Grilling the vegetables deepens their flavors, which makes for a delicious vegetarian entrée. To speed preparation, use no-boil lasagna noodles; the baking time remains the same.
This was a yummy recipe that I will definitely make again. Used GF no bake noodles that came out the same as all no bake noodles (crunch still around the edge of the dish.) I made my own marinara using fire roasted canned toms, and would have liked more because I didn't have make 26 oz of sauce, so its just a tad dry. I also used the recipes called for amount of zuch and eggplant, but in equal measures instead of being eggplant heavy. Looking forward to the leftovers already!
I love this recipe! I use whatever vegetables i have on hand and often omit the pesto. I do use more sauce and serve some on the side. Have served to friends many times with great reviews!
Tried this for the first time this last weekend and it was a big hit. I added ground turkey sausage and red onions to the tomato sauce as well as dried italian seasoning and minced garlic. I also mixed the pesto with the ricotta cheese. I used only one eggplant since my mom is not a fan and added portabello mushrooms.
We love vegetarian lasagna, but this one didn't work for us. My wife and I each had a serving, and then put the rest in the trash. I feel badly even writing this, but it just wasn't very good. We can't even figure out exactly why we didn't like it - the eggplant needed to be peeled? It was too much eggplant? Not a good mix of spices? Yikes ... sorry.
This is a restaurant quality vegetarian dish....absolutely delicious. I used 2 26 oz jars of marinara sauce, 16 oz of mozzarella cheese and 4 layers of noodles, probably because I had more veges than the recipe called for. My dish yielded about 12 servings instead of 10.
I have never reviewed a recipe until now. This was without a doubt one of my favourite recipes ever. The flavour of this dish was outstanding, as was the texture and ease of preparation. I have tried several vegetable lasagna recipes in the past but this far exceeded any of the previous attempts. Thank you, Cooking Light, for a great find !
This is a favorite supper at our house in the summer months...but I change the recipe as follows: I add 2 or 3 grilled boneless skinless chicken breasts that I cook and chop and include with the veggies; I grill and chop 3 or 4 portabello mushrooms in lieu of eggplant; I use fat free cottage cheese (can't get fat free ricotta in Canada) and run it through the food processor to get the ricotta texture. This tastes even better as a left over.
