About this recipe: Scrumptious lasagne with basil pesto, spinach and plenty of bubbly cheese.
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.
This recipe is okay, but I will definitely make some adjustments next time. Too much ricotta cheese (8oz would be fine) and not enough pesto. I substituted mushrooms for the spinach, which was a good choice. The directions should include putting a bit of sauce on the bottom of the pan as the bottom layer of noodles got a bit hard. Also, the amount of sauce on top is a bit much so either spread it out through the dish or just pour 1/2 the called for amount on top. Even with all that said, I will make again. - 14 Sep 2004 (Review from Allrecipes US | Canada)
I made this for a dinner party and everyone loved it!! I used the jar pesto sauce and alfredo sauce and no cook noodles which made it faster and easier to make. I put a layer of alfredo sauce on the bottom and the top, I also added a tsp of fresh garlic to the onion and spinach mixture which added more flavor, my husband said it was one of the best dishes I had made!!! Try it!!! - 06 Oct 2003 (Review from Allrecipes US | Canada)
I HAD A BUNCH OF FRESH SPINACH TO USE UP, SO I TRIED THIS RECIPE. I DIDN'T HAVE ANY BASIL PESTO ON HAND, SO I USED CLASSICO SUN-DRIED TOMATO PESTO AND SUN-DRIED TOMATO ALFREDO SAUCE. I SAUTEED THE ONION WITH GARLIC, SLICED MUSHROOMS, SHREDDED CARROTS AND CHOPPED ZUCCHINI WHICH I SEASONED WITH NATURE'S SEASON SALT MIXTURE INSTEAD OF ADDING SALT TO THE CHEESE FILLING. I MIXED THE PARMESAN INTO THE CHEESE FILLING AND LEFT OUT THE NUTMEG BECAUSE I DIDN'T THINK IT WOULD GO WITH THE SUN-DRIED TOMATO SAUCE. I LAID UNCOOKED SPINACH LEAVES ON TOP OF THE VEGGIE FILLING IN EACH LAYER. I HATE COOKING LASAGNA NOODLES, SO I LAID THEM IN THE GLASS BAKING DISH, POURED BOILING WATER OVER THEM AND LET THEM SOAK WHILE I PREPARED THE VEGETABLES AND THE CHEESE FILLING. I USED A 16-OZ JAR OF ALFREDO SAUCE AND POURED ABOUT HALF OF IT INTO THE DISH BEFORE I PUT IN THE FIRST LAYER OF NOODLES, AND THEY COOKED JUST FINE IN THE SAUCE. THIS IS THE FIRST VEGGIE LASAGNA I HAVE EVER MADE AND IT TURNED OUT GREAT! - 17 Oct 2005 (Review from Allrecipes US | Canada)