WOW!!! This was a phenomenal lasagna recipe! We enjoyed this for dinner so much last night. It was delicious and even though it looked like a lot of ingredients, it was not difficult to prep or clean up after. DH, who is not thrilled with my meatless diet, agreed that he really enjoyed this. We made no modifications and found none were needed. This is going into my keeper file. Thanks so much!
I really enjoyed this. I made smaller size portions for us and froze them for another supper.I added some mushroom to mine. The possibilities are endless.
I added extra mozzarella on top and used a little more feta than the recipe called for. Also added zucchini to the eggplant layers. Yum!
Yummo! I really loved this! I love fennel, so that was a hit for me from the start! I added roasted red pepper as suggested by other reviewers. Next time I think I will add the eggplant and capsicum (and possibly some zucchini) to the tomato sauce instead of seperating them. Top recipe, thanks for sharing! [Made for PRMR]
Fabulous! I added some roasted red peppers as another reviewer suggested and they were wonderful! I used lowfat cheese with great results. Fabulous!
If you like classic Greek flavourings and ingredients, you’ll just love this lasagne. Both the sauce and the filling were scrumptious. The only changes I made were to use fresh tomatoes (they’re in season, delicious and very reasonably priced), and to add a teaspoon of brown sugar and a cup of merlot to the sauce. And I also used only a teaspoon of salt. And I added a red pepper – roasted with the eggplant in step 3 – to the filling. Again because they are in season right now. Everyone loved this. It makes a large quantity, so there’s more in the freezer to look forward to. Thanks for another fabulous recipe! I’ll be making this again.