6 Reviews

Wow, this recipe was absolutely AMAZING. I made a few changes, but nothing major. I cut the recipe in half and it made about 6-8 servings. I salted, rinsed, and dried the eggplant before baking (a MUST), it draws out moisture and changes the taste. I used a different type of sauce and omitted the red peppers because I'm not a fan of them (replaced peppers with extra eggplant). I also didn't use all of the mozzarella cheese, I just didn't need it. The directions are missing when to put in the second half of the mozzarella, so I just added it on top of the pesto. I also used soy milk, not cow's milk, and it was perfect. This is my new favorite lasagna recipe. Very easy and it would definitely please a crowd. I will be entertaining guests with this. Thank You for sharing!

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HEATHER H. June 09, 2010

The instructions are simple and the lasagna turned out fabulous! It was the first time I've made lasagna and my husband was VERY impressed..even I was. I added some more ingredients, such as spinach, ricotta cheese, mushrooms, garlic, and feta cheese...but I'm sure I could have been great even without those ingredients. Thanks so much for the recipe...I WILL make lasagna again!

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kangpoonam February 25, 2012

This was absolutely fantastic! I did use only 1/2 the amount of the roasted red pepper as I was afraid it would be to over powering with the whole amount. EVERYONE loved it, even those who don't really like eggplant. I will definitely add this to my list of favorites!

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ajbcutter January 31, 2012

Excellent recipe! Thank you so much!

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danaw July 09, 2009

I thought to try this recipe because I was intrigued by the addition of pesto and am I glad I did. THIS WAS THE BEST LASAGNA I HAVE EVER MADE! I even chucked my old recipe. I made some adjustments though. First, I skipped step #12 and layered the eggplant after the red peppers. I added a layer of ricotta cheese mixed with an egg and some parmesan. Then I added the pesto and another layer of noodles, then tomato sauce and mozzarella and parmesan. Next time I will try it with the bechamel. Either way, it was a hit and I will be making this for a long, long time to come.

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Little Tomato September 07, 2008

This was fantastic! Very easy to follow instructions and the results were loved by all! I halved the recipe and I would say it made about 8 large servings. I did forget the halve the pesto sauce so it was slightly overpowering in the dish but that was entirely my fault. Besides, DD is a pesto fanatic and was heaven. I also used regular lasagna noodles instead of the no-boil because I already had some on hand. I just boiled them until they were not quite al dente, about 7 minutes, because I knew they would cook more in the oven, which worked perfect. I also used my own pasta sauce because I had some I needed to use, but I have tried the Sacarooni before and it is very good so I'm sure works great in this recipe. I used nonfat mozzarella cheese which of course did not melt, but still tasted really good so if you are looking to cut calories and fat, I do recommend it in this dish. I'd considered adding ground beef to the sauce because I wasn't sure how BF and DD would react to a vegetarian dish, but they both said they didn't even miss the meat! Thanks kiwiwife, for a real family pleaser that is impressive enough for company. Definitely a keeper!

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little_wing March 03, 2008
Vegetarian Eggplant Lasagna