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This was very much a strong 4 stars for us. Make sure you start cooking the noodles first. The whole process took me about 2 hours start to finish because I forgot to cook the noodles first, the instructions didn't do the best job of giving you notice. Make sure you have the veggies all cut up before you start sauteing, saves time in the end. Takes longer to make the cheese sauce than I thought it would, just be aware. I added about 1+ c. of cheese on top. Make sure you give the recipe time to set up after you take it out of the oven, otherwise it's really juicy. Mine was ready in 35 minutes at 350 degrees. I also didn't have any tomato paste so I took out the water and just used about 1 1/4 c. of tomato sauce instead.

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enestvmel September 21, 2009

This is a great recipe! The only thing I changed was using 1.5% milk because the store was out of skim milk. It was very tasty and filling and quite healthy. I will make this again, though it was a lot more of than what I was expecting given the calorie count, even after factoring in things that Recipezaar didn't recognise. Though I don't mind having these leftovers! Made for PAC Autumn '09.

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Tea Girl September 15, 2009

Very delicious, fresh tasting and filling....I didn't use the eggplant but otherwise followed the recipe. Thanks for sharing!!!!

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Shannon Holmes July 13, 2008

great recipe..easy to make..and time friendly (most other lasagnes I have made take so long). I adapted the veg..used red yellow and green capsicum onion and mushroom and sprinkled with (hot) paprika beforebaking.

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janice stone December 29, 2003
Vegetable Lasagna (Low Fat)