. Next time I will make sure to smother it completely with vegetables.

This was tasty. I did not have Roma tomatoes, just regular from my garden. I added some ricotta cheese and I added extra mozzerella and I would add more of both next time. I also added a little chopped red bell pepper. It was a little watery, but it wasn't bothersome. I think this dish could be fine with any type of pasta. Just mix everything together and mix with cooked al dente pasta and cover with extra cheese and bake. My boyfriend doesn't like mushrooms, so I'll have to make it without next time.

This recipe is awesome!! So simple, but yet so tasty. The only changes I made were using canned diced tomatoes instead of fresh and adding the cheese (used a bit more than 1 cup) 15 min's before it finished baking so it wouldn't be so crispy, and it was kraft tex mex cheese I used. I have made this several times already in the past few weeks. Thanks Emily!

really good!! the only thing that I don't get is how to prevent all the water at the end, very watery. Other than that, I will for sure make this again!

The flavor was great, but the presentation wasn't so good. There was a ton of liquid in the bottom of the pan. I also had to use a 9x13 dish, as there was no way that it would have fit into a 9x9. I will keep trying to make adjustments to make it work.

I had to take a hot dish to my daughter's soccer banquet and wanted to take something different. It was also 95 degrees so I didn't want to take anything too "heavy". This recipe was perfect and I received rave reviews! Even the meat loving coach (who took a piece thinking there was meat in it) commented on how good it was!

I really liked this recipe, but my kids did not. I left out the mushrooms (personal preference) and added half a red pepper, chopped. I didn't measure the feta, so I think I added more than 1/2 cup. I used four fairly large roma tomatoes and it was plenty; but for the last layer, make sure that the edges of the pasta arae covered by either tomato or the vegetable mixture so that the pasta doesn't get dried out o the edges.

Oh my gosh! I am not the biggest fan of lasagna, so this was my first attempt at making one. I am a total cheesehead so of course I used more than called for: 1 whole cup of feta and 2 cups mozzerella. I still used all the tomatoes, but with each layer I added a thin layer of tomato and basil pasta sauce...yum! The nearby grocery store was out of fresh basil so I used dried, although I'm sure it would be much better with fresh...that is a must next time. To cut down on the juices in the dish, I sauteed my spinach and squeezed out the liquid. I also used regular lasagna noodles instead of the no cook type. There was no way I was going to fit this all into a 9x9 dish, and a 9x13 did the trick. Also, for the people that are wary of balsamic vinegar, DON'T BE! It's not overpowering at all and is a nice complement to the other flavors in the dish. This is most definitly a keeper and I am so glad I tried it:) Thanks for a delicious recipe!

Delicious! I have made this probably 5 times and there are never any leftovers. My boyfriend's brother said it's the best thing he's eaten in months!

this dish is really good. very nice texture and blend of flavors. the aroma was wonderful!!! i am starting to be a vegetarian and this dish is such a turn on. my husband hates zucchini but he loved it in this dish. i did not have real basil on hand but i did have crushed basil- powdered basil. so i used that, and i added more cheese and feta cheese to it. evenif id idnt this dish would still be great, i just like lots of cheese!!! i also used minced garlic in the jar not cloved. i was thkn it woul dbe easier fo rme to prepare it since i have a baby that in any time start crying. i cut my spinach up not to fineley and almost for every spice i just tipped in a little more just because that is what i do to every dish. i didnt use olive oil none on hand so i used veggie oil. lool and i didnt use plum tomatoes i used ripe vined one and hydro ones. they were on hand and needed tobe eatened up! this recipe is very very good. it willbe added to the best of dishes i like to make. :-)

AMAZING! but a little too juicy even though we seeded the tomatoes!

This recipe was AWESOME! My friends loved it and asked for the recipe. The only thing I did different was I did not use the vinegar and sugar b/c I don't like vinegar. Great recipe and will definitely make again. Thanks for sharing.

I served this at a luncheon with coworkers and they loved it! It is the balsamic vinegar that is "the" flavor! It freezes well too! I did, however, modify the recipe to eliminate the mushrooms (because of a coworker) and added summer squash instead.

What a super dish! I made this exactly as the recipe stated except for using 1/4 tsp dried oregano 'cos I didn't have fresh. Easy, healthy and YUMMY!!

Amazing. It's so nice that it's a bit healthier, but I did have the urge to eat the whole pan. Added a bit of spice for the husband

The balsamic vinegar gave the lasagna a sweet taste.

Personally I loved it but the rest of the family frowned at the vegetables and wouldn't even try it! Even good leftovers a day later

Huge hit here! Didn't have plum tomatoes so I used cherry tomatoes and it tasted great! A keeper.

Made as written. This smelled so good while cooking and it tasted great. I wish it wouldn't have fallen apart when it was dished out, we had to use bowls. Took me longer to chop and prepare everything but I'm a novice! Overall, a great recipe.