Grilled Vegetable Lasagna with Puttanesca Sauce and Pesto Oil

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I really did not like this. It was extremely time-consuming and a lot of effort for not much yield in terms of taste. There was too much going on, so you couldn't really taste any one thing. I love persto, but you could not even taste it. Would not make this again.

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This was absolutely delicious. Had the task of making a vegetarian dish that satisfied true carnivores (best friends came to visit -- he's a big meat eater and she is a vegetarian. This one did the trick (pardon the pun, it's Halloween. I made a few modifications, based on what I had and didn't have on hand. I increased the amount of anchovies and capers in the puttanesca sauce because I had no olives. I didn't think the sauce suffered one bit, but I will try making it next time verbatim. Also, I chopped garden fresh basil and blended it into the ricotta instead of making the oil because of the abundance of basil I have in my garden. Emeril you rock!

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This is my favorite lasagna recipe. I would say it is really worth the effort to make this from scratch. The Puttanesca sauce is so much better than any jarred sauce I have found. I have also added italian sausage to this recipe for my meat eating friends. Either way it is spectacular. I've been making if for about five years now. I usually make it a day or two ahead of time and left the flavors all come together. Yummy!

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Made this for my vegetarian friend and our meat loving hubby's. Everyone loved it. I used a jarred Puttanesca sauce to save time (our local gourmet grocery makes their own sauces. We used one eggplant and then I added 2 cups of sauteed spinach. The pesto definitely makes the flavors tie together so well. I had some leftover veggies and the 9" x 13" pan was FULL! Will be making this again and I bet this would be good with a regular tomato sauce as well.

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This lasagna is right from scratch including the sauce. So it does get pretty laborious. I have made it twice and it seems to work better with canned tomatoes. I used fresh tomatoes the first time and the consistency/taste of sauce was not satisfactory. I dont eat meat so also had to skip the anchovies. The best part is the grilled vegetables. I dont feel so guilty about the amount of cheese that goes in (which is pretty high btw because of all the veggies that are a part of the lasagna. Red peppers and squash also seem to go well with this dish. Store bought pesto sauce is no replacement for the pesto oil which makes the ricotta so flavorful!! Good to make for a big crowd because of all the effort that goes into the individual parts of the dish.

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This turned out very nicely. However, I had a lot of left-over vegetables, and there isn't a need for as many noodles as the recipe calls for. I was able to make a 9x13 pan and an 8x8 pan with the leftover noodles and vegetables.

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What a great recipe, I got lots of compliments on this dish, I have to tell you though I did not have enough ricotta cheese , I substituted parmesana regiano and some shredded cheddar instead, also I know it is a vegeterian dish but I also added crispy procuito in the middle and grilled mushrooms and eggplants, it was absolutely delicious. Thanks Emeril..........

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Made this for a dinner party and everyone loved it.

Took a bit more time than I'd normally spend on lasagna, but was well worth it.

If I could do over, I would reduce the amount of anchovies to half of what it called for. It was a bit too heavy on the anchovy for my taste.

The only other complaint I have is that it was too much for my 8X12 inch lasagna dish. It was nearly overflowing and was SO heavy.

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Usually don't like the spinach based vegetable lasagnas so tried this. It was great! Takes some time but worth it. Definitely make double the sauce to put over lasagna when serving and as a pasta sauce.

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this is the best lasagna I have had. I like it less cheesy - hence I reduced the cheese and I grilled the vegetables instead of roasting them. Was a very healthy lasagna and very tasty too.. even my 6 year old loved it. Instead of pesto oil, I mixed pesto with the ricotta