Skillet Lasagna

Total Time:
45 min
15 min
30 min

4 servings

  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 4 cloves garlic, sliced
  • 1 1/2 pounds ripe tomatoes, diced
  • 4 tablespoons chopped fresh basil and/or parsley, plus more for garnish
  • Kosher salt and freshly ground pepper
  • 1 cup ricotta cheese
  • 1 large egg
  • 2 tablespoons grated parmesan cheese, plus more for garnish
  • 6 sheets no-bake lasagna noodles
  • 1 carrot, peeled into ribbons
  • 1 zucchini, peeled into ribbons
  • 3 1/2 cups baby spinach
  • 1/3 pound mozzarella cheese, thinly sliced
  • Heat the 1/4 cup olive oil in a large skillet over medium-high heat. Add the garlic; cook until golden, 1 minute. Add the tomatoes, 1 tablespoon herbs, 1/2 teaspoon salt, and pepper to taste; cook until saucy, about 5 minutes. Transfer to a blender and puree. Return 1 cup of the sauce to the skillet and reduce the heat to low; reserve the remaining sauce.

  • Meanwhile, mix the ricotta, egg, parmesan, the remaining 3 tablespoons herbs, 1/2 teaspoon salt, and pepper to taste in a bowl.

  • Place 2 lasagna noodles over the sauce in the skillet. Layer half of the carrot and zucchini on top; drizzle with olive oil and season with salt and pepper. Cover with half of the spinach, half of the ricotta mixture, a few pieces of mozzarella and 2 to 3 tablespoons of the reserved tomato sauce. Repeat the layers, ending with noodles. Top with the remaining sauce and mozzarella. Cover and simmer until the lasagna is cooked and the cheese melts, 20 to 25 minutes.

  • Let rest for a few minutes before slicing. Garnish with more parmesan and fresh herbs.

  • Photograph by Antonis Achilleos

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4.6 70
First off preparation ended up taking me an hour rather then 15 minutes. The taste was not very appetizing and reheating leftovers was unpalatable.  item not reviewed by moderator and published
I did some substitutions because I wanted meat rather than just veg. It tasted fine. But for the effort, I'd rather just make the larger vat of oven-baked lasagne and have leftovers for freezing. Also- if you cook only on the stovetop, you miss the crispy cheesy bits that happen in the oven. item not reviewed by moderator and published
Loved this recipe. Added a pinch of sugar to the tomato sauce before blending. Could easily add some shredded rotisserie chicken in the layering process if you want to satisfy meat lovers like my husband. Will definitely make again! item not reviewed by moderator and published
Pretty tasty! Easy to make, took me a little longer to prepare...great recipe for substitutions. I made mine with these substitutions: 1- arugula instead of spinach b/c it's what I had on-hand. 2- Made it noodle-less and used both summer squash and zucchini -no carrots b/c I forgot them!. I think b/c I left out noodles it was a little more liquidy...but still great flavor. 3- made my sauce a meat sauce using ground beef which I seasoned. 4- used frozen 'basil cubes' in sauce, but a bit of pesto mixed in with ricotta/egg mixture I also ended up baking in oven with top off to get golden browning of cheese/top. If I had to repeat as noodle-less, I'd make sure my sauce was further reduced and pop it in oven immediately after layering (instead of covered on stove top. item not reviewed by moderator and published
It was delicious and easy to make, loved the spinach, zucchini and carrots. A+ item not reviewed by moderator and published
An outstanding recipe! Made as written, it has wonderful fresh flavor and easy to assemble. The technique lends itself to many variations as noted in the many reviews: jarred sauces, differnt veggies and cheeses. This recipe should b e in every cooks recipe box. item not reviewed by moderator and published
Very easy, breezy and delicious. I even cheated and used Maggiano's jar sauce that I had in the pantry; great sauce, but next time I'll go by the recipe. Definitely a keeper! This would even be good for kids that don't like veggies as they're so thin when peeled this way. item not reviewed by moderator and published
This was super easy and fast for an Italian Weeknight dinner! The whole family loved it. Great job Food Network!! THIS IS A Keeper! item not reviewed by moderator and published
my family loves this!!! Its tasty and easy I have been making it for a couple of years now at least once a month, but now i use some jar of sause from trader joes and marinated moz balls and it is great even for leftovers! item not reviewed by moderator and published
Fabulously tasty even with jarred sauce. Did I mention easy! item not reviewed by moderator and published
Wonderful!!! I added sweet italian sausage and used my favorite jarred sauce. So easy!!!! item not reviewed by moderator and published
Definitely a keeper. Used chunky marinara sauce instead of tomatoes. Soaked the pasta in warm water so there was no issue with burning the noodles. both were recommended in other reviews Was a little soupy but cooked a little longer. Great flavor and looking forward to leftovers for lunch. This one is going in my recipe box! item not reviewed by moderator and published
Really good!! Added leftover meatballs. Would definitely make it again. item not reviewed by moderator and published
This is incredible! I made it for my boyfriend and his parents the other night. It was such a hit! I think next time to make it easier I will use our favorite canned marinara sauce, but otherwise I wouldn't change a thing! I'd really like to try making a double batch in an electric griddle soon too. item not reviewed by moderator and published
My family and I love this recipe. Well worth the time it took to slice the vegetables. Very fresh taste ! I have two teenages with big appetites who wished the recipe made more servings. Needless to say, we didn't have any leftovers. Thank you for posting this recipe ! It will definitely become part of our regular menu plan. Diane Omaha, NE item not reviewed by moderator and published
Delicious, and easy! Particularly when you dumb it down, as I did! Used organic tomato basil jarred sauce and part-skim shredded mozzarella as replacements for the homemade sauce and cut mozzarella, respectively. Ribboned the zucchini and carrot (one medium zucchini and 2 carrots with the vegetable peeler. Used 8 lasagna sheets instead of 6, as I broke one up for each layer and plugged the holes, as it were, for the spaces that the two sheets did not cover. Did not bother to put the noodles in hot water prior to assembly, as some did, and turned out perfectly al dente. Using a sandwich bag as a makeshift pastry bag for the ricotta mixture also made life really easy. Definitely a do-over. Lots of flexibility with this recipe and will try multiple substitutions such as using artichoke hearts and gruyere next time. item not reviewed by moderator and published
I make Lasagna the good old fashioned way and it is delicious. However, there are just two of us and I was intrigued by this recipe, so I decided to try it tonight. I used my favorite sauce, Rao's, sliced two meatballs from my freezer and used fresh spinach, but not zucchini or carrots. I followed the recipe, spraying the pan with PAM. I hoped that it would not stick or be too watery. It was wonderful and did not stick and was not watery. I used the Ronzoni no boil noodles and wet them slightly. At the end of the cooking period I uncovered the pan and let it sit while I made garlic bread and salad. I will make this again and again and use my own sauce when I am not too lazy. This is a wonderful way to make a small portion of lasagna for 2-3 or 4 and is nice and moist. Loved it! item not reviewed by moderator and published
Who needs meat when this recipe is so fantastic. Incredibly easy and so tasty. Wow!!! item not reviewed by moderator and published
This is a fantastic dish. I have been making it weekly for a few months because I crave it! True what an earlier post said about it not really filling a 'large' skillet and needing more. I make my own sauce ahead of time and freeze in batches which makes prep very easy for this (Giada's marinara is amazing). Also, the more veggies the better, I also add mushrooms, red bell pepper and extra zucchini and carrot. This is an easy, healthy, filling, vegetarian option that my six year old loves. item not reviewed by moderator and published
Excellent. Prep and cook time was longer than stated. I also had to make more sauce. It seemed that My standard "large skillet" must have been larger than Foodnetwork's large skillet, I felt I needed a bit more of the ingredients than what was on the recipe. That said, this was sooo yummy! This is a very healthy meal too! I would definitely recommend making the sauce. Jarred sauce cannot compare. item not reviewed by moderator and published
Very tasty! I used a jar of my favorite marinara in place of the recipe's sauce. Delicious. item not reviewed by moderator and published
A keeper of a recipe. I did add 1 lb of ground beef cooked separately and then added that to the tomato sauce and also added more mozz. Used regular lasagna noodles which worked perfectly. Cook for longer if you like softer noodles. Can't understand how folks burned this recipe--must have had the heat on too high. Simmer. Will probably add red pepper, onion and more garlic next time for our taste. The fresh veggies and herb make this recipe. Used a deep, large skillet. item not reviewed by moderator and published
It was tasty! It did not have an overwhelming veggie taste. It was great even without meat! When I asked my husband, who likes meat with every meal, what could've been done differently he thought it was perfect! I thought it was great too. Maybe the only thing I would change about it is to use more garlic (we like our garlic)! Since the first time I made this I have put meat in and adjusted the meal according to what ingredients I had. So this is a good base recipe. If you don't have time to make your own sauce you can use the kind in a jar or can. item not reviewed by moderator and published
So easy, filling and if you're extra lazy you can make with sauce from a jar. Scandalous, I know. item not reviewed by moderator and published
Truly easy, and yet deliciously satisfying (without feeling too heavy) -- even in that the recipe contains no meat. I've prepared this a few times, already! item not reviewed by moderator and published
I hesitate to share how I adjusted the recipe but I love it so much, I must! I never tried the original recipe so I don't know what I am missing but instead of making the sauce, I used 1 jar of Rao's Marinara sauce. It is pricey but worth every penny!! To prevent burning, I soak the no boil noodles in a bowl of hot water covered in plastic wrap while I prepare the other ingredients. I also layer two layers of parchment paper in the bottom of the pan (a little olive oil keeps them in place). Assemble the layers and cover. Once I give it an initial 3-4 min. blast of med-high heat I turn it down as low as possible for approx. 20 minutes.... I'm not a great cook but this is one of those recipes I will be cooking for years!!! My teenage boys stay home for this one! I tried this in the oven and it was disappointing... love the skillet idea!! item not reviewed by moderator and published
I have acid reflux and the preparation of the sauce in this manner does not upset it. This recipe allows you to add other ingredients as you wish (I have tried it with and without extra veggies as well as with extra meat and sausage and cheeses). It is such a simple and fast meal...And it is so appetizing it just cant be beat. item not reviewed by moderator and published
Loved it! Second day leftovers were even better! I read the reviews before making and a couple of tips really helped. I used 2 lbs tomatoes and it was a perfect amount of sauce. i added a little bit of oil back into the pan before layering and I put the cheese mixture into a ziploc back and piped it out over the spinach. Other than that, I followed recipe exactly. It did not burn at all. It cooked perfectly on simmer for 25min. Next time I may try cutting the carrot and zuchinni with the slicing blade on the food processor. Then use the processor to puree the sauce later. item not reviewed by moderator and published
Total time was about 2 hours. First, 1 hour 15 mins prep including cooking ground turkey. Second, I saw everyone agree it burned on the bottom so I after I took the tomatoe sauce out of the pan, I put some olive oil back in to just coat the bottom - maybe 1/16 cup. And after assembled I baked it at 375 for about 37 minutes. One reviewer said it didn't burn in the oven and it didn't. I baked it with not cover or foil. It was perfect! My changes: No carrot, didn't have one. No fresh basil, store was out, I used about 1.5 tablespoons of dried. I added 1 lb of ground turkey that I browned in olive oil before starting. Next time I will use 1.5 lbs. I increased the Mozeralla cheese to 8 oz. I used beefsteak tomatoes. I also thought to break the NoBoil sheets up to make solid sheets, because I wanted the noodle layer to be solid. It worked well. My big secret? I couldn't get the ricotta mixture to lay evenly over the spinach, it kept plopping and making little isolated mounds. So I piped it! For the second layer I put it in a ziploc bag and cut the corner off (tiny). Then I was able to squeeze out nice even circles of the ricotta on top of the spinach. Would be nice to have more sauce, I had to skimp on spooning sauce over the layers and in the bottom of the pan. Next time I will try 5 tomatoes. Next time I will make it in a 3 qt casserole pan so I can make it much bigger and bake it again. I feel really confident with the recipes here once I read the reviews. I hope I helped someone! item not reviewed by moderator and published
At first I was hesitant to use the tomatoes because it seemed time consuming. The end result was worth the wait. The bottom of my pan burned too but it didn't affect the overall flavor. I would assemble this again but do it the night before then throw it in the oven. Its easier to prevent the burning. I would add meat so its a more filling meal for us. item not reviewed by moderator and published
The bottom burned and it was hard to get out of the pan. Bottom layer was inedible. I followed the recipe -- but I think it needs more tomato sauce on the bottom and make sure you simmer over a low heat or that bottom noodle with get burned. If you soak the no boil noodles in hot tap water for a 10 minutes before making a regular lasagna, you can cook it fairly quickly -- like 1/2 an hour -- which is about what this took. Skip this skillet recipe. item not reviewed by moderator and published
This recipe is super great. Yes, please create more 1 skillet dinners. It was easy, delicious, and fun. I was so afraid to taste the no bake lasagna but my oh my. It was cooked correctly and the taste was fabulous. A new staple in my house thank you again foodnetwork kitchens. item not reviewed by moderator and published
My goodness what an easy recipe and soooo delicious. I didn't even follow the recipe exactly ,,,, don't recall what minor changes I made ( as I'm a forgetful cook) but man oh man , we loved it. I always read the reviews and really appreciate the suggestions! Next time I'll add alittle sausage and see how it turns out. item not reviewed by moderator and published
I made this recipe as listed, save for adding a little crushed red pepper to the sauce. It was a very tasty alternative to traditional lasagna, although I still prefer a good meat and tomato sauce lasagna over this. I was skeptical about the no-boil noodles, but they tasted fine. The fresh basil was a nice addition! Will make again. item not reviewed by moderator and published
I made a few changes to the recipe, I had left over sauce and meatballs so I used that sauce and sliced the meatballs and layed them in. I also did not add any olive oil and added frozen spinach. It was so easy and tasted great, I will definately be making it again. item not reviewed by moderator and published
Yes - it is shorter than my usual Lasagana that takes over 4 hours. However, I added a little less oil - also used canola oil. My family does not like the taste of Olive Oil. I also added a pound of ground beef that had onions sauted in it. For the spinach - I used a package of thawed, frozen chopped spinach. It was easier that the fresh spinach. Glad that I read the other reviews - about "No Bake" and "No Boil" noodles being the same thing. item not reviewed by moderator and published
Excellent recipe. I followed the recipe exactly as mentioned except that I added some crushed red pepper. The tomato sauce was very tasty. Family loved it. Anupama item not reviewed by moderator and published
I thought this a really simple and easy meal to make that is really good! I sent it to all my friends. item not reviewed by moderator and published
4 and not 5 stars because the recipe called for too much oil. Made the lasagna too wet, but other than that, delicious. I didn't puree the tomato (too many steps) but reduced the sauce instead. Please, Food Network, provide more skillet recipes. I don't have an oven and want to make "baked" dishes like this one: casseroles, shepherds pie, pot pies, etc. Cakes even? item not reviewed by moderator and published
I forgot to read the reviews again before making the dish so when we couldn't find "no bake" lasagna noodles, we ended up picking the wrong kind. Apparently, as said below, "no bake" and "no boil" are the same thing. EVEN with the wrong noodles, other than slightly firmer noodles than what I would usually make, this is a delicious, easy lasagna. The fresh flavors are amazing and definitely up to restaurant standards. Also, the sauce is so easy and so can definitely use the sauce recipe on anything else. I personally disagree with the other reviewers about there not being enough sauce. I love sauce, but I feel if there was more sauce in this, it would overpower the other fresh vegetable and ingredient flavor that, trust me, you want to taste. My husband was practically licking the skillet. I can only imagine what the leftovers are going to taste like tomorrow after sitting in the refrigerator for a day, soaking in more yumminess. item not reviewed by moderator and published
I just made this lasagna for the third time in two weeks. I've served it to friends and family and everyone LOVES it. The changes I make are: add a chopped onion, a few mushrooms and a can of diced tomatoes to the sauce as written (the first time I made the sauce there was just barely enough); add cooked chicken sausage after the spinach layers; and blanche the spinach before using it. It takes at least an hour to prep, and about 45 minutes to cook, but my other recipe takes about 4 hours, so this is considered a short-cut in my book. It does have a lot of liquid to it, so I cook it for 30 minutes covered, then 15 uncovered. It also reheats perfectly. A winner in my house!! item not reviewed by moderator and published
It took me longer to put together than stated in the recipe, however, it was worth it. I added fresh mushrooms and italian sausage along with one small can of tomatoe sauce to the homemade sauce. The leftovers disappeared the following day so it must have been a hit with the family. Leftovers don't usually disappear around here. item not reviewed by moderator and published
i'm a cooking newbie after moving out on my own for the first time, and this was probably the 5 dish that i have achieved on my own and proud! total time including prep and cooking was about 2 hrs. prep took me a bit (probably cause im slow but i have no idea how that can only take 15 min) and the cook time was almost an hr . i did a few changes and will probably do a few more the 2nd time around. I used a really big skillet and used 4 sheets of lasagna on the first layer, 3 on the 2nd and 2 on the top (i'm assuming the longer cook time was because i practically doubled the recipe) . i used 1 lb of mozzarella since the bf, roommate and i all love cheese. and i used 1 package of the foster farms ground turkey. other changes i will probably make the 2nd time around will be to add more zucchini, spinach, ricotta cheese and sauce. other than that the flavors were wonderful! best first time making lasagna ever.. and the 2nd day around it tastes even better!. =) item not reviewed by moderator and published
I saw this recipe, read the reviews, bought the ingredients, gave my husband the printout of recipe and he cooked with the exact amounts and exact instructions in the recipe. At first, it seemed that, towards end, there was too much watery liquid and some of the lasagna noodles got burned at bottom of skillet as he tried to reduce the liquid. BUT -- it was absolutely great! Some reviews say to add sausage, meat, etc. I would say: go with this recipe exactly as is -- maybe take the lid off towards the end and maybe, as final 'coup de grace', add a little more fresh chopped tomato and basil prior to serving. GREAT - a keeper. Also, the in-tact vegetables (ribbons of zucchini and carrot) are slightly crunchy and certainly NOT to be hidden. This dish actually looks very elegant on a white plate and I wouldn't hesitate to serve to guests at a dinner party -- with some bread and salad. So glad I found this recipe. BTW: About the lasagna noodles: the recipe is a little confusing. We live in NYC and have a shop nearby (the famous Raffetto's on Houston Street) that sells fresh pasta and we went there with the recipe. They also weren't sure about what '6 sheets' of pasta meant and we finally decided that it must be 6 lasagna strips. They were doubtful about the success of this recipe and I am supposed to report back to them next time I go there (which will be soon). Report will be: FABULOUS! item not reviewed by moderator and published
Like the previous poster, we thought the recipe could've used more sauce. I attempted this recipe right after work and after I had come from the grocery. It was fairly easy, but the prep time took longer then suggested. From start to finish, this dish took an hour (and I skipped the zucchini and carrots because I was starving and didn't feel like peeling them). However, it was well worth it. The lasagna was excellent. Oh, and I let the lasagna simmer 10 min. longer b/c they were a little too al dente for my taste. I also made a comment to my husband that this would be perfect for our non-veggie eating son because you CAN'T taste the spinach at all. FYI I used the 16oz can of diced tomatoes, no bake lasagna noodles, and fresh baby spinach in those ready-to-eat salad bags. item not reviewed by moderator and published
This recipe sounded so good, but there was not nearly enough sauce, even though I used more tomatoes than it said. (I added extra jar sauce.) I also used no-boil lasagna noodles, but after simmering for 25 minutes, they weren't near done. So I continued to simmer for another 20 minutes on very low heat, but then the bottom noodles/sauce started to burn to the bottom of the pan and the noodles still weren't quite done. The flavor of the dish was very tasty, once we avoided the burned noodles and picked out most of the too-al dente noodles. I might use this recipe in the future, but bake it in the oven and make a lot of extra sauce. item not reviewed by moderator and published
I've been trying to go with this "meatless monday" theme and I wasn't too sure about the sound of it. I was pleasantly surprised! item not reviewed by moderator and published
This took a while to put together. All 4 of us wanted more, though. For all the work wished it had made more, but the skillet WAS loaded! Next time I might try using canned tomatoes and Italian sausage in the middle. item not reviewed by moderator and published
This is an amazing recipe! It's worth taking the time to chop up the tomatoes. It is such a fresh tasting dish. Fantastic! I plan on using the tomatoe sauce the next time I make pasta. Yum! item not reviewed by moderator and published
I have picky eaters in my household where it's hard to get most vegetables into them. I made this lasagna and they loved it. Even asked me to make it again. It was fast and easy to make. A mothers' Dream. item not reviewed by moderator and published
I made this last night with my boyfriend and it was unbelievably easy and I had never made lasagna before! He could even make it! I used tomato puree instead of the fresh tomatoes to speed up the process and it was still fantastic! I will definitely make it again! item not reviewed by moderator and published
Not only was this healthy and fresh but we loved it and the kids loved it. I'm making this again next week. item not reviewed by moderator and published
This is easy and good. I used 1 1/2-2 c. shredded mozzarella. I didn't puree the tomatoes. I used 15 oz diced and 8 oz tomato sauce. I added a tbsp of Italian seasoning and used cottage cheese instead of ricotta. item not reviewed by moderator and published
This lasagna turned out having a lot of extra liquid. I think next time I will either precook the spinach or use frozen and squeeze out the liquid before hand. item not reviewed by moderator and published
No bake lasagna and no boil lasagna are the same thing. item not reviewed by moderator and published
I see 'no boil' lasagna, but nowhere can I find "no-bake". I looked in the refrigerator case as well - no luck. Those of you who have made this, what kind of noodles did you use? Thanks! item not reviewed by moderator and published
I live in a house with 2 vegetarians, including myself, and am always looking for flavorful main dish recipes. We made this tonight. We used canned diced tomatoes and followed to rest of the recipe, except broiled the finish product, like another user had. It was amazing. I can't wait to make this again soon. item not reviewed by moderator and published
I made this last night and added some crumbled Italian sausage. Also, I did not puree the tomatoe mixture - I just simmered it on low for 20 minutes and the texture was fine for the sauce. Actually preferred having some meaty portions of tomatoes in the sauce. Excellent recipe! Liked this lasagna better than a regular lasagna - family loved it. item not reviewed by moderator and published
Recipe worked very well as designed. Tasted great and did not miss the meat. Will definitely prepare this lasagna again. item not reviewed by moderator and published
I used Roma tomatoes too. It was excellent. I had extra veggies so I threw them in while I cooked the tomatoes and then pureed the whole thing in the blender and the kids didn't even know they were there!! I will definitely make this again and again!!! My husband and the kids raved about it. item not reviewed by moderator and published
I used diced tomatoes and pre-made pasta sauce. I also used a little turkey sausage on top of the spinach layer. Extra 2 cups Italian cheese made the dish a winner! item not reviewed by moderator and published
I loved the freshness of this, I used Roma tomatoes as the recipe doesn't specify, but I will make this again definitely.. I wish this had come on, or before National Lasagna day, it would have saved me from heating my house up AND i would have eaten a better lasagna =) item not reviewed by moderator and published
Im a new cook, but this recipe looks awesome, i have plans to add some meat on it maybe,some mushrooms, is any difference if i bake it, instead of making in a skillet? making it today to surprise my husband and my the idea that have VEGGIES(carrots and zuchini), im not telling them about them, 'coz they picky eaters! item not reviewed by moderator and published
I used grated mozzarella instead of fresh and added some italian sausage. Otherwise followed the recipe as written. It was really easy and really flavorful. My husband said there wasn't a thing he would change about it. A nice way to hide veggies for the kids. A definite keeper! item not reviewed by moderator and published
I am crazy about this recipe! I have made it twice within the last month. The first time, I made it according to the directions - it was delicious. The second time I added crumbled, browned Italian Sausage. My husband said, between bites, "Now this is my kind of food.....yum". That's the kind of response I'm looking for when I cook for him. thank you Food Network! item not reviewed by moderator and published
I haven't tried this yet but it looks awesome. I plan to double up the veggies and add mushrooms. I'm curious though, is there a difference between no bake and no boil lasagna noodles? I'm a new cook and I haven't quite figured this one out yet. Thanks :) item not reviewed by moderator and published
I didn't use the vegies as requested, may try this next time. I used turkey sausage because I wanted to compare this to a recipe I already had for skillet lasagna. I liked this one much better. I let the sauce cook with the sausage for 1/2 hour to 45 minutes. I then reduced the sauce, added the pasta and used real mozzarella. It was very very good. Will be doing this again when the beef steak tomatoes are in season. item not reviewed by moderator and published
I added mushrooms, calamata olives and sun-dried tomatoes. Also popped it under the broiler for a few minutes after cooking to give the top layer of cheese some additional texture. item not reviewed by moderator and published
This is such a great take on lasagna. I would have made more sauce because it was so fresh and delicious (and I love sauce!) Highly recommended! item not reviewed by moderator and published
Oh, My is this ever good! I made it with tomatoes and basil just from the garden. Delicious and easy to make. I also used fresh mozzarella. I recommend this recipe. item not reviewed by moderator and published
How can you possibly give this recipe 5 stars when you changed it completely?? item not reviewed by moderator and published

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