{"id":33492,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-08T00:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/vegetable-lasagna\/"},"modified":"2024-01-30T15:01:09","modified_gmt":"2024-01-30T21:01:09","slug":"vegetable-lasagna","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/vegetable-lasagna\/","title":{"rendered":"Vegetable Lasagna"},"content":{"rendered":"<p>This vegetable lasagna recipe has become one of our favorite meatless meals. It contains all the things we love in a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/best-lasagna\/\" data-name=\"www.tasteofhome.com\/recipes\/best-lasagna\/\" data-module=\"content engagement\" data-position=\"embedded links\">classic lasagna<\/a>: layers of creamy ricotta, an aromatic tomato sauce and a cheesy, golden-brown topping. But in this recipe, we skip the meat and instead simmer tender vegetables in an easy homemade sauce. The lasagna has a hearty finish that&#8217;s gratifying for omnivores and vegetarians alike.<\/p>\n<p>We also love how adaptable this veggie lasagna recipe is. The dish becomes gluten-free, dairy-free or vegan with a few simple substitutions. And you can tag out the vegetables depending on your preferences, too. Use tender zucchini and summer squash, or robust eggplant and meaty mushrooms, or leafy greens like kale and spinach.<\/p>\n<h2><strong>How to Make Vegetable Lasagna<\/strong><\/h2>\n<p>To make this veggie lasagna, you precook the vegetables and sauce, then layer and bake to bubbly perfection. Some of the lasagna components can even be done in advance. The sauce will last up to three days in the refrigerator (or three months in the freezer). You can also turn this dish into an easy weeknight meal by preparing the entire lasagna ahead, keeping it covered in the fridge for up to two days before baking.<\/p>\n<h2><strong>Vegetable Lasagna Ingredients<\/strong><\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-1950213 alignnone\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Vegetable-Lasagna-TOHVS_21267_MF_10_19_VegetableLasagna_1.jpg?fit=700%2C1024\" alt=\"The Ingredients For a Vegetable Lasagna are Laid Out on a Table\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<ul>\n<li><strong>Lasagna noodles:<\/strong> You can boil the noodles ahead of time, or use no-boil noodles directly in the dish. For a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/ravioli-lasagna\/\" data-name=\"www.tasteofhome.com\/recipes\/ravioli-lasagna\/\" data-module=\"content engagement\" data-position=\"embedded links\">ravioli lasagna,<\/a> use store-bought ravioli instead of the lasagna noodles to make the layers.<\/li>\n<li><strong>Vegetables:<\/strong> We use a variety of vegetables here: red peppers, carrots, onions, tomatoes, mushrooms, summer squash and zucchini. Feel free to adjust the vegetables based on preferences and what\u2019s in season.<\/li>\n<li><strong>Tomato paste:<\/strong> Vegetables release water as they cook, so traditional tomato sauces can make vegetable lasagna too watery. It&#8217;s better to use the concentrated flavor of tomato paste combined with a high-quality <a href=\"https:\/\/www.tasteofhome.com\/recipes\/vegetable-broth\/\" data-name=\"www.tasteofhome.com\/recipes\/vegetable-broth\/\" data-module=\"content engagement\" data-position=\"embedded links\">vegetable broth<\/a> to make this easy sauce.<\/li>\n<li><strong>Seasonings:<\/strong>\u00a0Dried oregano, basil, thyme, salt and black pepper infuse the sauce with just the right level of seasoning. Feel free to swap in fresh herbs, using our <a href=\"https:\/\/www.tasteofhome.com\/article\/fresh-to-dried-herb-conversion\/\" data-name=\"www.tasteofhome.com\/article\/fresh-to-dried-herb-conversion\/\" data-module=\"content engagement\" data-position=\"embedded links\">fresh to dried herb conversion<\/a> guide as guidance.<\/li>\n<li><strong>Cheese:<\/strong> We layer a creamy ricotta mixture between the vegetable sauce and lasagna noodles, reserving shredded mozzarella and Parmesan for the cheesy top layer. To make this dish more decadent, feel free to sprinkle extra mozzarella in each layer.<\/li>\n<\/ul>\n<h2><strong>Directions\u202f<\/strong><\/h2>\n<h3>Step 1: Cook the vegetables<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-1950214 alignnone\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Vegetable-Lasagna-TOHVS_21267_MF_10_19_VegetableLasagna_2.jpg?fit=700%2C1024\" alt=\"A person holding a pot of food\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Heat the olive oil over medium-high heat in a Dutch oven. Add the red pepper, carrot and onion. Cook, stirring occasionally, until crisp-tender. Add the tomatoes, mushrooms, summer squash, zucchini and garlic. Continue to cook until the squashes are crisp-tender.<\/p>\n<h3>Step 2: Finish the sauce<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-1950215 alignnone\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Vegetable-Lasagna-TOHVS_21267_MF_10_19_VegetableLasagna_3.jpg?fit=700%2C1024\" alt=\"Vegetable Lasagna Tohvs 21267 Mf 10 19 Vegetablelasagna 3\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Now that the vegetables are cooked, it\u2019s time to build the sauce. Stir in the tomato paste, vegetable broth, brown sugar, dried oregano, basil, salt, thyme and black pepper. Bring the mixture to a boil. Reduce the heat, and simmer, uncovered, for 30 minutes, stirring from time to time. Meanwhile, bring a large pot of salted water to a boil, and cook the noodles according to the package directions.<\/p>\n<h3>Step 3: Layer the lasagna<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-1950249 size-large alignnone\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Vegetable-Lasagna-TOHVS_21267_MF_10_19_VegetableLasagna_4.jpg?fit=700%2C1024\" alt=\"A person is preparing a lasagna in a pan\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Preheat the oven to 350\u00b0F. Combine the egg and ricotta cheese in a small bowl. Spread 1 cup of the vegetable sauce into a greased 8-inch square baking dish. Add a layer of two noodles, half the ricotta mixture and about 1-1\/2 cups of the vegetable sauce. You may need to trim the noodles so they fit inside the baking dish.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-1950250 size-large alignnone\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Vegetable-Lasagna-TOHVS_21267_MF_10_19_VegetableLasagna_5.jpg?fit=700%2C1024\" alt=\"A white baking dish with cheese and sauce on it\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Layer another two noodles, followed by the remaining ricotta mixture. Add a final layer of noodles and the remaining vegetable sauce. Top with mozzarella, Parmesan and Italian seasoning.<\/p>\n<h3>Step 4: Bake the lasagna<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-1950211 size-large alignnone\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Vegetable-Lasagna-TOHVP_21267_MF_10_19_VegetableLasagna_1.jpg?fit=700%2C1024\" alt=\"A plate of lasagna with a fork and salad\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Bake, uncovered, for 30 to 35 minutes, until the sauce is bubbly and the cheese is melted. Let the lasagna rest for five minutes before serving.<\/p>\n<h2><strong>Vegetable Lasagna Variations<\/strong><\/h2>\n<ul>\n<li><strong>Adjust the veggies:<\/strong> In the summer, use eggplant and tomatoes. Celebrate autumn by using pumpkin or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/golden-butternut-squash-lasagna\/\" data-name=\"www.tasteofhome.com\/recipes\/golden-butternut-squash-lasagna\/\" data-module=\"content engagement\" data-position=\"embedded links\">butternut squash<\/a>. In the spring, try leafy greens such as spinach or kale.<\/li>\n<li><strong>Change the noodles:<\/strong> Oven-ready noodles are a great way to reduce the number of steps (and cut down on dishes!). These noodles cook by absorbing moisture from the dish as it cooks, so you may want to add an extra splash of water to the sauce. For a gluten-free vegetable lasagna, swap in <a href=\"https:\/\/www.tasteofhome.com\/article\/gluten-free-pasta-taste-test\/\" data-name=\"www.tasteofhome.com\/article\/gluten-free-pasta-taste-test\/\" data-module=\"content engagement\" data-position=\"embedded links\">gluten-free pasta<\/a>, or use thinly sliced <a href=\"https:\/\/www.tasteofhome.com\/recipes\/zucchini-lasagna\/\" data-name=\"www.tasteofhome.com\/recipes\/zucchini-lasagna\/\" data-module=\"content engagement\" data-position=\"embedded links\">zucchini<\/a> or eggplant instead of pasta.<\/li>\n<li><strong>Make it vegan:<\/strong> Skip the dairy, and make a\u00a0<a href=\"https:\/\/www.tasteofhome.com\/article\/vegan-lasagna\/\" data-name=\"www.tasteofhome.com\/article\/vegan-lasagna\/\" data-module=\"content engagement\" data-position=\"embedded links\">vegan lasagna<\/a> with tofu ricotta and dairy-free mozzarella cheese.<\/li>\n<\/ul>\n<h2><strong>How to Store Vegetable Lasagna <\/strong><\/h2>\n<p>Leftover lasagna keeps for three to four days in an airtight container in the refrigerator. To make vegetable lasagna ahead, assemble the layers, and store the unbaked casserole in the fridge, covered, for up to two days. Take the chill off the dish by pulling the casserole from the refrigerator while the oven preheats. Bake as directed.<\/p>\n<h2><strong>Can you freeze vegetable lasagna?<\/strong><\/h2>\n<p>You can freeze veggie lasagna, but we recommend cooking it first. Uncooked vegetables release a lot of water when frozen and thawed, increasing the risk of creating a soggy lasagna. Let the baked lasagna cool completely, then wrap it well with foil. To reheat, defrost the lasagna overnight and bake it in a 375\u00b0 oven until warmed through. Lasagna slices can also be frozen individually and reheated in the microwave. Get all the details on <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-freeze-lasagna\/\" data-name=\"www.tasteofhome.com\/article\/how-to-freeze-lasagna\/\" data-module=\"content engagement\" data-position=\"embedded links\">how to freeze lasagna here<\/a>.<\/p>\n<h2><strong>Vegetable Lasagna Tips<\/strong><\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-1950212 size-large alignnone\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Vegetable-Lasagna-TOHVP_21267_MF_10_19_VegetableLasagna_2.jpg?fit=700%2C1024\" alt=\"A plate of lasagna with a salad on it\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3><strong>What goes with vegetable lasagna?<\/strong><\/h3>\n<p>Some of the best side dishes to serve with vegetable lasagna are vegetables themselves! We love <a href=\"https:\/\/www.tasteofhome.com\/collection\/garden-produce-side-dishes\/\" data-name=\"www.tasteofhome.com\/collection\/garden-produce-side-dishes\/\" data-module=\"content engagement\" data-position=\"embedded links\">garden-fresh side dishes<\/a> like roasted Brussels sprouts, grilled asparagus and sweet corn salad.<\/p>\n<h3><strong>Why is my vegetable lasagna watery?<\/strong><\/h3>\n<p>To avoid a watery lasagna, follow these tips: Don&#8217;t rinse your noodles after you boil them. Make sure the noodles are drained properly before layering. Simmer the sauce uncovered for the full 30 minutes to allow excess water to evaporate. Cook the lasagna uncovered to release extra moisture from the baking dish.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This cheesy vegetable lasagna recipe is absolutely packed with veggies. With a few substitutions, it can also be made gluten-free, dairy-free or vegan.<\/p>\n","protected":false},"author":7954,"featured_media":1950101,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304162,304328,305271,304292,305487,304007,305334,303966,304988,340638,304368,303887,306848,305353,340649,304347,306312,307529,304297,304268,307514,306297,324623,304388,304005,304398,304150,303883,307614,305031],"categories-v2":[308500,309439,308988,308984,308481,309216,308305,310796,308554,309337,308495,308935,340804,308745,308478,309603,309362,340814,308998,312178,310505,308308,259483,310497,312156,309177,308752,308549,308797,309434,308476,310591,308975],"coauthors":[50034],"recommended_recipes":[{"post_title":"Lasagna Casserole","post_link":"\/recipes\/lasagna-casserole\/","post_image":"\/wp-content\/uploads\/2018\/01\/Lasagna-Casserole_EXPS_FT24_9343_ST_0403_1.jpg"},{"post_title":"Zucchini Lasagna","post_link":"\/recipes\/zucchini-lasagna\/","post_image":"\/wp-content\/uploads\/2018\/01\/Zucchini-Lasagna_EXPS_TOHAS22_3930_DR_04_07_5b.jpg"},{"post_title":"Vegetable Frittata","post_link":"\/recipes\/vegetable-frittata\/","post_image":"\/wp-content\/uploads\/2017\/09\/Vegetable-Frittata_EXPS_GBHRBZ17_2209_D07_20_2b.jpg"},{"post_title":"All-Veggie Lasagna","post_link":"\/recipes\/all-veggie-lasagna\/","post_image":"\/wp-content\/uploads\/2018\/01\/All-Veggie-Lasagna_EXPS_THFM19_14711_E09_28_2b.jpg"},{"post_title":"Artichoke Spinach Lasagna","post_link":"\/recipes\/artichoke-spinach-lasagna\/","post_image":"\/wp-content\/uploads\/2025\/03\/Artichoke-Spinach-Lasagna_EXPS_FT25_32892_EC_0319_6.jpg"},{"post_title":"Creamy Vegetable Lasagna","post_link":"\/recipes\/creamy-vegetable-lasagna\/","post_image":"\/wp-content\/uploads\/2025\/03\/Creamy-Vegetable-Lasagna_EXPS_TOHVP25_30580_MF_03_18_2.jpg"},{"post_title":"Vegetable 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Lasagna","post_link":"\/recipes\/zucchini-sausage-lasagna\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps20973_TH10385D33C.jpg"},{"post_title":"Vegetarian Lasagna Alfredo","post_link":"\/recipes\/vegetarian-lasagna-alfredo\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps38326_HC1597097D207.jpg"},{"post_title":"Chicken Broccoli Lasagna","post_link":"\/recipes\/chicken-broccoli-lasagna\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps9752_CX10023C51C.jpg"},{"post_title":"Vegetable Pasta Salad","post_link":"\/recipes\/vegetable-pasta-salad\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps775_TH1424C39D.jpg"},{"post_title":"Vegetable Chicken Casserole","post_link":"\/recipes\/vegetable-chicken-casserole\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps19245_QC10253D51C-1.jpg"},{"post_title":"Mushroom Zucchini Lasagna","post_link":"\/recipes\/mushroom-zucchini-lasagna\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps19818_LT10290D23A-2.jpg"},{"post_title":"Vegetable Omelette","post_link":"\/recipes\/vegetable-omelette\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps38718_CFT1437882D46B.jpg"},{"post_title":"Lasagna Corn Carne","post_link":"\/recipes\/lasagna-corn-carne\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps18135_CS1227367D131A.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Vegetable-Lasagna_EXPS_TOHVP_21267_MF_10_19_VegetableLasagna_1.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":"","override_recipe_video_settings":false},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/vegetable-lasagna\/","name":"Vegetable Lasagna","datePublished":"2018-01-01","dateModified":"2024-01-30","prepTime":"PT60M","cookTime":"PT30M","totalTime":"PT01H30M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Vegetable-Lasagna_EXPS_TOHVP_21267_MF_10_19_VegetableLasagna_1.jpg","height":1200,"width":1200},"recipeCategory":["Dinner","Lunch"],"description":"This cheesy vegetable lasagna recipe is absolutely packed with veggies. With a few substitutions, it can also be made gluten-free, dairy-free or vegan.","recipeIngredient":["1\/4 cup olive oil","1 medium sweet red pepper, julienned","1 medium carrot, shredded","1 small onion, chopped","5 plum tomatoes, chopped","1-1\/2 cups sliced fresh mushrooms","1 small yellow summer squash, cut into 1\/4-inch slices","1 small zucchini, cut into 1\/4-inch slices","3 garlic cloves, minced","1 can (12 ounces) tomato paste","1 cup vegetable broth","2 tablespoons brown sugar","2 teaspoons dried oregano","2 teaspoons dried basil","1 teaspoon salt","1\/2 teaspoon dried thyme","1\/4 teaspoon pepper","6 lasagna noodles","1 large egg, lightly beaten","1 cup ricotta cheese","1 cup shredded part-skim mozzarella cheese","1\/3 cup shredded Parmesan cheese","2 teaspoons Italian seasoning"],"recipeInstructions":[{"@type":"HowToStep","text":"In a Dutch oven, heat oil over medium-high heat. Add red pepper, carrot and onion; cook and stir until crisp-tender. Add tomatoes, mushrooms, yellow squash, zucchini and garlic; cook and stir until squashes are crisp-tender."},{"@type":"HowToStep","text":"Stir in tomato paste, broth, brown sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally. Meanwhile, cook noodles according to package directions; drain."},{"@type":"HowToStep","text":"Preheat oven to 350\u00b0. In a small bowl, mix egg and ricotta cheese. Spread 1 cup vegetable mixture into a greased 8-in. square baking dish. Layer with two noodles (trim to fit pan), half of the ricotta mixture, about 1-1\/2 cups vegetable mixture and two additional noodles. Top with remaining ricotta mixture, noodles and vegetable mixture."},{"@type":"HowToStep","text":"Sprinkle with cheeses and Italian seasoning. Bake, uncovered, 30-35 minutes or until bubbly and cheese is melted. Let stand 5 minutes before serving."}],"recipeYield":"6 servings","author":[{"@type":"Person","name":"Lindsay D. Mattison"}],"nutrition":{"@type":"NutritionInformation","calories":" 432 calories","fatContent":"19g fat (7g saturated fat)","cholesterolContent":"68mg cholesterol","sodiumContent":"857mg sodium","carbohydrateContent":"48g carbohydrate (22g sugars","fiberContent":"7g fiber)","proteinContent":"20g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.888889,"reviewCount":9,"worstRating":1,"bestRating":5},"recipeCuisine":"Europe, Italian","video":{"@type":"VideoObject","name":"Vegetable Lasagna","description":"Check out this video for how to make Vegetable Lasagna","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/UXlF8fsi\/poster.jpg?width=720"],"uploadDate":"2023-11-30 16:51:31","duration":"P0DT0H1M44S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/UXlF8fsi-OOHHzDJg.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-03-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Carmen412"},"reviewBody":"<p>I made the recipe as written except for using 6 no-boil lasagne noodles instead of regular noodles. There was plenty of sauce to thoroughly cook the noodles. My husband and I both thought the dish was too sweet. If I made it again, I would use 2 tsp brown sugar at the most. The squash was a bit under-cooked. We added red pepper flakes to our servings. I thought the amount of dried herbs might be too much, but the savory flavor was good. Six servings are generous. If serving a salad or bread, the recipe easily serves 8. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-04-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Gretchen450"},"reviewBody":"<p>Followed the recipe almost exactly and it was amazing, but it did take me 2 hours of prep and I even used a salad shooter for the carrots, zucchini and squash so it's not something I will make very often. Also, it never would have fit into an 8x8, I used a 7x11 and it barely fit which is good to know before you start layering. When I make it again I will probably add just one Tbsp of brown sugar and one Tbsp of balsamic vinegar to give it some tang. But it felt great getting so many vegetables at once!  <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-07-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedPumpkin"},"reviewBody":"Made this today and everyone--husband, daughter, son-in-law, and granddaughter--loved it.  Did not change anything except for adding a little Parmesan to the ricotta mixture.  This is a keeper, and will be good as a Lenten meal.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-07-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldBlowdryer"},"reviewBody":"Made this as is.  It was delicious.  Even my meat eating husband loved it.  Will definitely make again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-06-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedButterfly"},"reviewBody":"This was DELICIOUS!!  We had a party of 6 and it was our main dish and we had we still had 2 pieces left. I'm hoping I can experience even more flavor tomorrow!  I made some minor adjustments: I added broccoli, put mozzarella into the ricotta cheese and egg mixture, used cumin and rosemary.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-09-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanLamp"},"reviewBody":"This was tasty and worth the work.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-08-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenRocket"},"reviewBody":"I made this for supper tonight with the abundance of vegetables from my garden.  It was excellent!  The only thing I did differently was use green pepper instead of mushrooms since I'm not a fan.  My husband thought it was a nice change from traditional lasagna, which he loves.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-03-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeBox"},"reviewBody":"Made this tonight and it was amazing!  I did not have yellow squash so I doubled the zucchini and I don't like mushrooms so I used green peppers in addition to the red.  Other than that I made as directed.  I will definitely make again and put in my meal rotation!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-09-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveBug"},"reviewBody":"First time rating a recipe but this one was great!!! 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