Comments on: Lasagna: Layer by Layer

By: Ben Eggenberger

Ben Eggenberger — Fri, 01 Jan 2010 15:11:28 +0000

Thank you so much! Can’t tell you how many times I’ve come back to this recipe for inspiration. LOVE the roasted veggies idea. Today I’m trying roasted red peppers (my wife’s birthday dinner).

By: Ben

Ben — Sat, 11 Apr 2009 18:59:34 +0000

Mine is in the oven — can’t wait to taste it! The roasted zuccini and mushrooms are going to be the masterstroke, I know. Thank you very much for the great ideas!

By: Priya Singh

Priya Singh — Sun, 08 Mar 2009 23:39:41 +0000

i’ve made this 3-4 times and gobble it up each time.

add mushrooms and bell peppers to roasted veggies; artichoke hearts, asparagus, and kalamata olives; and pesto to ricotta mixture (which i do all fat free).

turns out dreamy!

By: Anne

Anne — Thu, 25 Dec 2008 02:56:31 +0000

i just made this for christmas eve dinner and it was amazing! thank you so much!

By: ourkitchensink

ourkitchensink — Thu, 20 Mar 2008 19:45:33 +0000

Julie: Thanks!

Susan: Thanks for reporting back!

Vanessa: Let us know how it goes. I’d be especially curious to hear if you had to change baking times/temps due to the freezing. And I’m jealous of the mushrooms, which, according to my husband, are a major no-no.

Laura B: I think this recipe would yield plenty to serve six people. It’s a 9″-x-13″ pan’s worth of a pretty deep lasagna — so about 12 good sized (3 x 4) pieces. Let me know how it goes! As for the spinach, fresh (sauteed and drained very well) would certainly work well too.

By: laura b

laura b — Thu, 20 Mar 2008 19:04:52 +0000

Im very excited- I plan on making this dish for sunday when my family comes to visit. Its a great dish for a group… although i may have to double up for a group of 6, right? Out of curiosity, why frozen spinach?
Thank for the great dish!

By: vanessa

vanessa — Wed, 19 Mar 2008 13:32:03 +0000

this looks soo,soo,soo good which is why i attempted to make it last night. i omitted the spinach but added sliced, roasted mushrooms instead. i have it in the freezer, ready to be baked. i can’t wait to see how it comes out. im thinking that i’ll probably have it for dinner tomorrow night. thanks for the inspiration, your recipes all look incredible.

By: Susan

Susan — Thu, 21 Feb 2008 16:00:56 +0000

I made this recipe last night for book club and it was a HUGE hit. It’s winter in Chicago, and our veggies are smaller than in other parts of the country. I used 4 yellow squash & 4 zucchini and only got through 2 layers of everything. I also only used 1 container of low-fat ricotta cheese w/ half bag of frozen spinach. However, I used ALL of the sauce recipe you suggest. So maybe mine was saucier than normal, but it was just delish! Thanks!

By: Julie

Julie — Sun, 03 Feb 2008 11:05:42 +0000

looks awesome!

By: Lori

Lori — Tue, 29 Jan 2008 03:42:28 +0000

Thanks, I also think you have a beautiful site! You have great process photos…very helpful!

Enjoy your last year of law school classes. Third year was my favorite.