58 Reviews of Vegetarian Lasagna

From: Noodnick

On Oct 20, 2003

Excellent recipe. For a very low fat version I substituted non-fat ricotta, mozzarella, and parmesan cheese, non-fat pasta sause, and Egg Beaters for the eggs. Also used whole wheat lasagna noodles. It's delicious and healthy. (BTW, no need to cook the lasagna noodles first - just place them right out of the box into the baking dish.)

From: Pilgrim Lady

On Jul 29, 2002

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!!

From: Sara 76

On May 25, 2007

This is possibly THE best vegetarian lasagne I've tasted. I made it for the school cafeteria, and the kids loved it! One thing though, I didn't cook the lasagne sheets first. I find that pre-cooking the sheets makes lasagne a little runny. If the sheets are uncooked, they will absorb the liquid from the sauce and vegetables, making a firmer lasagne that is much easier to serve.

From: ElleFirebrand

On Sep 4, 2006

This was very good. I added fresh basil to the sauce in place of the oregano and used baby portabello mushrooms. It needed a bit of salt and pepper to taste. Overall this was a very filling recipe and I loved the carrots in the sauce. It was fantastic. Make sure your zucchini is sliced very thin, otherwise you may want to increase cooking time slightly (5-10 minutes). My zucchini seemed a bit too crunchy. Thank you for sharing this delicious recipe.

From: annie chambers

On Sep 9, 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!

From: Shabby Sign Shoppe

On Sep 9, 2002

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!

From: Mama Jen

On Dec 27, 2007

Yum! I used my favorite spaghetti sauce- which believe it or not is Italian Stewed Tomatoes blended in the blender... Don't knock it till you try it.. I also used no bake lasagna noodles, but think I will use reg. the next time I make it.. Left the mushrooms out, and doubled up on the zucchini.. Also had to add in a couple tbsp. of minced GARLIC!!!! :P Thank You sooo much for a KEEPER recipe... *****MILLIE'S VEGGIE LASAGNA ROCKS*****

From: Karina A

On Oct 12, 2008

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!

From: Kevin Young

On Mar 22, 2005

Absolute proof that vegetarian food can be as good if not better than meat. This recipe was fabulous. Great taste, and the lasagna held together very nicely for a nice presentation when dished up. I did add about a half a chopped onion ot the ricotta and spinach mixture and had to bake it closer to an hour and fifteen minutes (of course that may just be my oven). That aside I followed the recipe exactly and will certainly be making this again. Thank you very much.

From: Brenda

On May 28, 2006

This recipe is delicious and easy to prepare! I will definately make this again with no changes needed. Thanks.