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Vegetable Lasagna Casserole Recipe

Vegetable Lasagna Casserole

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (13)

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Average Rating:

Total Reviews: 13

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  • on August 23, 2012

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    really tasty and fun to make.jst love it.

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  • on September 26, 2011

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    Very tasty but mine came out very soupy. Also, you cannot spread the goat cheese so I just dispersed the dollops evenly.

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  • on April 03, 2011

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    Very tasty. I like to add cooked lentils to make it a complete meal.

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  • on October 07, 2010

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    I love this! I used ricotta cheese instead of goat cheese and didn't use olives because I don't like olives. The seasonings made it very flavorful! Even my family liked it and they are do not normally eat vegetarian dishes.

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  • on August 19, 2008

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    the texture was off and it was maybe a little bland.

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  • on December 02, 2007

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    I'm allergic to all dairy and so tried this recipe without the goat and Parmesan cheese. It was delicious! Very flavorful; used winter squash instead of summer squash which added a nice creaminess (helped replace the creaminess of cheese. The kalamata olives were an important factor since there wasn't cheese to bring in a robust flavor.

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  • on September 25, 2007

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    This totally rocked. Followed the recipe exactly and it was yummy. Even better for lunch the next day.

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  • on September 18, 2007

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    Use ricotta instead of goat cheese; use crushed/pureed tomatoes instead of chopped. To save time, use jarred roasted peppers.

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  • on August 30, 2007

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    I served this at wedding reception. The prep is a little time consuming, but the outcome is worth every minute. It received rave reviews from everyone.

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  • on July 24, 2007

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    This lasagna is unique and delicious but the first time I made it, it was a little too watery. Make sure to really dry up the squash.

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Nutrition Facts

Nutritional Analysis
per serving
 
Calories
231
 
Fat
14 grams
 
Saturated Fat
5 grams
 
Carbohydrates
18 grams
 
Fiber
6 grams
 
Protein
11 grams
 
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