This recipe is amazing and hearty! In anticipation of it being runny, I made some changes. I cut the broth in 1/2, used less tomato sauce (I used the Traditional Ragu in the jar...one jar was perfect!), and used 8oz. of fresh, chopped spinach instead of frozen. I also couldn't find any garlic and herb feta, so I mixed in some chopped fresh basil and 3 chopped garlic cloves to some plain feta cheese. I substituted fresh basil in place of rosemary. It ended up being one of those plastic packs of fresh basil you can get at the grocery stores, chopped...1 TBLS in the spinach mix and the rest in the feta cheese. I recommend that your first layer be noodles (I cooked mine al dente) so that it helps absorb any liquid. I threw about 1 tsp. of dried oregano into the spinach mixture, too. My family (picky kids included) LOVED this lasagna. Perfect for a vegetarian night.

Reviewed On: Sep. 22, 2009