Vegetarian Lasagna

“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!!”

“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!”

“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!”

“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:)”

“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 extralayer, 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.”

“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!!”

“Fantastic. I omitted the carrots and used a white sauce instead of tomato sauce. Everyone went back for seconds.”

“I don’t care for spinach OR zucchini, and I still absolutely LOVED this vegetarian lasagna. I doubled Kittencal’s Marinara Pasta Sauce (https://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!”

“This was absolutely wonderful! My husband is a meat eater and he was skeptical, but he went back for seconds.I think next time I will use a little more ricotta, just b/c I like it and it makes it fluffier! I also made my own marinara a day ahead time.It tastes really good if you have a good sauce! He said it was very fresh tasting and light.I used a little less cheese also!”

“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 7×9 dish.Same cook time, same temp.Absolutely perfect.”

“uh, YUM! This was REALLY good! I modified it a little bit: Used 9 lasagna noodles to make 3 layers… the first two layers followed the recipe, but the top layer was just noodles, ricotta/spinach, and cheese. I also used less sauce… I only had 1 3-cup jar of sauce. But I don’t like my lasagna extremely saucy anyway, so it was perfect. I will definitely be making this again!”

“I was really scared to make this because I thought it would taste like zucchini, but it was delicious! I’ve made it a few times now and I like to freeze half of it in individual portions after it’s baked. It tastes great after being frozen too!”

“Very, very delicious! I also used cottage cheese since that’s all I had and I omitted the parmesan cheese. Iused whole-wheat noodles that I put in uncooked, they came out wonderful and perfectly cooked not too soggy as usual.”

“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!”

“We loved this recipe. I used whole wheat lasagna noodles and it was great. I added some extra motzerella to the ricotta mixture.”

“I made this recipe with mozzarella soya kaas cheese alternative and all other ingredients were as per the recipe.This is the best lasagna–it is so creamy and de-e-elicious,Great for company.”

“Yummy! forgot the mushrooms, added more carrot to the sauce. Also as someone suggested did not precook the noodle, kept it in the oven for 20 min longer.Both my toddler and husband loved it!”

“this was very very good and easy to make.i used broccoli slaw instead of the carrots, and added chopped garlic to the ricotta mix.i too sauteed the mushrooms and zucchini in butter, with some red onion and garlic, before adding to the lasagna.375 at 45-50 min with some extra sauce on the side for topping.yum!”

“This was great!To give a little flavor to the veggies I quicky sauted the mushrooms and zucchini in a little butter, diced onion and garlic salt.I doubled the mushrooms since they shrink up during saute.”