Roasted-Vegetable Lasagna

Needed to use up some yellow squash and found this recipe. It was delicious! I made it almost exactly as directed, and found it to be rich and full of flavor. Mine didn't turn out watery at all; I let it sit for about 10 minutes after coming out of the oven. As has been mentioned, it is time consuming, so allow yourself plenty of time, make sure you have all ingredients prepped and measured before starting, and try to do some of the other steps while the vegetables are roasting. The only two slight changes I made: I included arugula instead of spinach (had some arugula I needed to use up) and subbed ricotta instead of cottage cheese (personal preference). This could be a wonderful meatless meal in itself, but I served it with simple pan-seared pork tenderloin medallions.

Love this recipe. We used pre-cooked oven-ready noodles which made us a bit nervous as they came out very crunchy and seemed not to be cooked - but we were not planning to eat right away so after putting in the fridge for a day, they had soaked up a lot of the excess moisture from the squash, solving two problems at once (took far less time to prepare and wasn't super watery so held together well). We prepared the squash with a lot of black pepper which worked very well. Overall, the minor modifications worked extremely well and this is certainly a recipe we will be making over and over.

My husband and I loved the recipe. Unfortunately, I did not read all the reviews first so I wasn't prepared for how time intensive the recipe is. A few things, if you have another set of helping hands to chop or prepare the cheese mixture, it would go much quicker. Additionally, I did the recipe one step at a time. Next time, I would boil the water while the peppers roast and then cook the noodles while the veggie mix cooks. I would also prepare the white sauce while the noodles cook. I think doing a few things at the same time would speed things up. I used half yellow squash and half zucchini, I also added eggplant that I brushed with olive oil and salt and pepper and cooked in the oven for about 10 minutes on each side. After cooking the lasagna, I let it sit for about 5 minutes or so to let it set up so it would be easier to cut. It did fall apart a bit but it was still delicious, great flavors! We loved it and will definitely make it again.

This was great but I made some modifications. I used a sauce that was jarred red with pesto stirred in. I also let this bake much longer to get rid of the excess liquid. It still doesn't hold together like lasagna but the flavors were great and I would absolutely make it again and again.

This recipe is terrible! Way too watery, and the white sauce is really bland. It was a real disappointment, considering all the fresh spices, cheeses and garlic going into it, on top of the rave reviews. But honestly, I've had Lean Cuisines that have tasted better and more flavorful than this. I grudgingly ate leftovers and added marinara to it, which improved it vastly. This will be my first and last experience with a white sauce lasagna.

The flavor was pretty good- quite rich cheese flavor I thought, for a 'light' recipe. I did miss the traditional tomato base a little bit. I used half yellow squash and half zucchini, as another reviewer suggested. I also used a jar of roasted red peppers, dried on paper towels, instead of roasting my own. This saved some prep time, but still took me about an hour before getting it into the oven.

Crazy delicious! Best lasagna I've ever had or made! Love the garlic flavor. Hard to believe it's low-calorie and vegetarian!

This was so good. Make sure to blacken the peppers fully when roasting, it makes them much easier to peel. I made this with Pecorino Romano and 1% cottage cheese in the filling, and used half squash and half zucchini. I also used about 6 cloves of garlic and mixed it into the veggies before roasting them. This is a time consuming recipe, but well worth the effort.

It is very important to leave yourself a good deal of time, but this lasagna is worth the effort. The only thing is that my family and I needed to spice it up a bit with some pepper and hot sauce, but once we did that it made for quite a delicious meal.

As everyone else said, leave yourself a lot of time. Took two hours from start to eating but well worth it. We used a sharp cheddar instead of provolone and it came out great. Next time we'll throw in some zucchini so it doesn't come out so wet.

This lasagna was really good. I made a few changes: used 3 zucchini and 3 yellow squash, used 1% fat cottage cheese, added a bit more spinach, and used 1 full cup of 2% mozzarella cheese. These changes only changed the calories to 291 per serving, which isn't bad at all. I will definitely make this again, I might add a bit more garlic next time. And give yourself a while to make it, it is kind of time-consuming. But worth it!

This recipe is labor-intensive, but worth the effort. This is definitely not your ordinary veggie lasagna...the creamy white sauce sets it apart. It also showcases fresh summer vegetables. Since you only need to serve with a simple salad and maybe some garlic bread, you can make it for an every-day meal, but just start it well in advance of dinner-time!