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Garden Full of Goodness Lasagna Recipe

Garden Full of Goodness Lasagna

Recipe courtesy Paula Deen, 2008

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (75)

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Average Rating:

Total Reviews: 75

Showing 31-40 of 75

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  • on December 21, 2009

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    Why do people insist on ruining a good lasagna by using cottage cheese instead of ricotta? If you don't care for ricotta, please just don't bother making lasagna, or maybe grow up and learn to expand your palette, because using cottage cheese in a lasagna is close to a cardinal sin. I won't even address the cream cheese, Paula, because I'm pretty sure you're addicted to it, since you use it in almost every recipe you have. I'll happily come to you for a red velvet cake recipe, but going to a Southern white woman for an Itallian recipe is just asking for disaster.

    A couple of tips for novice lasagna makers...always use no-cook noodles, its SO MUCH EASIER!! ALWAYS ALWAYS cook your sauce on low overnight to allow the flavors to develop, if you shred all your veggies you can layer them into the pan raw and skip the extra step of cooking them (it also makes the texture better if you are afraid of ricotta, you probably don't know how to use it. Add one beaten egg per container of ricotta and season with salt, pepper and dried basil. So now you no the secret, and everyone can stop commiting lasagna sacrelige.

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  • on December 20, 2009

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    This is now one of our favorite recipes.

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  • on December 09, 2009

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    Wow!! This was great!! I added eggplant and used 1 jar of canned sauce and 1 can of diced tomato's but then added the garlic and fresh basil. Awesome and I will defiantly be making this over and over again.. spiced it up a bit for my hubby with some ground red pepper over the top! yummy!!

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  • on September 11, 2009

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    Paula! I didn't know you could cook without a stick of butter, but here you go creating THE most delicious and healthy lasagna my family has ever had. I read the reviews and decided to saute the vegetables rather than boil, and I also added a splash of truffle oil as suggested. I didn't have cottage cheese so used ricotta. All the chopping did take time, but it was worth every moment. I took some to work for lunch and was asked what looked and smelled so good, and I ended up having to give out the recipe. Then I passed it onto several other friends. This is now one of my favorite dishes....thank you for such a treat.

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  • on September 07, 2009

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    Sorry but; Cream Cheese in lasagna? Sinful, my wife doesn't like Ricotta, or most any cheese. When she makes lasgna she uses Cottage Cheese for her tray and I get the real deal Ricotta. Cream cheese only belongs on bagels!

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  • on September 03, 2009

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    I love this recipe! Everyone loved it - even my kids!

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  • on July 11, 2009

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    This lasagna was EXCELLENT! I made it for a family get together. The kids asked for seconds. Even my no-veggie-eating father-in-law said it was delicious! I sauteed the veggies in 1-2 tablesoons olive oil instead of boiling them. For the sauce, I used 4 teaspoons dried basil instead of fresh because that's all I had on hand. I can't believe how awesome it turned out. This recipe is a keeper!

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  • on June 23, 2009

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    This recipe turned out AMAZING. My boyfriend could not stop raving about it. He said is's his new favorite. It was quick and easy to make--probably closer to 30 minutes of prep, but that still wasn't bad considering how delicious it turned out. I made a couple of small changes---I thought the idea of the carrots was odd, so I subbed them out for mushrooms and about half a bag of baby spinach. The idea of boiling the vegetables seemed not only odd to me flavor-wise, but nutritionally, so instead I sauteed them. I used about a 1-2 TBSP of olive oil and sauteed a good spooful of garlic, then added the red onions and peppers. When they softened, I added in the squash, zucchini, and mushrooms. Folded in the spinach at the end. I also drizzled the veggies w/a tsp of white truffle oil. WOW! I used fat-free ricotta and cream cheese, and Weight Watchers mozzarella to make it healthier. I also used Dreamfield's Low-Carb pasta, and a jarred pasta sauce to save time. I don't know why people keep saying that the recipe does not say when to add the veggies--it says it very clearly in the assembly step. In any case, as a final touch, I coarsely shredded a scant handful of Asiago and Parrano cheese and sprinkled it over the top. I truly cannot stop raving about this recipe. It made a lot--I would say 8 generous servings in the pan that I used, and it took about an hour from start to having it on the table.

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  • on June 22, 2009

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    This lasagna is great! i sometimes make her lots of meat lasagna,(also very good but I think i might like this one even better.the combo of cheese is really good . this would be great for a potluck.

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  • on June 14, 2009

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    I just made this recipe. It is excellent. Even my four children loved it! My one complaint is the prep time of 15 minutes. Nonsense, unless you have 15 people helping you probably like Paula does. Or else, it takes 15 minutes to assemble everything in the baking pan. But again, this recipe is a keeper. Will make it many more times.

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