Baked Vegetable Lasagna

Really good

This was delicious and tasted very healthy. I used soft tofu which had a similar consistency to ricotta. Also fire-roasted crushed tomatoes gave it a special flare. I will make this again and again!

Substituted whole wheat noodles which made it more hearty. Added additional mozarella cheese on top. Kid friendly.

I wish I could rate the recipe twice: once for taste and a second time for hands-on work. For taste, I'd give this 4 stars since it tasted terrific although I believe (like some other reviewers said) the top layer was dry. HOWEVER, the time involved in preparing the separate layers makes this a 1-star dish. Making sauce, sauteing vegetables, pureeing the cheeses and tofu, cooking the noodles - whew!! Way too much time and waaay too many utensils and cooking supplies. I won't be changing my regular lasagna recipe for this one.

I've been searching for a vegetable lasagna, and this one was very tasty. I admit to being skeptical of the use of tofu, but it worked. The only reason I didn't give it 5 stars was that there was not quite enough sauce. Even after reading previous reviews and using the specified amount, there was barely enough left for the top. Next time I'll probably 1.5x or double the sauce portion. Oh, and I probably added more cheese b/c we love cheese! :)

This was surprisingly good, you couldn't taste the tofu, and my husband happily ate it, even though he usually doesn't care for zucchini. I used the no-boil lasagna noodles; the top noodle layer was a little dry, so next time I will try putting the cheese on before baking, and then covering with foil. Best of all the slices really held their shape.

This lasagna certainly tastes lighter and healthier than usual. We had to add more tomato sauce (like the kind in a jar) since I don't feel like the recipe, as written, made nearly enough. We also added more cheese on top. It was okay, but not very memorable.

This was an amazing meal. I have made it several times, my kids and husband love it, and the tofu in place of part of the cheese makes it so much healthier and guiltless to eat!

This was awful. There was a strange sweetness to it, almost like cinnamon or nutmeg, the tofu/cheese mixture was grainy, and overall it was rather dry. There are so many lasagna recipes on the CL website that are much tastier and less time-consuming (1 1/2+ hours). Don't waste your effort, find a different recipe.

Yum, yum, yum. This is will be one of my " go to" lasagna recipes from now on. I thought the bell pepper/zucchini mix was amazing. If you don't portion out your sauce at the beginning layers, you will run out for the top. Follow the directions on that-- 3/4 cup only. I think that shredded mozzarella between the layers would be a tasty addition to the tofu mixture.

Found that there wasn't enough sauce to cover all the noodles based on the proportions recommended. Still a good recipe. Lots of flavor.

This was fantastic. I can't think of anything that would make this better than it already is. Blending the tofu with the ricotta cheese is ingenious. My family had no idea the lasagna contained tofu (which they are always suspicious of). What a great way to trick your taste buds into thinking you're eating more cheese than you really are. The next time I entertain and there are vegetarians in the crowd, this will definitely be the main course.

this was delicious. the fresh herbs really make a big difference

Recipe is great!!! I love it!

This is probably the best lasagne I've ever made. I used the no-boil lasagne sheets, and if you do, too, put more sauce on the top. Great flavor, and I'll be making this one again.