Individual Vegetable Lasagnas

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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.

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not sure what my problem was. first off, what are "white beans"? in my opinion, you can't just say "white beans." small white beans? large ones (no, don't try large ones! what? second, the spinach was overpowering. less is more, especially in the frozen sense. not enough cheese (what is lasagne without ricotta? at all for anyone's liking so ... yeah. maybe will try it again, with a lot of tweaks.

the marinara sauce was delicious though! will definitely be the "go to" red sauce.

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our family's favorite lasagna recipe.

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was definitely a crowd pleaser. made for a group of vegetarians and meat eaters...everyone loved it. i didn't do individual sized portions...made it in one 9x13 pan. used more cheese between layers. added red pepper flakes to sauce for a spicy accent. would make again in a heartbeat.
thanks giada!

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I made this recipe for a dinner party and everyone loved it. Even the "non veggie" eater raved about it. Highly recommend this.

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I made this in two 8 X 8" aluminum baking pans and froze one for later use. My husband doesn't like beans and pasta together, so I did half with beans and the other half with sauted portobellas. I've had a hard time finding recipes for vegetarian entrees that both my husband and I enjoy, but this was a winner with both of us. Very tasty. I used fresh spinach instead of frozen, because I had some that needed using up. I think I will keep it fresh next time, too. And, thanks to prior reviewers for the suggestion on smoked mozzeralla. I used half smoked and half regular, and it was absolutely delicious. I pulled the second one out of the freezer for dinner tonight, and it was as excellent as the first, if not better after the melding of flavors. I had cooked it for 20 minutes before I froze it, so just finished it off for 20 minutes. Thanks, Giada, for a hearty, satisfying vegetarian option that stands up as the main course. The time chopping veggies was worth it.

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I made this recipe b/c I had leftovers from making the Classic Italian Lasagna (which, by the way, was great. I didn't have the beans on hand but I did have some of the ricotta/egg mix leftover that I used. Loved the tender crunch that the asparagus added to the recipe. I also added Paisano to the Simple Tomato Sauce for added flavor. Thanks so much Giada! I have tried so many of your recipes and haven't been disappointed once.

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This recipe is simple and fun to make. If you love pasta or lasagna then you will love this quick, easy, delicious way of making pasta.

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I have made this recipe now for my second time. We love the marinara sauce and the falvor of all the different veges. A healthy rib sticker for us country folks. Thanks

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I too adapted this to a normal lasagna dish, was a little impractical otherwise. I took other comments and used more tomato sauce. Preparing veggies was a lot of work, but well worth it. Outcome was a superb dish that I would make again.