This is a tasty lasagne that I developed to help use up the abundance of tomatoes and courgette from my garden. I didn't have any pasta sauce on hand, so I just added the herbs to the vegetable mixture. Even my daughter and her picky mates ate it!
Fantastic dish! The aroma from the kitchen while this was baking was incredible. Don't be afraid to use the vinegar--as long as you're using Balsamic, it won't have a "vinegary" taste!! I added an extra clove of garlic (because we LOVE garlic) and didn't use feta since I didn't have any (just added extra mozzarella). Be sure to let the lasagna rest for at least 25 minutes when you take it out of the oven or else you'll end up with a watery mess. Letting it rest allows the cheese to firm up enough to hold the lasagna together, and allows the veggies and pasta to absorb the juices. - 07 Aug 2007 (Review from Allrecipes US | Canada)
This was so so good! I was really worried about having lots of extra liquid, but that didnt happen at all. I used about 2 cups of mozzarella cheese and 1 cup of feta. I seeded the tomatoes before I put them in which might be why I didnt have lots of excess liquid. Also, don't put the cheese on top of the lasagna right away, but wait until the last ten minutes. I let it bake for 35 min then added the top cheese layer and left it for 10 more min. - 30 Jun 2007 (Review from Allrecipes US | Canada)
DO NOT USE NO COOK LAZAGNA - 17 Aug 2007 (Review from Allrecipes US | Canada)