3 Reviews

This was a really good veggie lasagna! I cut the recipe by half and used a 8x8 pan (yes, I did have to cut my noodles to make them work!). I also used fresh basil in place of the fresh parsley (personal preference) and I used fresh tomatoes instead of canned because I cannot eat canned tomatoes. Like one of the previous reviewers, the next time I make it, I will make more sauce. And the cottage cheese in place of ricotta is a definite plus to me! Warms up very well.

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TexasHurricane October 17, 2007

This was a GREAT VEGGIE lasagna! I liked the mushrooms and peppers. I used Enova oil, a red onion, a 6oz can of tomato paste and a 14.5oz can of diced tomatoes. I also used a red pepper and a yellow pepper. I like that this uses cottage cheese instead of ricotta. If I make it again I will make more sauce. Made for 1-2-3 hit wonders.

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Engrossed October 01, 2007

Oh wow, oh wow, OH WOW!!!!! Was this a good dinner last night! I keep kosher so most lasagna recipes are not good for me since they mix meat with dairy. But this is an all-dairy recipe and I was so glad not to have to change most of it around like I usually do. Just a few changes, I didn't pre-cook the noodles, I buy the kind that don't need cooking. I also went full fat on the cheese, we don't eat the low fat/no fat stuff -- and it shows! ;-) I also used fresh basil instead of dried. The sauce was divine! Thanks for posting this, I'm going to be making this often!

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Mirj February 13, 2007
Mushroom and Sweet Pepper Lasagna