Comments on: Classic Eggplant Lasagna

By: Unni Stevens

Unni Stevens — Sat, 03 Aug 2024 15:39:00 +0000

Delicious

By: Cynthia Nichols

Cynthia Nichols — Fri, 28 Jul 2023 19:20:12 +0000

This lasagna looks amazing, thanks for sharing!

By: Jennifer

Jennifer — Sat, 22 Apr 2023 19:46:14 +0000

This eggplant lasagna is fabulous! Wish I could cut my eggplant like you did but I got the job done. I sweated the eggplant just to be sure it would be tender and sweet. I don’t care for ricotta so I used feta crumbles and left off the nutmeg, just my preferences. Otherwise I made it as written and took half to a neighbor who just lost a family member and she was so delighted. Thank you for an excellent recipe and for the really great video.

By: Rose

Rose — Wed, 01 Feb 2023 16:39:56 +0000

I’m Sicilian and this is delicious! Well done!

By: Kathleen Blomquist

Kathleen Blomquist — Mon, 23 Aug 2021 04:03:26 +0000

Peel eggplant because the skin is tough. We chose this recipe because we are doing low carb. My husband & I have lost 15 lbs each. We loved it. Serve with a salad.

By: laura

laura — Tue, 17 Aug 2021 05:53:23 +0000

Love your recipes–this is just what I was looking for. I really appreciate the way you give approximate times for your processes. You have such a beautiful smile!

By: Dominic Costello

Dominic Costello — Mon, 08 Feb 2021 20:31:22 +0000

Rachel,
I’m giving a 5 star rating for excellent instructions. I’m 72 and have had ADL all my life (undiagnosed). So for me, watching is how I’ve learned most everything. Thank You for the Video.

By: Teresa

Teresa — Sat, 10 Oct 2020 00:30:35 +0000

I’m not a great cook but the instructions were easy to follow and this lasagna came out so good that my family loved it! It’s been a couple of weeks and to my surprise they asked me to make it again. It’s healthy and tastes great, I’m so happy to have found this recipe.

By: Glen

Glen — Tue, 04 Aug 2020 22:06:14 +0000

This is a fantastic recipe. Having so many eggplant from the garden, needed to do something, and this recipe nailed it. Added a few more cloves of garlic, but great base recipe. Eggplant, noodles, whatever you want to use.
Will make again!,

By: Kerry

Kerry — Thu, 06 Feb 2020 22:00:24 +0000

My lasagna is in the oven and I know it is going to be great because I am licking the sauce out of the pan. Best sauce I have ever had!!!!!

By: Sabina

Sabina — Fri, 24 Jan 2020 15:43:47 +0000

I don’t ever need to put pasta in my lasagna again. This recipe is absolutely AMAZING!!!!

By: Roz

Roz — Mon, 19 Aug 2019 18:52:48 +0000

In reply to Margaret. If you sweat the eggplant slices with salt first(about 30mins-1 hour), then bake them for about 20-25 mins @ 400 degrees Fahrenheit, you significantly reduce/eliminate the watery-ness. It also eliminates the tough eggplant skin.