A great vegetarian lasagne, which is so good that even meat eaters will love it. Lasagne sheets are layered with ricotta, sauteed vegetables and mozzarella before being baked. Enjoy with garlic bread, if desired.
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.
Great recipe but we used spinach instead of broccoli. Will definitely make again with spicy passata - 07 Jul 2015
This is a good recipe with lousy instructions. For a 9x13 pan you will only need nine noodles, three layers of three noodles. On top of the first and second layers, put half of the cheese/veggie mixture. On top of the third layer (the top layer) put your last two cups of sauce. I actually used three cups of sauce for the top and sprinkled the top with extra mozzeralla and parmesan. Other adjustments I made: less onion, added garlic, added mushrooms, used fresh broccoli, and LESS oil. There is no way you need a half cup of oil. That really ups the fat content of this recipe. I sprayed the pan with PAM and used one tablespoon of oil. I sauteed on medium and it worked great. - 21 Sep 2006 (Review from Allrecipes US | Canada)
The end product was DELICIOUS, but we had to make a lot of adjustments to the proportions so I can't give this 5 stars. Namely, we used 1/2 of a 16 oz box of noodles which is 9 noodles. Also 1 lb of ricotta cheese and 2 eggs was plenty of filling for a 9x13 pan. I agree with another view on sauteeing the veggies in much less oil, abt 1 T is plenty! Will definitely make this (adjusted!) recipe again :-) - 19 Nov 2006 (Review from Allrecipes US | Canada)