Loads of lovely vegetables make this vegetarian lasagne absolutely delicious. You could play around with the types and proportions of vegetables used... feel free to make it a 'broccoli lasagne', for example, just by omitting the courgette, green pepper and carrot and adding another head of broccoli instead. Enjoy!
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
I used what veg I had to hand, including fresh spinach, and adapted the cheese content as I had cheddar and some cream cheese to use up. The result was excellent! - 16 Jan 2014
I found this to be quite a labour intensive recipe I ended up with loads of pans and a kitchen that looked like a bomb had dropped Having said that this Lasagne was beautiful really nice my family enjoyed it. I will definitely make it again but be more attentive when it comes to preparation. I would definitely recommend it, its lovely Thanks for sharing - 01 Apr 2013
Great recipe, benefitted by some spice! I compiled many of the suggestions here and came up with a version that I think tastes great. 1. I cook the zucchini separately from the rest of the veggies so they can have their own layer in the lasagna. 2. I heavily seasoned all the veggies with several big shakes of basil and oregano, salt (several large pinches), pepper and garlic. I added ~5 cloves to kick it up. I also threw in a few shakes of crushed red pepper. 3. I added garlic powder to the white/parmesan sauce. Butter would richen it up, but I wanted to try to keep it somewhat healthy. 4. I added some tomato slices to the top of the pile, then smothered it in mozz + parm cheese. It adds a nice flavor, and is a nice visual touch in my opinion... 5. I cook mine for about 45-50 minutes, uncovered, in order for the top to brown. - 10 Feb 2008 (Review from Allrecipes US | Canada)