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!
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!
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!
Excellent recipe! Thank you so much!
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.
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!