Vegetable Lasagna

  • Crispy Posted: 05/02/12
    Worthy of a Special Occasion

    I normally love Cooking Light recipes, but this one just didn't do much for my husband or me. The sauce tasted pretty good, but was a bit thin. The tomatoes threw off the whole dish for me. They have such an assertive, acidic flavor that they overwhelmed the taste of everything else; they just didn't seem to go with the rest of the dish. I think this might be good with a combination of, for instance, eggplant, mushrooms and leeks, but I'm not sure I'll try it again. For me, this was a very rare Cooking Light miss.

  • chikpea Posted: 02/26/13
    Worthy of a Special Occasion

    This dish has a lot of moving parts (roasting vegetables, making sauce, boiling noodles), but the effort is worth it for a special dinner. I substituted zucchini for pattypan squash and used 6 cloves of garlic. Pick the largest shallots as well and you won't have any worries about flavor. My fresh basil looked a little dicey, so I used dried basil and it worked out just fine.

  • Debmatz Posted: 06/05/13
    Worthy of a Special Occasion

    We love this lasagna - i was skeptical at first because mustard in a creamy lasagna sauce sounds weird, but it is so good! We sub zucchini for pattypan squash. I've made multiple times.

  • michellevega Posted: 04/13/14
    Worthy of a Special Occasion

    I really liked this lasagna recipe. Im not sure if the tomatoes really added anything besides color, so next time I will omit them. I think I'll make this recipe a little Mexican and add roasted poblano to the filing instead. The sauce was just right!

  • jlalp1978 Posted: 07/22/13
    Worthy of a Special Occasion

    This was really delicious. The chicken broth for the sauce made a very intresting flavor. Have discovered two new favorites in making this dish -- Fontina cheese and pattypan squash. Had to stop myself from eating the squash after it was roasted. I didn't have shallots so used a sweet onion. Also, used yellow pear tomatoes and chopped up 1 red tomato that I needed to use up. Finally, was curious how it would taste with sausage so cooked just a bit and put on half. It is really good either way but will probably make without the meat next time, but may also try with some roasted chicken breast for a different flavor. It is a bit work intensive, but I will definitely make again.

  • yogabee Posted: 08/22/13
    Worthy of a Special Occasion

    This is very good, but extremely time consuming. I used cherry tomatoes, but they were too large and overwhelmed the dish. I would recommend small cherry tomatoes very well blistered, or maybe sundried tomatoes. Prepare for a huge cleanup.

advertisement

More From Cooking Light