Could use more spices.

A little watery and very bland. If I make again will add a lot more spices, and may take out a few of the veggies. Good base recipe if you want to experiment with your own recipe afterward.

This was my first veggie lasagne. It needed more flavor. My family was polite, but I don't think I'll make it again. :-(

This recipe was wonderful....I did add red and yellow peppers and mushrooms...This is a keeper. Thanks for sharing.

Excellent! I have been looking for a vegetable lazagna like this for years! I did not have zucchini but we didn't miss it. I also just used a small container of ricotta cheese. Next time I think I will add some garlic powder to the spinach sauce... but otherwise... LOVED IT! Definate keeper!

This was the first vegetable lasangna that I ever prepared and it came out great!!!! I added many of my own personal touches like extra mushrooms, cheese and corn. I loved loved loved this recipe, and my family loved it too. it is an excellent recipe.

Extremely enjoyable Vegetable Lasagna. Like other reviewers, I used a little bit of butter in my white sauce. I also added extra Parmesan and a little bit of Mozzarella. In terms of the vegetable sauce, I added some fresh spinach, parsley, tinned tomatoes, small red chili, dried sage and a leek. Overall result was good - extremely filling. My partner couldn't believe that there was no meat in it! Great way to use up whatever veggies you have in your fridge. Chopping all those veggies was a little time consuming, so I probably wouldn't recommend this for an easy mid-week dinner. Great Sunday night recipe though - and the best thing is that I can use the leftovers for lunch during the week.

This recipe was ok. I had to omit the onion and green pepper (food allergy), so it was a touch on the bland side. It could have used WAY more cheese, hardly a cheesy flavor at all. The spinich mixture turned out ok, but could have been a lot better with alfredo sauce. The veggies did alright, but they were still a little firm. Didn't seem like it heated all the way through in the oven, but cheese on top was almost burnt. Probably won't do again, but made an ok meal.

This recipe was outstanding. I did modify it a bit. I used part skim dairy products. My husband loved it as well. It was actually better the next day or so!

I did not have the cottage cheese or zucchini. But I use one red and one green pepper, and this recipes was to die for. My husband and 15 month old both scarfed it down.

This was awesome. I made this for a dinner party, I took some of the suggestions from other members and spiced it up. But to reduce the fat, I used no fat half/half and low fat mozzarella. It was delish, I have no idea why this recipe was tagged as bland. Even my 12yr old picky eater loved it!!!

This recipe although time consuming was great. You can always do the prep in advance so all the veggies are cut. I used red pepper instead of green and omitted the carrot. I agree with other users that some spices like oregano, basil, etc would be a good idea but I still loved it and would make it again.

Great recipe, benefitted by some spice! I compiled many of the suggestions here and came up with a version that I think tastes great. 1. I cook the zucchini separately from the rest of the veggies so they can have their own layer in the lasagna. 2. I heavily seasoned all the veggies with several big shakes of basil and oregano, salt (several large pinches), pepper and garlic. I added ~5 cloves to kick it up. I also threw in a few shakes of crushed red pepper. 3. I added garlic powder to the white/parmesan sauce. Butter would richen it up, but I wanted to try to keep it somewhat healthy. 4. I added some tomato slices to the top of the pile, then smothered it in mozz + parm cheese. It adds a nice flavor, and is a nice visual touch in my opinion... 5. I cook mine for about 45-50 minutes, uncovered, in order for the top to brown.

We really like this. I'm a vegetarian and it's nice to have a lasagna option that isn't just cheese. I didn't feel like the amount of vegetables was too much at all. I did substitute a red pepper for the green because I love them, and I added some Italian seasoning while sauteing the vegetables. I also topped the lasagna with diced tomatoes for the flavor. I would recommend a little more salt in the sauce. All in all, we loved this and we'll make it again.

This was labor intensive but worthwhile. Loved the veggies in it and it made enough for us to freeze some for later. I did take another reviewer's suggestion and add almost a stick of butter to the sauce while it was thickening. Very good recipe. Very cheesy.

my favorite meal ever. it's the best a lot of prep but it's so worth it!!!!

really good recipe. make sure when cooking vegetables to add your own spices (i used a ton of oregano, basil, garlic powder). You don't need to use whole cloves of garlic, I used the minced garlic in the fridge. This recipe is really good for getting rid of veggies in the fridge that are turning. Add a lot of salt, more than you think you need. Take everyone's advice and use some spaghetti sauce before putting on the cheese. Takes a lot of time and tweaking, but worth it.

We loved this recipe. I made it for my vegetarian mother's 70th birthday. I did change a couple of things though, instead of just flour and milk I used 1 stick of butter (1/2 cup) melted it added the flour then slowly added the milk, which is a basic white sauce once it was thick then added my parmesan and some garlic powder. I also added an egg and garlic powder to the cheese mixture.