Veggie Pesto Lasagna

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It was delicious.

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I did halve the recipe, but this only turned out ok for me. The middle was pretty good, but all along the outside edges, the pasta noodles were hard....like too aldente....and the top was too dry. And, it was very messy to eat, and the layers ended up separating as we cut into it (even with steak knives! and turning into a big blob on the place. It was a good twist on lasagna, though, with the pesto, and I may make it again sometime down the road. This time, though, I'll be sure to make sure that I have enough sauce leftover for the top layer to ensure that the pasta is thoroughly coated and not dry. I added broccoli florets, a suggestion from another reviewer, and that was good. Next time maybe sliced mushrooms, too.

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The best lagsania I've had! Absolutely love choice of veggies used. Son brought this to me and I've found the recipe and will cook it for myself and friends!!'

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Everyone liked it but didn't love it. The pesto flavor was a little overpowering so next time I might make my own and use a little less. I think it would taste a lot better if I do that. My husband said it tasted too healthy and needed meat in it.

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Delicious lasagna! I made it for Thanksgiving dinner, and even my meat-and-potatoes, pain-in-the-***** father enjoyed it thoroughly. I did tweak the recipe a bit by adding baby bella mushrooms and using less zucchini and yellow squash. If you are a mushroom fan, make sure to do this! There won't be mush-room in your stomach afterward! Thank you Mr. and Mrs. Neely!

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I have made this recipe at least a half dozen times and it is by far the most amazing veggie lasagna ever!!! I am not a fan of mushrooms and was excited to finally have a recipe without them...and with pesto!! I sent the recipe to my daughter in college, she and her roommates ate the whole thing and just raved about it!! I always follow the recipe exactly, so easy and yummy!!

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This is a very tasty and easy recipe. Made it for a party, and received lots of compliments.

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The lasagna was one of the best we had. We modified a few things though.
- The cheese spinach mixture was instead half ricotta and half mascarpone;
- We couldn't fin any yellow squash so we replaced it by more zucchinis and a small eggplant;
- The pastas were half-baked which made them easy to set and smooth but firm after they were baked;
- The cooking time was 45 minutes @ 375 degrees F and a 5 minutes broiling;

We really enjoyed this recipe! Felt good the eat veggies :

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While searching through Italian themed recipes I came upon this one. It sounded so
delicious after reading the ingredients. I decided to include it as one of our dishes for Christmas since we have vegetarians to consider and I selfishly wanted to try it for myself!
Family scooped it up and devoured most of it. It was excellent! I had two slices left and decided to freeze them. I just got that last slice out of my freezer tonight, stuck it into a small dish with a lid and cooked it for 50 minutes in a 350 degree oven. Let it sit for 10 minutes and dug in..... it tasted awesome!! I am going to make a tray of this veggie lasagna and cut it into portions, freeze and eat when the mood strikes. I have a ricotta hater here in the household, so this pleases me to no end having a recipe that is also extremely reheat friendly. I LOVE this dish!!!! I also thought it was easy to put together. Thanks Neelys!

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OMG!!!!! This tasted so amazing and it was so easy to make!!! I made one dish of this and it was gone in a flash!!! Who says lasgana has to have meat!!! This was so awesome! My family and friends loved it!! Will definitely make this one again!