By Tish on August 26, 2002
Photo by gailanng
Photo by gailanng
"A great option for vegetarian lasagna. You will greatly enjoy the mix of vegetables in this dish! *Note: pasta sauce can be a white or red but I have found that if I'm freezing it, that the red works out best for me...none the less, I believe the original recipe does call for a white sauce. Thanks Marg (CaymanDesigns) for pointing it out."
Serving Size: 1 (332 g)
Servings Per Recipe: 6
"We loved this lasagna!! I made it with the red sauce and it freezes very well!! I also mixed the mozzarella with a carton of cottage cheese and 1 beaten egg, just like traditional lasagna."
"My aunt is a vegetarian and made this opposite meat lasagna over the holidays. The meat lasagna was hardly touched because everyone was devouring this dish instead. I asked my aunt for the recipe and she gave me the url. It is way good and definitely is better with fresh rosemary. Be wary of what kind of spaghetti sauce you use. I always make it with red sauce and the sweeter sauces taste best, in my opinion. I tried it with a more acidic sauce and it overpowered the rest of the flavors."
"This was delicious! I tweaked the recipe just a bit: I added a red pepper sauteed in with the onion and garlic, I added a bit of cream cheese to jarred marinara & crushed tomatoes to make a pink sauce, and I added ricotta in with the mozzarella & egg for firmer cheese layers. I omitted the rosemary & used fresh basil & fresh baby spinach, and cut back on the vegetable broth because I like a firm lasagne. It was a hit! My kids cleaned their plates; and a foodie friend said that 'if she had ordered this somewhere, she'd be 100% pleased'. This will definitely go into a regular rotation at our house!"
"This is so good! Used home made alfredo sauce and it was perfect!! Thank you! Can't wait to make again!"
"This is a great vegetarian lasagna. I was thrilled to learn that you can use plain old lasagna noodles and add them UNCOOKED (!) to the lasagna and they turn out beautifully and the lasagna was perfectly sauced (not too runny). I used a tomato-based sauce (Mid's) but I wasn't fond of the sauce when I tasted it in the jar, so next time I'll make my own. I doubled the garlic and subbed 1 Tbs of fresh oregano for the rosemary. I sauteed 8oz of mushrooms with the onions and then added 1/4 cup or so of sherry which I simmered down. I assembled it with 4 uncooked lasagna noodles in each layer but forgot to do the third layer. It was still good, but next time I'll be sure to add the third. I do not care for feta and thought goat cheese would be a little better, but I realized I don't like goat cheese either! No biggie, I just scraped mine off. The husband and even my two-year-old Loved the dish. Thanks!"
"Insanely delicious! This was a great, easy recipe. I made it for a dinner social with 6 ladies and everyone loved it! It was easy to make a couple hours in advance and pop it in the oven when it was time to cook it. Next time, I will use a little less stock, as it was a bit runny, but still a hit. It probably sets up nicely the second day, but I won't know because there weren't any leftovers! Yum!"
"I made this lasagna for Christmas Eve and it was a hit! Since I was also making a traditional meat and tomato sauce lasagna as well, I decided to use the white sauce for this one (Ragu Light Alfredo). That was the only change I did to the original recipe. The feta cheese really made it tasty. My dad said he liked this lasagna better than the other one. Several people asked for the recipe which I am gladly passing on. This one is a keeper. Thanks for sharing, Tish!!"
"This turned out pretty darn well! It tastes great with no modifications. I used a red sauce. Straight out of the oven, it seemed a tad soupy, however, the leftovers are even better. Fantastic!"
"So easy ... So very delicious! My family raved over this recipe!"
"Excellent! I added cottage cheese to the recipe, because that's how I roll. We LOVED this! Thanks for posting!"
"My 4 little boys (6 and under) ate this at our house tonight, spinach and all, and asked if we could have it every night...it's definitely going into the 'keeper' file! I will cut back a little on the rosemary too, not my favorite flavor. I also sauteed the onion/garlic in coconut oil (for the health benefits) and LOVED the flavor it added! I liked using a tomato-based sauce b/c it's healthier also...and tasted GREAT."
"Great lasagna! I added some zucchini for more veggies. I will be making this again."
"I've never made lasagna with a jarred sauce before and this was very good. I doubled the artichokes and spinach because, really, I can't help myself, so I used an additional 1/2 jar of sauce to accommodate the extra volume. I skipped the feta cheese and subbed 2 c. soy mozzarella with delicious results. I also used 15 noodles - 5 per layer - for a hearty & substantial lasagna. Delish!"
"well i changed around a few things including a smaller amt of chicken stock instead of veg broth, more sauce, spicy sage sausage, cottage cheese, and no boil noodles...also, changed the rosemary for some other dried italian seasonings...but it was awesome!"
"One of our favorite lasagnas except I use chicken broth rather than vegetable. Never anything left in the pan and easy. Also better if made with your own sauce but from a jar is okay if time is short. Still the final results are great. Thanks for a great recipe."
"Deeeelicious! I used fresh spinach (I'm not sure how much, just about 1/3 of a Costco container of it), red sauce, Barilla no-boil noodles (so I could skip the noodle prep. steps), and I did the cottage cheese/egg/mozzarella thing that CMRath suggested. Oh, I didn't have feta, so I skipped that. Totally great, and so nice to have spinach and artichokes in something besides dip! This is a keeper. Thanks!"
"This was very good. We used the red sauce from Trader Joe's, no boil noodles, a container of ricotta cheese/egg mixture, omitted the feta and added only 6 oz of broth as others mentioned it was a bit soupy. We also added the spinach still frozen to simmer. The only thing I would say is that it needed a little salt. Otherwise this was excellent!"
"Two things of note...
First, I completely underestimated the space needed for all the ingredients to simmer. Use a larger pan. Second, lasagna is such a time consuming mess, why not make two dishes worth? You'll be sorry when left-overs are gone!
I made the tomato sauce version with italian seasoning (no additional rosemary) and dried tomatos. I am a meat lover and was skeptical. Phenomenal!"
"We really enjoyed this! I made a white sauce instead of buying canned and it was excellent! I used American and Swiss cheese in the white sauce and the fresh rosemary added such a good flavor. I used a whole 16 oz. pkg frozen spinach and just put the whole thing in the sauce without thawing and it worked fine. The only thing I wasn't thrilled about was the feta cheese on top since it didn't melt; I think I'd use mozzerella next time. Great recipe! Great flavor!"