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Garden Full of Goodness Lasagna Recipe

Garden Full of Goodness Lasagna

Recipe courtesy Paula Deen, 2008

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Average Rating:

Total Reviews: 75

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  • on December 01, 2010

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    Our family tradition is to have a meatless meal for Christmas Eve. We usually prepare some kind of fish dish, but I wanted to try something different this year. I have made regular meat filled lasagna for many years and I thought a vegetable one might be an interesting twist. I studied many meatless lasagna recipes and I found this one. The ingredients sounded yummy and the previous reviews were so good, that I gave it a try. As with all lasagna, the preparation is labor intensive. But the end result is FABULOUS!
    I prepared the recipe with sauteing the veggies, adding spinach and doubling the red sauce. My husband loved it so much and that is a serious statment from a meat loving good old boy from Texas.
    I can't wait to make it for the rest of my family on Christmas Eve. I would leave some out for Santa, but I don't think there will be any leftovers.

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  • on November 07, 2010

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    Delicious! Super easy, and so healthy! Instead of the cream cheese mixture I went right for the ricotta but used only half of what the recipe called for--also used less mozzarella and provolone in general with extra veggies. AWESOME!

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  • on September 11, 2010

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    This recipe was easy to follow, simple to assemble, and really delicious. I haven't made vegetable lasagna before - but I searched around for a recipe that sounded good. This was quite a success and is definitely a keeper. Next time I make it I will probably double the sauce because I like to have a little extra at the table to serve. The recipe warns not to overlap the lasagna noodles in the pan, but the size of the no-bake made that difficult, I overlapped about 1/4 inch and it was not a problem.

    This can be really healthy - steaming the vegetables (using microwave steam bags - add some oregano and parsley for a nice seasoning, using neufatchel (sp? cheese instead of cream cheese, using low fat (1% or fat free (0% cottage cheese, and loading up on the veggies all make this a really great meal.

    THANKS, Paula, for yet another great one!

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  • on July 21, 2010

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    Great recipe. Husband and I both loved it. Was even good next day for lunch. Only changes I made were: sauteed vegetables, doubled red sauce, and added 3/4 c. ricotta to cheese mixture. I think the next time I will go to the trouble of using regular lasagna noodles because I found that no boil noodles lacked that "substance" feeling when you bite into it. Great recipe to use fresh vegetables. Will definitely make again.

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  • on July 14, 2010

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    This is so delicous! Made it tonight and knocked it out of the park. I'm keeping this recipe. I doubled the red sauce, I like extra. Added some oregano to the veggies. Other than that, followed the recipe. We slurped it right up! Super easy too!

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  • on July 07, 2010

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    After seeing Paula make this on TV that's all I could think about, so I had to make it. YUMMY, YUMMY, YUMMY!!! I made as instructed with the following additions, 1/2 bag of baby spinach + about 3/4 pound of italian sausage, casings removed. That sauce was so good I could have made a meal of it alone. But when layered with the noodles & cheeses it is sinful. I will definately make this again. It taste even better the next day reheated!

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  • on July 03, 2010

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    Made this recipe and it came out quite good. Only 2 slight modifications- I used some fresh baby spinach instead of carrots and sauteed veggies instead of putting them in water. Would be great w/eggplant too. Nice fresh take on lasagna and super easy to make. To the naysayers- if you made this and didn't like- fine. However, if you didn't try it, don't bother rating the recipe just because you don't like an ingredient. I'm Italian and guess what- there is no rule book saying you only have to use ricotta. Frankly, if all you use is ricotta you are the one missing out on many new flavor combos- you need to expand YOUR palette! Lasagna is really just a layered baked dish using sauce(tomato or cream, cheese(any kind, noodles, meat and/or veggies. You can make lasagna into whatever you want it to be. I even make a mean vegan lasagna, coincidentally similar to this one, that uses a white bean puree instead of cheese and you never miss the cheese. I don't think my Italian relatives would ever make a lasagna w/any veggie at all-haha. This IS lasagna here and a delicious one at that. Lighten up and try something new, you may be surprised. No lightening bolt from the Italian Gods will come down and strike you for using cottage or cream cheese!

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  • on June 19, 2010

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    This lasagna is sooo delicious. Made it for a family gathering and it was a huge hit. All I had to do was add some garlic bread and a salad and everyone was happy.

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  • on February 08, 2010

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    Made this for family visiting from out of town. Everyone loved this recipe! Substituted spinach for carrots and mushrooms due to personal preferences. Otherwise, made the recipe exactly as described.

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  • on January 28, 2010

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    as alot of other viewers have said "cottage cheese,really?"- "AND cream cheese?" i can tell you this recipe was awesome !!! i live with a person who is very picky and i was hesitant to make it ,well HE LOVED IT!!! it has great flavor!!! I did however make some changes: i omitted the carrotts and added eggplant instead and sauteed the veggies as`well...a little extra sauce and a little extra garlic did the trick!!! BELIEVE ME i come from a family where just about everyone was born in Italy, and my family has always been in the food industry...i myself was SO surprised how great this tasted ,you would never know it was made with cottage and cream cheeses.. SO for those who are skeptical DONT BE its great!! I've made it 2 times, its a keeper, and will be making it again and again!!

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