110 Reviews

Wonderful Recipe. Used it for my daughter's baby shower and everyone wanted the recipe. Very tasty, and by using the lower fat ricotta and part skim mozzarella, calories were lowered. Next time I make it, I am adding more mushrooms!!

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Pilgrim Lady July 29, 2002

You always have such wonderful recipes! This was light and refreshing from the ho hum regular lasagna that I routinuely fix in my home. Thank you for sharing! WOW!

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annie chambers September 09, 2002

Great, great recipe! I did tweak the recipe every so slightly... nothing major just a few small changes in the steps. I added 1 small onion; chopped and 1 garlic; minced added both of these to the mushrooms, that I then browned first (any excess liquid from the mushrooms I drained first before adding as a layer). Also I used fresh lasagna noodles that you find in the refrigerator section in the grocery store's deli. I must mention that I did not cook the noodles first as there is a lot of liquid from the zucchini and sauces. Thanks Millie for sharing:)

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birdinhand May 21, 2010

Another great recipe from Mille! I made this for a dinner I was catering and my client requested a vegetarian lasagna. I knew w/ a recipe from Mille I couldn't go wrong! It was great! I tripled the recipe and made one large hotel pan for the dinner and made 2 additional ones for my family to have in the freezer. They were all wonderful!

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Shabby Sign Shoppe September 09, 2002

I don't care for spinach OR zucchini, and I still absolutely LOVED this vegetarian lasagna. I doubled Kittencal's Marinara Pasta Sauce (http://www.food.com/recipe/kittencals-marinara-pasta-sauce-vegetarian-136292) for the sauce, and it was fantastic. And for the lasagna, I split this recipe into two 8"x8" pans. The BIGGEST NECESSITY for this recipe is to drain and blot ALL of your veggies very, very well to soak up ALL extra moisture! I also sauteed the mushrooms in a bit of olive oil to reduce them down before I used them, and I ended up using 16 oz of mushrooms total. I also doubled the amount of carrot required for more filling. I then changed up the layers: (Bottom to top) thin layer sauce, noodles, thin layer sauce, ricotta mixture, parmesan, zucchini, mushrooms, mozzarella, sauce, noodles, thin layer sauce, ricotta mixture, parmesan, zucchini, mushrooms, sauce, and mozzarella on top. I baked this at 350 for 20 minutes covered with foil (sprayed with oil to prevent sticking) and then 25 minutes uncovered. The cheese on top came out perfectly bubbly. Overall an excellent vegetarian lasagna that even meat-eaters will love!

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Mrs. McB May 20, 2012

Wonderful lasagna! I forgot to buy carrots, so I added extra mushrooms for the veggie-power. I was nervous to put the noodles in without cooking as other reviewres suggested and I cooked a box of lasagna noodles instead of 6 accidentally, so I made an extra layer (same amount of other ingredients). Mine came out very watery and I'm not sure if it was because of the extra layer, but next time I will definitely skip the boiling to see if the lasagna firms up. I used Roundy's specialty roasted garlic pasta sauce. The taste was PERFECT! Thanks for the awesome veg recipe!

Update: I made this without pre-cooking the noodles and the bottom layer worked well, but the edges around the top didn't fully cook (no one noticed or said anything tho). The whole dish wasn't nearly as watery which was great. I might soak half the noodles for the top layer in warm water next time while I prep.

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lolablitz June 12, 2011

This is DELICIOUS.

I ended up tweeking it a bit, too. My mother's a mushroom-hater, so I switched them out for a block of frozen broccoli, and I added a dash of garlic to my sauce. I used Barrilla no-boil lasagna noodles and made the thing in a 7x9 dish. Same cook time, same temp. Absolutely perfect.

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veggiechic December 28, 2010

This was a very good recipe! I added garlic, green onion, italian seasoning, parsley and 1/4 cup of sour cream. I then rolled 12 lasagne noodles up iwth the mixture to make lasagna roll ups. Oh! I used 10 oz of frozen chopped broccoli since I didn't have zucchini. A very good recipe I will make again for sure! Thanks so much!!

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Thea April 25, 2008

Made this for a small wedding reception. The groom is a vegetarian. I tweeked the recipe just a bit. I roasted eggplant. I also roasted the zucchini and added both to the recipe. It was a hit with everyone. Thanks for the great recipe! I definitely will add this to my list of favorites.

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Melanie U. September 07, 2013

Tasty, easy, and healthy! I used fresh spinach (about 2 1/2 cups) whole grain pasta and lowfat cheeses. I, too, skipped boiling the noodles and everything turned out perfect. Thanks for the recipe!

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JenMayers December 03, 2009
Vegetarian Lasagna