Wonderful recipe! We don't care for veg lasagna in red sauce. I made extra Bechamel sauce and also added a small container of ricotta. Eliminated the mushrooms and added shredded carrots. Delish. Just the way we like vegetable lasagna.
Made this for dinner last night and it was enjoyed by all. It was my first time making a vegetable lasagna and it went together nicely. I used about 2 1/2 cups of milk and was glad to have the extra sauce. I made 3 layers and there was enough bechamel sauce for the top, but definitely not too much. Thanks for sharing.
I used this basic recipe for a chicken lasagna. I found the sauce to VERY thick. I added quite a bit more milk so that I ended up with 4 cups of sauce the consistency of an Alfredo sauce. I also added a little nutmeg, garlic powder and salt for more flavor.
This was incredible! The best veggie lasagna I've ever had and a big hit even with the non-veggie-lovers in my family. I subbed cottage cheese for the ricotta and squash for the zucchini because it's what I had. Will definitely make it again! Thanks for posting!
This was really tasty. I used broccoli instead of mushrooms. I loved the addition of curry paste, it added a nice kick. Thanks!
I have made lasagne of all varieties for many years. "white" lasagne is my favorite. I tried this recipe last week and really enjoyed the outcome. I make a bechamel lasagne that is always a hit a dinner parties and potlucks. For a variation sometime try beating an egg into 15oz of ricotta and layering in with the other ingredients. a layer or two of fresh asparagus is also a nice variation when in season.
I really enjoyed this recipe. It was a wonderful way to get a couple servings of veges into my meal plan today. I made "Grilled Zucchini (And Other Vegetables)" as a side dish a few days ago and intentionally made extra for this recipe; so I could skip that step. I also made this in a 9" Spring Form round pan, so I cut the recipe in half and made 3/4 of the Bechamel Sauce. Instead of Bechamel, I topped mine with heavy whipping cream and mozzarella cheese. It all turned out fine and the taste was wonderful! I also heated red sauce and served it on the side for topping! Very yummy!
I liked this recipe, but I would change some things next time I make it. One, I would prepare more bechamel sauce ( maybe using 4 cups milk ). Secondly, I would add the zucchini ( sliced ) along with the mushrooms, onions and garlic in the skillet. Roasting the zucchini was a little time consuming . Anyway, my husband LOVED it ! Thank you so much for the recipe :o) ! Made for Australian/New Zealand Cooking Swap.
This is one tasty lasagna!!! :) You can add whatever veggies you have on hand!! Added some red bell peppers, more zucchini and loved the layers of lasagna, cheese, sauce and spinach!! Used a whole can of tomato paste and a 24 oz can of diced tomatoes. Thanks 2Bleu - can't wait to have the leftovers!! :) Made for Photo Tag
This is a very good recipe. I don't usually review if there's any changes to be made but since I really love the recipe, I will say - you need to double the bechamel sauce and use 1/2 of the Italian seasoning. Other than that, I found it wonderful.