Individual Vegetable Lasagnas

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This didn't work for me. Not sure why. Perhaps there was to many tastes and textures all competing with each other. Guess maybe I'm just a die hard "traditional" lasagna guy. Oh well, gave it a shot.

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I made this for our daughter's graduation party, I put each in a little foil dish and mixed some Ricotta in with the vegetables for some stability. It was wonderful My company loved them.
Easy to make ahead and refrigerate till baking.

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I don't know why this recipe doesn't have 5 stars, because I've made it time and again and the results are PERFECTION. Excellent recipe. I follow the recipe exactly, except for one important thing. I do recommend you use fresh spinach (microwave or saute it down to wilt it first rather than frozen. The frozen spinach is tougher and has a stronger taste.

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Pretty good healthier version of lasagna, and the beans were such a nice touch, they gave the lasagna a nice creamy texture without all the ricotta. I also made this in a big pan instead of individual ramekins, and it turned out just fine.

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I will admit, I was skeptical about this recipe at first, but I had to try. No ricotta, no meat... perfect! The chopping was worth it. Cooked for 30 min in convection oven in a 9x11 pan (6 ramekins just seemed silly to me. I made a couple tweaks, but nothing radical. Due to limited time and lack of desire, I used my own sauce - Rao's Arrabbiata spicy red sauce, which is by far one of the best jarred sauces I've ever had (I couldn't go wrong!. I used frozen spinach, as this was the only spinach I could find & made sure the spinach was mostly dry. Plenty of cheese (a small bag of mozzarella & ~ 1.5 cup Parmesan on the veggie and top layer, it was the perfect ratio of sauce, veggies, pasta, and cheese. I can't wait to finish the leftovers for lunch!

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I love this recipe and have made it as is and tweaked it with very good results. The reviewers who complained it was watery probably did not cook/squeeze out the spinach thoroughly or rinse and drain the white (cannellini beans. Or maybe they didn't salt & pepper the veggies while sauteing them, which seasons them and draws out the moisture ahead of time, also ensuring you don't result in a watery lasagna. I also make this lasagna in 2, 8x8 pans and freeze one, baking the other for 45 minutes at 375. My timesavers include pouring boiling water from a teakettle over the lasagna noodles and letting them steep while I saute the veggies and using Mario Batali's jarred marinara (2 of them or any with tomatoes listed as the 1st ingredient instead of making it from scratch. I use more marinara and cheese than Giada says to, putting in between the layers, because it was a bit dry as written.

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For anyone who used fresh spinach in this recipe. Did you cook it before adding it or just raw.

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We modified this recipe but it was a complete hit. Instead of frozen spinach we used fresh. We shared the recipe with an aunt and she didn't leave the veggies cooked but crunchy, hers wasn't that good, she clearly didn't make the sauce either. I have made this recipe 3 of the 4 times I have eaten it and 3 of the 4 times I loved it.

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I think this recipe has several problems. It doesn't have enough of the tomato sauce. Then again, perhaps there's enough sauce and it just isn't enough to cover up the dreadful taste of the frozen spinach. Fresh spinach would have been much better. When the lasagna cooks, the veggies cook down and produce a lot of liquid, so it makes the dish watery. I'm also sure that it's healthier without ricotta, but that addition would have really helped hold the lasagna together. I imagine this is what compost would taste like if you added tomato sauce.

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I got this recipe out Giada's "Everday Italian" cookbook. I added saute'd mushrooms to the veggies and made it as a whole lasagna. It was good but had no "WOW" factor, especially when considering the time and effort it takes to put a lasagna together. I probably won't make this again. I'll stick with her traditional lasagna from the same cookbook. That one's a keeper.