Great recipe. I added one egg white to the ricotta cheese and used low fat cheese. Will make again for sure.
This was so delicious, if I hadn't made it i wouldn't know eggplant was even in there. I added an egg to the ricotta and a layer of mozerella in the middle. I also used a non-stick fry pan instead of a griller to brown the eggplant. I used Classico Tomato/pesto sauce (jar and a half) instead of making sauce to quicken it up. It was wonderful, even your non-vegetarian friends will like it! Having a mandolin to cut the eggplant evenly at 1/8 inch makes it much easier if you are lucky enough to have one. Next time I will peel the eggplant.
This was great! Tastes like "regular" lasagna w/out the guilt. I used fat free cottage cheese instead of ricotta. The metric conversations were a little tedious. Will make it again, soon.
So delicious! My FR (fabulous roommate) simply loved it. I read that some reviews found it too runny so I cooked the sauce down a bit before I put it together and it was perfect! I didn't have any basil so I used an Italian spice mix in the sauce and it was great. I didn't get the layering right (new cook, go figure) and ended up with a lot of extra bread crumbs. I layered the crumbs and mozz on top to use it up and it made a delicious crispy crust on top. Two thumbs up!
this took quite a bit of time with breading the aubergine and frying it, but tasted really good, even though i had to substitute afew things.
Made tonight for a healthy supper and happy that I did. I found that my eggplant wasn't quite done enough for our tastes, so I'd broil just a little longer - Instead of canned tomatoes, I used 3 medium fresh tomatoes and they were a fab addition. I did not use an egg like some other reviewers suggested and didn't feel like it really needed it - maybe it would have helped spread the thick ricotta cheese around a bit though. Like other reviewers noted, the end result was a bit runny, even after I let it sit on the counter for 10 minutes before cutting. Runny or not, it was very tasty and I think I'd make this one again!
This lasagna was phenomenal. I am not a vegetarian and wanted a healthier lasagna without the pasta. I browned very lean ground beef, drained what fat there was, and added it to just my favorite jarred pasta sauce. I also doubled the amounts of cheeses and left out half of the bread crumbs since I wanted as little starch in this as possible, and added an egg and salt to my whole milk ricotta for better texture and to bring out the flavor. I ended up with a very flavorful lasagna with lean protein and lots of veggies. PERFECT!
Was really easy to make, it was delicious! Will def make this again :D
FABULUCIOUS!!!! Really enjoyed this! DO NOT...SO NOT give this recipe a miss! Used 200 g pesto puree, 200 g tomato puree as hand on hand, TRUE! NOTE: ate it right out of the oven as couldn't wait (due to terrific smell) too! THANKS!