A very delicious vegetarian lasagne recipe which is fabulously easy to make. Using frozen spinach and shop-bought sauce saves time, and you don't have to pre-boil the lasagne sheets, either!
This recipe was a good base, but some variations make it excellent. First, I used mushrooms and onions and carotts. I sauteed with garlic before adding to lasagna. I also put a layer of mozzarella in the middle as well as on top. Finally, I sprinkled some garlic bread crumbs and parmesan cheese on top. This made the lasagna crispy and cheesey on top. I made this for a wedding shower and it was a big hit - even with non-vegetarians. Also, this can be made a day in advance and then baked right before serving. - 18 Mar 2005 (Review from Allrecipes US | Canada)
I have been making this lasagna recipe for about 4 years. Every person I make it for asks me for the recipe or asks me to make it again and again. Over the years I have played around with the ingredients, which is another reason I love the recipe. You can add your favorite veggies or change the sauce and it always comes out great. One time I even added chicken for a chicken lover. I found a couple short-cuts to make it quicker to prepare: Leaving the water in the spinach works fine. Slicing the mushrooms with an egg slicer is very quick! The only permanent change I have made to the recipe is the sauce. I use one 16-oz jar of Classico Sun-Dried Tomato Alfredo and it's delicious in the recipe! - 12 Dec 2007 (Review from Allrecipes US | Canada)
Simple and delicious! My husband doesn't like tomato sauce, so this was the perfect lasagna for us. I had read the reviews and made a couple of alterations. I used Buitoni refrigerated alfredo sauce because there was some criticism of jarred sauce. And I substituted sundried tomatoes for the carrots- would highly recommend this as they really added to the flavor of the dish. I used 2 cups of mozzarella- on top of each veggie layer and again on top. I squeezed the spinach dry after microwaving (which I think is implied in the recipe, but not explictly stated), used no-boil lasagna noodles (no problem with them turning out too crunchy) and didn't use the added milk. It was a little too runny when I checked it after 60 minutes, so I continued to cook it uncovered for the final 15 minutes. Highly recommend- it's going in my permanent file! - 28 Jan 2007 (Review from Allrecipes US | Canada)