This is a rich vegetarian lasagne that uses a white sauce for one of the layers and a broccoli/ricotta cheese mix for the other.
This was very good and very ease. Instead of white sauce I used 2 packages of Knorr Alfredo Sauce mix so I think that gave it a richer flavor. I also used Barilla no boil lasagna noodles and they worked great. - 08 Jan 2002 (Review from Allrecipes USA and Canada)
This was tasty but rather bland. When I made it, and we ate it immediately, it was pretty runny (liquidy). I think something wasn't quite right with my white sauce. Perhaps a can of creamed condensed soup (cream of broccoli, maybe?) could be used to help thicken the white sauce. The next day though, the leftovers were absolutely perfect - all the liquid had been soaked up by the noodles! I used fresh broccoli, lightly steamed. This needed WAY more cooking time than the recipe called for - it had to cook well over an hour. - 02 May 2003 (Review from Allrecipes USA and Canada)
This recipe needs things. First the white sauce needs 1 cup of parmesan melted into it. The ricotta needs a beaten egg mixed in. It desperately needs a lot of salt and pepper. I added these things before I made it and I can tell by the reviews that it was a heck of a lot better with these adjustments. - 22 Oct 2008 (Review from Allrecipes USA and Canada)